Tag

glutenfree

Buckwheat Hazelnut Shortbread

Other than being gluten and dairy free, this is the kind of shortbread that your mom used to make, the kind that melts in your mouth and leaves the kitchen covered in a dusting of powdered sugar! I am making these cookies as part of a Christmas cookie exchange and just have to share the recipe! I made my own buckwheat flour, grinding raw buckwheat groats to a powder in my vita mix, however you can purchase it already ground. I powdered organic white sugar as well in my vita mix but you can also use icing sugar or powdered coconut sugar. I chose the white sugar to keep them lighter in colour. Don’t fool yourself into thinking that if you freeze them you won’t eat them! They freeze beautifully and taste just as delicious frozen!

 

Ingredients:

makes 20 cookies

Preheat your oven to 325 degrees F. Line a cookie sheet with parchment paper.

  • 1/2 cup coconut oil (room temperature at 21 degrees C.)
  • 1/3 cup of powdered organic cane sugar or powdered coconut sugar (ground to a powder in a high speed blender)
  • pinch of pink himalayan salt
  • 1 tsp. vanilla extract
  • 1 cup of buckwheat flour
  • 1/2 tsp. of baking powder
  • 1/2 cup of ground hazelnuts
  • 1-2 tbsp. almond milk
  • good quality dark chocolate for dipping
  • toasted hazelnuts to sprinkle on the chocolate

In a medium sized bowl cream the coconut oil and powdered sugar with a hand mixer. Add the vanilla and salt and beat to combine.

 

 

Beat in the ground hazelnuts.

 

 

Add the baking powder and the buckwheat flour, just beating to combine. The mixture should still appear crumbly.

 

 

Add a tbsp. or two of almond milk and beat briefly. The mixture will still appear crumbly but you should be able to form it into a ball.

 

 

Roll into 1 in balls and then press gently with a fork to flatten slightly.

 

 

Bake for 20 min. at 325 degrees F.

Remove from the oven and allow to cool fully before dipping.

To dip:

In a double boiler melt your chocolate.

 

Dip 1/3 of each of the cookies into the melted chocolate and then sprinkle with toasted, chopped hazelnuts.

 

Half Moon Maple Almond, Buckwheat and Oat Biscuits

Reminiscent of shortbread, these cookies make a nice Christmas Gift. They are gluten free and loaded with healthy ingredients! A smear of melted good dark chocolate creates the half moon effect. Ground hazelnuts can easily be substituted for almond flour if desired.

 

 

Makes 36 cookies

Ingredients:

  • 1 cup of almond or hazelnut flour (either purchased or ground fine in a food processor or blender)
  • 1 cup of oat flour (11/2 cup of gluten free oats ground fine in a blender)
  • 1 cup of buckwheat flour
  • 1/2 tsp. of true cinnamon
  • 1/2 cup of maple syrup
  • 1/3 cup of avocado oil
  • 3/4 cup of organic dark chocolate chips or chunks

Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper.

In a medium sized bowl combine the almond flour, oat flour, buckwheat flour, and cinnamon. Stir to combine.

 

 

Mix the maple syrup and avocado oil together by hand in a measuring cup. Add to the dry ingredients stirring with a spoon and then with your hands to mix thoroughly.

 

 

 

 

The mixture will be moist but shouldn’t be sticky. Feel free to add an additional tbsp. or two of buckwheat flour to the batter if it is sticky. Lightly dust your work surface with oat flour. Divide the batter in half. Working with half of the batter to begin with, with a lightly floured rolling pin, roll  your ball of cookie dough into a 1/4 inch round. Using a 3 inch round cookie cutter cut into rounds. Gather up the scraps and roll out again until all of the dough has been used.

 

 

 

Arrange cookies on the parchment lined cookie sheet.

 

 

Bake for 12 minutes or until the bottoms are lightly browned. Remove from the oven and set on a cooling rack.

 

To coat with chocolate:

Set up a double boiler on your stove with a medium sized pot filled with a few inches of water, topped with a stainless steel bowl. Bring the water to a boil and then add your chocolate chips or chunks to the stainless steel bowl. Stir with a spatula until melted. With a spoon smear half of the cookie with melted chocolate and set aside to set. Cookies can be stored in the fridge for several weeks or you can make the cookies and freeze them before topping with chocolate just before serving!

 

 

 

Miso Ramen with Curried French Lentils

This simple miso, ginger, sesame broth is the perfect back drop to nest of noodles and whatever veggies happen to be in season. French lentils sauteed with onions in a splash of tamari and curry powder add even more flavour to the broth as the spices infuse into the miso.  I topped my ramen with steamed broccolini, slices of lacto-fermented chili carrots, fresh garden peas, radish slices, raw curried sauerkraut and home grown micro-greens. If you don’t make your own sauerkraut, try Wild Brine. Veggie combinations are endless so get creative with whatever you have on hand!

