Mexican Wedding Cookies

Mexican Wedding Cookies
Made in mind for: Growing Gardens
Yields approx. 30 cookies

1 ¼ C Almond Flour
1 ¼ C Bella Gluten-Free Flour
¾ C Pecans, toasted and chopped
¼ tsp Sea Salt
¼ tsp Baking Soda

5 TBS Madhava Honey (substitute maple syrup for vegan version)
½ C Coconut Oil, melted
1 TBS Vanilla Extract

¼ C Powdered Sugar, optional

Combine dry ingredients and nuts together in a large bowl.  Add melted coconut oil, honey and vanilla. Mix until the dough comes together.  Using small ice cream scoop, place 1 ½” balls of dough on parchment lined baking sheet.  Bake in 350 degree oven for 7-10 minutes until outer edges just begin to brown.  Remove from oven and cool completely. Place powdered sugar in bag, add cooled cookies a few at a time and shake until fully coated. Enjoy!

Alternatively, for Pecan Shortbread, form dough into two logs. Wrap each log in plastic wrap and place in freezer for approximately 1 hour. Remove from freezer and remove plastic wrap.  Cut the log into thin (1/8″ to 1/4″ thick) slices, and follow baking instructions above.

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Pressed Flower Sugar Cookies

Pressed Flower Sugar Cookies
Made in mind for: Mossflower Cooking Workshop

2 C Flour (Carly’s gluten-free blend: 1 C brown rice flour, ½ C white rice flour, ¼ C tapioca flour, ¼ C sorghum flour, 1 tsp xanthan gum)
½ C Granulated Sugar
3 TBS Confectioner’s Sugar
1 tsp Baking Powder
¼ tsp Sea Salt

1 (4 oz) Stick Unsalted Butter, softened (or substitute ghee)
1 Large Egg
1 ½ tsp Vanilla
Zest of ½ Organic Lemon
Edible Flowers*: Pansies, Borage, Roses, Cucumber Flowers, Lavender, Fennel Fronds, Chamomile, Mint Blossoms, Geranium (leaves are edible too!), Bachelors Button, etc…

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

In a standing mixer, blend all dry ingredients. Add the butter, egg, vanilla and lemon zest and mix until a stiff dough forms. If dough is too try, add 1 TBS water or milk and blend until all the dough comes together.

Divide the dough into 2 balls and flatten into disks. Roll out 1 disk at a time, between two pieces of greased parchment paper, until about ½ inch think. Punch out shapes with cookie cuter of your liking. Place onto prepared baking sheets, about one inch apart. Brush the top of each cookie with water or egg white. Gently press flower petals and blossoms onto the moistened cookie dough.

Bake in oven for 6-8 minutes until cookies just start to brown on the edges and slide easily when gently pushed on the baking sheet. Cool slightly and transfer to wire rack. Yields approximately (24) 2” cookies.

* Please note edible flowers must be pesticide free.  If you do not grow your own, consult with local farmers or purchase in clam shell packages at Whole Foods Market next to other packaged herbs.

Homebaked Granola

Granola Image 2

Homebaked Granola

Made in mind for: Cousin Amy

1 C      organic canned pumpkin (not pie filling)
½ C     coconut oil, melted and then measured
½ C     local honey
2 tsp    cinnamon
1 tsp    almond extract (OR 1 TBS vanilla extract)*
generous pinch sea salt

4 C       gluten-free oats (I prefer Bob’s Red Mill)
1 ¼ C   raw nuts, chopped (pecans, walnuts or almonds)
½ C      raw sunflower seeds
½ C      raw pepitas (pumpkin seeds)

1 C       dried fruit (cherries OR blueberries)

Preheat oven to 325 degrees. In large bowl, whisk pumpkin, oil, honey, cinnamon, extract and salt until combined into a smooth paste. Stir in gluten-free oats. Add chopped nuts and seeds and stir until evenly coated.

Divide granola onto 3 parchment lined baking trays and spread into single layers. Bake for 25 minutes and remove trays from oven. Shift granola on tray, moving browned edges to the interior and soft granola bits towards the outer perimeter. Bake 15-20 minutes longer until golden brown. (Timing may vary from rack to rack in your oven. I prefer baking to crispy brown as opposed to underbaking). Remove from oven.

