Okay, so I’ve actually never met a real Tim Tam. In fact I hadn’t ever even heard of these dreamy, ethereal treats until Johanna posted about them on her blog, almost a year ago, now. But just looking at the photos and reading the description of these cookies-in-a-chocolate-cloak made me realize that I would have to create my own, ACD-friendly, version. And fast.
And so I did: I whipped up my own batch the very next day. Even though I loved these confections the second I took a bite (and one bite was about all I got, since the HH devoured the rest of the batch pretty much the second he tasted them), it took a while before I was finally ready to post about them on the blog. By then, it was mid-summer, and I knew they would never survive in the sweltering heat, melting in an oozy puddle like the Wicked Witch of the West. Instead, I decided to save them for you to serve in cooler weather, like. . . now. Turns out I’ve been sitting on this recipe since May 5, 2011 (the date of my first draft of this post)!
I don’t know why, but the word, “Tim Tam” always makes me think of that childhood skipping rope game where you create sentences with words that all start with the same letter. For instance: “I ate a Tim Tam [skip, skip] while in a Wigwam [hop, hop] when I went to Flin Flon [jump, jump].” But that’s just silly, isn’t it?
What’s equally weird is that, as much as I love chocolate chip cookies, macaroons, haystacks–and of course we can’t forget the raw cookie dough in its naked form–I have never been a huge fan of sandwich cookies per se. I don’t know if this preference is connected to my general indifference to sandwiches as a rule (in fact you’d be hard pressed to find many sandwiches on this blog), since I am not really a bread person, either. But you’d think I would be enamored of sandwich cookies in any case simply because, well, they offer double the cookie per cookie.
The only sandwich cookie that figured prominently in our home when I was a child was the Oreo, on those rare occasions when my mom brought a bag into the house (silly her for thinking it would last longer than an hour with my two sisters and me). I’d perform the classic “twist-and-separate” operation to expose the vanilla cream in the middle, then scrape it off with my lower teeth, leaving tracks on the nearly black chocolate biscuits. I’d then simply discard the biscuits if I were not being watched (or else be severely reprimanded if I were being watched). Sometimes, I’d discreetly affix them back together and return them to the bag with the vanilla filling MIA (the CFO, probably four or five at the time, could never figure out why she kept getting defective Oreos).
Clearly, not an auspicious history for making my own sandwich cookies. Nevertheless, when I read Johanna’s description of them, I decided that these particular sandwich cookies sounded so good that I had to make them myself.
I decided to take the most direct route to sandwich nirvana (ie combining other already extant recipes). For the graham crackers, I used Amy’s version as written, except I substituted coconut oil for the butter. I was concerned at first that the quinoa flour would be overpowering in these delicate confections, but they turned out absolutely perfectly.
For the filling, I repurposed my own buttercream frosting, and coated the entire thing in a simple chocolate coating I’ve used before as well.
They may not be authentic, but they certainly are irresistible. Rich, silky filling nestled between two light, crisp and slightly flaky biscuits, all coated in a glossy dark chocolate. If you’ve never met a Tim Tam, either, allow me to introduce you. I mean, what’s not to like?
These are the kind of cookie that can turn a bleak, grey and gloomy winter afternoon into a celebration. Served with a cup of hot chocolate or herbal tea, these Tim Tam knock-offs work beautifully as an afternoon snack or pick-me-up.
one recipe homemade graham crackers of choice (I used this recipe with coconut oil instead of butter)
1 batch dark chocolate coating (you can use this one or this one; you can just melt chocolate chips if you like).
Make the cookies: Prepare the graham crackers according to directions, using coconut oil in place of butter; cut into 30 crackers. Bake according to the recipe and allow to cool.
Meanwhile, prepare the frosting. Once cookies are cool, create sandwich cookies by spreading a thick layer of frosting on the bottom of one cookie, then topping with another cookie (bottom side touching the frosting). Place in the freezer while you prepare the coating.
Prepare the coating and pour into a deep bowl.
Coat the cookies: Dip the bottom of each cookie in the chocolate, then immediately invert onto a plate (chocolate side up) and place in the freezer until the chocolate is solid. One at a time (leave the rest in the freezer), remove the cookies and place chocolate side-down on a fork held over a clean plate. Spoon the chocolate coating over the top of the cookie and allow it to drip down the sides and off the fork onto the plate. Tap the fork on the edge of the plate a few times to allow excess chocolate to run off. Return the cookie to the freezer, with the top upright this time and allow to firm up before storing in the refrigerator. As needed, scrape the excess chocolate coating off the plate and back into the bowl to coat more cookies. Repeat until all cookies are coated.
To create the swirl pattern on the top: Once the chocolate on top is firm, add an additional teaspoon of chocolate on top of each cookie and swirl with the back of a spoon to create a wavy pattern. The chocolate should firm up quickly if it is added atop an already-frozen cookie. Makes 12-15 cookies. May be frozen; defrost, covered, in the refrigerator overnight (but be warned that frozen chocolate may develop a white “bloom” that looks a little unappetizing, even though it’s perfectly fine to eat).
