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gluten-free jam & almond thumbprints

March 20, 2015

hfh

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today is the first day of spring! while its raining outside, we’ve been pretty lucky to have an incredibly warm february and march so far. its also the last weekend of spring break – which is bittersweet. our school district had a super early spring break this year. i had tons of plans for spring break, but i feel like i got only half the amount of things done – though i’m sure adam would say otherwise. i am notorious for over-planning and wanting to get a lot done in a short time. however, after two weeks off i’m still so surprised at how much more i would like to do! 

among other things, the spring break checklist included painting (which i got about half the living room done, adam hates painting), wedding meetings (got our gift registry done!), wedding invitations (just picked them up from the printers!!!!!) and a bridesmaid get together that was tons of fun. now i just have to print off 95 addressed envelopes and stuff them!

i also decided now would be as good a time as any to start yoga. i had wanted to join a while ago, but most classes are during the day when im at work – and i tutor after work three days a week. so with two weeks off i joined a studio just up the street and scheduled all morning classes. it was awesome to wake up and go to a class, starting off the day with a limber stretched-out feeling. im definitely going to miss the morning stretch session, but i’ll hopefuly continue with some night classes when i start work again next week. i bought an unlimited month membership so I’m hoping to keep it up. it’s amazing how much you can notice after even only a few classes how much looser you feel, even while running i can feel it. do you do yoga?? what’s your favourite type? already i can tell i have a few favourite teachers.

ghj

i’m hoping spring weather is just around the corner and that more sun is in the future. while you wait, you can bake these sunny jamp thumbprints – made gluten free (use gluten-free oats) with almond flour for a buttery nest full of all natural jam of your favourite flavour. 

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gluten-free jam & almond thumbprints
gluten-free shortbread-like cookies with a nest of your favourite jam in the center.
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Ingredients
  1. 1 cup almond flour / meal
  2. 1 1/2 cups rolled oats
  3. 1/2 tbsp corn starch
  4. 1 tsp baking powder
  5. 5 tbsp butter, room temperature or coconut oil
  6. 1 egg
  7. 1/2 tbs. almond milk.
  8. 1/4 cup sliced almonds
  9. Raspberry Jam or other favourite Jam
Instructions
  1. Set the oven to 350°F
  2. Line a baking sheet with baking paper.
  3. In a high-speed mixer/food processor blend together the oats and almond meal/flour until you have a coarse flour.
  4. Add the rest of the dry ingredients to oat flour and mix to combine.
  5. Add the butter, almond milk and egg to the blender/food processor.
  6. Mix until the dough comes together.
  7. Scoop out about 15 portions of the dough using cookie-scoop/spoon and roll them between your hands into balls.
  8. Roll into the sliced almonds, and flatten slightly with your hand. Press thump in centre to create 'nest' for the jam.
  9. Place them on the baking sheet. Fill the center with 1-2 teaspoons of jam.
  10. Bake for 12-14 minutes.
  11. Let cool slightly before moving them to a wire rack.
b a k e a h o l i c http://www.bakeaholic.ca/
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Cookies

Chewy Gingersnap Cookies – gluten free, flourless & vegan

November 28, 2014

The chill in the air has arrived just in time for the beginning of December. The days are shorter and dark, sure, but the early and late afternoons are absolutely gorgeous and glistening. Winter sun is lovely – it’s cold outside but the sun sitting low in the sky makes everything glow at this time of year, making it especially great for taking photos. It’s hard to believe that next week is December 1st! Although I’m definitely guilty of putting up christmas decorations early this year – the tree went up almost two weeks ago, and slowly the other decorations are trickling out of the storage boxes and onto the shelves. 

I’ve been slowly compiling my list of beloved christmas recipes, both old and new, to bake for the holidays. There are definite favourites – the Nanaimo Bar Bites, Salted Almond Butter & Pretzel Cups,  Almond Butter Blossom Cookies,  Dark Chocolate Fruit & Nut Bark, Chocolate Mint SablesChristmas ‘Crack’ and Pizzelles. However, this year I’ve found some new recipes that my tastebuds are eager to try. 

When I saw this recipe online I just knew I had to try it. Last year I baked Butter’s Gingerstamp Cookies, large chewy bakery style cookies, without the ‘snap.’ When I saw these, a gluten-free, vegan version I was skeptical at first. Can they really be just as good? Well, the empty cookie jar and my stomach can assure you they are every bit as delicious as the ‘real deal’ cookies. They have a crisp exterior, and a chewy met in your mouth centre. They flavour is perfect and with no butter, flour or sugar (besides molasses) they are much healthier than the regular version. 

That being said, they still quickly disappear just as quick as the original version. The recipe makes a batch of about 15, and it’s safe to say you will want to double, even triple the recipe for this holiday season. 

I was planning on having this recipe up earlier, however my server/site has been acting up and I cannot upload images. So, I hosted the images on another site and just linked them into the post so I could share this with you. 

Not only are these cookies delicious, the aroma of them makes the house smell like christmas.

Bring it on.

