Wednesday, April 4, 2012

gluten-free cookies!

Someone I know has just been put on bedrest at 29 weeks. She already has two young children, and since I have the time and mental space, I scheduled a visit with her today. I dithered about what kind of food to make her. Her family has lots of allergies and intolerances, but since I've become recently acquainted with [everything]-free recipes myself, that wasn't such a problem.

I decided on my pumpkin soup and a batch of pumpkin chocolate chip cookies. I adapted this recipe to make it gluten, soy and dairy-free. I can't believe how delicious they were. I almost think they were better than the dairy and gluten-y recipe. So as a public service, here are the ingredients I used:

1 c. Earth Balance coconut spread
1 c. brown sugar (I was actually out of brown sugar so I used white with a dribble of molasses)
1 egg
2 tbsp maple syrup
1 tbsp vanilla
1 c. Bob's gluten-free all-purpose flour
1 c. teff flour
1/2 tsp xanthan gum
1 1/4 c. quinoa flakes
1 tsp gluten and corn-free baking powder
1/2 tsp salt
2 tsp cinnamon
1 1/2 c. dairy-free, soy-free chocolate chips.

Follow the original instructions.

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