 

Serves 4

The Lentils:

  • 1/2 cup pui (french) lentils
  • one large yellow onion or leek sliced thinly
  • 1/2 tsp. himalayan pink salt
  • 3 Tbsp. avocado oil
  • 1 Tbsp. curry powder
  • 2 Tbsp. tamari
  • 1 cup chopped spinach

Combine the lentils in a medium sized saucepan with plenty of water. Bring to a boil and then simmer about 20 min. until tender. Strain and set aside.

 

In a medium sized fry pan, saute the onions or leeks in the avocado oil with the 1/2 tsp. of salt until translucent. Add the strained, cooked lentils, the curry powder, tamari, and spinach to the onions.  Stir well to coat the lentils.  Set aside.

 

 

The Broth:

  • 6 cups water
  • 1/2 cup of chickpea miso (any other light miso will substitute if you can’t find chickpea)
  • 1 Tbsp. finely grated ginger
  • 1 Tbsp. of wheat free tamari
  • 1/2 tsp. toasted sesame oil

Boil the water and grated ginger in a large saucepan. Turn off the heat and then whisk in the miso, tamari and sesame oil.  Set aside while you steam your veggies and cook the noodles.

The Veggies:

Prepare a mixture of raw and cooked veggies to add to your ramen. I steamed broccolini but steamed or sauteed asparagus is also delicious!  If fresh peas are out of season, frozen peas can be added to the lentil mixture to thaw before adding to the ramen. The curried sauerkraut adds a nice crunch and acidity to the dish not to mention a load of probiotics. I happened to have some fermented carrots on hand but as an alternative carrots cut into match sticks work well.  Cilantro can be substituted for the micro-greens if desired.

The Noodles:

I used Lotus Brand rice and millet ramen noodles. (These are really reasonably priced at Costco)  Boil the noodles according to the package directions. (Use one noodle cake per person) Strain the noodles and set aside.

 

 

 

 

Final Assembly:

Distribute the cooked ramen noodles  and the curried lentils evenly into each of  the 4 bowls. Re-heat the broth if necessary.

 

 

Ladle the broth evenly over the noodles. Top with steamed veggies, raw veggies, sauerkraut and micro-greens. Let everyone stir to incorporate the curried lentils into the broth before eating! Serve with a fork and an asian style soup spoon.

 

 

 

 

 

Chewy Chocolate Ginger Cookies

 

Chewy, chocolatey, gingery and gluten free! I think I have perfected this gluten-free version of my favourite Christmas cookie! Ground oats and almonds replace the flour and chia gel replaces the eggs and gives these cookies just the right amount of chewiness! You can grind your own almonds to make almond flour, however; it is sometimes difficult to get a consistent grind in a food processor so I often purchase almond flour by Bobs Arrowhead Mills.

 

 

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Ingredients:

  • 3/4 cup of almond flour (finely ground almonds)
  • 21/2 cups of gluten free rolled oats ground to a fine flour in a blender
  • 11/4 sp. ground dried ginger
  • 1 tsp. of cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 1 Tbsp. of cocoa powder
  • 1 Tbsp. of ground chia or flax seeds mixed into 3 Tbsp. of water
  • 1/2 cup coconut oil at room temperature (otherwise it will not mix)
  • 1 Tbsp. freshly grated ginger
  • 1/2 cup coconut sugar
  • 1/2 cup molasses
  • 1 tsp. baking soda mixed into 1 Tbsp. boiled water
  • 11/2 cups of dark chocolate chips or chunks
  • 1/4 cup organic granulated sugar to coat

Line a baking sheet with parchment paper. No need to pre-heat the oven at this point as the cookie dough needs to cool in the refrigerator for an hour prior to baking. Sift the almond flour, oat flour, dried ginger, cinnamon, cloves, nutmeg, and cacao together into a medium sized bowl.set aside.

In a separate bowl beat coconut oil together with 1 Tbsp. of fresh ginger and the chia gel with a hand mixer.

 

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Add the coconut sugar and molasses. Blend well.

 

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Add 1/2 of the dry spice and flour mix along with the baking soda mixed in hot water to the wet ingredients.  Mix until well combined and then add the remaining dry mix. Mix well. Stir in chocolate chips or chunks until well combined.

 

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Place the bowl in the refrigerator for an hour to set up a little bit. Roll into 11/2 inch. balls and coat with the organic granulated sugar. Place on the cookie sheet leaving space for them to expand as they bake.

 

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Bake at 325 F. for 12-14 min. Cool on a wire baking rack before removing from the cookie sheet.

 

 

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