Gluten Free Chocolate Chip Biscotti - Vegan recipe

It's the time of year when everyone is baking cookies.  With so many people dealing with food allergies and intolerances, I decided to look for a biscotti recipe that I could adapt to be gluten free, dairy free and egg free.  I found a recipe on the PETA website.  Yes, there are recipes on the website for People for the Ethical Treatment of Animals.

I halved the recipe  and used white rice flour in place of the wheat flour.  Two small Macintosh apples yielded the perfect amount of applesauce for the recipe.  (I peeled and cored the apples, then, microwaved them until soft - just a few minutes was perfect.)  And, I melted a little extra chocolate to drizzle over the top.

The result?  Beautiful biscotti!   I thought they were delicious.  Kim said he couldn't believe how good they were, considering they were gluten free and vegan.

Let me know if you try the recipe and how it comes out for you.  Thanks for visiting the Americus Garden Inn.  Hope you'll visit again, soon.

Love,

Susan

Almond Chocolate-Chip Biscotti (slightly adapted from "Biscotti Bliss")

Yield:  15 - 18 biscotti

1 1/2 cups rice flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sugar
3 ounces applesauce (2 small apples, peeled, cored, microwaved, mashed)
1 1/2 teaspoons  oil
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup  dark chocolate chips

• Preheat the oven to 325°F.
• Line a cookie sheet with parchment paper..
• In a large bowl, whisk together the flour, baking powder, and salt.
• In a medium bowl, whisk together the sugar, applesauce, oil, and extracts.
• Stir the wet ingredients into the dry. As a firm dough starts to form, knead in the chocolate chips with your hands.
• Shape the dough on the parchment paper on the cookie sheet into a log.
• Bake for about 25 minutes.
• Remove pan from oven and let cool on a cooling rack for 10 - 20 minutes.
• Carefully slice biscotti to desired thickness - about 1/2".  If the slices fall apart a little, just press them back together.
• Place the slices back on the cookie sheets, cut side down.
• Bake for 10 minutes, flip the slices and bake the other side for 10 minutes, or until lightly browned.
• Remove the cookie sheets from the oven and let the biscotti cool for a few minutes before transferring to a cooling rack.
• If desired, melt 1/2 cup of chocolate chips and drizzle over the top of the biscotti.)
• Store in an airtight container.  

Mandelbrot, or Biscotti by Another Name (regular or gluten free)

Chocolate Chip Mandelbrot

Since my Mom died, I haven't felt like baking.  But, I looked at the calendar and realized that Thanksgiving, Hanukkah and Christmas are just around the corner and, all of a sudden, I wanted to bake something special.  Mandelbrot.  My Mom used to make an incredibly decadent Mandelbrot with chocolate chips and walnuts and lots of butter.

You might not be familiar with Mandelbrot.  It is a type of double baked cookie, like biscotti, but not quite as hard or crunchy.  Mandelbrot means "almond bread" and is the Eastern European version of twice-baked cookies.  I used to make biscotti all the time, mostly chocolate, and decided to search through my recipes to find one I could adapt to gluten free baking that might be just a little "healthier", in other words, a little less fat.

I found a recipe that I had put aside to try because the technique was different from typical biscotti - it was made in a loaf pan for the first bake, sliced, then baked on a cookie sheet for the second bake.  The original recipe was for a regular loaf pan, which seemed way too large for cookies.  So, I made some adjustments and came up with the perfect proportions for a mini loaf pan.  And, I substituted oil for the butter.

The result was a delicate biscotti-like cookie, not too sweet, and definitely delicious.  When I make them again (which I will), I will toast the almonds to bring out the flavor and either add more chocolate chips or dip them in chocolate.   The recipe came out equally good with regular flour as it did with an all purpose gluten-free flour blend.  This recipe was much easier than regular biscotti, you don't need a stand mixer, it slices easily, it was exactly what I was looking for.  Let me know if you try it.

Thanks for visiting the Americus Garden Inn Bed and Breakfast blog.  Hope you'll visit us again, soon.

