b a k e a h o l i c

Flourless Peanut Butter Cookies (6 ingredients)

May 7, 2014

Sometimes you just need cookies. Fast. And sometimes, you need them to be wheat-free, and fast.

Like sometimes, when your fiancé is out of town and you want a cookie, but don’t want a huge batch because you will likely eat them all. in one night. when you’re missing him.

Re-Enter these delicious cookies that I made for Vancity Buzz – only this time, they’re peanut butter. They only make about 12-15 cookies, and you can definitely freeze them for eating later (on another night when you’re lonely).

The reason I love these cookies is because their so easy to whip up, and there are no flour substitutes. They freeze easily once made, however the dough would be tough to freeze on its own because it’s so sticky.

I threw in some raw, un-roasted/unsalted peanuts along with chocolate chips. I also tossed in some quick-oats in the second batch to see how they’d hold up, and I was pleasantly surprised at how deliciously chewy they were still. I’d definitely make an entire batch with the oats. I love a good oat cookie.

Regular cookies – chewy, soft almost meringue-like in texture.

with added quick oats – chewier and thicker

These cookies store really well, usually I’ll leave them on the counter the night I make them and they’re still perfectly chewy, soft and moist the next day.

Flourless Peanut Butter Cookies

2014-05-07 18:29:27

A chewy, delicious flourless cookie.

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Ingredients

1 Cup Natural Smooth Peanut Butter (oil stirred in/combined well)
1/3 Cup Liquid Honey, slightly warmed (about 20-30 seconds in the microwave)
1 Egg
1 tsp. Vanilla
1/2 tsp. Baking Soda
1/2 Cup Chopped Dark Chocolate
1/4 cup raw peanuts (optional) (unsalted, un-roasted)
1/2 cup quick oats (optional)

Instructions

Pre-Heat oven to 350 Degrees. Line baking sheet with parchment paper or baking mat (strongly suggested) - or grease well.
In a stand mixer/medium bowl with handheld blender combine Peanut Butter and Honey with Egg. Beat until combined, scraping down bowl.
Add in Baking Soda – continue to mix two to three minutes on medium-low. The dough will begin to thicken, it will be sticky.
Mix in by hand with spatula the Chopped Dark Chocolate, and/or peanuts.
Scoop and drop using small ice-cream scoop or teaspoon onto baking sheet about two inches apart – they will be more of a free-form cookie in a slight ball shape. You only want a small amount of batter as they will puff/spread nicely into perfectly round cookies.
Bake for 10 to 12 minutes until browned, they will puff up. Cool on baking sheet.
To make with quick oats, add in before stirring in the chocolate chips/peanuts.

b a k e a h o l i c https://www.bakeaholic.ca/

Breakfast, Wheat Free

Quinoa Waffles (Wheat & Sugar Free)

April 28, 2014

Happy Monday!

This past weekend I got to watch two of my friends compete in a Triathlon – I even woke up at 5 am to go. I consider that full commitment seeing as how I don’t even wake up that early for work (thankfully). It turned out to be a great morning for the event, it was sunny and warm with few clouds in the sky – perfect for the runners/bikers after their indoor swimming and for the spectators watching.

After the triathlon we got home about 1:00 and I felt like I could either fall asleep or begin doing something since I was surprised I was still standing after the 5 am wakeup. Then I realized that if the athletes could wake up and do 24 laps in the pool plus a 25 K bike ride followed by a 5k run, I could probably muster up the energy to stay awake.

So I did – and I decided it would be the best time to continue with the ‘spring cleaning’ around the house. I continued into the kitchen, sweeping through the cupboards and drawers and getting rid of anything and everything I did not absolutely need/use. I had so many doubles of everything, things I’ve never even used, things I thought I would need but don’t etc. It felt great to get rid of it all – and our cupboards have never looked so clean and organized. I’ve already brought about 3 big loads to the thrift store this past month (including other clothes/household items) and now I have one more to go. I bring it to the hospice thrift store so I know the money they make goes back to a good cause.