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*Or, Why We No Longer Celebrate Halloween in the DDD Household
[Don't be scared. It's really tasty!]
When the HH and I first lived together, our home in an older, mostly run-down neighborhood wasn’t exactly child-friendly. I vividly recall one sweltering summer’s evening as we lay sprawled in our bed, windows wide open (no A/C in that place), sweat pouring onto the sheets as we inadvertently eavesdropped on a lovers’ quarrel between our neighbour and his girlfriend out on the street below. They had both obviously imbibed a few too many Molsons that night, and the man kept insisting in a slurred voice, “Get in truck. Get back in the truck. C’mon, get in the truck,” over and over, then pause, and start up again: “I said get in the truck. You get in that truck!! Get in the truck. Get in the f—ing truck!“ After listening to this sloshed symphony until 2:00 in the morning, I had to restrain myself from leaping to the window and screaming at the top of my lungs, “GET IN THE F—ING TRUCK ALREADY!!” I just wanted to get some sleep.
When moved to our current neighborhood, we were elated at the prospect of finally “doing” Halloween. The streets were teeming with children after school, all congregating over soccer balls, running through the bushes playing tag, cycling with oversized helmets and training wheels with dads by their sides. We felt it would be a great way to compensate for our own pumpkin-deprived childhoods (as I’ve mentioned before, The HH never celebrated the usual children’s events as a kid; and my dad spurned the whole pumpkin-carving tradition entirely. Did he think it was a bad omen? Or just a waste of perfectly good food? We’ll never know.).
Back then, my years as a Candida Queen were still far ahead of me, so I envisioned Halloween as a chance to dole out every manner of processed, artificial, “chocolatey” and decidedly bad-for-you “candy” to eager recipients. I immediately drove to Walmart and purchased three mega-sized cartons of assorted Halloween treats (you know, the big ones, with 118 miniature Snickers, Twix, M & Ms or Smarties, BBQ chips, or rolls of pale sour candies in each).
On October 31st, The HH carved the most outrageous pumpkin face I’d ever seen, its expression a cross between Cesar Romero’s Joker and Jim Carrey in The Mask. We placed a lit candle inside and, along with our decor of spider-webbing, bat cutouts, and a cardboard image of a cackling witch on a broomstick, we were finally ready to greet all the little ghouls and goblins at our door. We turned out the lights and waited with eager anticipation.
As soon as the first smiling Princess Ariel rang the doorbell, we knew we’d made a horrendous mistake. At the first flicker of movement outside the door, The Girls--previously near-comatose in front of the fireplace–sprang to action like latter day Hounds of the Baskervilles, flinging themselves at the front door like hail against a windowpane. Their barks, growls, snarls, yips and other assorted canine sound effects were deafening. With a shriek truly befitting Halloween, the little girl dropped her bags of candy and sprinted down the walkway to her horrified parents.
I was disconsolate.
“Our dogs are in the Red Zone!” I lamented. “They wanted to eat that poor kid!!”
“Now, now, stop exaggerating,” the HH ventured. “Maybe it was just the surprise of it all. Let’s give it another go.”
But The Girls would have none of it. Each time the doorbell rang (and eventually, each time a tentative trick-or-treater even approached our front door), they were transmogrified into roaring, menacing being from the worst horror movie you can imagine.
Scary, yes. Just not the right kind of scary.
Eventually, I was struck with a brilliant idea: “We can put the bowl of treats outside on the porch with a note that says, “HELP YOURSELF.” That way, the kids won’t even have to face the dogs! (I know. Those of you with kids are chuckling now.).
About 47 seconds after setting out the bowl, I noticed a few stray Kit Kat bars on the kitchen counter and went to the porch to add them to the stash. With the Girls safely tucked into the TV room upstairs, I opened the door and found. . .
EEEEEEEKKKKK!!! GAHHH!!!! HORRORS!!!! The bowl was completely empty!!
That’s right: those little witches and warlocks had nabbed all of the 354 miniature candy bars–in less than a minute!! Of course I should have known that, offered free candy in an unsupervised bowl on an empty porch, kids would simply grab as much as their wee hands could hold. Which worked out to about 89 candy bars each, by my reckoning.
These days, the HH and I try to go out to dinner on Halloween to avoid the embarrassment entirely. I have no doubt we’re known in the neighborhood as the Mean Old Couple with the Two Vicious Dogs who doesn’t participate in Halloween. (This despite the fact that those same kids play with The Girls throughout the summer, and have fed them treats or asked to walk them on other occasions.) Instead, I attempt to share the spirit of the holiday in other ways–like bringing a big tray of these Halloween Whoopie pies to work with me, or inviting friends to partake.
I’ve noticed a lot of Pumpkin-Shaped Layer Cakes around the internet lately composed of two Bundt cakes laid bottom to bottom, then frosted with orange frosting. I thought it would be a cute idea to replicate the cakes in a miniature form, and got myself a mini-bundt pan for the job. The cake layers are simply my recycled Chocolate Whoopie Pie recipe (why mess with it, if it works?) topped with this foolproof Sweet Orange Frosting. If frosting a ball-like cake seems too fussy to you, making a regular whoopie pie with the filling works pretty well, too.
