Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Monday, September 20, 2010

Gluten Free, Vegan Chocolate Chip Cookies

(The cookies above have amaranth flour in them, the cookies below have buckwheat flour in them.)

(Don't need to be egg free? See this recipe for chocolate chip cookies that are simply gluten and casein free.)

I've been playing with gluten free and vegan chocolate chip cookies for a little while now. Each time I make them, they turn out wonderful. I've used different flours such as amaranth or substituted my favorite cookie flour blend, but I like using buckwheat flour best. I prefer soft cookies and happily, these stay soft for days in the cookie jar (if they last that long). This recipe is adapted from Vegan Cookies Invade Your Cookie Jar. The most important thing to remember about these cookies it to stir the sugar and the canola oil for a full two minutes until the mixture resembles caramel - if you don't, your cookies will be oily and crumbly. But even with this full two minute step, these cookies are fast and easy to make, and they please just about everybody.

1/2 cup buckwheat or amaranth flour
1/2 cup rice flour
1/2 cup potato starch
1/2 cup tapioca starch
1 tbsp. flax seed meal
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. xanthan gum or 1 tsp. guar gum
1/4 tsp. baking powder

1/2 cup brown sugar
1/4 cup white sugar
2/3 cup canola oil
1/4 cup rice milk
2 tsp. vanilla extract

1 cup casein free, soy free chocolate chips

Preheat oven to 350 degrees. Spray a cookie sheet with cooking spray, set aside.

Whisk the buckwheat flour through the baking powder, set aside.

Whisk together the sugar through the rice milk. Stir 2 minutes, or until the mixture resembles a smooth caramel. Stir in the vanilla. Add the dry ingredients and beat until smooth. Fold in the chocolate chips. You can refrigerate the cookie dough overnight at this point if you wish.

Drop the batter by teaspoonfuls 2 inches apart on the prepared baking sheet. Bake 10 - 12 minutes, or until the edges are golden brown. Remove from oven and let cool on the baking sheet for 1 minute. Then, remove the cookies to a wire rack to finish cooling. Repeat with remaining batter. Yield: 2 dozen cookies.

*To make bar cookies, try substituting the buckwheat, rice, tapioca and potato starch flours with 2 cups of Sorghum and Millet Flour Blend. Press dough into a greased 8x8 inch baking dish and bake about 15 minutes, or until golden brown and set in the center. Cool before cutting into bars.

Monday, September 6, 2010

Millet Burgers with Hot Sauce

Millet burger with heirloom tomato and hot sauce.

Today I served these burgers for our Labor Day lunch with friends. Everybody loved them, even the kids. I had originally wanted to make sweet potato falafel but had leftover cooked millet and baking potatoes readily available, and tahini is out for Anna right now as she can't have sesame seeds. So I came up with these burgers instead and inspired by this recipe here, served them with Hot Sauce. I'm really happy with how they turned out. In fact they went over so well that they will enter our regular menu rotation!

Millet Burgers
2 medium baking potatoes
1 can white beans, drained
2 cups cooked millet
1 small onion, diced
2 cloves garlic, minced
1 tbsp. olive oil
1 tbsp. chopped parsley
2 tbsp. lemon juice
1 tbsp. SunButter (or tahini)
2 tsp. ground cumin
1 tsp. ground coriander
1 tsp. salt
1/2 tsp. black pepper

Wash and peel and chop the potatoes. Put them in a pot of salted water, bring to a boil and cook 10 - 15 minutes or until soft. Meanwhile, cook the onion and garlic with 1 tbsp. olive oil in a skillet over medium heat until soft. Drain the potatoes and put them into a large bowl. Add the drained white beans and mash together with a potato masher. Add the onion, garlic, parsley, lemon juice, SunButter, cumin, coriander, salt and pepper and stir to blend well. Taste and adjust seasonings if desired. At this point, you can store this mixture in the refrigerator to make into burgers the next day.

Heat a cast iron skillet over medium heat. Add a little olive oil to keep the burgers from sticking to the skillet. Form 1/3 cupfuls of burger mixture into 1/2 inch high round patties. Cook about 3 minutes or until bottoms are golden brown and crusty. Flip and repeat. Serve with Hot Sauce (recipe below) and garnish with sliced tomato and avocado.

Hot Sauce for Burgers
1/2 cup Frank's Red Hot
1/4 cup vegetable broth
1 tbsp. lemon juice
1 tsp. ground cumin
1 tsp. chopped parsley

Combine all ingredients in a small saucepan. Simmer over low heat about 5 minutes, or until reduced and slightly thickened.