Wednesday, February 12, 2014

Chocolate-Chip Cookie Bottom Brownies - Gluten Free

When there is cookie dough left over from the holidays in the freezer and almond meal left from DIY almond milk in the fridge, it’s time to find something to make that tastes good!

The left-overs from DIY almond milk is great for cakes, cookies or brownies. Sometimes, I will even drop a scoop into my morning smoothie.

There are times that I want ‘milk’ for breakfast, but should not drink the calcium-added type due to thyroid meds.  So I have to make it in the blender.

This dessert is quick and easy.  The quinoa flour complements the chocolate taste. This also makes an impressive dessert for potlucks with friends.

Hopefully the weather will be sunny, so I can deliver most of this to those who can afford to eat it without arriving ‘all fluffy’ this Spring!

Chocolate-Chip Cookie Bottom Brownies - Gluten Free

 

Chocolate-Chip Cookie Bottom Brownies - Gluten Free

 

Ingredients

 

Bottom layer

7 to 8 ounces Chocolate Chip Cookie Dough (cookie dough to cover bottom of 9 inch square pan)

 

Top Layer

 

Dry Ingredients

4 Tbsp Quinoa  flour

1 pinch salt

1/4 tsp baking soda

1/8 tsp cream of tartar

1/4 tsp vanilla powder

4 Tbsp unsweetened natural cocoa

 

Wet ingredients

4 Tbsp Canola Harvest Margarine (or 70% or more fat soy-free margarine)

1 egg

3 Tbsp leftover blanched almond meal (from DIY almond milk)*

6 Tbsp granulated Stevia

2 Tbsp liquid full-fat cream

2 Tbsp hot water

 

Topping

1/4 cup mini chocolate chips

 

Procedure

 

Place cookie dough on cellophane wrap and roll out into a square that will fit the bottom of the baking pan.  Gently lift it onto the pan, pressing and filling any holes that appear in the dough.

 

Chocolate-Chip Cookie Bottom Brownies - Gluten Free bottom layer

 

Whisk egg, margarine and Stevia until fluffy, whisk in almond meal and cream.

 

*leftover blanched almond meal (from DIY almond milk)

 

left over almond meal DIY almond milk

 

 

Whisk in combined Dry Ingredients until mixed. Whisk in hot water. Batter looks like mousse.

 

Chocolate-Chip Cookie Bottom Brownies - Gluten Free brownie batter

 

Spread batter over the cookie layer. Gently smooth over top. Sprinkle chips over top.

 

Chocolate-Chip Cookie Bottom Brownies - Gluten Free pre oven

 

Bake in preheated oven 25 to 30 minutes. Remove from oven and allow cooling before cutting.

 

Chocolate-Chip Cookie Bottom Brownies - Gluten Free oven fresh

 

Chocolate-Chip Cookie Bottom Brownies - Gluten Free oven fresh

 

Servings: 12

 

Nutrition (per serving): 133 calories, 7.8g total fat, <1g monounsaturated fat, <1g polyunsaturated fat, 3g saturated fat, 5mg cholesterol, 109.7mg sodium, 3.4mg calcium, 42.1mg potassium, <1mcg folate, 16.3mg phosphorus, <1mg phytosterols, 0mcg lycopene, <1mcg selenium, 0mg thiamin, 0mcg vitamin b12, 0mg vitamin b6, 0mg vitamin c, 0IU vitamin d, <1mg zinc, 16.4g carbohydrates, 1.5g fiber, 14.9g net carbohydrates, 8.2g sugar, 2.1g protein.

 


© 2014 http://retiredwithnoregrets.blogspot.com/

Sunday, January 26, 2014

Gluten-Free Sourdough Revisited - Whole Grain Bread

My first loaf of sour dough bread was a bit too fluffy for my preference, as I never liked ‘white’ bread.  So I had run out of purchased bread and decided to try making a whole grain type of bread again.  It’s been a few years since making a loaf, so it was about time!

 

I’m not really a sandwich eater, but love toasted whole grain bread slathered with peanut butter.  I can eat that for breakfast or dinner!

 

After having to give up the wheat family of grains, I really still miss the whole wheat 12-grain toasted bread.  Of course, I will never eat it again, but I can reminisce fondly about it.  I don’t dwell on what I can’t eat, but on what I can.  I have found a lot of new foods that I never looked at before having to go gluten-free.  But there are still the old ones that are naturally gluten free.  Fresh fruits, vegetables, nuts, most grains, fresh herbs and of course unprepared meat and fish, if not vegetarian or vegan are all gluten free.  Concisely speaking, I will never starve due to lack of food to eat!