Happy Halloween to all! And if you drop by our house on the 31st and the place looks abandoned, don’t take it personally. We’re just protecting you from the vicious guard dogs within.
Halloween Whoopie Pies
These miniature layer cakes are perfect for a Halloween party or event. Once the cakes are baked, the pumpkins come together fairly easily. When it’s no longer October, these can be baked as regular whoopie pies–or use the frosting on its own with any flavor layer cake.
1/2 cup (120 ml) gently warmed coconut butter (not coconut oil)–it should be liquid
Place all ingredients except coconut butter in a blender and blend until perfectly smooth. Transfer to a bowl and add the coconut butter by hand. For a fluffier frosting, beat with electric beaters until light in color and texture. If frosting is too thick, add a bit more rice milk, about one teaspoon (5 ml) at a time, until desired spreading consistency is reached. Makes 1-3/4 cups (enough for 4-6 filled and frosted whoopie pies; or 8-10 filled whoopie pies).
For Pumpkin Shaped Whoopie Pies: Place filling between two cakes, lining up the bottoms to create a pumpkin shape. Frost each with more frosting, then pipe with melted chocolate to resemble a pumpkin, if desired.
NOTE: You can use canned sweet potato purée if you like, or make your own (that’s what I did). I find that baked sweet potatoes begin to caramelize in the oven and confer a much sweeter flavor. Simply bake a large sweet potato, unpeeled and uncovered, at 400F (200C) until very soft and browned on the outside. Allow to cool completely, then peel off the skin and purée in a food processor until perfectly smooth.
“Mum, you’re really making us sound much worse than we are. Does this face look like it would eat little children? Okay, don’t answer that. And we would have happily shared all those treats. . . we’re not allowed to eat chocolate, anyway. How about some of that orange frosting instead?”
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[Regular raw cookie dough balls mixed with a few Irish-inclined ones (green courtesy of spirulina)].
No, it’s not your imagination; there has not been a single St. Patrick’s Day-themed recipe previously posted on this blog. It’s not that I’m opposed to them–after all, at least 50% of what I cook is green–it’s just that, since I haven’t actually celebrated St. Patty’s in over a decade myself, it often slips by without my noticing. Then, once I start seeing all the themed blog posts popping up everywhere, I suddenly realize I missed it. . . again. Well, not so this year. THIS year, I’m posting a St. Patrick’s Day recipe at the latest possible moment on the evening before St. Patrick’s Day! Ha ha!! Faith and begorrah!
Q. What do you get when you cross poison ivy with a four-leaf clover?
A. A rash of good luck.
Another thing you don’t see much of here is any mention of the virtual panoply of other health issues that precede and sometimes supercede the ACD in my life. Without getting into too much detail, I’ve recently experienced a flareup of a different long-standing problem, and now my naturopath has decided it’s time to start an elimination diet (to rule out any offending foods that might be prompting more symptoms). Which means it’s time to revert, more or less, back to the early stages of the ACD.
To begin with, we’re cutting out grains and will cut out more foods as we go along. To prevent my renaming the blog to just, “Dogs,” I’ve been cooking and baking up a storm so that I have a stash of already-prepared recipes to blog about while I’m eating little more than celery, lemon and brown rice.
[A lighter shade of pale green. . . courtesy of matcha tea.]
What’s funny about this return to asceticism is that it feels remarkably similar to when I first started the ACD in 2009. Back then, I continued to crave sugar for much longer than the standard time period cited by most holistic healthcare practitioners (Regular People: sugar cravings eradicated in 7-10 days. Ricki: sugar cravings eradicatedtoned down on a short holiday still make the occasional appearance.)
Never iron a four-leaf clover, because you don’t want to press your luck.
In order to satisfy my raging sweet tooth (I like to think of it as my ”sweet tusk”), I would often whip up a batch of Carob Coconut Sweeties and consume the entire thing (sans guilt, since it was a single-serve batch to begin with). Keeping with the “it’s-okay-to-eat-it-all” approach, I wanted to create a recipe for a sweet snack I (or anyone) could enjoy freely on a grain-free diet. Something that is quick, indulgent, and which I don’t feel guilty consuming in its entirety, if I’m so inclined (which, let’s face it, is pretty much every time I make it).
Therefore, consider this a “mini-recipe” for grain-free raw cookie dough balls. Brittany’s recipe provided the inspiration, and I fiddled with it a bit to suit my own tastes. And because I finally got hold of some Bob’s Red Mill almond flour, I used that as a base (though I’ve been told it’s inferior to Honeyville. What do you think, if you use it?). I would love to try this with a different almond flour if I could, though I must admit it’s hard to imagine improving on this recipe. Even without the grains, these taste like veritable raw cookie dough!
