Monday, December 23, 2013

Gluten-free Chocolate Peppermint Crazy Cake

This is the week for trying new desserts, so I can have everyone in the family located nearby eat some of it.   That simply means we all look good with the extra pound or two!

 

Seriously, I wanted to make something different from the previous years with a holiday theme.  Of course we all just love peppermint and it adds something to that sometimes bland dessert.

 

My first ‘semi’ ‘Krazy’ cake (Gluten-Free Chai Crazy Cake) was a success, with minor modifications for gluten free baking. A mixing bowl is recommended rather than mixing in the baking pan.

 

This one was a pure trial and error, because the cake mix is not one of my favorites, but I thought I would give it a try again.  Actually, I have better success with DIY cake mixes.

 

This will work for anyone who is gluten, dairy, egg, and soy free, as the cake mix does not contain those ingredients.  Dairy free chocolate chips would need to be used to remain dairy-free.

 

This is the only cake mix that this recipe has been used with, so far.


 

Gluten-free Chocolate Peppermint Crazy Cake (from Cake Mix)

 

 Gluten-free Chocolate Peppermint Crazy Cake

Ingredients

 

Food Processor

1 16-oz pkg. gluten free chocolate Cake Mix (used Bob’s Red Mill)

1 tbsp ginger powder

1/2 tsp vanilla powder

1 1/2 tbsp coconut oil

1 tbsp Coconut Manna (creamy ground coconut) or 1/2 tbsp coconut oil

 

Wet Ingredients

1 tablespoon vinegar

2 1/2 oz grape seed oil

1/4 tsp peppermint oil (be careful, it is potent)

1 cup water – lukewarm, as needed

 

Topping

1/3 cup dark chocolate chips (used Ghirardelli)

1/3 cup crushed candy canes – about 3

 

Procedure

 

Preheat your oven to 350°F.

Measure oil; add vinegar in the same cup for convenience.

Place Dry Ingredients in food processor and pulse to finish grinding flours and mix in coconut oils.

Place the mixed dry ingredients into a mixing bowl; add all liquids at once, including the peppermint oil.  Whisk it just to mix it to remove lumps.

 

 Gluten-free Chocolate Peppermint Crazy Cake - ingredients

 

As a precaution, I rubbed the inside of a 9 inch domed pan with shortening and wiped most of it off.

Scrape the cake batter into the pan, smooth out with a spatula.  The batter will be a little sticky and thick, almost like cookie dough, so shake it gently and smooth lightly as necessary.  Do not press down on the batter.  Top with the chocolate chips, then the crushed peppermint candy.

 

 Gluten-free Chocolate Peppermint Crazy Cake

 

Bake about 35 minutes in the pre-heated oven. Do a toothpick test, if fine crumbs stick to it, remove from oven.

It is ok to serve immediately from the baking pan

 

 

Servings: 16  (12 to 16 servings)

 

 

Nutrition (as prepared per serving): 201 calories, 8.3g total fat, 0mg cholesterol, 88.6mg sodium, 201.3mg calcium, 5.5mg potassium, 29.9g carbohydrates, 2.5g fiber, 27.4g net carbohydrates, 16.3g sugar, 2.4g protein.

 

Notes

Chocolate chips add about 25 calories to each serving, but give a more robust chocolate flavor


#gluten-free, #dairy-free, #egg-free,  #soy-free #chocolatedessert

© 2013 http://retiredwithnoregrets.blogspot.com/

Sunday, November 24, 2013

Gluten-Free Sourdough Yeast Rolls (Baked In a Muffin Tin)

After making a sourdough starter, I decided to try making rolls. Yeast rolls were the best thing I can remember having growing up. There was that good smell during the mornings to wake everyone up!

 

These are made using part DIY mix. I had little bits of different flours and mixes, so I mixed them and added a bit of starch to smooth it out. Cookbook software helps a lot in pointing out how much starch or fiber is in a mix, so it is worth buying, if DIY flour mix is your preference.

