Quinoa Coconut Cookies (Top 12 Free)

I wanted to make some cookies to help me enjoy life despite being so restricted on the elimination diet I am currently on. I decided to adapt my Gluten Free Vegan Oatmeal Raisin Cookies to see if they would work and thankfully they did!

I made them one time without gums and they were tasty but very crumbly. Then after some research, I learned that you can use psyllium husk as a substitute for gums and this batch stuck together much better. I forgot to get true psyllium husk from the store, so I just opened my husband’s fiber capsules, which are pure psyllium powder. (Apparently, I’m a fan of use what you got on hand!)

Top 12 Free Quinoa Coconut Cookies

1/2 c. millet flour
1/2 c. sorghum flour
1/4 c. light buckwheat flour
1/4 c. potato starch
1/4 c. tapioca starch
1/2 tsp. psyllium husk
1 1/2 c. quinoa flakes
1 1/2 c. coarsely shredded coconut (or mixture of medium and flakes)
2 tsp. baking powder
1/2 tsp. salt
3/4 c. raisins
1/3 c. + 2 tbsp. canola or light olive oil
1/2 c. sunflower butter (125 g)
3/4 c. white sugar
1/2 c. brown sugar
1/2 c. hemp milk (literally just hemp hearts blended with water)
2 tsp. vanilla extract

1. Preheat oven to 350F and line two cookie sheets with parchment paper.
2. Mix together flours, psyllium husk, quinoa, coconut baking powder, salt and raisins.
3. Cream together oil, sunflower butter and sugars.
4. Add milk and vanilla and beat until smooth.
5. Add wet ingredients into the dry and mix until smooth. The batter should be somewhat sticky.
6. Spoon batter onto cookie sheets or if you want to roll batter into balls, place on cookie sheet and squish into disks. Balls should be around golf ball sized.
7. Bake for about 15-20 minutes or until cookies are slightly browned.
8. Remove from oven and let sit on sheet for about 5 minutes, then remove to cooling rack.
9. Enjoy!

Makes 24 – 30 cookies depending on size and how much batter you eat. Cookies do decently in a sealed container on the counter for 2-3 days, but are best stored in the freezer.

My son helped me make and photograph these cookies and he was more than happy to enjoy the fruits of his labour!

Gluten, Casein and Soy Free Christmas Cake

My mom loves Christmas cake. So after I discovered ghee, I have been making a version of my Grannie’s Christmas Cake for her the past few years. I’ve modified it to take out the parts I don’t like and to make it a bit (emphasis on the bit part) healthier than the traditional version. First, I have removed the candied citron peel as ain’t nobody got time for that (aka. it’s gross). Then, I replaced some of the usual candied fruit for unsweetened dried fruit. Third, I douse it in way more brandy than the original recipe called for as it needs to stay moist of course!

This cake is super rich – it’s great when you eat it just because, but it is amazing when you eat it while skiing or while outside in cold weather. I think it’s because the ghee and brandy to help keep you warm! 😉

Gluten, Casein and Soy Free Christmas Cake

4 oz. currants
2 oz. apple juice sweetened dried cranberries
6 oz. sultana raisins
4 oz. dried figs, diced (I cut them in half lengthwise and then slice them into three sections)
4 oz. glace cherries, cut in half
2-3 rings of dried, unsweetened pineapple cut/teared into pieces
2 oz. blanched slivered almonds
1/4 c. starch

4 oz. Ghee (it’s casein free!) (Or 6 oz. butter)
2/3 c. sugar
2 eggs
1 egg replacer (I made mine with Almond milk, but feel free to use any dairy free milk)
2 tbsp. brandy
1/2 c. each brown rice flour, sorghum flour and tapioca starch
1/4 c. millet flour
1 tsp. xanthan gum
1/2 tsp. baking powder

Extra brandy

1. Preheat oven to 250F and place a bowl or pan full of water in the oven.
2. Take an 8″ springform pan and line with parchment paper and wax paper sticking 2″ above the edge of the pan (parchment paper on the outside – to do this, I cut out a circle of each for the bottom and then a long strip of each that is 2″ wider than the height of the pan. The length is pi*d, and for my pan, it was around 24″. You do want a bit of overlap, so if it’s too long, that’s okay!)
3. In a large bowl, combine all the dried fruits. Add the starch and toss until the fruit is covered, breaking up any clumps.
4. In a stand mixer, cream the ghee and sugar.
5. Add eggs one at a time and beat until combined.
6. Add the brandy and mix until combined.
7. Sift in the flours and beat until a smooth batter forms.
8. Remove from mixer and stir in the dried fruits until fruit is evenly distrubuted in the batter.
9. Scrape in lined pan and smooth out.
10. Bake for 3 hrs or until an inserted toothpick comes out clean.
11. Remove from oven and let cool on a rack. Don’t remove from the pan.
12. Once cool, take a toothpick or other thin pointy object (I used one of those turkey skewers) and poke holes all over the cake. Take a 2 -3 tbsp. of brandy and pour over cake. Place cake in a ziploc bag.
13. Repeat a couple times over the next few days. The cake can be stored on the counter for a few days on the counter and longer in the fridge. It freezes very well, just make sure you brandy it at least twice and wrap in two ziploc bags.
14. Enjoy the rich goodness!

Note: When you thaw it, douse it in brandy. Trust me, it’s worth it. 🙂

Are you a Christmas Cake lover or hater?

Gluten Free Peach Pastry

This is one of the recipes that I can’t believe that I haven’t shared as it’s been a summer staple and favourite in my family growing up. My mom would peel the peaches and assemble the pastry as we all waited in eager anticipation of what was coming. Needless to say that peach pastry never lasted long in our house.