Q. What’s Irish and left out on the lawn all summer?
A. Paddy O’Furniture.
If you’re going for the whimsical St. Patrick’s Day touch, either of the green variations (matcha powder or spirulina) works beautifully. I preferred the color of the matcha, which also contributed a hint of flavor as well; on the other hand, spirulina wasn’t as aesthetically pleasing but didn’t change the flavor at all. So it’s your choice.
And even though this is a twelfth-hour contribution, these can be whipped up so quickly that you’ll still be able to get them on your party table in no time at all. In other words, after you’ve imbibed one too many green beers and you realize you need something solid to mitigate all that alcohol in your system, mix these up and be ready to eat in under two minutes. Consider it a St. Patrick’s Day miracle!
Knock Knock.
Who’s There?
Irish.
Irish Who?
Irish You a Happy St. Patrick’s Day!
If you’re looking for other ways to satisfy a sweet tooth without succumbing to sugar, I hope you’ll join Andrea Nakayama and me for our upcoming online sugar detox, Sweet Victory! With strategies, the latest research about brain chemistry and cravings, plus a full menu plan, recipes and discussion forum, you’ll leave the course armed with the knowledge and skills to tame those sugar cravings once and for all. Check out the course details here. Then head over to one (or all!) of thethreeblogs currently giving away a free spot in the course ($227 value!). Hope to see you there!
Grain Free and (Optionally) Green Raw Cookie Dough Bites
Suitable for ACD Stage 2 and Beyond
These are a great snack when you’re craving something sweet and indulgent tasting–yet they won’t spike your blood sugar or crush your resolve to stay grain free and low glycemic.
In a small bowl, whisk together the nut butter, milk, glycerin, vanilla and stevia until smooth and creamy. Add the almond flour, coconut flour, salt and cinnamon and mix well to form a soft “dough.” Stir in the chips.
Scoop the mixture using a melon baller or teaspoon, then roll into balls. Refrigerate until firm, or eat as is. Makes 4-5 balls. Will keep, covered in the refrigerator, up to one week.
St. Patrick’s Day Variation: Along with the dry ingredients, stir in either 1/2 tsp (2.5 ml) matcha tea powder or 1/2 tsp (2.5 ml) spirulina powder.
When I first met the HH way back in 1997, he was dabbling in astrology. I don’t mean the kind of horoscopes you read in the daily newspaper or receive each morning on twitter. No, I mean the kind of astrology that involves a mega-detailed analysis such as casting a natal chart, consulting celestial connections, assessing trine relationships, checking the aspects of the sun, tabulating the temperature at 3:00 PM EST on Pluto, combing through the weekly sales flyer at Costco, etc.
Then, after he’d done all that, he proudly presented me with a 26-page printed document that outlined my basic personality traits, possible career moves, future inclinations, ideal love relationship, suggested pets, and so on. It had taken him almost three weeks of his free time in the evenings to analyze, study, measure and print the thing.
That’s when it hit me: this guy was a keeper.
One detail he was very fond of repeating was how our two signs (he: Scorpio of the Eagle phase; she: Libra ), were stacked up in a love relationship: the pairing was destined to be either perfectly compatible, a shimmering, calm and crystal-clear lake on a sunny day in July; or eternally on the verge of combustion, a stack of old newspapers perilously close to the fireplace. (Personally, I think we vacillate between the two).
In explaining the different elements of my horoscope, the HH also pointed out that, according to our respective dates, times, and places of birth, his sign was ”destined” to be a “teacher” to my sign. Well, if you count teaching me the difference between a gigabyte and a terabyte; what blacklight power is; why a cartridge is superior to a needle; or the fact that Tazio Nuvolari once navigated his Alfa Romeo through an archway with less than an inch on each side of his car–at 100 miles per hour–then yes, he’s taught me a lot. But when it comes to things like expressing one’s emotions; returning phone calls; whether or not a specific occasion requires a card; or remembering to renew his passport so he can travel to Nourished in Chicago with me in April–well, let’s just say that I could teach the HH a few things as well.
Ah, yes. Back to the cookies.
At some point shortly after the Presentation of the Horoscope, I decided to bake chocolate chip cookies to thank my sweetie for his efforts. I mean, who doesn’t love chocolate chip cookies? I’ve written before how I first began to bake them when I was a mere tot at my Aunt Yetta’s knee.
As you know, classic chocolate chip cookies come in myriad forms, sizes, thickenesses and textures. There are the ”crispy-throughout” cookies, the “crispy-on-the-outside-chewy-on-the-inside” variety, or the deliberately underbaked, “chewy-throughout” style of chocolate chippers. And let’s not forget the “not-baked-at-all-raw-cookie-dough” version, which was for decades the type preferred by yours truly. (Once I went gluten free, I was devastated to discover that my raw cookie dough no longer held its former allure; I actually found it distasteful, the bean flours asserting themselves a little too strongly in the dough).
Back then my exclusive CC Cookie was my mother’s classic recipe, which had been in our family for eons. It represented my ideal: a perfect balance between brown and white sugar, with a little more butter than most other recipes to form a crisp, crunchy exterior and dense, soft and buttery interior studded with melty chocolate chips (not to mention a killer raw cookie dough). The HH, on the other hand, favored a cookie that was crispy throughout. He took a bite of one of my cookies and announced, “It’s good, but it sort of tastes like a ball of raw dough. Ugh.”
