Posted by alisa on February 28, 2011 | 30 Comments
What I wouldn’t give to spend a day in Jules Shepard’s kitchen. I can only imagine the energy, the creativity, and of course, the delicious food.
When you really take a look at them, you will notice that cookbooks are an insightful reflection of the author. They give you glimpses of their cooking style, their organization, what inspires them, their favorite types of food, and even their health philosophy. And truthfully, after one pass through Free For All Cooking, I knew Jules Shepard was a woman who I wanted to know.
Just one look at my book and my blog will tell you that my personal style is all about adapting recipes for anyone to enjoy. Creating options and learning to be flexible in the kitchen … well, Jules takes this concept to a whole new level.
Free For All Cooking is like an amazing mix and match cookbook. You know those childhood books where you could choose to go to page x or page y for the next portion of the story, and whichever way you chose would take you to a different, but equally entertaining conclusion? Think of this method, but in recipe form, and you will understand Jules’s style.
For beginners, you can follow the story straight through, making the recipes to a “T,” as there is always a core recipe. If there is a sub you must make for a particular food allergy, Jules has you covered. You can easily follow one of her recommendations; the entire book is gluten-free, but she includes a myriad of dairy-free and egg-free options throughout. Then, for those who like a little adventure and are more comfortable with experimentation, Jules gives you so, so many options with the “choose this or that” approach. Sub this flour for that one, try this egg substitute instead, toss in these add-ins or those ones, or both!
I’m fairly new to gluten-free cooking and baking, and still bake with gluten sometimes too, but Jules’s method helped me to open my mind and not be so afraid to experiment with the different flours and even juggle egg replacers. She reminded me that recipes can be forgiving, and that changing things up may even create a new favorite.
But enough rambling … I’m sure you’re dying to know more about the actual recipes in this cookbook! There are of course many, many baked good recipes, including Buttermilk Biscuits, Pizza Dough, Whole Grain Sandwich Bread, Scones, Danish Pastries, English Muffins, Pop-Tarts, Crusty French Baguette, Challah (pictured below), and the list goes on.
In addition to the Pizza Dough, I’ve marked the Flour Tortillas, Potato Gnocchi, and Coconut Rice to make as soon as possible (we are in the midst of packing things up for a move, so I need to wait before stocking up on more flours and canned goods). But of course, in classic Alisa fashion, I busted out Free For All Cooking to make the Nut Butter Cookies right away …
Yes, I know what you are all thinking, “another nut butter cookie recipe Alisa?” But really, can you ever have too many cookie recipes? I mean, they each have their own nuances, and these were definitely unique cookies. They came out perfectly sweet, but not sugary (Jules gives the option of using a granulated sweetener or liquid – I opted for the liquid), thick, and soft. They simply begged for a tall glass of vanilla almond milk for dunking or a hot cup of tea. Quite different from the chewy PB chocolate chip cookies that I posted for you weeks ago.
For fun, I’m going to share my versions of Jules’s Nut Butter Cookies with you here, but if you want to start having some fun with flours in the kitchen, go get Free For All Cooking!
Jules, let’s do lunch.
Nut Butter Chocolate Chippers
Recipe adapted from Free For All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes The Whole Family Can Enjoy by Jules E. Dowler Shepard.
Do not attempt to eat these cookies without a nice cool or hot beverage nearby. They are very thick and rich! If you find the dough a bit too thick, feel free to add a little bit of milk alternative or water, a teaspoon at a time, to get the right consistency. This recipe is Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, Refined Sugar-Free, Wheat-Free, optionally Vegan, and optionally Nut-Free.
- 1 Cup Peanut Butter, Almond Butter, SunButter, or Soy “Nut” Butter
- 1/2 Cup Honey or Agave Nectar (I used honey)
- 1-1/2 Teaspoons Vanilla Extract
- 1/4 Cup Mashed Banana (can sub applesauce)
- 1/4 Cup Potato Starch
- 1/4 Cup Tapioca Starch
- 1/2 Cup Brown Rice Flour
- 1/3 Cup Oats, ground in a spice / coffee grinder to make oat flour
- 1/4 Teaspoon Salt
- 1/2 Cup Semi-Sweet or Dark Chocolate Chips
Preheat your oven to 350ºF and line a baking sheet with parchment paper or a silicone mat.