Love,

Susan

Easy Chocolate Chip Mandelbrot (gluten free or not)

3 TBS sugar
4 teaspoons oil
1 egg
1/2 teaspoon pure vanilla extract
1/8 teaspoon almond extract
1/2 cup all-purpose gluten free flour blend (or regular all-purpose flour)
1/4 heaping teaspoon baking powder
pinch salt
1/4 cup sliced almonds
1/8 cup chocolate chips

1. Preheat oven to 350 F. Lightly grease a mini loaf pan (or line with parchment paper).
2. Whisk together the sugar and oil. Stir in egg and beat well, then add vanilla and almond extract.
3. Combine flour, baking powder, and salt.  Mix in almonds and chocolate chips.
4. Add dry to wet ingredients and mix just until combined.
5. Bake until puffed up and lightly golden, and seems set (cake might be cracked on top), about 30-35 minutes. Cool fifteen minutes then remove from pan and wrap tightly in foil. Chill 3 hours or overnight in the refrigerator.
6. Slice into very thin slices (about 1/8 inch thick) and place on a baking sheet in a single layer. Bake at 350 F until golden, turning once - about 10 - 15 minutes total.

Chocolate Chip Mandelbrot

Gluten Free Chocolate Donut Muffins

Gluten Free Chocolate Donut Muffins

Today, I tried a new recipe that I found online for gluten free chocolate donuts or muffins.  Before you look at the ingredients, let me tell you that this is not a "healthy" recipe.  It is a decadent recipe.  One for special people and special occasions.  It does not have gluten, but, it does have heavy cream.  I used Kinnikinick All Purpose Gluten Free Flour Mix for the gluten free flour.  Also, I halved the recipe, added 1/4 cup of mini chocolate chips, and it made 10 small muffins.  The bake time was much longer than the original recipe.  They took 14 minutes, not the 8 minutes it states in the original recipe.  Maybe in a donut pan it takes only 8 minutes.  Hope you like it!

Thanks for visiting the Americus Garden Inn Bed & Breakfast.  Come back soon.

Chocolate Doughnut Muffins – Gluten Free

Yield:  10 small muffins

slightly adapted from GlutenFreeOnAShoestring 

Ingredients

3/4 cup all-purpose gluten-free flour

1/4 teaspoon xanthan gum

3 Tablespoons unsweetened cocoa powder

3/4 teaspoon baking powder

1/8 teaspoon baking soda

1/8 teaspoon cream of tartar

1/8 teaspoon salt

1/4 teaspoon freshly grated nutmeg

1/4 cup mini chocolate chips

1/3 cup packed light brown sugar

2 Tablespoons unsalted butter, melted and cooled

2 Tablespoons canola oil

1 large egg

3/4 teaspoon pure vanilla extract

7 Tablespoons heavy cream

1/2 cup confectioner’s sugar

1/2 Tablespoon unsweetened cocoa powder

1 1/2 - 2 teaspoons milk

drop of vanilla extract

Directions

1. Preheat oven to 350° F. Prepare muffin tin with 10 paper liners or spray with PAM.
2. In a large bowl, whisk together flour,  xanthan gum, cocoa powder, baking powder, baking soda, cream of tartar, salt and nutmeg,  Whisk in chocolate chips.
3. In a small bowl, combine brown sugar, butter, oil, egg, vanilla, and cream.
4. Add wet to dry ingredients and stir just to combine.
5. Scoop batter into prepared muffin tin, fill about 1/2 - 3/4 full.
6. Bake for about 14-16 minutes, or until a toothpick comes out clean.
7. Transfer to a wire rack to cool.
8. To make the glaze, in a small bowl, whisk together confectioner's sugar, cocoa, 1 teaspoon of milk and the vanilla.  Add a little more milk (1/2 teaspoon at a time) until desired consistency.
9. Gently pull back paper liners and drizzle glaze over the muffins.
10. Enjoy!