Cool completely on trays.  Pour cooled granola into clean large bowl.  Mix in dried fruit. Store in tightly sealed mason jars. Keeps fresh for weeks, if you have that much willpower!

* When adding the extract, I love the simple combination of pairing dried blueberries with almond extract / dried cherries with vanilla extract. Check to ensure your extracts are gluten-free.

PUMPKIN NUT PIE

pumpkin-pecan-pie

PUMPKIN NUT PIE

Made in mind for Cassie Werner

CRUST:
1 C raw walnuts
1 C raw pecans
½ C raw cashews
3 TBS brown sugar
1 tsp cinnamon
4 TBS coconut oil, melted

Preheat oven to 350.  In food processor, process nuts, brown sugar and cinnamon until finely ground.  Add melted coconut oil and process until mixture clumps together like wet sand.  Press mixture into the bottom and sides of pie dish. Bake in oven for 10 minutes to set.  Remove from oven and cool slightly.

PUMPKIN FILLING:
½ C brown sugar
1 TBS  Pumpkin Pie Spice
2 eggs
1 can organic pumpkin  (14oz)
2/3 can coconut milk  (about 10 oz)

Meanwhile, in stand up mixer beat brown sugar, eggs and spices together until fluffy and well incorporated, about 2 minutes.  Add pumpkin and beat until combined.  Slowly add coconut milk while beating.  Pour mixture into partially baked crust.  Return to oven and bake approx. 40 minutes or until filling is set, not liquid when jiggled.   Let cool at room temperature before serving.

ZUCCHINI BREAD

zucchini bread
ZUCCHINI BREAD

Made in mind for: Cristin Napier

1 C canola oil
2 C granulated sugar
3 eggs, beaten
2 tsp gluten free vanilla extract
1 C white rice flour
1 C brown rice flour
½ C tapioca flour
½ C gluten free oat flour
1 tsp baking soda
¼ tsp gluten free baking powder
2 tsp xanthan gum
1 TBS cinnamon
½ tsp nutmeg
2 C raw zucchini, grated
1TBS sugar in the raw, reserved

In stand up mixer, cream oil and sugar over medium high speed. Add beaten eggs and vanilla and mix until light and fluffy (about 1 minute).

In separate bowl, whisk together all dry ingredients to remove any lumps. Add ½ of mixture to the wet ingredients, mix on medium until incorporated. Add remaining dry ingredients and mix on medium until incorporated. With spatula, fold in the grated zucchini by hand.

Divide batter into a parchment lined and greased bread pan/s (recipe will yield one hearty 9”x5” pan or two 8”x3” pans). Sprinkle the top of each pan with one tablespoon sugar in the raw. Bake at 350 for approx. one hour until an inserted toothpick comes out clean. Cool and then unmold.

BLACKBERRY BOTTOM COFFEE CAKE

BLACKBERRY BOTTOM COFFEE CAKE

Made in mind for: Amanda Chesnutt & Osha Chesnutt Perry

CRUMB TOPPING:
½ C brown sugar, packed
½ C white rice flour
¼ tsp kosher salt
2 tsp cinnamon
4 TBS coconut oil, melted
½ C walnuts, coarsely chopped

In food processor, mix brown sugar, white rice flour, salt & cinnamon.  While running, slowly add melted coconut oil.  Mixture should appear like wet sand.  Turn processor off, add the nuts and pulse just a few times to incorporate nuts, but not chop.  Set aside

CAKE BATTER:
12 oz  organic fresh blackberries, whole
2 tsp  cornstarch
1 C white rice flour
½ C brown rice flour
½ C tapioca flour
2 tsp gluten free baking powder
1 tsp xanthan gum
1 tsp cinnamon
½ tsp baking soda
¼ tsp kosher salt
¼ tsp nutmeg

2/3 C granulated sugar
zest of 1 organic lemon, reserve lemon
6 TBS Earth Balance butter spread
2 eggs
1 tsp gluten free vanilla extract
½ C unsweetened almond milk
½ fresh squeezed lemon juice

Preheat oven to 350 degrees.  Spray sides and bottom of 8” square pan with pan spray.  Toss blackberries with cornstarch to coat and place on bottom of greased pan.  In separate bowl, whisk all flours, baking powder, baking soda, salt and spices together and set aside.