In a medium-sized bowl, whisk together the starches, brown rice flour, oat flour, and salt.
In a separate bowl, mix the nut butter (or seed or soy butter), honey or agave, banana, and vanilla, until well combined. Add the flour mixture from your other bowl and blend well. Stir in the chocolate chips.
Shape dough into balls the size of ping pong balls. Place them on your prepared baking sheet, and either simply flatten and shape them you’re your hands, or use the old peanut butter cookie trick – dip a fork in sugar and use it to press down the dough for that criss-cross top.
Bake the cookies for 10 to 12 minutes, or until they lose their sheen. Let them cool for 10 minutes on the baking sheet before removing them to a wire rack to cool completely … or simply eat them.
Makes 16 to 18 cookies
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Posted by alisa on February 22, 2011 | 39 Comments
What does one do when they have several packages of this lovely stuff to trial out?
Why make almond pancakes of course! I know, you were thinking cookies, or a milkshake, or a creamy soup, or something to that effect right? Sorry, my mind works on tangents.
Tony was knocked out with the flu, and void of an appetite, so I used the “cooking for one” opportunity to use up some pantry and fridge items that aren’t on his menu … eggs and almonds. Yes, the man is allergic to egg whites, almonds, and kale. I know what you’re thinking, “poor thing” … I believe there was a little happy dance involved on that third allergen.
But back to those scrum-didli-umptious pancakes. The texture was simply amazing … they are hearty and rich, yet tall and fluffy. I’m still working on an egg-free version though (it will happen!), as the whipped egg whites really are the secret to the fluffy results in these breakfast cakes …
Fluffy Cinnamon-Almond Dream Pancakes
This recipe is Dairy-Free, Soy-Free, optionally Gluten-Free (use certified gluten-free oats), and optionally Sugar-Free or Refined Sugar-Free.
- 1/2 Cup Oats
- 2 Ounces Almond Flour (1/2 cup lightly packed)
- 1/2 Cup Vanilla Almond Milk (I used Almond Dream, the lightly sweetened one – so awesome!)
- 2 Eggs, separated
- 1 Teaspoon Baking Powder
- 3/4 Teaspoon Ground Cinnamon
- 1/8 Teaspoon Salt
- 1 to 2 Teaspoons Coconut / Palm Sugar or Brown Sugar (optional)
Place the oats in your spice grinder, and grind until they turn into a flour, about 20 seconds. Place the fresh oat flour in a mixing bowl with the almond flour, Almond Dream, egg yolks, baking powder, cinnamon, salt, and sugar, if using. Stir or mix to combine.
In a separate bowl, whip the egg whites until frothy or until peaks just begin to form (I use a hand mixer), about 30 seconds to a minute. Gently fold the whipped egg whites into your pancake batter, until just combined.
Heat a non-stick skillet over medium-low to medium heat (nuts tend to burn a bit easier than grains, so I cook over medium heat, but err on the lower side). Add a wee bit of oil (I use coconut oil) or cooking spray to the pan. Once hot, pour batter onto the skillet to make dollar-size pancakes (about 2 Tablespoons of batter). Cook for a couple of minutes, or until bubbles just begin to burst on the surface of the pancakes. Keep a close eye, as mentioned, these can burn a little more easily. Flip, and cook for 30 seconds to 1 minute on the other side, or until golden.
Serve with maple syrup, or even some nutty maple syrup (as pictured below).
Makes 2 servings
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Posted by alisa on February 20, 2011 | 3 Comments
First off, though the giveaway has closed, I’m going to leave the comments open on the Food Allergies and Love post. A lot of you have shared some inspirational stories, and I want people to continue to share and enjoy reading them. So if you haven’t already, go check out the food allergy stories in the comments!
Now for that winner …
Congratulations to Jamie!
