Tag Archive
About.com Amazing Gluten Free Chocolate Art of Gluten Free Baking breakfast celiac disease Chef Amber Shea chia seeds chocolate Christmas Cookies coconut Coconut Aminos coconut milk cookies Dairy Free Diet, Health and Gluten Dr. Mark Hyman Dr. Vikki Petersen entree flexitarian gluten free gluten free grains Gluten Free Pasta Salad Gluten Free Vegan gluten free vegan recipe Gluten free vegan recipes Happy Herbivore Holiday Cookies Jane Anderson Jules Gluten Free Jules Shepard Jules Shephard Lindsay Nixon Living Without meat substitutes new products pumpkin quinoa raw food Salad Sandy's recipe Sandy's recipes snacks vegan vegenaise where to eat gluten free
Allergy Free Chocolate Chip Cookies
I don’t know anyone who does not like Chocolate Chip Cookies! I especially love it when I can find an Allergy Free Chocolate Chip Cookie Recipe!
These delicate little goodies are made with coconut flour — rather than grain flour! Coconut flour is a bit tricky, so make sure to check out the original post by Kimi Harris of the Nourishing Gourmet for tips on the best ways to make these cookies.
Ingredients
- 1 teaspoon chia seeds
- 3 tablespoons hot water
- ½ cup butter (or coconut oil), at room temperature
- ¼ cup honey (I bet maple syrup would work as well)
- 1 teaspoon vanilla (use gluten-free, if needed)
- ½ cup coconut flour, lightly packed into the measuring cup, with a knife dragged over the top of the cup to remove any extra
- ¼-1/3 cup chocolate chips or chunks (made by cutting baking chocolate into small pieces or chunks)
Instructions
- In a small, heat proof bowl, add the chia seeds and hot water. Let sit for 15 minutes to create a chia “egg”. Preheat the oven to 350F.
- In a medium-sized mixing bowl, add the butter and honey, and using a hand mixture, mix until light and fluffy.
- Add the vanilla and chia “egg”, and mix until combined.
- Sift the coconut flour to remove any lumps. Keep back about 3 tablespoons of the coconut flour, add the rest to the medium bowl and mix.
- Let sit for 2 minutes. Check the texture of the dough. Is it firm but slightly sticky, like a regular cookie dough? Don’t add any more flour, if so. If the dough is really sticky, add more coconut flour in, and wait another 2 minutes before checking again.
- Once the dough is the right texture, stir in the chocolate chips.
- Using a teaspoon, form little balls, press into small flat founds, and place on a parchment lined baking sheet.
- Bake for about 12 minutes in the middle of the oven, or until the edges and/or bottom of the cookies are very lightly browned.
- Remove from oven, and let cool for about 10 minutes on the sheet.
Coconut flour absorbs more liquid than most flour. For this reason, you may need to adjust the amount of flour used per her instructions.
Coconut products are very nutritious products to use in your cooking and baking. If you are not familiar with coconut, check out the links below:
Gluten Free Pineapple Walnut Bread
I love fruit in bread and I also love Pineapple. This Gluten Free Pineapple Walnut Bread sounds heavenly! An old family recipe of the writer that has been turned into a gluten free and vegan delight. No need to substitute as it has already been done for you!
Gluten Free Pineapple-Walnut Bread
Serves 12
2 cups gluten free all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup Splenda
1 teaspoon ground cinnamon
1 cup walnuts, chopped
1/3 cup vegan margarine or coconut oil, melted
4 tablespoons cornstarch + 4 tablespoons water, combined
1 cup undrained, unsweetened pineapple chunks, slightly crushed
The author used Bob’s Red Mill Gluten Free Flour in the above recipe.
Pecan Pumpkin Glazed Donuts
If you are looking for a healthy nutritious breakfast that consists of a traditional donut, I think I have found a great recipe: Pecan Pumpkin Glazed Donuts!! Check out this wonderful list of ingredients:
Ingredients:
- 2 tbsp brown rice flour
- 1/2 cup potato starch
- 1/2 cup sorghum flour
- 1 tsp pumpkin pie spice
- 2 1/2 tsp baking powder
- 1/2 cup coconut sugar (or regular sugar)
- 1/2 cup pumpkin puree
- 3/4 cup buttermilk **
- 3 tbsp coconut oil in liquid form (or oil of your choice)**
The original recipe calls for buttermilk, but she lists a vegan alternative on her website.
Boy, even the picture is making me hungry for donuts …. I haven’t had one in years!!