 

My sour dough starter has been in and out of the fridge off and on.  It doesn’t bubble like it did at first, but the taste is still there, so I will not throw it out.  There is about one cup left, so it is back in the fridge for another loaf in the future.  I will just start another one probably with sorghum flour instead of rice to see how if fares.  And of course, I will probably replace some of the rice flour with sorghum since the starter is also rice flour.

This bread has the texture of the 12-grain whole wheat bread that I used to buy.  If you liked the whole grain breads with the tiny seeds, you will like this one.  If you only liked ‘white’ bread, this one is not for you.

 

After completely cooling the loaf, it is in a bread bag, in the fridge. It is easily sliced with a bread knife or for thinner slices, use an electric knife.

 

 I have always bought different sized bread bags from King Arthur Flour over the years, because I always baked bread.  Most plastic bags available in grocery stores are thin and will puncture easily, so they need to be doubled.


Gluten-Free Sourdough Whole Grain Bread - 2014

 

 Sourdough Whole Grain Bread

 

Ingredients

 

Dry Ingredients:

1 1/2 cups Brown Rice Flour, fine milled

1/2 cup Tapioca Flour

1/4 cup Sorghum Flour, fine milled

1/2 cup Buckwheat Flour

1/4 cup potato starch

1 1/2 tsp Sea Salt

2 tsp Xanthan Gum

2 tsp Yeast

1/2 tsp ginger powder (dough conditioner)

1/2 tsp ascorbic acid (dough conditioner)

1 1/2 tsp pectin (dough conditioner)

1/4 tsp citric acid (‘ sour salt’ improves sour dough taste)

2 Tbsp sugar

 

Wet Ingredients

3 Eggs

3 tbsp Extra Virgin Olive Oil

1 tbsp Molasses

1 1/2 cups Water

1/2 cup sour dough starter (stir thoroughly before measuring)

 

Seeds

2 tbsp Teff seeds

1 tbsp Millet seeds

 

Procedure

Whisk all Dry Ingredients together into the mixer bowl.  Start mixer on low and allow mixing a few seconds. 

 

Whisk Wet Ingredients (eggs, water, oil, starter and molasses).

Gradually add the combined Wet Ingredients into the running mixer. 

While still on low, scrape down the sides of the mixing bowl to get all of the flour mixed in.

 

Turn mixer to medium speed and beat for 4 minutes.

Generously grease a 9x5 loaf baking pan/dish with shortening

 

Once the batter has finished mixing, scrape it into the prepared baking pan/dish.  Cover and let it rise to double about 1 hour or more.

 

 Sourdough Whole Grain Bread

Preheat oven to 350 degrees. Bake 45-50 min in absolute middle of oven. Bread should be browned, bur not burnt.  If bread is browning too fast, tent it with a piece of aluminum foil.

 

When finished baking, turn off oven and let it sit in oven 5 minutes.  Remove from oven, using a spatula, slide it along the sides to loosen the areas that may be stuck. Gently shake the baking dish to loosen from all sides and bottom.  Turn out of the dish on the side, letting it cool on a wire rack.  Allow cooling completely before slicing

 

Sourdough Whole Grain Bread

 

 

Sourdough Whole Grain Bread

 

Sourdough Whole Grain Bread

 

Sourdough Whole Grain Bread

 

 

Servings: 20 

Makes: 1 medium loaf

 

Nutrition (per slice): 131 calories, 3.3g total fat, 1.9g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, <1g alpha linolenic acid, <1g saturated fat, 31.7mg cholesterol, 163.8mg sodium, 12.5mg calcium, 93.3mg potassium, 18.2mcg folate, 78.5mg phosphorus, 4.5mg phytosterols, 0mcg lycopene, 3.1mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, 0mg vitamin c, 2.6IU vitamin d, <1mg zinc, 22.8g carbohydrates, 1.7g fiber, 21.1g net carbohydrates, 2.1g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, <1g sucrose, 2.8g protein.

 

 

Tips

The dough conditioner can be purchased already mixed (Dough Enhancer by Authentic Foods (ingredients: ginger, ascorbic acid, lecithin).  The individual ingredients can be purchased separately in spice aisle and lecithin can be purchased in some health food stores. Buying the prepackaged bottles saves money and time.  I am so accustomed to DIY mixing, I often forget that I have a bottle in the fridge. One bottle goes a long way!


© 2014 http://retiredwithnoregrets.blogspot.com/

Monday, January 20, 2014

Baking Gluten-Free Cookies - Conventional, Convection or Microwave - What’s your choice?

Now that I have time to play with my food, I would rather bake food in the microwave or my countertop convection oven.

I don’t like making large batches of anything, so I often bake six and freeze the remainder.  It’s a bit much to heat up the oven or even the counter-top convection oven during hot weather, so I began experimenting with the microwave, since I use it a lot in making meals.