“I was diagnosed with celiac disease last March. In May I started seeing a naturopath and learned I am also dairy and tomato intolerant. Considering that pizza, red-sauce pastas, breads and cheese were a large part of my diet before diagnosis, eliminating these foods from my diet was a drastic change, to say the least. I have received nothing but LOVE and SUPPORT from my husband, children, friends and extended family. In April, on our way home from our Spring Break vacation, we stopped for dinner at my mom-in-law’s. Not only did she follow all my instructions to the letter in preparing dinner, she even surprised me with a fresh-from-the-oven loaf of gf bread! My sis-in-law has taken it upon herself to provide homemade gf desserts (she’s a wonderful baker) at all our family gatherings. My husband and children graciously and almost always enthusiastically sing praises for the gf/df meals I make for us. And my dear friend, M., makes sure my daugther has gf/df treats at school at Girl Scouts because, wouldn’t you know it — both our daughters have to eat that way, too.”
Now that is a story full of love! Jamie will get a copy of Sloane Miller’s new book Allergic Girl: Adventures in Living Well with Food Allergies.
I’ll be back soon with a recipe!
Posted by alisa on February 17, 2011 | 19 Comments
Well, I can see that the Girl Scout Thin Mint Cookie recipe is a hit! I’m wavering on your mass votes for a Samoa recipe, since I’m not really a shortbread girl, but I’ve seen a few tasty variations, so I may give them a go. I’m kind of surprised no one voted for the Tag-alongs (maybe just my peanut butter-loving wishful thinking).
So today, I have recipes for you, but not here. A blast from the past, my Chocolate Chip Crispy Treats (no bake, dairy-free, gluten-free, soy-free, and just generally more wholesome than the jet-puffed version) are featured on Attune Foods today! Go check the recipe out, and let me know what you think (aka – it would be great if you comment on that post so that they think I’m really cool 
). This recipe has been tested by quite a few viewers over the past year, and has become a popular one, so I think you’ll like it.
The second recipe is a more recent feature, but it has really been making the rounds since December. My friend Shirley was kind enough to review my book (she swears her opinions of my book were established far before we were friends – I’m still doubting, but Shirley doesn’t tend to lie, so I have to believe her). So with the review, Shirley is featuring my Easy Peasy Vegan Truffle Recipe. Shirley is also hosting a giveaway of Go Dairy Free with the review, so if you don’t have a copy yet, or want to give one as a gift, go enter!
Okay, one last thing. Dealios. Whole Foods has some good deals going one, which alas I will miss by several days. They have whole organic chickens on tomorrow (Friday Feb 18, 2011) for $1.69 a lb! Also, check their sales flyer for your local area (viewable online) as in our area at least, some of the sales correspond with the printable coupons they have (also in store if they have any coupon books left). For example, the So Delicious aseptic coconut milk beverage is on sale for $2 each at my store AND there is a coupon for $1 off! Steal. Unfortunately for me, these sales end Tuesday, and I won’t be down to Whole Foods until Wednesday (yes, I always time things like this). So go, shop, take advantage for me!
Posted by alisa on February 16, 2011 | 70 Comments
A couple of weeks ago, my husband emailed me this article with a simple message, “make these.” So I did. And though I was tempted to healthify them, I stayed [mostly] true to the Girl Scout Cookie way. Just for him.
You see, the whole Girl Scout Cookie empire is an interesting thing. There are actually two Girl Scout Cookie manufacturers – a divided monopoly, if you will. One of the manufacturers produces some dairy-free and egg-free options (Peanut Butter Patties, Thanks-a-Lot, Lemonades, Reduced Fat Daisy Go Rounds), while the other produces not a single dairy-free cookie. This is why you may hear the argument (if you are perusing dairy-free or vegan boards – no? just me?), “There are NO dairy-free girl scout cookies.” combatted with “Yes there are, we just bought some.” It all comes down to the supplier. You can read the whole sorted Dairy-Free / Girl Scout Cookie story here. Yes, I actually wrote a news story on Girl Scout Cookies. Yes, I do have a life.
