Almond Butter Cookies

by Eva // 18 March, 2013 // No Comments

Lately I’ve been craving some flourless peanut butter cookies I used to make years ago. Unfortunately though, peanut butter is on my ‘no-no’ list which meant I couldn’t whip up a batch to curb this craving.

As with all my cravings, I knew it wouldn’t go away on its own, so the only answer was to re-vamp the recipe. By simply replacing the peanut butter with almond butter, I was able to create these gluten free flourless almond butter cookies.

These cookies are super easy to make. Using only 3 ingredients (you heard correctly – only 3 ingredients!), you can quickly mix these up in one bowl sans mixer, for a sweet treat.

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They’re super soft and chewy and go perfect with a glass of almond milk – vanilla or chocolate optional.
Honestly, I’m surprised I was able to capture these babies in pictures, given I couldn’t stop gobbling them up. They are just that addictive! Pure deliciousness.

Enjoy & thanks for stopping by! Comments are always welcomed.
Eva

Gluten Free Flourless Almond Butter Cookies

Bake Time: 14 minutes

Makes: About 22 cookies

These cookies are so soft and chewy - it's hard to eat just one!

Ingredients

1 cup almond butter (I used MaraNatha No Stir Creamy Almond Butter
1 cup granulated white sugar
1 egg, slightly beaten

Method

Preheat oven to 350°F. Spray or line cookie sheets with parchment paper and set aside.
Combine all ingredients in a medium bowl and mix well.
Roll into small balls (about 1 tsp each) and place on prepared cookie sheets, leaving about 1" between each cookie.
Slightly flatten each ball with a fork.
Bake for 14 min. Remove and let fool for about 5 minutes on sheets before transferring to wire racks to cool completely.

http://www.pastelbakery.ca/gluten-free-flourless-almond-butter-cookies/

Tiramisu Cupcakes

by Eva // 11 March, 2013 // 5 Comments

Ode to my Coffee Maker

This past weekend you left me,
With an empty cup in hand.
No warning sign, no goodbye,
After all these years I ask ‘why?’

I promised myself I wouldn’t cry,
I promised myself I would move on.
And so I bought a replacement,
But it’s not the same.

You were good to me,
You made a damn good cup o’ joe.
And to honour you my friend,
I made you these Gluten Free Dairy Free Tiramisu Cupcakes.
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Moist and fluffy they were,
With a hint of mocha added.
Covered with a light whipped topping,
With notes of smooth coffee shining through.

I know you would have wanted to be a part of this,
But alas, it wasn’t meant to be.
I will go on, and share this recipe with all,
Goodbye old friend.

Tiramisu Cupcakes

Prep Time: 10 minutes

Bake Time: 22 minutes

Makes: 12-16 cupcakes

A moist cupcake with hints of coffee and cocoa. No one will be able to resist this gluten free, dairy free version of this classic Italian dessert! Whipped Topping adapted from Deseos Sin Gluten

Ingredients

For Cupcakes:

1/3 cup almond milk
1 1/2 tsp instant coffee
1/4 tsp unsweetened cocoa
1/2 cup dairy free buttery spread, room temperature (or butter if dairy free version not required)
3/4 cup brown sugar
1/4 cup granulated white sugar
3 eggs, room temperature
1 tsp pure vanilla paste (or extract)
3/4 cup white rice flour
1/4 cup brown rice flour
1/4 cup tapioca starch
1/2 tbsp baking powder

For Cafe au Lait Whipped Topping:

1 1/2 cup Nutri-Whip Whipped Topping
6 tbsp icing sugar
2 tsp instant coffee
Dark chocolate for decorating (optional)

Method

For Cupcakes:
Warm up milk in microwaveable cup for about 30 sec. Add coffee and cocoa, stirring to dissolve. Set aside and let cool.
Combine dry ingredients in a medium bowl and set aside.
Preheat oven to 350°F and line cupcake trays.
Beat dairy free spread and sugar in bowl of mixer, until light and fluffy (about 2 min).
Add eggs one at a time mixing well after each addition. Add vanilla and mix.
Add flour and milk, alternating between each, and mix well.
Fill liners about 2/3 full and bake for 22 minutes or until cupcakes spring back when touched gently in the centre.
Let cool in pan for 2 min, before transferring to wire racks to cool completely.