Chocolate Chip Cookies with Coconut - no gluten, dairy or eggs

chocolate chip cookies with coconut - gluten, dairy and egg free

I've been working on this recipe for over a week and I am finally ready to share.  Today, I made these cookies as bar cookies and sliced them into the triangles you see above.  Of course, you can scoop them into traditional round cookies, too.  This recipe uses rice flour, but, you could use regular all purpose flour if you do not need to be gluten free.  If you don't like coconut, don't try this recipe.  The warm cookies are reminiscent of a Mounds chocolate candy in cookie form.  The golden edges are crispy and the center is a little soft and chewy.  Bake them longer for extra crispy, less for extra chewy.  I know some of you might resist the corn syrup.  But, just like in pecan pie, corn syrup provides that extra special textural component that no other sweetener can do.  And, if you don't want to use the coffee, simply substitute a Tablespoon of whatever liquid you prefer, almond, soy or coconut milk would be great.

Thanks for visiting the Americus Garden Inn blog.  Hope to see you soon.
Love,
Susan

Gluten Free Chocolate Chip Cookies with Coconut (no egg, no dairy and no gluten)

Yield:  12 cookies

3/4 cup rice flour

1/4 teaspoon baking powder

pinch salt

1/4 cup shredded sweetened coconut

1/4 cup chocolate chips

1/4 cup coconut oil

1/3 cup packed light brown sugar

1 Tablespoon corn syrup

1 Tablespoon hot coffee

1 teaspoon vanilla extract

1. Preheat oven to 350F
2. Line a cookie sheet with parchment paper.
3. In a small bowl, whisk together rice flour, baking powder and salt.  Add coconut and chips.  Mix and set aside.
4. In a medium bowl, mix the coconut oil, brown sugar, corn syrup, coffee, and vanilla with a rubber spatula, stir until completely combined.
5. Stir dry into wet ingredients, using rubber spatula stir until combined.
6. Scoop the dough into 12 equal portions and press into shape on prepared cookie sheet.  (Or, press dough into an 8 x 8 square pan, lined with parchment)
7. Bake for 10 – 14 minutes or until golden around the edges.  Cookies will still be soft.
8. Cool on cookie sheet for five minutes, then remove to a cooling rack to cool completely. They will crisp up as they cool.  (If baking in 8 x 8 pan, using parchment paper, carefully remove from pan on parchment paper after the 5 minutes cooling time and cut into desired shapes while still warm and soft)

Orange Praline Muffins Recipe

Orange Praline Muffins

The flavors of orange and pecan go so well together.  I've had the original recipe for Orange Praline Bread for quite some time.  It was on the Land O Lakes website.  I decided to try the recipe for muffins instead and, of course, I had to add whole wheat.  The orange flavor was predominant as the recipe calls for quite a bit of orange zest.  I also made a little more glaze than the original recipe as I wanted to make sure each muffin had enough of "the good stuff".  Kim, as the official taste-tester, said he would prefer these as muffintops as the best part is the praline topping.  I'll have to try that next time.  Or, if you try it, let me know how it turns out for you.

Orange Praline Muffins

Muffins

1/2 cup all-purpose flour

1/2 cup whole wheat flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup sour cream

1/4 cup butter, melted

1 large egg

1/2 Tablespoon orange zest

1/2 teaspoon vanilla

1/2 cup sugar

1/2 cup chopped pecans

Glaze

1/4 cup firmly packed brown sugar

1/4 cup butter

3 Tablespoons finely chopped pecans

• Preheat oven to 350°F.  Spray 10 muffin cups with nonstick spray.
• In a small bowl, whisk flours, baking powder, baking soda and salt.
• In a large bowl, mix sour cream, melted butter, egg, orange zest, vanilla and sugar until combined.
• Add dry ingredients mixing just until moistened.
• Stir in 1/2 cup pecans.
• Spoon batter evenly into 10 muffin cups.
• Bake for 18 - 20 minutes or until toothpick inserted in center comes out clean.
• Cool 5 minutes and remove from pans to a cooling rack covered with a piece of waxed paper.
• In a small saucepan, mix brown sugar and 1/4 cup butter, stirring until well combined.
• Cook over medium heat until mixture comes to a boil (3 to 4 minutes).
• Spoon glaze mixture over warm muffins (or dip muffin tops in glaze) and immediately sprinkle with remaining pecans.
• Allow “praline” to set and ENJOY!

