kathysrecipebox

Cooking with food intolerances

Anise Cookies November 26, 2016

Filed under: Dessert,Uncategorized — Kathy Brown @ 9:03 am
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1/2 c. Soy-free Earth Balance  dsc05780

3/4 c. sugar

1 egg

1 tsp. vanilla

1 3/4 c. gluten-free flour blend (I use Pamela’s)

1 Tbs. crushed anise seeds

1/2 tsp. baking powder

pinch of salt

Mix all ingredients together. Put down a sheet of wax paper about 12″ long (standard width). Plop the dough along one side, and roll up so that you have a tube of dough. Chill in refrigerator for about one hour. Take dough out of fridge and remove from wax paper. Cut into slices 1/8″ – 1/4″ thick (I made one sheet of thinner slices and one sheet of thicker slices). Place on insulated baking sheet, leaving about an inch between cookies. Bake in preheated 350F oven for 11-13 minutes.

I liked the thinner ones dipped in my tea, because they were crisp. The softer ones were good for just snacking on. I’m keeping in an air-tight container and so far they’ve lasted 2 days (because my kids don’t like anise!).

 

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Meringue Cookies May 21, 2016

My mother always made these when we were kids. I leave out the artificial coloring and sprinkles that she always put in them, but otherwise it’s almost the same. A batch lasts less than 24 hours in our house. Unfortunately it’s not safe for egg-free people.

3 egg whites

18 tsp. cream of tartar

dash salt

1 1/2 tsp. red wine or apple cider vinegar or 1/8 tsp. cream of tartar

2 tsp. safe vanilla

3/4 c. beet or cane sugar

Beat egg whites with electric mixer (using wire whip if stand mixer) with the vinegar or cream of tartar and the salt until double in volume. Beat in vanilla. Sprinkle in sugar one tablespoon at a time, beating constantly. Meringue should stand in firm peaks (usually takes about 10 minutes to get all sugar incorpoated). Drop by teaspoons onto parchment lined insulated baking sheet. Bake in preheated 275F oven for 30 minutes. This recipe does not work on a humid day!!

 

Macaroons December 13, 2015

I wanted to make macaroons for an Anniversary party I was going to, and my daughter wouldn’t share her “secret recipe” with me, so I made my own. I started with a gluteny one, and made some changes.

  • 1-1/3 cups shredded coconut
  • 1/3 cup sugar, divided
  • 2 tablespoons gluten-free flour (I used Pamela’s GF blend)
  • pinch of sea salt
  • 2 egg whites
  • 1 teaspoon vanilla (see recipe here)

Combine coconut, half of the 1/3 cup of sugar, flour, salt, and vanilla. Mix well.

Beat egg whites on high until frothy. Add rest of sugar, 1 teaspoon at a time, until stiff peaks form.

Fold the coconut mixture into the egg whites. Using a medium scoop, drop by scooperful onto ungreased insulated baking sheet. Bake in preheated 325F oven for 18 minutes. Let cool about 5 minutes on the baking sheet, then remove and cool completely.

The last Macaroon

The last Macaroon

 

Snickerdoodle Cookies October 21, 2012

1 1/2 c. sugar

1/2 c. soy free Earth Balance

1/2 c. palm shortening

2 chia or flax eggs (2 Tbs. seeds + 6 Tbs. water; let chia goo set 1 minute, flax goo needs to sit 10 minutes)

2 3/4 c. gluten-free flour blend (I use Pamela’s gluten-free baking mix)

2 tsp. cream of tartar

1 tsp. baking soda

1/2 tsp. baking powder

pinch of salt

2 Tbs. water

1 Tbs. canola or mild olive oil

Cinnamon sugar for rolling: 1/4 c. sugar + 2 tsp. cinnamon

Mix all ingredients except cinnamon sugar. I use my big scoop and roll into balls, then roll in cinnamon sugar. Place on insulated baking sheet and flatten slightly. Bake in preheated 400F oven for 10-12 minutes.

 

 

Peach Bar Cookie April 27, 2012

I wanted a bar cookie. I seem to always want some kind of cookie! I used to make a raspberry bar cookie, but I had peach jam in the fridge and that’s what I wanted to use. It might work with almond flour (my son can only tolerate a little almond, and my husband can’t have it at all, so I was leaving this one nut free). Feel free to experiment with the flour blend.
2 c. GF flour blend (I used Pamela’s GF bread mix)
1 c. sugar
1/4 tsp. sea salt
1/4 tsp. nutmeg
1/2 c. quinoa flakes‎
1 1/2 tsp. corn-free baking powder
1 c. palm shortening or soy-free Earth Balance (has corn)
2 flax-eggs or chia eggs
1 tsp. corn-free vanilla
1 c. jam (peach, raspberry, I’ve used grape)
Preheat oven to 350F. Grease 9″x13″ pan.
Mix all ingredients except jam. Press half of dough into 9×13″ pan. Spread jam over all (within 1/2″ of edge, so it doesn’t stick). Top with remaining dough (I just sort of sprinkled it on with my hands). Bake at 350F for 25-30 minutes. Let cool a little before eating – that jam gets hot!
 

Thumbprint Cookies December 26, 2011

 

These were by far the favorite Christmas cookie which I made this year. Maybe that’s why I don’t have a picture of them! This is based on a recipe from Better Homes & Gardens “100 Best Cookies” magazine but without the gluten, dairy, and nuts.

1 c. Spectrum palm shortening

2/3 c. beet or cane sugar

1 tsp. safe vanilla extract

1/4 tsp. freshly ground nutmeg

2 Tbs. water

2 c. all purpose gluten-free flour (I used Pamela’s gluten free bread mix)

1/2 c. safe jam (I used peach)

Drizzle, if desired: corn-free powdered sugar + water, mixed to correct consistency

In  mixing bowl, blend all the ingredients except the jam (and the drizzle). Chill for an hour in the refrigerator. Preheat oven to 350F. Shape dough into 1″ ball. Place on ungreased insulated baking sheet, and press down on it with your thumb to make indent. Fill with 1/2 teaspoon of the jam. Repeat until your cookie sheet is full. Bake for 12 minutes. Drizzle with confectioners sugar mixed with water. These may be frozen.

 

Quinoa Chocolate Chip Cookies May 17, 2011

Filed under: Dessert,Recipe — Kathy Brown @ 11:10 am
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My husband wanted oatmeal cookies so I made them for him, then wished for some of my own. I had just found quinoa flakes at the store, so I tried to make them. You can use raisins if you like; I’ve just never liked raisins, so I used Enjoy Life chocolate chips!!

1 1/2 c. quinoa flakes

1/3 c. Enjoy Life chocolate chips or raisins or dried cranberries

3/4 tsp. sea salt

1 tsp. ground cinnamon

2 tsp. karaya gum

1 tsp. baking soda

1/4 c. tapioca starch

1 1/4 c. sorghum flour

1/2 c. Spectrum palm shortening

1 1/4 c. beet or cane sugar

2 flax eggs

1/4 c. canola oil

2 tsp. corn-free vanilla extract

1/4 – 1/3 c. water

Mix all ingredients, adding water last (just enough to have it all hold together). Scoop out onto ungreased insulated baking sheet, about 2″ apart. Bake in preheated 350F oven for 12-13 minutes.