For Cafe au Lait Whipped Topping:

Warm up 1/4 cup Nutri-Whip in microwaveable cup for about 30 sec. Add coffee and stir to dissolve. Let cool.
In bowl of mixer using wire attachment, add remaining Nutri-Whip along with coffee and beat on med-high until mixture begins to thicken (about 3 min).
Add 3 tbsp of icing sugar.
Continue beating for 1 minute, then add remaining 3 tbsp of icing sugar.
Beat well until thick ribbons form.
Best used immediately, or you can refrigerate in airtight container for up to 3 days.
You can choose to garnish the finished cupcake with grated dark chocolate.

Notes

The whipped topping recipe will make more than enough to frost 16 cupcakes. This recipe makes about 1 1/2 cups so you will have leftovers...maybe for eating with a spoon :)

http://www.pastelbakery.ca/gluten-free-dairy-free-tiramisu-cupcakes/

Thanks for stopping by! Comments are always welcomed and encouraged.
Eva

Birthday Cookie Cake

by Eva // 26 February, 2013 // No Comments

They say it’s your birthday
We’re gonna have a good time
I’m glad it’s your birthday
Cause I made a birthday cookie cake for ya!
Ok, so maybe I can’t write great lyrics like The Beatles, but hey, I tried. If my version has left a sour taste in your mouth (which I’m sure it has), here’s the real Beatles Birthday song incase you feel like listening.
The birthday we are celebrating is for none other than Mel from Glutrition, who recently got her party hat and gluten free birthday cake on (oh yeah!)

I wanted to create something sweet and unique for her. I recently found the gluten free coloured sprinkles I had been long searching for, so I knew I wanted to incorporate these somehow. Then I remembered a birthday cake cookie recipe I saw in a past issue of Chatelaine magazine. Since my BFF (chocolate) and I are currently on a much needed break, I decided I would try these out, and whip up a batch of gluten free vanilla bean cookies for her, with colourful sprinkles.

Needless to say, I went a little crazy starting to over think things (as I typically do). I wanted to make these a bit more interesting. I didn’t just want to spread some icing on a cookie, top it off with sprinkles and say: Ta-da! Here’s a birthday cookie for you! And then it hit me – how cute would it be to make cookies resembling little birthday cakes!
I was like a kid in a candy shop! Filling them with icing, layering the ‘cake’ pieces, and then topping them off with icing and birthday sprinkles – so fun! These definitely were adorable, and they looked very cute beside Mel’s penguin cake.
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Happy Birthday Mel! Hope you enjoyed yourself…and the cookies.

Here is the recipe …enjoy!

Birthday Cookie Cake

Prep Time: 10 minutes

Bake Time: 22 minutes

Freeze Time: 32 minutes

Ingredients

2 ½ cups gluten-free all-purpose flour
½ tsp baking powder
½ tsp salt
1 cup dairy free buttery spread, room temperature (or butter if dairy free version not required)
¾ cup granulated white sugar
1 egg
1 1/2 tbsp vanilla bean paste

Icing:

½ cup icing sugar
1 tbsp almond milk
Coloured sprinkles for decorating

Method

Combine flour, baking powder and salt in bowl and set aside.
In bowl of mixer, beat dairy free spread with sugar until fluffy. Beat in egg and vanilla.
Gradually beat in flour until combined and dough begins to form a ball.
Divide dough in half. Roll each half into a 2” wide log and wrap in wax paper, twisting ends shut. Chill for 30 min to 1 hour.
Preheat oven to 350°F. Spray baking sheets with cooking spray and set aside.
Slice cookies into ½” rounds. For full cookie cakes, leave round as is. For sliced cookie cakes, cut opposite sides of the circle slightly, to form a triangle.
Place on sheets 1” apart and bake in oven for 10-12 min (or until cookies are golden), switching the sheets halfway through.
Remove from oven and let cool on sheet for 1 min before transferring to wire racks to cool completely before icing.

For icing:

Whisk together icing sugar with milk until smooth.
Place icing into a plastic sandwich bag with corner cut-off (remember to make only a small cut). Pipe a thin coat of icing onto a triangle, then top with a second triangle, sandwiching them together.
Cover top cookie with another coat of icing and top off with coloured sprinkles.

