From Martha Stewart Living. No flour, no bake cookies to delight your gluten-free friends! They can be stored in the refrigerator for up to three days. Makes about 20.
1 1/2 cups sweetened shredded coconut
3 drops pure almond extract
3 3/4 ounces semisweet chocolate, melted*
1. Preheat oven to 350. Line a rimmed baking sheet with parchment paper, and spread cocnut in a single layer on parchment. Place in oven until golden and toasted, about 10 minutes, stirring occasionally to color evenly. Remove from oven, let cool completely.
2. In medium bowl, combine toasted coconut, almond extract, and melted chocolate. Stir gently until combined. Press about 1 Tbls coconut mixture onto a parchment-lined baking sheet. Repeat with remaining mixture. Place in the refrigerator until cookies are set, about 20 minutes. Keep in refrigerator until ready to serve.
*You can find non-dairy semisweet chocolate at a health food store if you are looking to avoid both gluten and dairy.
Showing posts with label Desserts: Fall/Winter. Show all posts
Showing posts with label Desserts: Fall/Winter. Show all posts
Saturday, October 24, 2009
Saturday, March 14, 2009
Christy's Oatmeal Chocolate Chip Cookies
Makes 4 dozen
I had a craving for cookies the other night, and came up with these using McCann's Irish Oatmeal. They have a hearty, chewy texture unlike virtually every other gluten-free cookie I've tried. Even though two of my children and I react to gluten, we are able to tolerate McCann's Irish Oats with no trouble at all! We had tried Bob's Red Mill Gluten-Free Oats, and we all reacted to them. But I read about Irish oats being gluten-free, and the McCann's brand has really worked for us. I believe a small percent of celiacs also react to a protein in oats, but we do not. For some reason, American oats are not gluten-free.
1 cup Earth Balance Natural Buttery Spread, room temperature*
1 cup dark brown sugar, packed
1/4 cup white sugar
2 eggs
2 tsp. gluten-free vanilla
2 1/2 cups Pamela's Baking Mix
2 cups McCann's Quick & Easy Irish Oatmeal, processed in food processor until finely ground (30 seconds to one minute)
1/4 tsp. baking powder
1 bag Ghiradelli's 60% Cacao Bittersweet chocolate chips
1 cup walnut pieces
1. Preheat oven to 350. Cream buttery spread with sugar for 4 to 5 minutes, until very light and fluffy. Beat in eggs and vanilla.
2. Combine Pamela's Mix, processed oats, and baking powder in a separate bowl. Gradually to creamed mixture, stirring gently by hand until just combined.
3. Fold in chocolate chips and walnuts.
4. Drop by rounded Tbls. onto greased cookie sheets (or cookie sheets lined with parchment paper, which I prefer). Bake for 10-12 minutes at 350. Remove from oven and let cool on sheets for 5 minutes before removing to rack to cool completely.
5. Enjoy!!
*Diary content: I used the Earth Balance instead of butter, but you can easily use real butter. My daughter reacts to dairy, so I cut the dairy down by using the Earth Balance. However, Pamela's Baking Mix does contain powdered buttermilk, so this recipe is not dairy-free. My daughter does okay if she only occasionally has a bit a diary.
Sugar content: Although this recipe has less sugar than most cookies, it is certainly not sugar-free! But I reduced the sugar from most recipes by 1/4 to 3/4 of a cup (depending on the recipe). Also, the bittersweet chocolate has less sugar than even semi-sweet. The oats are a healthful whole grain, and the walnuts are good for you as well. But these should still be considered an occasional treat for those watching their carbs and sugars.
I had a craving for cookies the other night, and came up with these using McCann's Irish Oatmeal. They have a hearty, chewy texture unlike virtually every other gluten-free cookie I've tried. Even though two of my children and I react to gluten, we are able to tolerate McCann's Irish Oats with no trouble at all! We had tried Bob's Red Mill Gluten-Free Oats, and we all reacted to them. But I read about Irish oats being gluten-free, and the McCann's brand has really worked for us. I believe a small percent of celiacs also react to a protein in oats, but we do not. For some reason, American oats are not gluten-free.
1 cup Earth Balance Natural Buttery Spread, room temperature*
1 cup dark brown sugar, packed
1/4 cup white sugar
2 eggs
2 tsp. gluten-free vanilla
2 1/2 cups Pamela's Baking Mix
2 cups McCann's Quick & Easy Irish Oatmeal, processed in food processor until finely ground (30 seconds to one minute)
1/4 tsp. baking powder
1 bag Ghiradelli's 60% Cacao Bittersweet chocolate chips
1 cup walnut pieces
1. Preheat oven to 350. Cream buttery spread with sugar for 4 to 5 minutes, until very light and fluffy. Beat in eggs and vanilla.
2. Combine Pamela's Mix, processed oats, and baking powder in a separate bowl. Gradually to creamed mixture, stirring gently by hand until just combined.
3. Fold in chocolate chips and walnuts.
4. Drop by rounded Tbls. onto greased cookie sheets (or cookie sheets lined with parchment paper, which I prefer). Bake for 10-12 minutes at 350. Remove from oven and let cool on sheets for 5 minutes before removing to rack to cool completely.
5. Enjoy!!
*Diary content: I used the Earth Balance instead of butter, but you can easily use real butter. My daughter reacts to dairy, so I cut the dairy down by using the Earth Balance. However, Pamela's Baking Mix does contain powdered buttermilk, so this recipe is not dairy-free. My daughter does okay if she only occasionally has a bit a diary.
Sugar content: Although this recipe has less sugar than most cookies, it is certainly not sugar-free! But I reduced the sugar from most recipes by 1/4 to 3/4 of a cup (depending on the recipe). Also, the bittersweet chocolate has less sugar than even semi-sweet. The oats are a healthful whole grain, and the walnuts are good for you as well. But these should still be considered an occasional treat for those watching their carbs and sugars.
Saturday, December 13, 2008
Thursday, October 9, 2008
Stuffed Dates with Clementines
From Martha Stewart Living
Serves 4-6
This is a great dessert for Christmas or New Years, or anytime in the winter when dates come to your supermarket. It is a relatively healthy dessert since it is mostly fruit and nuts. Only 1 Tbls of sugar in the whole recipe!
1/2 cup mascarpone cheese (about 4 ounces)
1/4 tsp ground cinnamon
1 Tbls sugar (you could also use 1 Tbls honey or maple syrup)
8 Medjool dates
1/2 cup whole roasted almonds
6 clementines or tangerines, peeled and separated into segments
1. Stir together mascarpone, cinnamon, and sugar in a small bowl. Cut a slit lengthwise in each date, and remove pit. Fill each date with 1 Tbls cheese mixture. Refridgerate dates until ready to serve, up to 2 hours.
2. Arrange almonds, stuffed dates, and clementine segments on a serving platter.
Serves 4-6
This is a great dessert for Christmas or New Years, or anytime in the winter when dates come to your supermarket. It is a relatively healthy dessert since it is mostly fruit and nuts. Only 1 Tbls of sugar in the whole recipe!
1/2 cup mascarpone cheese (about 4 ounces)
1/4 tsp ground cinnamon
1 Tbls sugar (you could also use 1 Tbls honey or maple syrup)
8 Medjool dates
1/2 cup whole roasted almonds
6 clementines or tangerines, peeled and separated into segments
1. Stir together mascarpone, cinnamon, and sugar in a small bowl. Cut a slit lengthwise in each date, and remove pit. Fill each date with 1 Tbls cheese mixture. Refridgerate dates until ready to serve, up to 2 hours.
2. Arrange almonds, stuffed dates, and clementine segments on a serving platter.
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