Posts tagged ‘sorghum flour’

August 20, 2011

a new kind of cookie

I have a major sweet tooth.  But I’m sure if you’ve read this blog before you’re aware of that fact ;).  But the strange thing is that when I switched to eating unprocessed foods, my tolerance for sweet things went waaay down.  I used to almost always choose milk chocolate over dark in a Russell Stover box – obviously I needed the higher sugar content.  I have even on more than one occasion (I refuse to count), made this Martha Steward Chocolate Chip Cookie recipe using two – yes, two cups of sugar.  And then proceed to eat the whole batch (well, not by myself obviously) over the course of a weekend.

Now, I am more likely to eat dark chocolate than even semi-sweet, and never milk chocolate.  Sugar in baked goods has gone down (or become non-existant) in all of my recipes.  Oh, and my love for coconut has increased significantly.  I used to think unsweetened coconut was, well, unsweet.  Now?  Oh my, it’s absolutely delectable.  Coconut flakes are pop in your  mouth good and coconut butter tastes like frosting.  Last night, Kinley and I purchased Coconut Flour for the first time.  Now combining all of my previous ramblings into one recipe?  Don’t mind if I do.

Gluten Free Coconut Flour Chocolate Chip Cookies makes 2 dozen

  • 3/4c sorghum flour
  • 1/4c + 2T coconut flour (Let’s Do… Organic®)
  • 1/2t baking soda
  • 1 stick earth balance (or butter)
  • 1/4c organic natural sugar
  • 1 egg
  • 1 1/2t vanilla
  • 1c semisweet or dark chocolate chips (I used Guittard – made in a gluten free facility!)
1. In a small bowl, mix together the sorghum flour, coconut flour and baking soda.
2. In a large bowl, combine room-temperature earth balance and sugar with a handmixer until fluffy and smooth.
3. Mix in the egg and vanilla until combined.
4. Add the flour mixture and mix.  One of the best things about gluten free flours is that there is no chance of you over-mixing!
5. Time for the chocolate chips – so, so good.  Put them in and mix.
6. Scoop and roll (these won’t change much during cooking so what you put in will look pretty much like what comes out) and place these on a baking sheet and put in a 375′ oven for 8-10 minutes.
These cookies are a nice change from the Oatmeal Chocolate Chip Cookies I have baked recently since they used oat flour as the base (as did the Wheat Free Chocolate Chip Cookies).
I do kind of love how the non-rolled ones look like coconut macaroons.  I have big ideas for the not-so pretty and semi-crumbly ones but I’ve got to talk the sister into going along with it ;).
July 24, 2011

bittersweet

Today is bittersweet.  It’s the end of my summer “vacation”.  Tomorrow, I start my new job and my weeks will become extremely busy.  Going from zero hours of work per week to 40 is going to be quite the adjustment, both for me and this little guy.

He’s gotten quite clingy to me since I have been home a lot with him this summer, something he has not been used to for quite a few years.  Hopefully he’ll just nap all day and barely miss me, although I might have to put up with some sad eyes in the morning.

I digress.  Even though this day is bittersweet in the sense that all my weekdays will no longer feel like weekends, my weekends will now be all the more relaxing since it will definitely be a change to my weekly routine.  Plus, I am excited for my new job to start, although I am extremely nervous as well for the unknown and of having to learn a lot of new things.  And the pressure of this being a real position – hopefully it can all come naturally and not too much thrown at me right off the bat!

Well, as this marks the unofficial end to my summer, of course I would spend some of it in the kitchen!  Kinley, Crosby and I were headed to go sailing on Lake Michigan this afternoon with Mom and Dad, but the darn weather did not look like it was going to cooperate so we ended up turning around.  But even though the weather decided not to cooperate, at least these chocolate muffins did!  I found a recipe on the blog, Cookie Madness, and adapted it to be gluten free.  I also took out the chocolate chips called for in the recipe to try and make these not-so guilty!

Gluten Free + Vegan Chocolate Muffins

  • 3/4 c sorghum flour
  • 1/2 c millet flour
  • 3/4t xanthan gum
  • 1/4 c unsweetened cocoa powder
  • 1/2t baking soda
  • 1/2t baking powder
  • 1/2t salt
  • 1/4c -1/2c maple syrup*
  • 3/4c non-dairy milk
  • 1/2t vanilla extract
  • 1T unsweetened natural applesauce
  • 1T grapeseed or vegetable oil

*I used 1/4c of maple syrup in the recipe and thought it was a nice level of sweetness, but it you generally like muffins and baked goods sweeter you can up the syrup quantity.

1. Preheat your oven to 350′.

2. Sift together the flours, cocoa powder, xanthan gum, baking soda, baking powder and salt.

3. Mix the maple syrup, milk, vanilla extract, applesauce and oil.

4. Pour the wet ingredients into the dry and mix until fully incorporated.

5. Spoon into roughly 9 cupcake wrappers and bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.

Packing these for with my lunch will definitely help me get through my 8 hour work days!  These are fantastic as-is, but I think you could even pass these as a cupcake with adding chocolate chips in the batter.  A nice topping of a spoonful of either coconut butter or almond butter couldn’t hurt a thing either :).

July 6, 2011

betty, who?

There are few things I make or bake repeatedly.  I usually like to shake things up to try out new recipes and ideas.  There are only a handful of recipes I would ever repeat, and now with my gluten intolerance rising, I will most likely never be able to make my most beloved recipes again… Well, the exact recipes I initially fell in love with anyways.

I remember the recipe for French Breakfast Puffs from Betty Crocker as a often-repeated recipe, going all the way back to childhood.  It’s actually in my mom’s red Betty Crocker cookbook she received for her wedding many years before I even made an appearance.  It was always a favorite, especially the end part where my sister and I got to dunk the tops of the muffins in butter and cinnamon sugar.  I thought it was about time to make this recipe again, and did my best to replicate it while making it gluten free and dairy free.  Perfect for any time of the day.

Gluten Free & Dairy Free French Breakfast Puffs adapted from Betty Crocker
makes 10 muffins 

  • 1/3c unsweetened natural applesauce
  • 2T sucanat (SUcre CAnne NATurel aka sugar cane in its most natural form)
  • 1 egg (or flax egg)
  • 3/4 c millet flour
  • 3/4 c sorghum flour
  • 3/4 t xanthan gum
  • 1 1/2 t baking powder
  • 1/2 t salt
  • 1/2 t nutmeg
  • 1/2 c unsweetened almond milk

1. Mix together the applesauce, sucanat and egg.

2. Sift the dry ingredients together in a separate bowl.

3. Add the dry ingredients into the wet, alternating with the almond milk.

4. Scoop into a sprayed (or lined) muffin pan and bake at 350* for 20-22 minutes.

5. Allow to cool slightly (or completely) before coating.

  • 3T sucanat
  • 1 1/2 t cinnamon
  • 2T earth balance

*The topping measurements can be doubled if you prefer.  It also depends on how much of the muffin you dip and how many muffins your recipe makes.

6. Mix together the sucanat and cinnamon.  Melt the earth balance.

7. Dip each muffin first in the melted earth balance and then in the sucanat and cinnamon mixture.  (It’s easier to remove from the paper wrapping before dipping if you lined your pan).

Kinley says these are even better than the modified recipe we had been making of late which included replacing the shortening with applesauce.  Even though Betty thought she was pretty good in the baking department, I’d like to see her try to make a muffin taste better than this one!  Who needs gluten and dairy anyways?