 

This batch was baked in a deep muffin tin about the size of a medium-sized hamburger bun. I also baked a few mini buns. The entire recipe makes about 8 of the larger buns. They are the texture of baguettes. After leaving them on the counter for two days, they were drying out a bit, but never crumbly. That is why the description is given as the texture of baguettes or French bread.

 

Near the end, there is an approximation of the breakdown of the DIY mix. This mix works fine for cookies or scones. It is more of a whole-grain mix, which would benefit with the addition of 20% starch for tender biscuits.

 

 


Gluten-Free Sourdough Yeast Rolls (Baked In a Muffin Tin)

 

Baked in a smaller muffin tin

Thanksgiving 2013-20


Baked in a larger muffin tin

 

Sourdough rolls - gluten-free

Ingredients

 

Dry Ingredients

1 cup DIY Gluten Free Flour Mix (1see below mix used)

1/2 cup Namaste Perfect Flour Blend

1/2 cup Pamela's Artisan Flour Blend

1/4 cup Yeast Starter (Gluten Free)

1 tsp baking powder ( just in case your yeast fails)

1 tsp yeast

2 tbsp dried milk powder

1/4 tsp sour salt (citric acid)

1/2 tsp salt

1 tbsp sugar

 

Wet Ingredients

3/4 cups water (plus  a tablespoon more or less, depending on the stiffness of the batter)

4 tbsp grape seed oil

1 egg

2 tbsp whole milk ricotta cheese

1/4 tsp vinegar

 

Procedures

 

Prepare and place the Dry Ingredients into the bowl of a stand mixer. Start mixer on low.

 

Mix together all of the Wet Ingredients. Gradually add the Wet Ingredients to the mixing bowl.  While continuing to run, slightly push down any Dry Ingredients needed from the sides or the mixing bowl.  Once all Dry Ingredients are mixed in, scrape the bottom and sides of the bowl, beat at medium speed for 3 minutes.

 

Grease your pan(s) with shortening.

 

Scoop the dough into the prepared pan(s). Smooth out a bit, using a spatula or your wet fingers.

 

Cover with greased plastic wrap, and set in a warm place to rise to double, about 45 to 60 Minutes. About 10 minutes nearing the end if rising, preheat the oven to 350°F.

 Sourdough rolls - gluten-free - ready for oven

 

 

Bake the large buns 35 to 45 minutes, until golden brown.   The smaller ones take about 20 minutes, but watch them carefully as the oven temperature may be off a bit.

 

Remove from pan and place on serving plate.  Allow cooling slightly before cutting.  Below is a picture of a roll being cut as soon as it came out of the oven.

 

Sourdough rolls - gluten-free

 

Store in an airtight container up to three days on counter or wrap refrigerate or freeze.

 

Sourdough rolls - gluten-free

 

 

 

This simply shows the thickness and that it can be used as a sandwich bun.

 

Sourdough rolls - gluten-free - two days later

 

Makes: 8  hamburger-bun sized rolls

 

 

Nutrition (per roll): 212 calories, 8.5g total fat, 1.5g monounsaturated fat, 4.9g polyunsaturated fat, 0g trans fatty acids, 1.2g saturated fat, 28.7mg cholesterol, 96.5mg sodium, 13.1mg calcium, 43.5mg potassium, 16.9mcg folate, 32.9mg phosphorus, 12.3mg phytosterols, 0mcg lycopene, 2.9mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, 2.2mg vitamin c, 2.2IU vitamin d, <1mg zinc, 30.8g carbohydrates, 1.8g fiber, 29.1g net carbohydrates, 2.5g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, <1g sucrose, 3.7g protein, 0mg caffeine.

