Gluten Free Chocolate Chip Cookie

Good Morning!  Well the pumpkin muffins yesterday went over well.  The kids all had a couple yesterday and I sent one in each of their lunches today.  Tonight we have a Small Group Meeting to go to and I have been bringing a snack each week and money is still tight so I decided to make chocolate chip cookies.  The only thing I needed to buy was butter.  Technically I could have used shortening but now that we can eat dairy again I am using butter.  I just like the flavor better and my body doesn’t really like shortening.  If you can’t eat butter feel free to use shortening instead.  I think these came out well.  I’ve eaten 2 of them already and I need to stop!  I shouldn’t have this much sugar or grains!  But, they are soooo good!  Enjoy!

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Ingredients:

  • 2 1/4 cup GF flour
  • 1 tsp salt
  • 1 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1 cup Butter, softened
  • 1 cup Brown Sugar
  • 1/2 cup Granulated Sugar
  • 1 tbsp. Vanilla Extract
  • 1 large egg
  • 1/3 cup Water
  • 1 Bag of Chocolate Chips

Directions:

  1. Preheat oven to 375ºF. Place Parchment Paper on 3 cookie sheets.
  2. Place egg, softened butter, sugars, vanilla and water in large mixing bowl.  Mix well.
  3. Add flour, baking soda, baking powder and salt.  Mix until completely incorporated.
  4. Fold in chocolate chips.
  5. Using a Tablespoon, scoop the batter onto the cookie sheets.  Bake for approximately 9 to 11 minutes until lightly browned.  Remove and cool on cookie sheet for approximately 10 minutes before removing from cookie sheet.

By the way, I want to make it easier for you to find the ingredients in my recipes.  However, since I am a novice at this blogging thing I am having to attach large links.  My husband, Richard, is suppose to take a look at this for me so that I can make it easier for you to just click onto a picture and it will take you to the ingredients.  I ask for your patience with this learning process.  Thank you.

 

Gluten Free Pumpkin Muffins

What do you do when you are near the end of the week, running out of food for breakfast for the kids and don’t have enough money to go to the market until payday on Friday?  You rummage through your cabinets and refrigerator to find baking supplies.  And that is how today’s recipe came about.  I had a can of pumpkin and a couple of eggs and some spices and put it all together.  This recipe made 24 muffins so hopefully they will be able to enjoy some Gluten Free Pumpkin Muffins for breakfast, snack, etc., for the next couple of days.

Ingredients:

  • 1 (15 oz) Can of Pumpkin (not the pie mix)
  • 2 eggs
  • 1 Tbsp Ground Flaxseed + 2 Tbsp water
  • 2 cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
  • 1/2 cup almond flour
  • 1 1/2 tsp baking soda
  • 1 1/4 tsps. salt
  • 1 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 3/4 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1 1/4 cups sugar
  • 2/3 cups olive oil
  • 1/2 cup water

Directions

  1. Heat oven to 350ºF. Place paper baking cup liners in 24 muffin cup tins.
  2. In small bowl mix 1 Tbsp Ground Flaxseed and 2 Tbsp water.  Set aside for 10 minutes.
  3. In a large bowl combine flours, baking soda, salt, cinnamon, nutmeg, cloves, ginger and sugar.
  4. In a small bowl beat eggs slightly add flaxseed mix, olive oil and water.
  5. Add can of pumpkin and wet ingredients (alternating the two and mixing between each addition) to dry ingredients until mixed and combined well.
  6. Scoop batter into each muffin tin until about 3/4 full.
  7. Bake 25 minutes or until toothpick inserted in center comes out clean.  Allow to cool for about 5 minutes before removing from the pan.

Enjoy!

If you would like to find Bob’s Red Mill Gluten Free 1 to 1 Baking Flour the link below will take you to it on Amazon:

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The below link will take you to Amazon to order Bob’s Red Mill Flaxseed:

https://www.amazon.com/gp/product/B000VDX6TI/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=peacheserin-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B000VDX6TI&linkId=f20e6bbf72ba9e679a91f9ea89c699af

GF Peach Kuchen

You might have noticed that I like peaches.  When I was growing up we had some wild peach trees at our house that the birds planted.  There was one tree in our front yard that had the best peaches I’ve ever had.  I used to make peach cobbler and fruit salads with peaches, even peach chicken!  That is how I got my nickname, Peaches!

So, I decided to make a Peach Kuchen.  This is something that I used to make in High School and just loved it.  I used a recipe from Taste of Home and adapted it for our food sensitivities.

Ingredients: 

Crust:

  • 1 cup GF Cup 4 Cup Flour
  • 1/4 cup confectioners’ sugar
  • 1/4 tsp salt
  • 1/2 cup butter

Filling:

  • 2 cans (one 29oz, one 15 1/4oz) sliced peaches, drained. (I used fresh peaches)
  • 2 eggs – I used Ener-G Egg replacer
  • 1 cup sugar
  • 1/4 tsp salt
  • 3 Tblsp GF Cup 4 Cup Flour
  • 1 cup sour cream

Directions:

  1. Preheat oven to 450F. Combine flour, confectioners’ sugar and salt in medium bowl mixing bowl.  Cut in butter to form a dough.  Pat into an ungreased 11×7 inch baking pan.
  2. Arrange peaches over crust.
  3. In a separate mixing bowl beat egg replacer. Whisk in sugar, salt, flour and sour cream until mixture is smooth.  Pour over peaches.
  4. Place baking pan in 450F oven and back for 10 minutes, reduce heat to 325F and bake 35 minutes more or until center is set.