And at that moment, I wondered: IS this guy a keeper?
Over the years, I kept at it. And through it all, the HH wanted nothing more than President’s Choice Decadent Chocolate Chip Cookies–crisp as a Toronto day in mid-January, from the first crumb to the very last morsel in your mouth.
Then I came across a recipe in Vegetarian Timesthat used oatmeal and walnuts plus several ingredients I don’t eat: canola oil (usually GMO), brown sugar (cane sugar) and chocolate bars (more cane sugar). I set about playing with the recipe. It took a few tries, but in the end, that recipe taught me a lot. I learned that the exact measurement of water is key. I learned that the combination of both coconut sugar and coconut nectar creates a synergy resulting in just the right balance of crispy exterior and chewy interior. I learned that psyllium husks are my new favorite binder. I learned so much that I began to wonder if the recipe creator might have been a Scorpio.
I offered the HH a cookie. He bit into it, chewed it enthusiastically, and helped himself to another (I think this “multiple dessert servings” business is getting to be a habit with that HH!). He even commented on the fact that they were “nice and chewy in the middle.” And then he added, “Yep, I think this one’s a keeper.”
Well, then! Seems the HH learned a thing or two from me as well, hmmm?
“It’s a Keeper” Butterscotch-Oatmeal Chocolate Chip Cookies
Suitable for Anti-Candida Diet (ACD) Stage 3 and beyond
Just like the cookies grandma used to make. . . except with a whole lot more healthy ingredients. Many gluten free bakers are beginning to use psyllium in their baking as a replacement for xanthan gum. In this recipe, the psyllium is essential: I tried the recipe various ways with flax and/or chia, but the results were nowhere near as good.
Preheat oven to 350F (180C). Line a cookie sheet with parchment, or spray with nonstick spray.
In a glass measuring cup or small bowl, mix together the coconut sugar, water, coconut nectar, vanilla, oil and stevia; whisk to begin dissolving the coconut sugar. Set aside.
In the bowl of a food processor, process the oats until they resemble cornmeal. Add the nuts, lucuma, baking soda, baking powder, salt and psyllium and continue to process until it’s very fine and begins to stick together, moving round in a solid “wall” around the edges of the processor (the texture will be like a slightly moist sawdust at this point, and should still fall apart in a powder when you separate it with your fingers, NOT like a dough that sticks together).
Drizzle the wet mixture in a ring over the dry ingredients in the processor and process until it comes together in a dough. Lift the blade and scrape away any liquid that’s hiding under there, then return the blade and process again briefly to incorporate. Remove the blade and stir in the chips by hand. Do not process again.
Scoop the dough using a small ice cream scoop or tablespoon and place in mounds on a cookie sheet. Use your wet palm or a silicone spatula to flatten the cookies to about 1/2 inch (1 cm) thickness. Bake in preheated oven for 8-12 minutes, until the edges are golden. Allow to cool before removing from the cookie sheets. Makes 12-15 cookies. May be frozen.
Holiday time is here! After waiting patiently throughout the year, this week people will celebrate Christmas and continue to celebrate Hanukkah. (Have you got all your shopping done yet? Me, neither).
It may be a cliché to say it, but blogging has truly changed my life, and I am so thankful that you’ve chosen to spend a bit of your precious time with me here during the past year. Thank you!
Happy holidays to each and every one of you. I look forward to sharing more great food, health information, stories and comments from The Girls over the next year!
And while I’m sure everyone is insanely busy with their own holiday celebrations, I decided to go ahead with Wellness Weekend this week just in case you have the chance to share some of your festive meals with everyone here. I loved seeing all your entries from last week, with so many already in the holiday spirit!
Enjoy your time with friends and family, and have a great holiday season!
xo Ricki
Some highlights from last week, based on the theme of “holiday veggies”:
Readers’ Choice, Savory: Low Fat Hummus from Healthy Kitschy Vegan. Wonderfully spiced, with a secret ingredient and no oil!
Readers’ Choice, Sweet: Black Bean Chocolate Mint Cookies from Janet at The Taste Space. I just posted my own version of these, so I can attest that they’re yummy!
Thank you to every one of you who played along by submitting your recipes! I love seeing what you all make each week. I always look forward to seeing what you’ll come up with!
Please join us for Wellness Weekend this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP!):
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page. Please do not link more than once to the same web page!
Please link the post with your recipe, NOT your blog’s home page. The post must contain a recipe.
You may submit more than one recipe, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL PER POST, PLEASE.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients (note that regular brown sugar is actually refined!);
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.);
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey).
“Hey! Why was my entry removed?”
The most common reason entries are removed is because they don’t adhere to the guidelines:either they don’t contain a link back to this post, they contain ingredients that aren’t listed here, they are a re-post of a blog entry that is more than one week old, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
Only one thumbnail per post, please. If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
I hate to have to remove links! PLEASE read the guidelines before posting!