 

Tips

This recipe is suitable for minis buns or baguette style loaves

 


Gluten Free Flour Mix 1-  this is about one cup

1/4 cup Montina Flour - Amazing Grains

2 tbsp Bob's Red Mill All Purpose Mix

2 tbsp brown rice flour

1 tbsp sorghum flour

1 tbsp millet flour

1 tbsp oat flour

1 tbsp sweet rice flour

2 tbsp potato starch

1 tbsp tapioca flour

1 tbsp arrowroot starch

1/4 tsp ground fennel seed (or additional 1/4 tsp ginger powder)

1/8 tsp ginger powder

 

Procedure (required)

1. Combine all ingredients in a food processor, pulse until mixed.  Store in a sealed jar in a cool place

 

It takes a long time to grind the Montina flour, so process at least 5 minutes, sift with a fine sieve, regrind remainder another 5 minutes, resift.  If only about a tbsp is left, just throw it out.

 

Nutrition (per cup): 438 calories, 99.6g carbohydrates, 5.9g fiber, 93.7g net carbohydrates, 7.1g protein.


 

© 2013 http://retiredwithnoregrets.blogspot.com/

Wednesday, November 13, 2013

Tis The Season For Baking - Gluten Free Sour Dough Bread

Now that there is so much better gluten free bread on the market than when I went gluten free in 2006, I have gotten lazy about baking a loaf of bread.

I still miss that 12-grain whole wheat bread.  I may miss it, but I will never eat it again.  You see, I know that the gluten proteins  makes me feel like my intestines are exploding and a wild animal is trying to exit from my body from both ends. 

No, I will not eat a little to see if it still makes me sick.  A few times over the past 5 years, I have accidently eaten something that apparently was processed with the wheat family and was cross contaminated.  I suffered those times so bad that I will no longer buy anything that says processed with wheat.  Some of those products have a gluten free label.  For me, it’s about not being sick all of the time.

Now that I have spewed on about why I can no longer eat foods containing the protein gluten….on to how I decided to bake a loaf of sourdough bread.

For some reason a couple weeks ago, I walked in the kitchen, looked over at the bread machine and decided to make a loaf of bread.  I quickly threw it together and for some reason, the bread machine seemed to not heat as hot as it had been doing, because the loaf rose, but there was no regular dome.  It was flat as if I had leveled it off with a knife.  It tasted good, it had a good sourdough taste, because I had added a bit of sour salt aka citric acid.  That got me to thinking about making sourdough bread.

I have seen several of my blogger friends doing sourdough starters and baking bread, but had not seen any for gluten free sourdough starters. 
Well, there is the big ole web and I ‘Googled’ and ‘Binged’ away and found one on   Red Star Yeast .  But as it turns out, I already had one similar in my cookbook software.

This is the loaf as it came out of the oven.  I was in a hurry to eat a piece, that I didn’t let it cool and of course one end drooped!  

It is light and fluffy when completely cooled.

Gluten-Free Sourdough Bread

I sliced a little slit before putting it in the oven, hoping it would not split !

Gluten-Free Sourdough Bread - ready for oven

 

Gluten-Free Sourdough Bread

 

Ingredients

Dry Ingredients:

3 cups Gluten Free Pantry French Bread and Pizza Mix (or a similar mix)

2 tsp xanthan gum

1/2 tsp ginger powder

1/2 tsp ascorbic acid

1 ½ tsp pectin

3/4 tsp citric acid (ok to omit if Ricotta cheese has citric acid)

3 Tbsp sugar

1 tsp salt

Liquids:

1 2/3 cups warm water

3/4 cup Sour Dough Starter *

3/4 cup ricotta cheese

3 1/2 Tbsp grape seed oil (may substitute 4 tbsp butter)

3 eggs lightly beaten

1 Tbsp active dry yeast

 

Procedure

Gluten-Free Sourdough Bread  - ingredients

 

Whisk together all Dry Ingredients

 

Whisk eggs to break them up, whisk in water and oil, and pour into stand mixer bowl.  Add remaining wet ingredients. Start mixer on low and allow mixing a few seconds.  Gradually add the combined dry 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.

 

 Gluten-Free Sourdough Bread  - starting the process

 

Gluten-Free Sourdough Bread 2013 - Dough mixing

 

Turn mixer to medium speed and beat for 3 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.

