Tag Archives: baking

Chocolate Chip Cookies (gluten free)


Berrik was having his two best buddies over for a sleepover and I was going to be spending the day at dance dress rehearsal where one of my dance mom friends cannot eat gluten.  So before we headed off to the rehearsal hall, I whipped up a batch of these gluten-free and refined sugar-free cookies.  I adapted a recipe from one of my favorite food bloggers, Monique at AmbitiousKitchen.com.  You can find the original recipe here.   I haven’t made it as it is written, but based on all other recipes I’ve tried from this blog, I am positive it will be delicious as is.  img_8523

The only changes I made was to use Nut and Seed Butter from Costco in place of almond butter, Nuts4Nat_NutSeedButter_1-595x595raw local honey in place of the coconut sugar, and I used stevia sweetened chocolate chips.  Monique at Ambitious Kitchen made her cookies in a food processor, but I was too lazy and rushed to even grab mine out of the cupboard, so I hand stirred and it worked just fine.

I doubled this recipe, and used a bit less than half a cup of honey. Truth be told, I didn’t measure the chocolate chips.  I just dumped some in until it seemed like enough.  If you aren’t sure if it’s sweet enough, just give the batter a taste. If the batter tastes sweet enough, then the cookie will too.  If not, add a bit more

Berrik hasn’t had sweets/refined sugar for 14 months, so even a slightly sweet cookie tastes sweet to him.  But I handed them out to the dance moms at rehearsal and they liked them….and my girls really liked them too.  They are a bit cakey in texture. Next time I might add coconut and/or crushed nuts for some more crunch and texture, not to mention flavor, but it certainly isn’t necessary.  Dried fruits would also work well.

Ingredients

  • 1.5 cups Nut and Seed Butter
  • 1/2 cup raw local honey
  • 4 tablespoons coconut oil, softened
  • 4 eggs
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon celtic sea salt
  • 2/3 cup Stevia sweetened chocolate chips
Instructions
  1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
  2. In a medium sized bowl put in nut and seed butter, honey and coconut oil; hand mix until combined. Add in eggs and stir again.
  3. Next, add in coconut flour, baking soda and salt; stir again until a dough forms. Gently fold in chocolate chips.
  4. Use a cookie scoop to drop dough onto prepared cookie sheet. You can flatten dough with the palm of your hand or you can leave the dough as is and cookies will be a bit puffier.  I left them as is.
  5. Bake for 8-10 minutes or until cookies turn slightly golden brown around the edges. Allow them to cool on cookie sheet for at least 5 minutes, then transfer to a wire rack to finish cooling. Repeat with remaining dough. Makes around 36 cookies.

 

Date Paste – Key Ingredient to everything chocolate and sugar-free!

The key to making most chocolate-based items successfully and without refined sugar seems to be date paste.  It’s easy to make, adds a ton of sweetness (and fiber and actual nutrients as opposed to the calories and nothing else good of plain ol’ sugar).  It has the bonus of being good and sticky, so eliminates the need for a million eggs that much gluten free baking requires.   And finally, perhaps the best thing about it, is it sounds like you’re fancy, but it’s really so ridiculous easy to make.

Because I’m using it for chocolate based treats, I use coffee to soak the dates.  I like the richness that the coffee flavor adds to the chocolate. You can’t really ‘taste’ the coffee in the treats, but I think it just adds some depth. You could totally use water if you are worried about the coffee flavor, or use decaf if you’re concerned about caffeine.  Caffeine and I are life long pals, so I go with the full strength version.

I buy my organic dates from Costco because it’s considerably more fiscally responsible – now that I’m not working, I like using terms like this.  Take away one full salary from a family, and you start to really get a sense of what it means to budget-cut, and demonstrate fiscal restraint!  Anyhoo..back to the paste.  

To make a couple cups of paste, I dump approximately half of one of these bags into the blender, and pour one cup of hot black coffee over them.  If you’re an exact measuring type (I am not….thank you Mom, for the genetic refusal to get caught up in the details of exact measurements and following directions) you can weigh out 14 oz of dates to get exactly half a bag’s worth.  Let them soak for a minimum of 15 minutes.  A bit longer is probably better.  I like to make up some date paste ahead of time, planning for a couple of recipes.  You can freeze it, or keep it in the fridge for a few days with no issues.

When the dates are good and soaked in the coffee, pour the remaining coffee into a cup leaving only a small amount in with the dates.  Blend them with a highspeed blender adding small amounts of the left over coffee as needed to get a very smooth, but still thick paste.  It should look a little like the photo below.  Kind of like peanut butter consistency.

And that is it!  Now you have some yummy date paste (taste it, it’s delicious) to use in chocolate recipes.  Sneak peek – I’ll be posting the recipe for these cookies later today, and the key ingredient is, you guessed it, date paste:

Holiday treats – Free of Dairy, Sugar, and Wheat!