NOTE: A few of you have mentioned problems linking up in the past couple of weeks because of the backlink requirement. If the linky won’t work for you, please let me know so I can tell the Linky Tools owner and the problem can be fixed!
Do you remember what it felt like when you were young, when it seemed everyone else had something you didn’t (but you wished you did)? As a gradeschooler, I watched from the sidelines as my friends zoomed around the neighborhood on their new banana-seat bicycles (my parents told me they couldn’t afford one). Then at age 14, I attended my first “social” (what boy-and-girl parties were called back then) and watched from the sidelines as my friends all spent the evening necking with boys (does anyone still say “necking” any more?!); I was perched on a folding chair shoving potato chips into my mouth and guzzling Diet Coke next to MS, the only other dateless girl in the group.
So, when I started the ACD back in 2009 and I had to watch from the sidelines at Christmas time as all my friends sipped wine and champagne, nibbled on pâtés and cheeses/cheezes, consumed obscene amounts of chocolate and sugar. . . well, it felt uncomfortably familiar, I’m afraid.
For you, dear readers, I wanted something better this holiday season. I’ve heard from several of you who’ve just recently embarked on the ACD yourselves, and I remember all too well how despondent one can feel when one wants goodies. . . but there just aren’t any appropriate goodies to be had (ie, without sugar, gluten, dairy, yeast, molds, alcohol. . . et cetera).
Well, here you are. I’ve brought some goodies for you.
And yes, the recipe is suitable, even if you’ve just started the diet and you’re barely into Stage One.*
These cookies are an adaptation of the Black Bean Chocolate Chili Cherry Cookies I saw (via Wellness Weekend last week) on The Taste Space, which were an adaptation of Sarah’s cookies on My New Roots. Now, those other cookies, it is true, contained cocoa powder. And cocoa powder in cookies translates to “CHOCOLATE! IN COOKIES!”–something I never turn down if given the opportunity. However, neither cocoa nor maple syrup are permitted in the first stage of the ACD; so I made some substitutions.
I’ve decided that my mission in 2012 will be to convince carob naysayers that the sepia pod is appealing and delicious in its own right, not merely a second-rate chocolate substitute. Sure, chocolate is my first love, my highschool sweetheart**, if you will; it’s like the guy that sets your heart fluttering whenever you see him, even years later, even after the romance fizzled and you’ve been divorced for decades, the intervening years traced like fine tributaries across your face. Carob, on the other hand, is a more solid, more placid lover; the one you meet in your 40s at the bridge club, the one you call “friend” before “lover,” the one that is consistent and reliable and steadfast. Fewer sparks, perhaps, but a connection that goes deeper, brings out the best in you, is more permanent. That’s the way I love my carob right about now.
I played a bit with the original recipe, adding almond butter to compensate for the lower fat content in the carob. These are not fudgy cookies, but still dense and soft; you’ll find them lovely, moist and almost cake-like. If you’re not a fan of coconut, you can add homemade dried cranberries for a contrast in color and added chewiness. If you happen to be following later stages of the diet, feel free to sub some/all of the liquid sweeteners with agave or coconut nectar, or use goji berries or other dried berries (sugarfree, of course) as your fruit of choice.
These little gems really do feel like a treat–something I think we all deserve about now!
Happy Holidays, Everyone!
Other ACD-friendly favorites:
Cinnamon-Spiced Coconut Bark (Stage 1 and beyond; but note that some diets don’t allow cashews; if so, use walnuts or almonds)
Crimson Mousse (Stage 1 and beyond; but note that some diets don’t allow cashews; if so, use macadmia nuts)
Raw Frosted Lemon Poppyseed Bars (Stage 1 and beyond; but some diets don’t allow cashews; if so, use other nuts, such as almonds or walnuts)
*Please note that there are many versions of the anti-candida diet in existence, and yours may advocate something different. This recipe is suitable for the first stage of the diet I followed; please be sure to check with your healthcare provider to ensure that the recipe is compatible with your diet!
**Considering how early on I was addicted to chocolate, it really should be more like, “my kindergarten sweetheart.” But I couldn’t say that because, well, it just sounds creepy.
Mexican Spiced Black Bean Carob-Cranberry (or Goji Berry) Cookies (adapted from The Taste Space)
Suitable for ACD, all stages (yay!)
A little bit cakey, a little bit chewy, these cookies are a satisfying sweet. Don’t expect to confuse them with chocolate–they have a caroby taste all their own, which works extremely well with the spice mixture and sweet berries.
1 can (19 oz or 540 ml) black beans, rinsed very well and well drained (see Note 1 below)
2 Tbsp (30 ml) extra virgin coconut oil, preferably organic
1/4 cup (60 ml) homemade dried cranberries or shredded unsweetened coconut (for later stages/non-ACD, use goji berries, raisins, regular dried cranberries, etc.)
Preheat oven to 375F (190C). Line two cookie sheets with parchment or spray with nonstick spray.