Notes

Once baked and cooled, you may have to trim the cookies back to a nice triangle shape, as they do spread slightly during baking. The scrapes I had leftover from cutting out the triangle shape, was just rolled back into a log and cut again.

http://www.pastelbakery.ca/gluten-free-birthday-cookie-cake/

Thanks for stopping by! Comments are always welcomed and encouraged.
Eva

Apple Cinnamon Pecan Olive Oil Cake

by Eva // 23 February, 2013 // No Comments

It happened. I can’t believe it happened. Never did I think this day would come, but it did. I’m afraid to announce it too loudly, as this BFF of mine may be offended by this recent turn of events. I know I need to say it out loud though, if I ever want to move on. Here goes…
I got tired of chocolate. I know, I know, it sounds crazy, right? I fear though, that it is true. It’s just that, lately, it seems all I’ve consumed are copious amounts of chocolate. This never seemed to be an issue in the past, but for some reason…ugh, it’s all just too weird to even think about it. I only hope this is a short term case of chocolatitis, and that I can one day love again.

I knew I needed something delicious to heal the wounds, and help me move on. And then I came across this gluten free apple and olive oil cake recipe. No chocolate to be seen, but it still looked delicious and sweet! As the gluten free recipe was from the talented Aran Goyoaga, I knew I had to give it a try! If you have never visited her site, cannelle et vanille, I recommend you do. Whether it be to try a recipe of hers yourself, or gaze at her captivating photography, I guarantee, you will be inspired! I also highly recommend picking up a copy of her book, where I adapted this recipe from, Small Plates and Sweet Treats (you can get a copy here).

One thing I really like about Aran’s recipes is that they do not require hard to find ingredients. I always find it upsetting when I come across some great gluten free recipes, but the ingredients are either hard to find, or expensive. Thanks to Aran, I also gave in and tried out buckwheat flour and can I just say…oh my goodness! I am so hooked on this flour now and I can’t believe I’ve been missing out all these years! As well, it’s because of this recipe, that she got me to give brown rice flour another shot and I’m happy to say, I’m loving it again. In the past, I tried countless recipes with brown rice flour and for some reason it always resulted in a weird after taste to me. It could be I’ve now got more years of gluten free baking under my belt, but whatever the reason, I’m glad that I’ve been re-introduced to this flour since it is a healthier option. Plus, in using these healthier flours, it gives me a great excuse to eat cake for breakfast!

I adapted this recipe from the apple and olive oil cake recipe in Aran’s book. One of the reasons I was actually drawn to it was because it reminded me of an apple cake my mom used to make which I loved back in my non-gluten free days. I only made a few adjustments to the original recipe. Actually, one was as a result of me misreading the instructions. I have the habit of moving too fast most of the time, and this was one of those times, but it resulted in a good mistake. The extra sauce I had left from sautéing the apples accidently in ½ cup of brown sugar, was slightly warmed up and drizzled over the cake when served. And even though I switched the milk yogurt for dairy-free coconut yogurt, it did not affect the taste at all (no extra coconutty taste!). As I don’t have millet flour, I chose to switch it up for my new fav buckwheat flour. I also increased the cinnamon, and added some chopped pecans.

It’s the perfect moist cake that’s not overly sweet and nice to serve guests with a good cup of coffee. Both gluten free and non-gluten free folks will enjoy it alike. Best decision I’ve ever made making this my re-bound dessert – just don’t tell chocolate that!

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Here is the recipe…enjoy!

Apple Cinnamon Pecan Olive Oil Cake

Prep Time: 10 minutes

Bake Time: 1 hour, 10 minutes

Ingredients

Apple mixture:

2-3 apples, peeled & cut into slices (I used 2 large Ida apples)
2 tbsp margarine
½ cup brown sugar
2 tsp ground cinnamon
1 tsp vanilla bean paste

For cake:

¾ cup brown rice flour
1/3 cup almond flour
¼ cup potato starch
¼ cup buckwheat flour
2 tbsp tapioca starch
1 tbsp baking powder
2 tsp ground cinnamon
½ tsp baking soda
¼ tsp ground ginger
¼ tsp salt
3 eggs
½ cup granulated white sugar
½ cup brown sugar
½ cup plain coconut yogurt
½ cup light olive oil
2 tsp vanilla bean paste
1 cup chopped pecans