After cleaning up I had a rest on the couch almost falling asleep, but not. Then at around 5:30 I felt like I had better go do something active after watching everyone compete and feeling like jumping in at the race too. I did a 25 minute run followed by a 15 minute walk for a roughly 5K route. I just downloaded the APP – Map My Run that I’m excited to use and plan runs around the neighbourhood. I’ve run around here before obviously, but I’ve never tracked it. It’s fun to see where you’ve been and how long it was. My neighbour and I have also recently made good use of the infrared sauna in our clubhouse after our workouts – the best.

quinoa waffles // bakeaholic

After the triathlon we went out for brunch so the athletes could refuel. If you’re into brunch, or big breakfasts, I suggest making your own waffles at home including these wheat-free, sugar-free Quinoa Flour Waffles that I had seen online. They’re light, fluffy and crispy and you can easily double the recipe for larger crowds. They would be a great re-fuel breakfast, or a breakfast to get your up and on the go for the day.

Quinoa Waffles

2014-04-28 09:53:18

Yields 4

Crispy, light quinoa waffles that are sugar free, wheat free and delicious. Top with fresh fruit.

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Ingredients

1 cup Quinoa Flour (I used GoGo Quinoa Flour)
pinch of cinnamon
pinch of nutmeg
3/4 tablespoon baking powder
1 ripe bananas mashed
2 egg whites, lightly beaten
1/2 tablespoon vanilla extract
1 cup unsweetened vanilla almond milk

Instructions

Preheat waffle iron and spray with coconut oil/nonstick cooking spray.
In a large bowl, whisk together quinoa flour, cinnamon, nutmeg, and baking powder; set aside.
In a separate large bowl, combine banana, egg whites, vanilla extract, and almond milk and beat until well combined.
Mix in dry ingredients until well combined with handheld beater/blender or whisk by hand.
Spoon 1/4 cup of the batter into waffle iron and cook about 3-4 minutes (depending on your waffle maker) waffles are golden brown and slightly crispy on the outside. Repeat with remaining batter. Recipes makes about 4-6 waffles - can easily be doubled for a larger crowd.

Adapted from Ambitious Kitchen

b a k e a h o l i c https://www.bakeaholic.ca/

Birthdays, Cakes, Dessert

Coconut Cloud Cake

April 23, 2014

This past weekend we celebrated Easter, along with two birthdays! My brother’s girlfriend and my mom’s birthday (which is actually today) – Happy Birthday Mother!

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Every year I ask her what type of dessert/cake she wants for her birthday (past birthday cakes including carrot cake and a cheesecake) and this year it was the same as last year: a coconut cloud cake. However, unlike last years two-layer round cake I opted for a single layer slab cake. Slab cakes are easier to prepare and transport and good for feeding a crowd. Since we were having it at Easter dinner too, it needed to feed a crowd, or in our case our ever-expanding family.

Last year I made the coconut cloud cake using swiss meringue buttercream – this year I simplified things by first making the slab instead of the two layer, and instead of buttercream I simply used coconut cream for a 1-ingredent dairy-free frosting. The coconut cream is light and fluffy making it even more of a ‘cloud’ cake. I added a little bit of coconut extract for a deeper coconut taste then topped it with roasted coconut chips from Trader Joes. I used the coconut cake recipe from Butter Baked Goods cookbook – which is currently 50% off right now on Chapters Indigo! (I’ll have to add the recipe later, as I forgot to do it and now I’m posting this while I’m out and don’t have the cookbook with me! oops)

I think this will start to be a tradition – coconut cloud cakes for birthdays. Growing up we had a traditional Italian St. Honore cake for birthdays – or ‘bon bon’ cake – the one with the layers of pastry, bavarian cream filling, whipped cream and cream puffs on top. It was always a special treat. Did you have any birthday traditions growing up?? any special cakes??