Fortunately, the girl scout troups in my local area, and the one that my nieces belong to, go with the manufacturer that is not dairy-free. Otherwise, I might be tempted to buy and consume every dairy-free variety … except for the Lemonades (sorry, not a big lemon dessert fan) … all in the name of product reviews for Go Dairy Free. Reviews that might not even make it online because it was too darn easy to just open the box and inhale all of the cookies before I had the chance to photograph them or take notes. I digress.
But, I still felt the need to help out the troops, so I donated. And my husband still felt the need to have some girl scout cookies, so I baked them …
Dairy-Free Girl Scout Thin Mint Cookies
My husband is allergic to eggs, so I made them egg-free too. That would make these vegan if you use vegan sugar (non-bone char processed). If you are okay with eggs, this is one case where I think using that one egg would be best, but if not, then the flax egg results are good too.
If you feel like experimenting, I think there is a lot of room to make this recipe healthier. Some steps I might take, would be to replace the margarine with olive or coconut oil, reducing the amount in half. I would use milk alternative to make up the moisture difference. I think whole wheat pastry flour would work in place of the all-purpose flour, and if you’re feeling adventurous, coconut / palm sugar or evaporated cane juice could sub for the ordinary sugar.
This recipe is Vegan, Dairy-Free, Egg-Free, Nut-Free, and Soy-Free. Sorry, no gluten-free version yet! But maybe an all-purpose gluten-free flour blend would sub in nicely. Recipe adapted from the Seattle Weekly.
- 1 Egg or Flax Egg (2 Teaspoons Flaxseeds + 2 Tablespoons Water (plus additional as needed))
- 1/2 Cup Dairy-Free Margarine, softened or room temperature (I used Earth Balance – Soy-Free – either stick or tub will work)
- 1 Cup Sugar
- 1/2 to 3/4 Teaspoon Peppermint Extract (the original recipe uses less, but I like more)
- 1-1/4 Cups All-Purpose Flour
- 1/4 Cup Cocoa Powder
- 1/4 Teaspoon Salt
- 1/8 Teaspoon Baking Powder (if using “flax egg,” can omit if using an egg)
- 2 Cups Chocolate Chips
- 2 Tablespoons Coconut Oil or Palm Oil / Shortening, melted (can sub melted margarine, but I think the oil works better)
Preheat your oven to 350ºF and line a cookie sheet with a silicone baking mat (my choice) or parchment paper.
If using a flax egg, grind the flaxseeds in your spice grinder until you get a powder (this will be about 1 tablespoon of lightly packed flax meal, just in case you are using pre-ground stuff). Combine the flax meal and water in a dish, and set aside to gel while you get the rest on the go.
Place the margarine and sugar in a mixing bowl, and beat until creamy. Beat in the egg or “flax egg” (the one you just made) and the peppermint. Mix in the flour, cocoa powder, salt, and baking powder, if using. The mixture will become very, very thick. Bring it together into a ball. If it is too dry, add a little water, 1 teaspoon at a time, until it comes together. It shouldn’t be sticky though. If it is, wrap the dough and place it in the fridge for about an hour to firm up.
Roll the dough out to about 1/4-inch thickness, and cut with a cookie cutter (I used a 1-1/4″ mini round biscuit cutter). Place the cut cookie dough on your prepared cookie sheet. Roll out scraps and cut again. Continue doing this until no dough remains (or your happy to eat the leftover scraps).
Bake the cookies for 12 minutes, no more. Remove, let cool on the sheet for 5 to 10 minutes, then move them to a wire rack to cool completely.
For the chocolate coating, melt the chocolate chips and coconut oil together. You can do this in a double broiler, or the lazy way like me – I place them in a microwave-safe dish, nuke on high for 1 minute, remove, and stir vigorously until smooth. If any lumps still remain, I do another 10 to 15 seconds in the microwave and stir again. Drop the cookies in the chocolate to coat. I remove them with two forks, letting the excess drip off. Place them on that wire rack with a mat underneath to catch dripping chocolate, or simply place them on parchment (you will get a ring of excess chocolate around the cookies if you do this, but is that such a bad thing?). Place in a cool spot to let the chocolate firm up. I was impatient, so I put them in the fridge for 20 minutes, but they probably would be best left at room temperature.