 

At this time of year in particular, sugar and wheat filled treats are EVERYWHERE.  It makes everything a challenge for those of us who have kids who are sugar and wheat free.  A visit to Santa means a dye and sugar filled candy cane, or a sugar, wheat and dye filled iced cookie.  Any holiday event at school, with friends, with family, all involve treats of some kind.  Gluten-free is easy enough these days, as there are many commercial options for the gluten intolerant.  But not so much for the gluten AND sugar free.  At Halloween I made chocolate ‘bars’ for Berrik so that he wouldn’t feel left out.  He loved them!  However, they are very dark and bitter chocolates as I prefer to keep any sweetener to a minimum, regardless of what type I am using.  But I know that a lot of people, especially kids, prefer the milder, sweeter ‘milk chocolate’.  Because my kids were dairy free by necessity, they grew up eating very dark chocolate so have a taste for it.  Most kids, not so much.  I decided to experiment a little today, to see if I could create a dairy, sugar and wheat free chocolate treat, that would satisfy even the most diehard milk chocolate vs. dark chocolate fan.

These aren’t perfect but they are unbelievably delicious, and will do the trick in this house. Berrik won’t feel left out at all, as I think these might be better than most of the treats we will come across over the holidays.  Except my mom’s lemon tarts. Those are the best.  But I digress.  Our biggest issue will be keeping enough chocolate in the house to last, as my girls and even my dessert avoiding husband can’t keep their hands off this chocolate!

Ingredients:

1/2 cup coconut oil

1/2 cup cocoa

all the full fat cream from a can of coconut milk (discard the watery stuff, or save for another recipe… I just added it to a smoothie)

1 tsp cinnamon

1 tsp vanilla

sweetener of choice, to taste.

I use stevia and just add a couple drops at a time until it gets to the desired sweetness (5 drops or so seemed to work).  Other really good and tasty options are pure maple syrup, raw local honey, coconut sugar, xylitol derived from birch, or even just plain old sugar if you aren’t limiting sugar.  I would guess at about 1/8-1/4 cup of these sweeteners, but I would recommend to start low and add a bit at a time, tasting after each addition (best part of the process!!).

Put all ingredients in a sauce pan and heat slowly over low heat, stirring occasionally. When ingredients are mixed, smooth, and starting to bubble, continue to heat for about 2 minutes, stirring the entire time.  Pour into chocolate molds, or small muffin cups and freeze for a couple of hours.

OPTIONAL:

  • add a couple tbsp of nut or seed butter for a yummy nutty taste!  Chunky peanut butter is pretty amazing in this.
  • add gluten free pretzels, nuts, coconut, dried berries or red pepper flakes to each mold or muffin paper before pouring in the chocolate or sprinkle flakes of pink Himalayan sea salt on top

We added pretzels to ours as that is Berrik’s favorite.  These chocolates become soft quite quickly so should be served directly from the freezer.  They are creamy and fudge-like in texture and in flavor. Enjoy!!

 

Homeschool Math (aka baking muffins)

After my earlier post with the muffin recipe, Berrik and I set off to make the muffins.  It turned into a major math lesson, with Berrik none the wiser about doing school work!  Here’s some of what we did:

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Preheating the oven.  In Math this morning Berrik was learning about number placement on ‘decimal’ street, including 100s, 10s, and 1s.  We used that learning to preheat the oven to 350F.  Simple stuff, but nice reinforcement of what we were doing earlier.

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Preparing the pan.  I asked Berrik to estimate how much coconut oil he would need in order to grease all 12 muffin holes, and then had him spoon the amount he though he would need into the little glass bowl.  When he was done greasing the pan, he realized he had overestimated the amount and said he would use less next time.  We talked about whether he thought he had used 1/2 the amount of coconut oil, or less than that.

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Measuring the ingredients.  The bananas allowed for a review of simple addition and subtraction.  We did both, which I think is so good to promote understanding that addition is just the opposite of subtraction.  This was easy for him, but always a good review.  After I quizzed him on a couple, he was then supplying the equations and answering them himself.

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The rest of the ingredients.  Talking about the difference between 1/2 cup and 1 cup and physically being able to see that 1 cup is double the amount of 1/2 cup is a great way to promote understanding of fractions.  Measured with teaspoons as well, and then estimated the right amount of cinnamon.  More addition and subtraction with the eggs, but generally decided that learning how to crack the egg was more important than the math.  Egg cracking is a life skill.  Everyone should know how to crack an egg.  🙂

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Chocolate chips:  Berrik identified the pattern he wanted to use and wrote it on a sheet of paper to help him remember it.  Then he followed through and created the pattern 3 times.  I had him figure out how many times the pattern would repeat before he started, and while it took him a little bit to figure it out, he was able to get the answer.   When he finished he confirmed that his pattern repeat guess was correct (and sounded pretty surprised that it was correct, which was funny).  He also informed me that he would eat the 5 and 4 chocolate chip muffins and McKenna and Avi were welcome to the 3 & 2 chocolate chip muffins.  Definitely my kid!img_6775

We put the muffins in the oven and set the timer.  I made him read to figure out which button said ‘kitchen timer’ and then punch in the amount of time.  His concept of time isn’t great, but he thought that 25 minutes seemed like a perfect amount of time to play outside to ‘get a good appetite for eating muffins’.  I’d love to spend some time inside his brain.  It’s so funny and busy in there.

And finally once the muffins were baked, we discussed more math using word problems. If Berrik ate 2 and mom ate 1, how many would be left for McKenna and Avi?  What if McKenna and Avi each had 1, how many would be left when Dad gets home for dinner?  If Berrik ate all the 4 & 5 chocolate chip muffins, how many would he have eaten?  I had to repeat these a few times (processing word problems is a real challenge for Berrik), but we used the muffins as manipulatives and he was able to figure out the answers.

#learningbydoing is still trending in our house….