Place beans, coconut oil, almond butter an carob powder in the bowl of a food processor and process until very smooth. Add remaining ingredients except for chips and cranberries and process again, scraping down sides if necessary (it will have the consistency of a muffin batter, soft but able to hold a shape if scooped). Remove the processor blade and stir in the chips and berries by hand.
Using a small ice cream scoop or tablespoon, scoop the dough onto the cookie sheets, leaving about 2 inches (5 cm) between them. Use the back of a spoon or a silicone spatula to spread the cookies out and flatten them to about 1/2 inch (1.5 cm) thick (they will not really spread during baking).
Bake for 20-30 minutes, rotating the pans about halfway through, until cookies are dry on top and browned on the edges and bottoms. Allow to cool completely before eating. Store, covered, in the refrigerator. Makes 22-25 cookies. May be frozen.
Note 1: You can certainly use dried beans that you soak overnight and then cook yourself; use about 1-1/2 cups (360 ml) cooked beans. In this case, however, you must be sure to cook the beans extremely well–almost overcooked–or they won’t blend as easily as the canned ones do.
Note 2: If you like the taste of yacon syrup, you can use a full 1/3 cup (80 ml) of yacon instead of adding the glycerin. Alternately, if you are at a later stage of the ACD or not on it at all, feel free to use a full 1/3 cup (80 ml) of coconut nectar or agave nectar.
[A plate of detox-friendly cookies! In the background, the ailing azalea plant my cousin gave me. Any advice on how to keep it alive?]
Are you a fan of granola? For most of us, the mix of (usually) oats, nuts, seeds and raisins or dates is very alluring. I must admit, however, that I first ate granola in my 20s, and then only for a few weeks before eschewing it entirely until my 40s. Why, you may ask? Well, let me answer by telling you a story (because you know that I will, right?).
As a child, I couldn’t really tolerate the taste of nuts. Which was weird, since pretty much everyone else in my family seemed to love them; my Uncle S , for one, consumed dry roasted peanuts almost incessantly (though I must admit I never counted peanuts as “nuts”; not because I was a child prodigy who instinctively understood that “legumes aren’t nuts”; no, it was just that I never associated the sweet, tan unguent that I slathered on toast or saltines–so far removed in appearance, taste and texture from their original form–with the dry pods that my uncle popped in his mouth all day).
My mother, too, loved nuts of all kinds. Every Christmas, between the shortbread cookies, the pecan bars, the sugar cookies, the double chocolate brownies and the coffee cakes, she baked a huge batch of what she called “Frozen Nut Cookies.” What was considered “frozen” about them I have no idea, as the mixed dough was never placed anywhere near the freezer, nor were any of the ingredients previously chilled. The recipe called for a pound (454 grams) of ground walnuts, an entire jar of maraschino cherries (including the syrupy, sugary “juice”), and lots–lots–of butter. Every year, I scarfed a few of the cookies, hoping they’d convert me into a nut-lover, but really the only part I enjoyed was the chopped maraschinos. (In retrospect, I realize that what I really enjoyed was actually the sugar in the chopped maraschinos).
Then, during my late teens and early 20s while living in a university residence, I finally began to eat nuts in certain foods and actually enjoy them. That is, until what I now refer to as “The Granola Trauma,” an incident that’s gone down in the annals of Ricki lore. My room mate and I had acquired the habit of buying the large plastic bags of “No Name” granola to snack on (or eat as a meal) during the semester (when we weren’t inhaling birthday cake, that is). One evening as we sat cross-legged on opposite sides of the army-style cot, each totally totally engrossed in studying for our next final and entirely oblivious as our spoons repeatedly dipped into the bag with the cheery yellow stripe and then directly into our mouths, the GT occurred. Let me explain what happened by relating this common children’s riddle:
Q. What’s worse than finding a worm in your apple granola?
A: Finding half a worm.
‘Nuff said.
As you can guess, I wasn’t too keen on eating granola for a while. . . like, for a couple of decades. The nuts were just collateral damage.
It wasn’t until my 30s and the advent of the ACD that I really began to appreciate almonds, pecans, hazelnuts, walnuts and the like again (of course, meeting the HH during those days also helped, since he’s one nut that everyone’s just gotta love. But you saw that coming, of course.).
By the time I created my first cookbook, Sweet Freedom, I was consuming (homemade) granola again and even had a favorite recipe to share on the blog. I decided I wanted to include my own version of a granola cookie in the book, and came up with Seed Jumble Cookies. The Seed Jumbles were always a hit with my friends and their children (whether or not they could eat nuts–the cookie is nut-free). This recipe is a healthier, gluten-free version of those.
I actually created this recipe in anticipation of this week’s Sweet Victory detox program that begins on Saturday (and today is the last day to register at the early bird discount price!). The program is designed to help participants eschew sugar from their lives and get a grip on those gnawing sugar cravings (a feeling about which I know all too well). I’m also participating in the program, which was designed by holistic health coach Andrea Nakayama to provide crucial information about the nature of sugar addiction, brain chemistry, how to deal with cravings, and more. I wanted to be sure that everyone’s sweet tooth was satisfied with healthy, delicious desserts for the two weeks. Believe it or not, this is the kind of recipe you can eat while detoxing from sugar!