Makes about 3 dozen cookies
for 12 minutes.
I think what I loved most about these cookies is how dunkable they are. They go with vanilla almond milk even better than Oreos!
What are your favorite Girl Scout Cookies? Are there any others I should try baking?
Posted by alisa on February 14, 2011 | 59 Comments
** Please note that the giveaway is closed, but I am leaving the comments open so that you can continue to share and read inspirational food allergy stories.
My friend Sloane, of Allergic Girl fame, has a new book coming out in March (check out her cute Book Trailer! I’ve got to do one of those … so cool), and in honor of its release, she asked several of us to share our own food allergic “love story” this Valentine’s Day. Oh, and if you stick around, there may be a giveaway in this for you. Just a little incentive …
A lot of the themes that Sloane suggested had to do with “dates.” As coincidence would have it, my first and only date with my now husband was on Valentine’s Day, exactly 15 years ago. I say only date, as we have pretty much been joined at the hip ever since. For all but one of those years, we not only lived together, but we have also worked together. Yes, “dates” don’t happen very much because I guess we are on one long and continuous date. He is actually upstairs working as I type.
But that doesn’t mean that food allergies haven’t played a part in our love. We are both allergy-prone, but I will just briefly share the moment that started it all … that led me to create Go Dairy Free.
Alisa and Tony sitting in doctor’s office. It was a 2-hour initial consultation with a new doctor, an MD who also practices alternative medicine. I had been referred to him for pain management (he was the only local MD who was also certified in acupuncture), but he wasn’t happy to simply “treat” me, he wanted to see if we could figure out the underlying cause (for ALL of my medical issues). After about an hour and a half of Q&A’s …
- Doctor: So, have you tried cutting out milk?
- Me: (flabergasted by such a ridiculous solution to all of my complex medical issues) Why would I do that?
- (Silence)
- Husband: Why not? Why don’t we try cutting it out and see what happens?
My food allergy love story is short and sweet. The second my husband said the word “we” in that sentence, I knew it was the right thing to do. I was so overwhelmed (with joy mind you) by the fact that my cheese-loving husband would opt to jump right into something like this with me, even though he didn’t have to. To him, the doctor’s words were spot on and logical. Me, I still wanted more proof (which I later got, in the form of a food allergy test. But seriously, I should have just paid attention to the results in real life!).
I repeatedly hear stories of people going it alone with food allergies, without any support, and it breaks my heart. Though I may have been able to do it alone, I might not have been as willing to try … and for me, it was a massive life-improving experience. That moment in the doctor’s office changed my life path. I was a financial analyst, I worked in tech, and now I work full time writing, creating recipes, and testing products to help others who want to or have to follow special diets. And I love it. I love him.
So, at the risk of becoming overly sappy, let’s move onto that giveaway, shall we?
You can win an autographed copy, hot off the presses, of Sloane Miller’s new book Allergic Girl: Adventures in Living Well with Food Allergies.
To Enter to Win: Sloane would like to hear some more food allergy “love” stories. Simply comment below with a positive food allergy experience you have had … this may be your own allergy or that of a loved one (remember, this book is actually to help those who love those with food allergies too), and it doesn’t have to involve romance! Just a positive experience. Or, simply tell me why you would like to win a copy of this book! You have through Friday, February 18th to enter, so comment now!
For a Second Entry: Let others know about this giveaway (and Sloane’s new book!) via Facebook, Twitter, your Blog, or simply via email. Leave a second comment here letting me know you did.
Good Luck and Happy Valentine’s Day!
Posted by alisa on February 13, 2011 | 16 Comments
Okay, I’ve been quoted a few times … if you have a vegan, gluten-free, or dairy-free cookbook in your possession, check the back or inside cover … there is a decent possiblity that my name will appear. I’m well known in the publishing community for my ability to rapid-fire quotes as deadlines are approaching.