It was only until Mr Bean made a comment that I realized not everyone peeled the skin off the peaches before eating them ever. Now I rarely do so – many for convenience, but it’s definitely worth the extra time for this recipe!

It’s a fairly simple and forgiving recipe: create a shortbread crust, put halved peaches on it, bake it, pour the sour cream custard around peaches and bake some more.

The original recipe was made with sour cream and butter, but I used goat yoghurt and goat butter to make it more friendly towards me. I know in the past I have used dairy free margarine for the crust and I imagine that unsweetened dairy free greek style yoghurt would work to make it dairy free. I don’t think that the egg can be replaced and have a similar texture.

You could use canned peaches if desired, but bake the crust by itself first. Adjust sugar levels depending on whether peaches are sweetened or not.

Gluten and Cow Dairy Free Peach Pastry

1 c. Gluten Free Flour Blend (I used Bob’s Red Mill All Purpose GF Flour)
1/2 tsp. xanthan gum
1/4 c. goats butter (or regular butter or butter substitute)
1/4 tsp. salt
1/8 tsp. baking powder
2 tbsp. sugar

3/4 c. goat yoghurt (original recipe calls for sour cream)
1 tsp. lemon juice (don’t add if using sour cream)
1 egg, beaten
<1/4 c. sugar

5 peaches, skinned and halved (You’ll only need 4 1/2 peaches)
1 tsp. cinnamon
1 tsp. sugar (optional)

1. Preheat oven to 400F.
2. Mix flour, xathan gum, salt, baking powder and sugar in a bowl. Cut in butter using a pastry blender or your hands.
3. Press into a 8″ x 8″ or 9″ x 9″ pan. Arrange 9 peach halves on top of pastry. Sprinkle on cinnamon and sugar.
4. Bake pastry and peaches in oven for 15 minutes.
5. Meanwhile, mix together the yoghurt, lemon juice, egg and sugar.
6. Remove pan from oven and pour yoghurt mixture around the peach halves.
7. Return to oven and bake for 30 min or until the yoghurt mixture is starting to brown and crack slightly.
8. Cool before serving.
9. Enjoy!

Do you peel peaches before eating them?

SRC: A Calculated Whisk’s Avocado Pesto Pasta Salad

For July’s Secret Recipe Club, I was paired with Becky of A Calculated Whisk. She also cooks gluten free (and paleo), so I was was spoiled in my options and with the eye candy of her beautiful photos!

Becky also loves putting avocados in smoothies, Salted chocolate hazelnut cookies, Mexican almond pulp brownies, Vietnamese caramelized pork meatballs vermicelli bowls and Pico de gallo de frutas.

I had a few avocadoes on my counter and some fresh basil that needed using up, so I ended up making her  avocado cilantro pesto pasta salad.

I did modify the recipe as I had basil to use up, so I replaced the cilantro in my version. I added garlic because what pesto is complete without garlic? I used my single serve blender instead of a food processor as it’s much easier to clean. I think pestos are supposed to be chunkier, but I blended mine smooth. I used hemp hearts instead of the feta as I had it on hand and I try not to eat a lot of cheese.

I tried it both warm and cold and I prefer the cold version of it. It goes very well with barbecued meat, making this the perfect healthy summer side dish! Mr. Bean and I liked it so much we are definitely adding it into our repertoire!

Avocado Pesto Pasta Salad

2 avocados
1 clove of garlic
1 c. Fresh basil
3 Tbsp. olive oil
1/2 c. Hemp hearts, divided
Juice of 1 lime
Salt
Pepper
Green onions, sliced
Peas (optional)
1 lb. pasta (I used go go quinoa circle pasta, but feel free to use whatever kind of pasta you want.)

1. Cook pasta to Al Dente. Drain and set aside.
2. In a food processor or blender, blend together avocados, lime juice, olive oil, garlic and basil. Once smooth/to the desired degree of blendedness, add 1/4 c. of hemp hearts and blend.
3. Pour pesto over pasta, adding green onions, peas and remainder of the hemp hearts.
4. Salt and pepper to taste.
5. Enjoy!

What’s your favourite summer pasta? 

For the rest of Group D’s recipes, please click below!

Festive Red and Green Smoothie Puddings

Have you ever put an avocado in a smoothie before? If not, you’re missing out! Imagine pudding without the sugar, dairy or eggs that is actually good for you. Plus, smoothies are way better when you can eat them with a spoon. I’ve made variations of the above smoothies for breakfast for the last few weeks and they are too good not to share!

They are super simple  to make (throw everything in a blender) and a great way to get eat healthy this Christmas while still feeling a little bit decadent! Feel free to adjust what you put in it or double the recipe to make two servings – it’s all about creative license!

“Green” Christmas Smoothie

1/2 frozen banana, cut into chunks
1/2 pear, cut into chunks
1 mandarin orange
1/2 large avocado
1 – 2 handfuls of spinach
Scoop of Protein Powder (optional)
Splash of orange juice

“Red” Christmas Smoothie

1/2 frozen banana, cut into chunks
1/2 pear, cut into chunks
10 – 20 fresh cranberries
1/2 large cooked beet (if you don’t have any, use any red fruit like cherries, raspberries, etc. but the colour won’t be as vivid)
2 pieces honey-candied ginger (or a slice of fresh ginger root and a small squeeze of honey)
Small handful of spinach
1/2 avocado
1 squirt of lemon juice
Splash of orange juice

Directions:

1. Place all ingredients except avocado in a single serve (or regular blender) and blend until smooth. Add avocado and blend until mixed. (If you have a high-powered blender, add everything at once).
2. Pour into a glass and eat with a spoon.
3. Enjoy!

I hope you have a blessed and merry Christmas! All the best to you and your family for 2015!