I had some frozen cookie dough from the Orange Scented Double Dark Chocolate Cookies, so I popped a frozen one in the microwave for 60 seconds.  It was the perfect treat!  So I then tried mixing a small amount of a chocolate chip cookie.  The first one was too light for me…. without the browning, so I added cinnamon to color it  a little.

This is a time saver for those with small children….. mix up a batch and microwave one or two when needed.  First test out one or two and always chill and shape the cookie dough!

Cookie dough that works best in the microwave, will puff up and spread a little in a conventional oven.  Of the gluten-free purchased cookie doughs that I’ve tried, all are best baked in the oven. 

I have tried three boxed mixes and was impressed with just one.

This was the best photo from the KAF gluten free cookie mix cookies
Microwave  vs Convectrion Cookies baked - dough chilled2

If planning to bake any cookies in the microwave, the cookie dough should be mixed with an electric mixer until completely mixed.  Then chill the dough at least an hour.  The dough should be cold when placed in the microwave. Always use a flat parchment paper covered surface. The plate shown was also used.

These are pictures form the microwave on the left and convection oven on the right. The lighter color is a pre-packaged dough that was not flattened.microwave  and oven baked cookies

This picture is the “before microwave" for the previous pictures.microwave diy cookies -  flattened

This picture shows the same cookie , microwaved (left) and convection oven (right)DIY  cookies oven and microwave 

 

These are the non-flattened pre-packaged balls
microwave package cookies - not flattened

 

Pre-packaged flattened a bit

microwave package cookies -  flattened

 

Microwaved - not flattened and flattened

microwave package cookies - cooked


This one was very light, since white rice flour and no brown sugarMicrowave Cookies baked 4

Simple Gluten-Free Chocolate Chip Cookies – (updated Jan 2014)   Microwave

 

Ingredients

 

Dry Ingredients - Food Processor

1/3 cups sweet rice flour

1/3 cup sorghum flour

1/3 cup Tapioca Flour

1/2 tsp cinnamon

1 tsp baking powder (aluminum free)

1/8 tsp salt, optional

1/2 tsp Authentic Foods Vanilla Powder

1/3 cup granulated Stevia (used Stevia in the Raw)

a pinch of xanthan gum, optional ( if using a flax gel egg, can be omitted)

 

Wet ingredients and Fats

3 tbsp butter, softened

3 tbsp Canola Harvest Margarine (or 70% or more fat margarine)

1 egg

2 tbsp raw honey

1/2 tsp orange or almond extract

 

Add Ins

1/2 cup mini chips (Ghirardelli)

1/4 cup walnuts, chopped

 

Procedure

Pulse Dry Ingredients in a food processor two minutes to finish grinding. Beat all of the Wet Ingredients until fluffy.  Scrape down the bowl and beat in the Dry Ingredients from the food processor using a hand mixer.  Scrape down beaters and bowl. Stir in the chocolate chips.

 

Oven

Drop dough into 24 portions onto parchment paper covered baking sheets, shape and flatten to 2 inches wide, if baking in oven

Bake for 9 to 11 minutes at 350F until golden brown. Gently, using a flat lifter, remove to wire racks to cool completely.

 

Microwave

Place  balls of dough on parchment paper covered microwave safe flat plate.  Slightly flatten the cookie mound.  Microwave on high 45 to 50 seconds, depending on the size and thickness of the cookie.  Watch the first ones, they  will puff up and start to deflate at around 40 seconds, best to remove from oven at 50 seconds.  Gently lift with a flat lifter to a wire rack to finish cooling about 5 minutes minimum.

  

 

 

  

Tips

The cookies do not brown in the microwave.  If the light color is objectionable, use dark brown sugar as part of the sweetener or 1 tsp molasses for 1 tsp honey

 

Microwave Cookie dough1  Microwave Cookies raw 1

Microwave Cookie dough 2 and baked Microwave  vs Convectrion Cookies -microwaved, using white rice flour


I have also tried three packaged gluten-free cookie mixes.  This one  works good in the microwave, the other does not.

Cookie dough before chilling - King Arthur Flour Glutenfree Cookie Mix 

KAF GF Cookie mix

Microwave  vs Convectrion Cookies - immediately after mixing tb chilled

These are showing un-chilled dough microwaved in back and convection in front

Microwave  vs Convectrion Cookies baked - dough not chilled

After the cookie dough is chilled - microwaved - left two

 Microwave  vs Convectrion Cookies baked - dough chilled                                                 close-up…. of course I ate one!

Microwave  vs Convectrion Cookies baked - dough chilled2


© 2014 http://retiredwithnoregrets.blogspot.com/