But, this is the first time I have every unknowingly been quoted, and alongside quotes from Martin Luther King Jr., Albert Einstein, and Rita Rudner. Yeah, we famous folk are an eclectic group. And we seem to have a great sense of humor …
Sorry, I couldn’t fit the full-sized version on my computer; I know it is hard to read. The original is here on Lola Lollipop, and much easier to read. Isn’t her stuff too cute! I think this is a fun medium for sending your message. All Lola Lollipop cartoons have a vegan / vegetarian slant, just so you know. But even if you aren’t vegan, I thought they were quite fun, and wanted to share.
Posted by alisa on February 9, 2011 | 60 Comments
It is so easy to forget that any food that comes in a package was derived from somewhere. Apples don’t magically dehydrate on trees, nuts don’t shed their shells and roast in the afternoon sun, and grains don’t simply turn into a floury dust without some coaxing. But all of these processes can be done quite easily in your own home.
For what seems like ages, I had been avoiding certain recipes because I simply didn’t want to invest in more gluten-free flours. My local grocer doesn’t carry several of them, which means ordering online, paying shipping, etc. Also, to get a fair price, you really need to buy in bulk, and I didn’t even know if I would like their taste and texture.
Then I had that big “Aha” moment … you know, the one where you feel like a total idiot for not thinking of it prior … the flours come from whole grains, right? Why now simply grind them up and home! So, so simple.
Within minutes, I had just enough quinoa flour (from my stash of quinoa) and millet flour (yes, I love millet, so it is in my cupboard) for my recipes. Believe it or not, all this took was 20 seconds in my handy-dandy, cheapo spice grinder. And isn’t that the freshest flour you have ever seen?
I know what some of you are thinking though … was it fine enough? Did it perform well? Yes, and yes! It worked perfectly in the recipes, producing a wonderful taste and texture … I’m venturing the flours were as good as store-bought.
You can also make nut “flours” in your spice grinder, and contrary to popular belief, they perform just as well. To test, I baked two identical batches of almond flour banana muffins, one using a very popular blanched almond flour brand, and one using unblanched “raw” almonds that I ground in my spice grinder. They were near impossible to tell apart, and my homegrind muffins were actually the winner! They rose a bit more and had a slightly bolder flavor (since the almonds had the skins on, I assume). I also make cashew flour often, as it is one of the lower fat nuts, and powders easily.
Some flours are a bit harder to make than others as the product needs to be dried and possibly defatted in some fashion first (ie coconut flour – though I will be working on it!), but you can actually make wheat, spelt, oat, and a variety of other flours to order with nothing but a spice grinder (or maybe a food processor or high powered blender if you’ve got one – but I like the ability to make small amounts with the spice grinder) and the whole grains.
Do you make your own flours at home? If so, which ones work well for you?
Blog Events:
Posted by alisa on February 7, 2011 | 33 Comments
Ricki Heller’s blog, Diet Dessert & Dogs, was one of the first that I discovered, and quickly fell in love with, back in the early blogging days. Her wit, her stories, and oh, those wonderful recipes. Sure, anyone can make a pepperoni pizza, but have you seen a truly tasty, made-from-scratch version that is also vegan and gluten-free? What about decadent truffles that are dairy-free, low in sugar, and sneakily packed with sweet potatoes? And have you ever thought to replace the carrots in quick bread with nutritious parsnips?
This woman is immensely creative with healthy food and can take on ANY special diet challenge. Honestly, I am so grateful to have a friend who is so inspirational.
But lest you think she is too perfect when it comes to nutrition … Ricki is human … she has a voracious sweet tooth. So it came as little surprise to me when she married her passions for sweets and good health in her latest e-cookbook, Desserts without Compromise.
