Tag Archives: Christmas

Cherry Almond Crisps Version 3

I know, it seems ridiculous that I have three versions of the same cookie, but these are my family’s favourite Christmas cookie and every year I make changes to make it that much better! Previous versions were fairly dry and/or crispy, but this version of the recipe gives a nice chewy and non-crumbly cookie. Of course, eating the raw dough is my family’s favourite thing about these cookies – so it means that there are lots of snitches while I’m making them!

Gluten, Dairy, Egg and Soy Free Cherry Almond Crisps

1 1/2 c. chopped candied cherries
1/2 c. blanches slivered almonds
1/2 c. coconut oil, softened at room temperature
1/2 c. brown sugar
1 egg replacer
2 tsp. lemon juice
1 tsp. vanilla
1 1/3 c. brown rice flour
1/3 c. tapioca starch
1/3 c. sorghum flour
1 tsp. xathan gum
1/2 tsp. baking soda
1/8 tsp. salt
Rice or soy-free almond milk to get cookies to right consistency

  1. Chop up cherries and blanch and sliver almonds. Set aside.
  2. Cream together coconut oil and sugar.
  3. Add egg replacer, lemon juice and vanilla. Beat to combine.
  4. Add in dry ingredients. Mix until combined.
  5. The dough will be fairly crumbly – add enough rice milk to get to a slightly sticky dough consistency.
  6. Add in cherries and almonds. Stir until well mixed in.
  7. Divide dough in half and shape into long rectangular blocks about 1 1/2″ – 2″ a side on a piece of wax paper. Wrap the dough in the wax paper.
  8. Cool in fridge for about 30 minutes or until the dough is firm enough to cut easily.
  9. Cut dough blocks into 1/4″ – 1/2″ thick slices. Place on cookie sheet.
  10. Bake in 350F oven for 12 – 15 minutes or until the bottoms start turning brown.
  11. Remove to a cooling rack.
  12. Enjoy!

What is your favourite Christmas cookie?

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Christmas Baking Exchange (And December GAHIGF)

This Christmas, my brother’s girlfriend and I decided to exchange baking instead of presents. I was quite keen about it because I love baking, but not the tire it creates around my belly, so I’m quite happy to give it away!

On my end, I first made these gingerbread cookies

Vegan Gluten Free Gingerbread Cookies

1 1/4 c. brown rice flour
1/4 c. each of potato and tapioca starch
¾ tsp. ginger
½ tsp. cream of tartar
1/8 tsp. salt
½ tsp. baking soda
½ c. dairy free margarine (cold)
1-½ tsp. xanthan gum
½ c. brown sugar
1/8 tsp. cloves
Egg replacer equivalent to 1 egg using cold water
1/2. tsp. cinnamon
½ c. gluten-free molasses
extra rice flour

  1. Combine flours, cream of tartar, baking soda, xanthan gum, cloves, cinnamon, ginger, and salt. Mix well.
  2. Cut in the butter or margarine until the mixture is in crumbs the size of peas.
  3. In a small bowl beat the sugar, egg, and molasses together. Add this mixture to the dry ingredients and mix until the dough pulls away from the sides. I ended up adding another 1/4 – 1/2 c. flour as the dough was too sticky.
  4. Form the dough into a flat ball shape and refrigerate for one hour.
  5. Dust some freezer paper (not wax paper) with potato starch or confectioners sugar.
  6. Put the dough on the freezer paper and sprinkle with starch or confectioners sugar.
  7. Roll the dough to ¼ inch thick and cut out shapes as desired.
  8. Bake at 350F for 12 minutes.
  9. Cool on a wire rack.

You can also ice them – use 2 c. of confectioner’s sugar and enough lemon juice to get the icing to the right consistency. Then decorate to your heart’s content!

An updated version of these Cherry Almond Crisps

Vegan Cherry Almond Crisps – Version 2

1/2 c. + 2 tbsp. coconut oil
1/2 c. + 2 tbsp. brown sugar
1 1/3 c. brown rice flour
1/3 c. each of potato and tapioca starch
1 tsp. xathan gum
1/8 tsp. salt
1/2 tsp. baking powder
Egg replacer equivalent of 2 eggs
1 tsp. lemon juice or vanilla
1 1/2 c. glace cherries
1/2+ c. slivered almonds
rice milk or water to make dough to the right consistency

  1. Cream coconut oil and sugar.
  2. Add flours, xathan gum, baking powder and salt.
  3. Add egg replacer, lemon juice/vanilla and mix in.
  4. Add rice milk/water until the cookie dough is somewhat sticky.
  5. Stir in chopped cherries and almonds
  6. Shape into long square rolls (ie. a rectangular prism), wrap in wax paper and chill for several hours in fridge.
  7. Slice 1/4″ thick and bake at 350F about 12 minutes or until very light brown.

And these Eggnog Cupcakes

Gluten Free Eggnog Cupcakes

¼ c. brandy
1 c. eggnog
¼ cup vegetable oil
1 tbsp. apple cider vinegar
1 tsp. vanilla extract
¼ tsp. ground nutmeg
1 c. sugar
1 c. brown rice flour
1/3 c. potato starch
1/2 tsp. xathan gum
1/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt

For the frosting:

¼ c. butter or margarine, softened
3 tbsp. eggnog
1 tbsp. brandy
generous pinch of nutmeg
2 (or more) cups confectioners’ sugar

  1. Preheat oven to 350° F and line a 12-cup muffin tin with paper liners.
  2. In a small bowl, mix together the rum, eggnog, vegetable oil, apple cider vinegar, and vanilla extract.
  3. In a large bowl, mix together the nutmeg, sugar, flour, baking soda, baking powder and salt.
  4. Pour the liquid ingredients into the dry ingredients and whisk until just combined.
  5. Divide evenly between prepared muffin wells.
  6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean and the cakes spring back when lightly pressed.
  7. Cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

For Frosting:

  1. Cream together the butter, eggnog, rum, nutmeg and confectioners’ sugar.
  2. Add in more confectioners’ sugar if needed to make the frosting stiff, but spreadable.
  3. Frost the cooled cupcakes.  (Optional: Sprinkle with cinnamon and garnish with a cinnamon stick.)

I received a cake in return – I think it was some type of pumpkin spice cake with maple cream cheese icing.

Unfortunately, it was a casualty of the tin foil it was wrapped in, but it was delicious regardless!

What did you bake this Christmas?

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