Chewy Gingersnap Cookies
Yields 15
A crispy and chewy spiced cookie without flour, added sugar, or butter.
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Prep Time
2 min
Cook Time
10 min
Total Time
12 min
Prep Time
2 min
Cook Time
10 min
Total Time
12 min
Ingredients
  1. 1-1/4 cup almond meal
  2. ½ teaspoon baking powder
  3. 1/4 teaspoon baking soda
  4. 1 teaspoon ground cinnamon
  5. 1 teaspoon ground nutmeg
  6. 2 teaspoons ground ginger
  7. 2 tablespoons molasses
  8. 2 tablespoons olive oil or coconut oil
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Add the almond meal, baking powder, baking soda and spices to a medium sized bowl and whisk together.
  3. Pour in the molasses and oil and mix together well.
  4. Use a spoon or cookie scoop to create small mounds of dough, roll in to a ball. Flatten slightly with a fork or palm of your hand.
  5. Bake for 8 to 10 minutes or until browned around the edges.
Notes
  1. These keep well on the counter in a container for one week, or freeze easily.
Adapted from The Iron You - paleo gingerbread cookies
b a k e a h o l i c http://www.bakeaholic.ca/

Cookies

Pumpkin Biscotti

October 6, 2014

Back to school means back to working with 30 little funny, messy, sticky, gooey students. It also means that everyone gets sick – including the teacher. Being a substitute teacher I work at different schools, meaning I basically can never build up any immunity to the students because I’m usually in a different class each day. 

Last week, I was in one class for the majority of the week as their regular teacher was out sick, with strep throat. Luckily, it meant I got to work all week, unluckily it meant I was probably going to catch whatever cold she caught. And I did. Thursday night I felt it, the sore throat, achey ears congested cough. I quickly self-medicated myself and loaded up on vitamin-c. After school friday I curled up on the couch and didn’t move for most of the night – hello 9 pm bedtime. all. weekend. long.

Thankfully Adam was home this week and went out to get feel-better sushi Friday, because sushi is totally a meal you should eat when sick. Saturday was spent home for the most part, aside from a quick drive down the road to the park to walk the dog – i couldn’t go all weekend without enjoying the lovely sunshine. Sunday we had a pre-thanksgiving dinner with Adam’s family, since most of them are away next week visiting family back east.

My brother and his girlfriend are also away, currently travelling around Italy with my Nonna for the next 3 weeks probably eating cheese, salami, pasta and biscotti to their hearts content before returning home.I went to Europe 2 years ago and I am already dreaming about our honeymoon (hopefully going back to Europe) in 2016 (so. far. away) Since I can’t go to italy, I thought I’d make some biscotti. Biscotti means ‘twice baked,’ because you bake these cookies twice. Once, in a long dough log, then you slice and bake again to get crisp authentic biscotti. These cookies are great on their own, or even better dipped in coffee or espresso. (side note, this espresso cup is like super tiny, the handle can hold like your thump, but looks massive in these pictures – so deceiving)

Pumpkin Biscotti // bakeaholic.ca

Adam had to tease me, since I don’t drink coffee (i know, i’m like not grown up enough yet to enjoy its dark caffeinated substance) however, I let him know that “i’ll drink anything if I can dunk a cookie into it” – and I will. Biscotti being one of them. Its dry, almost stale crunch is the perfect partner for a glass of hot coffee, or even tea. 

I’m not sure you’d find ‘pumpkin biscotti’ anywhere in Italy, and I’m sure my Nonna would prefer the regular anise biscotti, but I love this version for Fall, apologies to my heritage. The cookies are great by themselves, and if you want to indulge go ahead and drizzle some chocolate on top. They also freeze well, make them ahead and take out for company. 

 

Biscotti might look daunting to make, but the cookies come together quickly and easily.

Pumpkin Biscotti
Yields 24
A twice-baked lightly spiced pumpkin cookie, perfect for dunking in coffee or espresso.
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Cook Time
50 min
Total Time
1 min
Cook Time
50 min
Total Time
1 min
Ingredients
  1. 1 1/2 cups of all-purpose flour
  2. 1 cup whole wheat flour
  3. 1 cup of sugar
  4. 1 teaspoon of baking powder
  5. big dash of cinnamon
  6. dash of freshly grated nutmeg
  7. dash of ginger
  8. 2 eggs
  9. 1/2 cup of pumpkin purée
  10. 1 teaspoon of vanilla extract
Instructions
  1. Preheat oven to 350°
  2. Sift together the flours, sugar, baking powder, and spices in a large bowl.
  3. In another bowl, whisk together eggs, pumpkin purée, and vanilla extract.
  4. Pour the wet pumpkin mixture into the dry flour mixture.
  5. Using a spatula, stir toy incorporate the ingredients, the dough will be loose and crumbly.
  6. On a clean floured surface, lightly knead the dough for a minute or two, until a slightly-elastic dough forms.
  7. On a lined baking sheet, form the dough into a large log, about 15-20 inches long by 3-5 inches wide. The loaves should be somewhat flat, only about 1/2 inch high. You can cut the dough in half, and bake the two side by side on the baking sheet.
  8. Bake for 25-30 minutes until lightly browned.
  9. Transfer to wire rack and let biscotti cool for 5 minutes.
  10. Carefully transfer to a cutting bird, and with a serrated knife slice at a 45° angle about 1/2-3/4 inch thick.
  11. Return the slices back to the baking sheet face up, and return to the oven for another 15-20 minutes.
  12. Cool completely, you want the cookies to be crisp. You can keep them on the counter overnight to dry further.
Notes
  1. Alternatively, you can use pumpkin pie spice. You can top the biscotti with almond slices before baking, if you like.
  2. To drizzle with chocolate, melt dark chocolate with a tsp. of coconut oil, stir and pipe or drizzle on top. Allow to harden on counter or in fridge.
Adapted from Nonna's Recipe
Adapted from Nonna's Recipe
b a k e a h o l i c http://www.bakeaholic.ca/