Ricki already has a vegan and wheat-free dessert cookbook under her belt (just in case you aren’t familiar, Sweet Freedom is a must have too!), but she took it several steps further, creating a collection of desserts suitable for her ACD Diet. That means these desserts are all low glycemic, refined sugar-free, dairy-free, gluten-free, … and just for kicks, Ricki makes all of her recipes egg-free, since she is also vegan. Yes, if you are looking for diabietic-friendly, ACD (anti-candida diet) and SCD (specific carbohydrate diet) qualified, or simply healthier dessert recipes, then Desserts without Compromise is definitely for you.
Desserts without Compromise was literally my savior during my recent ten-day ”sugar break.” Just when I thought I couldn’t hold out any longer, I remembered Ricki’s e-cookbook, and went straight to the kitchen. Within minutes, I had several Carob-Coconut Sweeties just waiting to be devoured …
(This is actually Ricki’s photo, my photos were not nearly this nice!)
As Ricki mentions in the recipe, it makes a small batch, just in case you can’t stop. Smart move, because yes, I did devour the whole batch. I’m not a big tahini fan, so I prefer all nut butter in this recipe, but it does have a nice contrast for those of you who do like tahini.
With that success, and my strict sugar-free challenge completed, I moved on to the lightly sweetened recipes, and these awesome Grain-Free Chocolate Hazelnut Cookies …
Loved, loved, loved them! Ricki mentioned that you could use any nut in the recipe. Since we didn’t have any hazelnuts, I used ground cashews, and the cookies still turned out perfect!
Of course, once I get started on cookies, I can’t stop. So I also made the heavenly Grain-Free Coconut Macaroons …
Again, I used cashews instead of the almonds called for in the recipe (this time, because the husband is allergic to almonds). In addition, I made a few little changes to the recipe, customizing it to the ingredients and tools that I had on hand. So Ricki was kind enough to let me reprint my version for you here …
Grain-Free Macaroon Cookies
Recipe adapted from Desserts without Compromise by Ricki Heller.
These little gems brown quickly on the outside, but stay soft and chewy on the inside … like a cross between a macaroon and a chewy cookie. This recipe is Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, Refined Sugar-Free, Wheat-Free, and optionally Vegan.
- 1/3 Cup (1.5 ounces) Raw Cashews
- 2 Tablespoons Flaxseeds
- 2 Tablespoons Coconut Flour
- 1/4 Cup Honey (or agave nectar if you are keeping it vegan like Ricki)
- 1 Tablespoon Coconut Oil, melted
- 1 Teaspoon Vanilla Extract
- 1/8 Teaspoon Salt
- 1 Cup Unsweetened Shredded Coconut
- up to 1/4 Cup Mini Chocolate Chips (I chopped up some dark chocolate chunks) or Cacao Nibs
Preheat your oven to 350ºF and line a cookie sheet with a silicone mat or parchment paper.
In your spice grinder, grind the cashews and flaxseeds into a powder (takes just about 30 seconds). Place the cashew / flax mixture in a medium-sized bowl, and add the coconut flour, honey or agave, coconut oil, vanilla, and salt. Stir until everything is well combined. Fold in the shredded coconut, followed by the chocolate or cacao nibs.
With slightly wet hands (to avoid sticking), shape the dough into 12 little rounds. Flatten each to about 3/8 to 1/2-inch thickness (they don’t spread). Place the cookie disks on your prepared cookie sheet, and bake for 5 minutes. Turn the cookie sheet for even browning, and then bake for another 4 to 6 minutes (I take mine out at exactly 10 minutes total), or when they are turning a golden brown on the outside.
Makes 12 macaroon-cookie gems
Now this is just the tip of the iceburg for Desserts without Compromise. Check it out on Ricki’s website. Other great recipes that I hope to make soon include the Soy-free Corn-free Creamy Vanilla Custard, Almond Cinnamon Fudge (with other nuts for us!), Mint Chip Ice cream, and Individual Bread Puddings with Caramel Sauce …
Posted by alisa on February 2, 2011 | 38 Comments
I seem to be on the “auto-ship” plan for a lot of publishers thanks to Go Dairy Free, so random diet books and cookbooks often appear on my doorstep without warning. Last week, The $5 Dinner Mom Breakfast and Lunch Cookbook by Erin Chase arrived. I confess, this one is not really up my alley. The recipes are very, very easy and have short ingredient lists … two things I love … but, there are a many pre-packaged short-cut ingredients used, lots of sugars, and the recipes are almost a bit too basic for our tastes. This cookbook really belongs in the homes of small families with little kids and even littler time.
