I’ve been trying to eat less grains these days, so I have been experimenting with almond flour. The almond flour I purchased at Bulk Barn is more a meal consistency which works for a cookie but may not translate for other baking needs. I haven’t found almond flour that resembles regular flour yet. It is on the expensive side for flours but worth it for the occasional treat.
The cookies have a coconuty texture and they taste really good.
Almond Flour Chocolate Chip Cookies (Gluten Free, Grain Free)
Yield: 1 dozen large cookies
- 1/4 cup butter plus 2 Tblsp, softened
- 1/3 cup cane sugar (can substitute brown or white sugar)
- 1 tsp pure vanilla extract
- 1 large egg
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups almond flour
- 3/4 cup chocolate chips
- 1/2 cup chopped walnut pieces (optional)
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. Using an electric mixer, mix together the butter, sugar in a large bowl until very creamy (like frosting). Add the vanilla and egg, mixing until well incorporated. Mix in the baking soda and salt. Then slowly mix in the blanched almond flour, 1/2 cup at a time, until well blended. Using a spoon, fold in the chocolate chips and walnuts, if using.
- Drop dough by rounded tablespoonfuls about three-inches apart on parchment paper-lined baking sheet. Bake approximately 11-12 minutes, or until golden brown around edges. Allow to cool for at least 10 minutes on the baking sheet.
I’m so happy I got to eat a burger last night. Its been many many months of “burger” night being bunless. Some buns I have tried are dry. Most fall apart. It was just better to eat the burg on its own.
BUT When we did our road trip to Suzie’s Gluten Free Kitchen we bought some hamburger buns and am I ever glad I did!
They are dense, but not heavy. They are a touch on the sweet side. They are NOT dry and on my goodness- they do not fall apart one bit!
I made cheeseburgers last night and It was the best dinner ever. I’m thinking I’ll have a leftover burger again tonight.
PS- I served the burgs with mixed greens tossed in my famous (not really) raw apple cider vinegar & honey dressing (I just mix 2 parts vinegar, 1 part olive oil, 1 tsp dijon mustard, 1 tsp honey, salt & pep)
Suzie’s Gluten Free Kitchen makes amazing breads, buns, loaves, cakes, cookies, cinnamon rolls, english muffins etc. You can contact her through her site: http://suziesglutenfreekitchen.com/
Saturday it was my husbands birthday and we celebrated with his family last night. It was a delicious BBQ steak dinner, potatoes, beans and greek salad. Im so thankful they accommodate my gluten free-ness. To be honest, alot of meat and potatoes types of dinners already just happen to be gluten free- it’s great!
I baked a cake for dessert. You may or may not know, that I like to use a good gfree boxed cake mix and then make my own frostings and fillings. It makes things quick and easy and it still tastes homemade!
This time I used the Betty Crocker Devils Food Chocolate cake mix. Then made my own frosting. Here’s the recipe:
- 8 oz block of cream cheese
- 1/3 cup butter (softened)
- 3/4 cup icing sugar (i dont like my frosting to be insanely sweet, so this part is just a suggestion, add as much or little as you like)
- 1 tsp vanilla
- 1 cup ground Glutino oreo cookies
- cream or milk or dairy free milk (to thin out the icing)
Beat cream cheese and sugar and vanilla together until fluffy. Add icing sugar 1/4 cup at a time. Then use cream/milk/almond milk to thin out the icing until you are happy with the consistency.
Take about half of the Glutino oreo package and blend those up in a food processor until they are grounded up. Then mix that into the frosting and voila! Oreo cream cheese frosting!
My dad loves butter tarts. I bake them a few times a year for him. The dough is always the biggest pain to make. But since going gluten free, the dough I make is super easy to make and work with. And at our Family Day brunch, most people preferred it to the regular kind (I made both)
So here’s the super simple recipe for the dough. You could use this same crust on a pie, or fill them with something other than butter tart goo (pie filling, cheesecake filling etc)
-1 1/2 cups white rice flour
-1/4 tsp baking powder
-1 tbs sugar
-pinch of salt
-1 large egg, beaten
-1/4 cup butter, melted
Beat together the egg and melted butter.
Sift together the dry ingredients over the beaten wet ingredients.
Stir the dough together. It will be soft and crumbly.
Add enough cold water so that the dough can be pressed together and holds.
Lightly oil the pie pan.
Press the dough into the pie pan and up the sides as far as possible being sure to keep the crust an even thickness. (I prefer my crust on the thin side)
Add desired filling and bake for 10-14 minutes at 400 degrees until the butter tart filling is bubbly and lightly browned. (If you need a prebaked shell just preheat the oven to 425 degrees and bake for 15-20 minutes)
For the filling, this is the recipe that I use: (just mix everything together & pour into the tarts!)
-1/2 cup brown sugar
-1/2 cup corn syrup
-1 tablespoon melted butter
-1 teaspoon vanilla
-1 cup raisins (can be replaced with chopped pecans or walnuts but we are a raisin family)
Last Thursday was Valentines Day and to celebrate hubby & I went to August! (my parents did too actually, just a bit earlier than we did)
We’ve dined there many times before, its such a great place in Beamsville (where I grew up) and thought it would be fun to try the tapas! They do tapas on Tuesday and Thursday from 7-9pm. Its a GREAT menu too!
First things first, I’ve had tapas many times before at other restaurants, and Augusts’ portions sizes were VERY generous!
Now let’s get to the good stuff. What did we eat? Well…. here we go (pictures below)
I started with a caesar salad and the most wonderful “teenie tiny” sweet potato and apple soup. Hubby started with a caesar salad and mushroom feta bruschetta.
We shared a crab dip (i ate mine with cornbread). Then hubby had a texas shepherds pie- it was this awesome pulled pork topped with mac n cheese!
We both then had korean bbq short ribs, which probably was my favourite thing that night (besides dessert of course)
For dessert we shared some of Fabiola’s famous cheesecake (you can check out here blog Shamecake here) and a raspberry creme brulee. She always makes the cheesecakes gluten free- what a good woman.
My bestie (who I always ask for wine recommendations) suggested we go with a Kacaba Rebecca Rose- and it was fantastic! Great choice!
Caesar salad & Sweet potato/apple soup
Korean BBQ Short Rib
Banana/Caramel (gluten free) cheesecake
Raspberry Creme Brulee
Fantastic Valentines Day! You should definitely check out August for tapas or their regular menu, and their weekend brunch is FABULOUS too!
I had a Family Day brunch at my home yesterday.Three of us are gluten free so I needed to make an gluten free version of my usual Oven Baked French Toast.I used Suzies Gluten Free Cinnamon Raisin Bread that we purchased a few weeks ago on our road trip. The bread is denser than a regular bread and doesn’t absorb liquid as easily as its gluten counterpart but it turned out well. The non gluten eaters thought it was really good .I made a simple raspberry sauce to accompany it as well Canadian Maple syrup of course.
Overnight Gluten Free Baked French Toast
5 slices Gluten Free Cinnamon Raisin Bread cubed
2/3 cup of Half and Half
2 eggs beaten
1 tsp cinnamon
½ cup cubed cream cheese (optional)
Preheat oven to 350.Grease a small baking dish. Put cubed bread in baking dish. Mix beaten eggs with half and half. Pour over bread, making sure all bread is coated. Sprinkle cinnamon on top and dot with cream cheese. Put in fridge at least 2 hours before baking, preferably overnight. Bake uncovered for 35 minutes
Simple Raspberry Sauce
2 cups frozen raspberries
½ cup water
¾ cup sugar
Bring to a boil and stir. Turn down to medium and simmer until sauce thickens approximately 20 minutes. Serve warm.