 

Gluten-Free Sourdough Bread  - ready for rising

 

Gluten-Free Sourdough Bread  - rising

 

Preheat oven to 375 degrees. Bake 45-50 min in absolute middle of oven. Bread should be a nice brown color.  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 dish/pan to see if the bread has loosened 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

 

Servings: 20

Yield: 1 large loaf

 

Nutrition (per serving): 155 calories, 3.6g total fat, 1.1g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, <1g linoleic acid, <1g alpha linolenic acid, 2g saturated fat, 39.9mg cholesterol, 245.2mg sodium, 31.4mg calcium, 40.4mg potassium, 22.5mcg folate, 44.5mg phosphorus, <1mg phytosterols, 0mcg lycopene, 4.6mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, <1mg vitamin c, 2.6IU vitamin d, <1mg zinc, 26.6g carbohydrates, <1g fiber, 26g net carbohydrates, 2g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, <1g sucrose, 0mg stigmasterol, 2.5g protein.

 

Of course I didn’t wait until it cooled, had to have a piece!

 

Gluten-Free Sourdough Bread  - sampling

 

 

My sourdough starter is the same as the one from *Red Star Yeast Sourdough Starter.

 

Gluten-Free Sourdough starter

 

Gluten-Free Sourdough starter

 

 

And now to keep it active and make bread!

 

 

 


© 2013 http://retiredwithnoregrets.blogspot.com/

Tuesday, October 1, 2013

Hearty Soups and Pasta Sauce from Roasted Vegetables

 

Roasting vegetables and fruits brings out the best flavors in them without requiring much seasoning because the natural flavors come out during the roasting.

 

Roasted or baked sweet potatoes are sweet and flavorful enough that they can be eaten as is. We had baked sweet potatoes growing up. There was a time that was what we had for lunch! And nobody starved or suffered from malnutrition.

 

We enjoyed those fresh garden vegetables, fruits and berries from the area. If anything arrived by truck back then, it was from a few miles out from nearby farms. I remember seeing people bartering with vegetables for meat or poultry or eggs.

 

The last trip I took along US 49 in Arkansas heading West to Brinkley, there was a little shed with fruits and vegetables for sale. Every trip I’ve taken down that highway, there was always that little shed! Oh, and we always stopped even though we were days away from home!  Most of the time, we ate the fruit we bought within a day.

 

Most cities have large farmers markets, but those aren’t the same as those individual “stands”.  Sometimes you actually knew the family or even if you didn’t, you remembered them from year to year and knew their life stories.  Although the large farmers markets have some really good food, it’s the ‘knowing the providers/growers’ that make it more interesting.

 

If you have never roasted or baked vegetables or fruits, it’s time to try it.  That roasted or baked food will make you go …. um yum good!

 

It’s about time to heat up some of the last batch of soup, just writing about it makes my mouth water!

 

From September

Roasted vegetables

From August

Roasted Vegetables 

September - soup with roasted vegetables

This one included roasted potatoes, carrots, winter squash, peppers, green beans and corn.  It also has ‘fresh’ carrot juice instead of tomato juice.  I do not recommend canned or non-refrigerated bottled carrot juice! Basically if it does not taste like fresh squeezed, it will not have a good effect on this soup.

The finished soup - it comes out like stew, with potatoes doing some major thickening! Delicious for sure!

Roasted Vegetable Soup

soup with roasted potatoes and carrots served this one is very thick

Roasted Vegetable Soup

 

Soup - roasted vegetables with black and kidney beans added

Roasted Vegetable Bean Soup

 

Pasta Sauce

Roasted Vegetable  - pasta sauce

Roasted Vegetables served

Roasted Vegetables

 

Preparing soup with a few roasted vegetables

I needed to add other ingredients here, because there was only about 2 cups of roasted vegetables left.
over-ripe tomatoes, frozen mixed vegetables, roasted carrots, roasted corn, roasted potatoes and roasted squash. Cooked sliced okra will be added last

Soup- adding fresh tomatoes

Adding a small amount of quinoa, which will thicken the soup, prior to adding the fresh tomatoes

Soup  - adding quinoa

 

Finished it off with fresh carrot juice

Vegetable Soup - slow cooker

Preparing the okra separate

cooking okra

Added the okra - would be ready to serve in about half an hour

Roasted Vegetable Soup

The finished soup  -  Delicious for sure!