Serve hot.  I added Mexican Crème on top of mine.  You could add vanilla ice cream and or whip cream on top.  That would be delicious!

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Vegan Peach Curd

Here is the Peach Curd I made to go with my Soda Bread and Clotted Cream.  They were all very good together.

Ingredients:

  • 1 cup fresh peaches, peeled and diced
  • 1 tsp maple sugar
  • 1 Tblsp sugar
  • 2 Tblsp lemon juice
  • 2 1/2 tsp cornstarch

Directions:

  1. Combine peaches and sugars in blender and puree.
  2. In small bowl whisk lemon juice and cornstarch until smooth, add to peach mixture.
  3. Puree until smooth.
  4. Pour into saucepan.  Cook over medium heat, stirring constantly until it boils, continue to cook and stir until it thickens.
  5. Pour into a heatproof container.
  6. Let cool to room temperature then store in refrigerator.

Very good served with Irish Soda Bread or scones.

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GF Irish Soda Bread

I needed something to eat with my Clotted Cream so I made Irish Soda Bread.  This is something we like to make a lot around here.  Since eliminating gluten this has been a simple bread recipe to make .  This is also egg free.

Ingredients: 

  • 4 cups Bob’s Red Mill Cup 4 Cup Gluten Free Flour
  • 4 Tblsp white sugar
  • 1 tsp baking soda
  • 1 Tblsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter, softened
  • 1 cup buttermilk plus 1/4 cup
  • 1 Tblsp flaxseed mulch mixed with 3 Tblsp water (can use 1 egg)
  • 1/4 cup butter, melted

Directions:

  1. Preheat oven to 375F or 190C.  Place parchment paper on baking sheet.
  2. Mix flaxseed mulch and water in small bowl.  Set aside for 15 minutes to thicken.
  3. Hand mix flour, sugar, baking soda, baking powder, salt and butter in a large mixing bowl.  Make a well in center of mixture and pour in 1 cup of buttermilk and flax mulch.  Gently incorporate liquid with flour mixture.  Turn dough out onto lightly floured surface and knead slightly.  It will be kind of sticky, incorporate all of the flour.  Form dough into a round and place on baking sheet.
  4. In a small bowl combine melted butter with the remaining 1/4 cup of buttermilk; brush onto loaf.  Cut an “X” into the top of the loaf.
  5. Place in oven and bake for 45 to 50 minutes or until toothpick comes out clean.  Brush loaf periodically with butter mixture while it bakes.

This is a favorite at our house.  You can add raisins, or cranberries or even chocolate chips!  This is just a basic recipe that you can play around with.  DSC02308

 

Here is the Irish Soda Bread with Clotted Cream and Vegan Peach Curd.

 

Clotted Cream

I needed some sort of cream to go with my scones and soda bread so I attempted to make Clotted Cream in the slow cooker.  It takes a looonnngg time, but it was very tasty.

Ingredients:

  • 2 pints pasteurized cream, not ultra-pasteurized

Directions:

Pour cream into slow cooker and heat on the warm setting for 12 hours.  Cool to room temperature then place in refrigerator to cool for 10 hours.  Scrape off the top layer, that is the clotted cream.  It should be yellow.

This was very good.  I became a bit impatient with mine and turned the heat up for a couple of hours but it turned out fine, just a little brown.  When I put it in the refrigerator it was still very liquidy but when I took it out in the morning it was really thick on top, maybe too thick.  The bottom was still runny  so I put the runny part back in the cream bottle.

I made Soda Bread and Vegan Peach Curd to go with it.  Yummy!  My Mom arrived just in time to have tea with soda bread, clotted cream and peach curd!

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Gluten Free Banana Bread

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Ingredients:

  • 1 cup Sugar
  • 1/2 cup Coconut Oil
  • 2 Tblsp Flaxseed
  • 6 Tblsp Water
  • 1 Tsp Baking Soda
  • 1 cup GF Flour (Bob’s Red Mill)
  • 3 Ripe Bananas

Add all ingredients to mixing bowl.  Mix until well blended.  Pour into greased loaf pan.  Bake at 325F for 1 hour 15 minutes.  Check with toothpick.  If it comes out clean it is done.  Allow to cool for about 15 minutes then slice and serve warm.

This is a regularly made recipe in our house.  This is a great way to use those old bananas.  It always turns out well and never lasts long.  Enjoy!

(We have made recent changes to this recipe.  We can now eat eggs so we will use one organic egg in place of the Flaxseed.  Also, I have developed an allergy to Coconut (ugh!) so I use Olive Oil instead.)