In standing mixer, with paddle attachment, mix granulated sugar with lemon zest until fragrant and combined.  Add Earth Balance and beat on medium speed until light and fluffy.   Add one egg at a time and beat until incorporated after each.  Add vanilla.  If batter looks curdled at this point, do not be concerned.

In measuring cup, mix almond milk with juice of ½ of reserved lemon, juiced.  Beginning with dry ingredients, add 1/3 of dry mixture to sugar mixture and mix until combined.  Next mix ½ of liquid almond milk/lemon mixture.  Repeat with dry, then liquid, and finish with remaining dry mixture, mixing until incorporated after each addition.

Scrape batter on top of the berries.  Batter will be thick.   Spread until smooth and level. Making a fist, by the handful, squeeze the crumb topping together to make clumpy and place on top of the cake batter.  Bake for approx. 60 minutes until inserted toothpick comes out clean or with just a few solid cake crumbs stuck to it.

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BUTTERCREAM FROSTING

buttercream+frosting

BUTTERCREAM FROSTING
Made in mind for Cousin Amy

1          piece of lemon
1 ¼ C  granulated sugar, divided
4 oz     egg whites, at room temperature (about 3 large whites)
1 ¼ C  Spectrum organic shortening
4 oz     Earth Balance, softened and cut into pieces (1 stick)

Squeeze a slice of lemon into your metal saucepan.  With a paper towel rub lemon juice around to sanitize the pan.  Wipe two metal spoons with the lemon juice saturated paper towel.

Place 1 cup of sugar into pan. Add warm water from the sink, slowly around the edge of the saucepan, moistening the sugar on the outer edge.  With first cleaned spoon, stir sugar until water is incorporated into all of the sugar and a paste has formed.  Place on medium high heat with lid on saucepan.

Meanwhile, place egg whites into your Kitchen Aid mixer.  Attach whisk attachment. Begin whipping egg whites on high speed. When whites begin to foam, add second part of sugar (¼ cup) in a slow steady stream. Continue beating until shiny, stiff peaks form. If you reach this point before heated sugar is ready, simply turn mixer off temporarily.

Remove lid from boiling sugar water and take note when the mixture looks bubbly and syrup like*. At this point, dip your second cleaned spoon into boiling sugar water and transfer dipped spoon into a small glass of water. Heated sugar will either stay on your spoon tip or fall into the glass of water.  Using fingers, gather the sugar mixture from the cup of water or spoon and form into a ball with your finger tips.  If this forms a ball that you can squish, the sugar is ready.  This is called “soft ball” stage.  If the sugar does not come together into a ball cook longer and test again. Alternatively, with candy thermometer cook until 240 degrees is reached.

Turn your mixer back on and pour the soft ball boiled sugar in a slow steady stream into the stiff egg whites. Pour slowly between the side of the mixing bowl and the whisk attachment, (aiming to avoid direct contact with either surface) pouring directly into the egg whites until all boiled sugar is added.  Continuing beating on high speed for 10-15 minutes until the side of your metal mixing bowl is no longer hot to touch (this will cook your egg whites).

With mixer on high speed, add shortening and cubed, softened Earth Balance bit by bit, waiting in between for it to incorporate into your cooked whites.  When final bit of shortening and Earth Balance have been added the buttercream will miraculously come together into a wonderful, smooth, fluffy, spreading consistency.

If desired, use to fill in between cake layers and on the exterior surface of your cake (this recipe will fill and coat a 6” cake or just coat a 9” cake).  Other great cake filling options include jam, pastry cream and chocolate mousse.

When icing your cake, I recommend one coating of exterior frosting to seal any crumbs in.  Refrigerate the singular coated cake, remove from refrigerator once first layer has hardened and add a second later of exterior frosting for a clean, smooth finished coat.  If you have a piping bag and pastry trip.  Decorate the base and top of the cake with a piped pattern.

*NOTE: If sides of pan show tiny hardened sugar crystals, discard and start with fresh sugar in a new sanitized pan.  Unfortunately crystalized sugar will give your buttercream a gritty texture.  Additionally sugar water should not turn a caramel color. If it has, you have cooked too long.  Discard ans start fresh.