Leftovers

soup with few roasted vegetables served with muffin                                                                            served with cranberry flax muffin

Roasted Vegetable Soup

Prepping the Vegetables

I cover the pans with foil and rub oil over to prevent sticking.  The oil is absorbed into the vegetables. Makes for an easy clean-up.  These can also be roasted in a large covered grill.

roasting veggies- oiled pan

Cut the summer squash in cubes

Roasting Vegetables - cutting squash

Winter squash

Roasting Vegetables - cutting squash

Winter squash carrots and corn

Roasting Vegetables- carrots corn squash

peppers in slices and strips

Roasting Vegetable  - peppers

End pieces of the peppers can be diced for salads or adding to omelets

Roasting Vegetables - pepper ends - chop for sauteing

eggplant and summer squash

Roasting Vegetables - eggplant and squash

Potatoes

Roasting Vegetables - sweet potatoes and white potatoes

 

Get to it!   Roast those veggies and fruits!


© 2013 http://retiredwithnoregrets.blogspot.com/

Saturday, July 20, 2013

Gluten Free Muffin Biscuits - Easy, Soft, and Delicious

This week has been rather hot, so I haven’t done much baking. But when one of my sisters said she would be coming out  for a visit, I knew I had to bake something!

We had been trying to get together for about two months to try to get her older laptop working again.  So when she said “I’m coming out this week”, I asked if she wanted to come out, spend the night and we could spend all day working on the laptop and ‘running around’.  Well, she decided, yes, she would grab the jammies and a change and come out.

When she finally made it, it was after 10:00 PM, I thought that was a bit late to eat a large meal, so she went for a loaded salad of romaine, cukes, avocado, peppers, olives, asparagus, tomatoes, …… with a sprinkle of balsamic capers and sliced almonds.

Finally we made it to bed, we both were tired, so off to sleep..

I was in the kitchen trying to think about what to fix for breakfast.  I usually make a fruit/veggie smoothie with protein powder and I’m fine until about 3:00 PM. But I figured I should cook her a breakfast since she came out to visit for a day.  Then the light bulb popped, figuratively!  I decided to make the muffin biscuits that I had started making over the past year…

Since Gluten-free biscuits are beaten instead of kneaded, I knew a deep muffin tin would keep them high instead of spreading.

I have used them like egg ‘muffins’ and simply as buttered and jammed biscuits.  One day I had a burger patty and didn’t have a hamburger bun, so I split one and ate my burger!

If you like dry crispy biscuits, you may not like this biscuit, because it’s moist and soft.

The one requirement is a deeper muffin tin.    See the pans at the end of this post, So the real secret to this biscuit is the deeper muffin tin.  Not any old deeper muffin tin.  I will show you the differences. I found the one I have at WalMart.


Muffin Cup Biscuits – Gluten Free

Gluten-Free Muffin Cup Biscuits

 

Ingredients

 

Dry Ingredients

1 cup Pamela's Artisan Flour Blend

1/4 cup Pamela's Baking & Pancake Mix

2 tbsp dried milk powder (used Sanalac)

1 1/4 tsp baking powder

2 pkts Pure Via Stevia (or 4 tsp sugar)

1/4 tsp Ginger, Ground

1/4 tsp baking soda

 

Fats

1 tbsp Buttery Spread, chilled

2 tbsp butter - with olive oil, chilled

 

Liquids

1/2 cup buttermilk

1/4 cup water (as needed)

2 tbsp liquid egg product (used because a whole egg is too much)

 

Procedure

Combine Dry Ingredients and set aside.

Dice the Fats, keeping them chilled. Combine with Dry Ingredients, whisking with a wire whisk until Fats has been mixed and has small pea sized “pellets”.