Also, please note that this cookbook is not dairy-free or free-from in any fashion, not by a long shot. But the recipes are simple enough that some who are free-from and willing to use quite a few store-bought alternatives may find it quite useful.
That all said, I can’t resist looking through cookbooks, and a few recipes intrigued me. I ended up making two of the recipes before passing this cookbook onto my sister (who has a big family, but with small girls and on a budget), and both were a success.
First up was the Lemon & Dill Tuna Pasta Salad …
I actually made this gluten-free, as I was testing out Goldbaum’s Brown Rice Pasta. Two thumbs up on the pasta. It was tender and delicious, and the spirals held up even when I let the pasta salad chill overnight! Most gluten-free pastas seem to break quite a bit if slightly overcooked or when stored overnight.
The pasta salad itself had a nice fresh taste (though it still uses some mayo! Just a heads up for you purists), and filled us up for lunch. I did double the tuna and the peas, and I added a grated carrot (keeping the dressing and pasta amounts the same). If I had made the recipe as is, it would have been a bit too carb-rich for us and I think our motors might have run out within an hour or so.
The next day, I decided to give her Overnight Granola a go …
Making granola is so easy, that I literally haven’t bought a box at the store in over three years. But this recipe … this recipe takes easy to a whole new level. I love Erin’s concept to simply “set it and forget it” with the granola, and the fact that she keeps the recipe so basic (just oats) leaves a lot of room for experimentation.
Though you could enjoy it as cereal, topped with fresh fruit and doused with some almond milk, I opted to saute up some apples and dates, and use the granola as a topping. It was a delicious sweet breakfast treat that my husband and I both loved!
Like the original recipe, I kept it simple, but did make a few modifications for taste and texture preferences and to make it dairy-free. I also tested it as a daytime recipe … and as it turns out, just a couple of hours will do …
Super-Simple Spiced “Overnight” Granola
Recipe adapted from The $5 Dinner Mom Breakfast and Lunch Cookbook by Erin Chase. Erin recommends using a mixture of rolled oats and quick oats as it helps the granola clump a bit … and she was right! I changed the ratio, using more rolled oats, but it still clumped nicely.
This recipe is Vegan / Vegetarian, Dairy-Free, Egg-Free, Nut-Free, Soy-Free, Refined Sugar-Free, Wheat-Free and optionally Gluten-Free (with the use of certified gluten-free oats).
- 1/4 Cup Oil (I used melted coconut oil)
- 1/4 Cup Honey (can sub agave nectar for vegan)
- 1/2 Teaspoon Vanilla Extract
- 1 to 1-1/2 Teaspoons Ground Cinnamon
- 1/4 Teaspoon Ground Nutmeg
- 1/8 Teaspoon Salt
- 2 Cups Rolled Oats
- 1 Cup Quick Oats (not instant)
Preheat your oven to 300ºF (check to make sure your oven doesn’t run hot!).
Combine the oil, honey, vanilla, spices, and salt in a small dish and stir to combine. Place the oats in a large bowl and stir to mix the two kinds up, then add the liquid ingredients and stir until all those little oats are nicely coated. Spread the oat mixture out on a baking sheet (preferably one with rimmed sides so the granola doesn’t slide off the sheet!) or large jelly roll pan.
Place the oats in the oven and allow them to bake for just 10 minutes, not a minute more, then turn off the oven and leave the granola inside to finish baking. Don’t peak! You can leave them there while you run errands, go to bed, etc. But I found that they were done (as in the oven was cold and the granola was golden) after about 2.5 hours. So 2 to 3 hours is plenty if you are awake and remember them. Stir to declump a bit and store the granola in an airtight container at room temperature.
Makes 6 servings
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