Method

Preheat oven to 350°F. Line the bottom of a 9” springform cake pan with a circle of parchment paper.
In a large sauté pan, heat margarine with brown sugar, cinnamon and vanilla bean paste. Once margarine has melted, add in sliced apples and cook for 8-10 minutes. Remove from heat and let the apples cool for at least 15 minutes.
Meanwhile, whisk together the brown rice flour, almond flour, potato starch, buckwheat flour, tapioca starch, baking powder, baking soda, cinnamon, ginger and salt in a large bowl.
In a separate bowl, whisk together the eggs, white and brown sugar, yogurt, olive oil and vanilla bean paste.
Pour the wet ingredients over the dry and whisk until batter comes together. Stir in pecans and combine. You can choose to stir in 4 tbsp (or so) of the leftover brown sugar sauce from the apples, at this point.
Arrange apples tightly on the bottom of the cake pan in a circular pattern, and pour batter over top.
Bake for 1 hour, or until a toothpick inserted into the centre comes out clean.
Let cake cool in the pan for 15 minutes before carefully inverting it onto a cooling rack to cool completely.
Store in the refrigerator for up to 3 days, or you can also freeze it for up to 1 month.

http://www.pastelbakery.ca/gluten-free-apple-cinnamon-pecan-olive-oil-cake/

Thanks for stopping by! Comments are always welcomed and encouraged.
Eva

Cinnamon Heart-Shaped Lollipops

by Eva // 14 February, 2013 // No Comments

I had to laugh…I just noticed this is my 14th post on the 14th of February . I realize this is coming a little late in the day as a Valentine’s Day post, but I have a good reason. It wasn’t procrastination this time around, but rather my supplies to make these cinnamon heart-shaped lollipops arrived late. Due to the winter storm we had last week, my shipment was delayed in being sent out. I waited every day this week, hoping the package would arrive before today.

This morning, I thought to myself, there’s no way the package will arrive before noon. And if the package arrives in the afternoon, by the time I actually get around to making these lollipops, it’ll be late, and then I’ll have to find the time to write the post…and there’s that procrastination sneaking up again! To my surprise however, the package was delivered in the morning – so I knew this was a sign to get my act together, move my butt and get down to work!

I won’t lie, this project was quite messy. Maybe it was because it was my first time making hard candy, don’t know. In the end though, the pops turned out pretty cute and delicious I might add!

I only had one heart shaped mold on hand, so I only got 5 lollipops in this shape. Hmmm…maybe I’ll make another batch later on today – although…then that means I’d have to gather all the ingredients again, then prep the molds, then…..

Pure deliciousness!

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Cinnamon Heart-Shaped Lollipops

Prep Time: 10 minutes

Bake Time: 20 minutes

Makes: 8 depending on size of mold

Recipe adapted from About.com Candy

Ingredients

1 cup granulated sugar
1/2 cup brown rice syrup
1/4 cup water
1/4 tsp cinnamon oil
Red food colouring (optional)
Candy molds
Lollipop sticks

Method

Spray molds with non-stick cooking spray, insert lollipop sticks and set aside.
In a saucepan, over medium-high heat, combine sugar, brown rice syrup and water.
Insert candy thermometer and stir until sugar dissolves.
Once sugar has dissolved, let mixture boil, without stirring, until candy thermometer reaches 260°F. At this point you can add the red food colouring, if you are using. No need to stir the colouring as it will blend in as the mixture boils.
Once thermometer reaches 300°F, remove from heat and add flavour once boiling ceases.
Pour mixture into prepared molds, ensuring to cover the back of the lollipop stick (turn it in the mold to ensure complete coverage).
Allow to cool completely before removing from molds.

http://www.pastelbakery.ca/cinnamon-heart-shaped-lollipops/

Thanks for stopping by! Comments are always welcomed and encouraged.
Eva

Christmas Cookies

by Eva // 23 December, 2012 // No Comments

Oh Gluten Free Christmas Cookies, oh Gluten Free Christmas Cookies…

‘Twas a few days before Christmas, when all through the kitchen,
Was the smell of freshly baked gluten free cookies, & boy were they bitchin’!

Gluten Free Christmas Cookies: Eggonog Cookies

The cookie cutters sat all lined up in pairs,
In hopes they’d be chosen for the joyous affair.

Glasses filled with almond milk patiently waited,
For a dunking cookie, even if it was belated.

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gluten free Christmas chocolate snowball cookies

Gluten Free Christmas Cookies: Chocolate Snowball Cookies

And me in my apron all covered in flour,
Dropped in a chair not believing, hey, this only took me an hour!

gluten free Christmas gingerbread cookies

Gluten Free Christmas Cookies: Gingerbread Cookies

Now with Christmas Eve approaching, I make this wish with all my might,
Merry Christmas to all, and to all a gluten free night!

Thanks for stopping by! Comments are always welcomed and encouraged.
Eva

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