 

Beat in egg and buttermilk with a wooden spoon, adding water as needed. The ‘batter’ should be soft and thick, but not dry.

 

Grease the muffin cups with shortening or palm oil.  Divide dough into the 6 cups. Shape with a toothpick using swirls to even dough in the muffin pan. Do not smooth it or press it down!

 

Gluten-Free Muffin Cup Biscuits- ready for oven

Gluten-Free Muffin Cup Biscuitss - ready for oven

Bake in pre-heated 375° oven for 20 minutes or until browned. Remove from pan, allow cooling slightly. Serve hot or warm.


Store leftovers, covered in a cool dry room on counter for 24 hours or refrigerated, wrapped for about a week. 

To re-warm, microwave 15 seconds, or less on high. Be careful on the microwave as if over-cooked, they become gummy and hard

 

Servings: 6

 

Nutrition (as prepared): 162 calories, 6.1g total fat, 2.2g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, 2.2g saturated fat, 5.7mg cholesterol, 340.8mg sodium, 218.1mg calcium, 207.9mg potassium, 1.9mcg folate, 27.8mg phosphorus, <1mg phytosterols, 0mcg lycopene, 1.9mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, <1mg vitamin c, 0IU vitamin d, <1mg zinc, 23.5g carbohydrates, 1.2g fiber, 22.3g net carbohydrates, 2.4g sugar, <1g fructose, <1g galactose, <1g glucose, 0g lactose, 0g maltose, <1g sucrose, 3.2g protein.

 

 

 

 


Tips

The shortening must be cold.  It should be whisked into the Dry Ingredients using a wire whisk by hand.  The Dry Ingredients may be pulsed in a food processor to mix and grind finer, but the fats should not be added while the mix is in the food processor or you could get grainy biscuits due to the shortening melting before it goes in the oven!

Larger Muffin pan compared to regular sized pan, on the left.

Muffin tin - pan comparison


Our Days food

Breakfast Omelet, bacon and biscuit

Breakfast Omelet & Muffin Cup Biscuits

Romaine salad with berries  and salmon with asparagus

Salad asparagus and salmon

Frozen Lemonade

Frozen lemonade

frozen lemonade


© 2013 http://retiredwithnoregrets.blogspot.com/

Friday, July 12, 2013

Orange Scented Double Dark Chocolate Cookies - Egg, Dairy and Gluten-free

NFCA (National Foundation for Celiac Awareness) posted a Spring Gluten-Free Recipe Contest using products from  GlutenFreeChoices.com.   Since I already use so many of their products, decided to enter, with no inkling that I would win.  I love creating recipes as a challenge to keep me ‘entertained’. 

I am honored to have been chosen a winner! I was surprised at the size of the gift package, so it was donated, as I did not need any additional products.  I did learn about which products GlutenFreeChoices and Hain Celestial provide and will continue to buy their products.

I love dark chocolate and I love baking. This is a slightly crunchy dark chocolate cookie with a slightly soft center. The orange flavor complements the dark chocolate. Reduced calorie sweetener and less chips were used to allow those limiting calories to enjoy a delicious chocolate cookie. This cookie can be made with all sugar and topped with additional chocolate chips, of course, the nutrients will change.
Orange Scented Double Dark Chocolate Cookies - Egg, Dairy & Gluten free   Orange Scented Double Dark Chocolate Cookies
 
Rather than repeating the recipe here - download the ebook; it’s free! -
Ingredient list  ---Download original recipe

After you have gathered all of your ingredients, below are the detailed procedures

Orange Scented Double Dark Chocolate Cookies - prep

Procedure
 
Pulse all “Food processor - Dry Ingredients” until finely ground.  Set aside.
 
 
Orange Scented Double Dark Chocolate Cookies - food processor
 
82% cacao baking chocolate, placed in freezer, will turn white because of the fat in it.  That does not affect the quality of the chocolate.
Orange Scented Double Dark Chocolate Cookies - food processor ingredients blended
 
Prepare the “Flax Gel (2 eggs)” in a tall cup or deep micro-waveable bowl as it will bubble up.  Microwave for 2 minutes on high, scrape down the container and then microwave 1 minute.  Scrape the gel into a large mixing bowl, allow cooling, and then beat until fluffy. 
 Be careful with the microwave container as it may be hot.  The flax gel will be hot coming out of the microwave, so place protection under it if it is placed on a counter that is not heat safe.
 