Click her for the Original recipe 

Banana Pancakes with Caramel Banana Syrup

Banana Pancakes with Caramel Banana Syrup

I recently rediscovered one of my old favorite recipes - Banana Pancakes with Caramel Banana Syrup. When I subscribed to Bon Appétit magazine, years ago, I would read each issue cover to cover looking for ideas.  This recipe is from November 2005.  I have slightly adapted the recipe by adding whole wheat flour, salt and baking powder as the original recipe used self-rising flour.  The pancakes are delicious without the syrup, but, the syrup it what makes you say "WOW!"

Banana Pancakes with Caramel Banana Syrup

Yield:  4 servings

Syrup:

1/4 cup butter, melted

1/2 cup brown sugar

1/4 cup water

1 teaspoon vanilla

2 large bananas cut into 1/4” rounds

Pancakes:

1 cup all-purpose flour

1 cup whole wheat flour

1 Tablespoon baking powder

1 teaspoon salt

2 cups buttermilk

2 large eggs

1/4 cup brown sugar

1 banana, mashed

1/4 cup butter, melted

For syrup:

1. Combine melted butter, brown sugar, and 1/4 cup water in a large skillet.
2. Boil over medium-high heat until mixture thickens slightly, about 2 minutes.
3. Stir in vanilla extract and sliced bananas. Remove syrup from heat.

For pancakes:

1. Whisk flours, baking powder and salt in large bowl.
2. In a medium bowl, whisk buttermilk, eggs, brown sugar and mashed banana.
3. Stir banana mixture into dry ingredients just until combined.
4. Fold in melted butter.
5. Cook pancakes until golden, about 2 minutes per side.
6. Serve pancakes with heated caramel-banana syrup.

Adapted from:  http://www.epicurious.com/recipes/food/views/Banana-Pancakes-with-Caramel-Banana-Syrup-233140

Thanks for visiting the Americus Garden Inn Bed and Breakfast blog.  Hope you'll visit again, soon.

Lemon Blueberry Cornmeal Pancakes - Gluten Free

Lemon Blueberry Cornmeal Pancakes

With the abundance of organic local blueberries, I have been trying every variation of blueberry pancakes I can think of.  I have quite a cookbook collection and went through them in search of something special.  I found quite a few variations on a theme combining lemon, blueberries and cornmeal.  After several attempts with varying methods and proportions, this recipe emerged as the clear winner.  You can use regular flour, but, the gluten free version is superior.  Yes, you read correctly, the gluten free version is better than the wheat flour version.  Here's the  exact recipe I used.  Try it and let me know how it turns out for you.

Lemon Blueberry Cornmeal Pancakes – gluten free

Serves 2 - 3

Juice from 1 whole lemon (about 2 Tablespoons)

7 ounces milk (approximately)

3/4 cup Namaste gluten free Perfect Flour Blend

1/3 cup yellow cornmeal

2 Tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch salt

2 Tablespoons butter, melted

1 teaspoon vanilla

Zest from 1 whole lemon (about 1 Tablespoon)
1 egg, separated

Blueberries, fresh or frozen

• Squeeze lemon juice into a measuring cup.  Add milk to make 1 cup.  Set aside for 10 minutes. (Yes, the milk will curdle and get very thick.)
• In a medium bowl, sift together dry ingredients.
• In a medium bowl, combine lemon juice milk mixture, melted butter, vanilla, egg yolk, and lemon zest.
• Add wet to dry ingredients, stir just to bring mixture together.
• In a separate bowl, beat egg white until shiny and firm, but not dry.
• Gently fold egg white into batter.
• Scoop batter onto preheated, greased griddle and immediately sprinkle with desired amount of blueberries.
• When bubbles start to appear and pancakes are golden, flip and cook other side.
• Serve with butter and maple syrup.

Thank you so much for visiting the Americus Garden Inn Bed and Breakfast.  We hope you'll visit again, soon.