Orange Scented Double Dark Chocolate Cookies - flax gel just out of microwave
 
 
 Add the butter and continue beating.  Beat in orange oil or extract.
 
Orange Scented Double Dark Chocolate Cookies - flax gel whipped
 
beat in the brown sugar, if it was not added to the food processor
 
Orange Scented Double Dark Chocolate Cookies - flax gel adding brown sugar
 
Orange Scented Double Dark Chocolate Cookies - wet ingredients blended
 
Beat in the ingredients from the food processor until thoroughly mixed.
 
Orange Scented Double Dark Chocolate Cookies - adding remainder of dry ingredients
 
 
Scrape down the beaters. Scrape the dough into a smaller bowl, refrigerate about 1/2 hour, as the dough is a little sticky. It does not have to be refrigerated, but it will be easier to shape, when chilled.

Orange Scented Double Dark Chocolate Cookies - cookie dough

Divide the dough into 24 portions.

 
Orange Scented Double Dark Chocolate Cookies - portioned
 
  Flatten and shape to about 2 inches wide on a parchment paper covered baking sheet. 
Push one large chocolate chip or 3 smaller ones into the top of each. 
 
Orange Scented Double Dark Chocolate Cookies - ready for oven
This is a picture of larger chips, but put 3 anyway
 
Bake in pre-heated 350F oven for about 10 minutes. 
 
Remove from oven; carefully transfer using a lifter onto wire rack to cool.
After completely cooling, cookies can be stacked together.  Store in a cool area or refrigerate in a lidded container
 
Orange Scented Double Dark Chocolate Cookies
 
 
Orange Scented Double Dark Chocolate Cookies
 
Makes 24 cookies
 
Nutrition (as prepared): 88 calories, 5.3g total fat, 1.7g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, <1g trans-monoenoic fatty acids, <1g trans-polyenoic fatty acids, <1g linoleic acid, <1g alpha linolenic acid, 2.5g saturated fat, 3.8mg cholesterol, 30.3mg sodium, 21.3mg calcium, 69.8mg potassium, 2.9mcg folate, 30.3mg phosphorus, <1mg phytosterols, <1mcg lycopene, <1mcg selenium, <1mg thiamin, 0mcg vitamin b12, <1mg vitamin b6, 0mg vitamin c, 0IU vitamin d, <1mg zinc, 10.4g carbohydrates, 1.6g fiber, 8.8g net carbohydrates, 6.1g sugar, <1g fructose, <1g galactose, <1g glucose, 0g lactose, <1g maltose, 3g sucrose, 0g sugar alcohols, 1.4mg stigmasterol, 1.6g protein, 2.8mg caffeine.
 
Tips
Substitutions  for each ingredient item that has been tested successfully
Oat flour:  teff flour
Coconut palm sugar:  Brown sugar
Granulated stevia:  Granulated sugar : sucralose
 
  • You will know the cookies are ready to come out of the oven when they start to deflate. They will rise a bit and about 9 minutes will begin to deflate.
  • If you do not have orange oil, I suggest using 1 tsp orange extract plus 1 tsp orange zest to get the noticeable orange taste.
  • The flax gel gives the cookie a softer center.
  • This recipe has not been made without the almonds or with  eggs.
  • It is not recommended that all non-caloric sweetener be used, as additional liquid would need to be added or the cookie would be a bit dry.
 
 
 
 

Of course, I couldn’t afford calorie wise to eat all of those cookies, so I will be sharing some.  
  Orange Scented Double Dark Chocolate Cookies - packaged B 2013 Gluten-Free Choices Spring/Summer eCookbook

© 2013 http://retiredwithnoregrets.blogspot.com/