Although I’ve already removed refined sugars from my own diet, I’m going through the program to learn more about why my brain keeps asking for sugar anyway–and what to do about it. But it’s really for anyone at any stage who wants to beat the sugar demon ).
These cookies combine coconut sugar with fresh pear purée and a bit of stevia to achieve a perfect level of sweetness and cookie-like texture. The seeds and SunWarrior powder add enough protein and fiber to offset any rise in blood sugar and prevent a spike that will send you toward the sugar bowl. I was able to eat two cookies and stop there (though the HH enjoyed these so much he actually ate 3, and told me, “These taste like real cookies”!). In fact, they’re healthy enough that I would feel fine eating a couple for breakfast–just the way I might eat a bowl of granola (just please, not the no-name kind).
Baked Granola Haystack Cookies(ACD Stage 3 and beyond)
These are a great cookie as an afternoon snack or even as a quick breakfast-on-the-go. If feeding to people with nut allergies, you can replace the almond butter with sunflower seed butter or more tahini.
1/4 cup (60 ml) coconut sugar
1 large pear, cored and cut into 8 pieces (no need to peel)
1/4-1/2 tsp (1-2.5 ml) plain or vanilla stevia liquid, to your taste
1/4 cup (60 ml) unsweetened dairy free carob chips or cacao nibs (optional; may replace with raisins, if you’re allowed)
Preheat oven to 350F (180C). Line a cookie sheet with parchment, or spray with nonstick spray.
Place the coconut sugar and pear in a food process and process until smooth. Add the stevia, vanilla, tahini and almond butter and process again. Set aside.
In a medium bowl, whisk together the oats, protein powder, cinnamon, salt and flax seeds to break up any lumps. Add the pumpkin seeds, sunflower seeds, sesame seeds and carob chips, if using.
Pour the wet mixture over the dry ingredients in the bowl and stir to coat everything well. It may seem as if it won’t hold together like a “real” cookie batter—this is as it should be.
Using a small ice cream scoop or tablespoon, place mounds of “dough” about one inch apart on cookie sheet. Flatten slightly and press together with your fingers if it looks as if they’re not holding together on the edges.
Bake in preheated oven 20-25 minutes, rotating the cookie sheet once about halfway through, until golden. Remove from oven and allow to cool completely before sampling. Makes 16-20 cookies. Store in an airtight container in the refrigerator up to 5 days. May be frozen.
["You know what they say about an apple a day, right, Mum?"]
Okay. . . now that you’ve all stopped laughing at the rudimentary blog badge I created above (thanks to all on Facebook who recommended Picnik. . . talk about a steep learning curve), it’s time to introduce the event!
With the SOS on hiatus until September, though, I realized that I’ll really miss having a recipe sharing event! So to tide us all over until then, I’m introducing a new weekly event on my blog: Summer Wellness Weekends! It’s my own little locale where I’ll invite you all to share recipes that you made during the previous week, ones that contain ingredients known to support good health (and of course you’re invited to participate even if it’s not summer where you are right now!).
As you probably know if you’ve read this blog for any length of time, I promote a sugar-free, gluten-free, whole foods, vegan diet. But as a Holistic Nutritionist, I know that what I eat isn’t always the healthiest option for everyone else.
So here’s what you need to know to participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP):
The event will occur once a week, starting on Thursday evenings and running until Monday evenings throughout the summer.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page.
Please link the post with your recipe, NOT your blog’s home page.
You may submit more than one recipe, but please follow the guidelines for each one individually.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT! Any real food ingredients that are sugarfree and vegan are more than welcome–so use that maple syrup, mushrooms, nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients
Anything almost entirely artificial (ie, most boxed mixes, fast food, unnaturally colored cereals or other foods, etc.)
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey)
During the summer, it’s so easy to create healthy dishes with the abundance of fresh fruits and vegetables! And even if it’s not summer where you are, there are still loads of foods that could be considered good for your health and contain natural ingredients.
I can’t wait to see what y’all mix up!
“Sounds great, Mum! So, can I eat that apple now?”
THIS GIVEAWAY IS NOW CLOSED. THANKS TO EVERYONE WHO ENTERED!
Before I get to this week’s wonderful Giveaway Gone Wild, it’s time to announce the winner from last week’s giveaway of a beautiful handcrafted Strawesome glass straw!
Number 69, Laurel Alanna McBrine! Here’s Laurel’s comment:
And, I like you on Facebook – think I have done it all now, looking forward to sipping my smoothie Thanks, fun promotion.
Congratulations, Laurel! Looks like you’ll be sipping that smoothie from a glass straw after all. Please contact me at dietdessertdogsATgmailDOTcom this week to claim your prize. If I don’t hear from you within a week, I’ll choose another winner.
And now, on to this week’s giveaway–one you’ll all want to enter! (for full details, see the end of this post).
I know that many of you are already fans of Amy, the blogger behind the wildly popular Simply Sugar and Gluten Free (which recently got a facelift–check out the new look!). A few months ago, Amy published her first cookbook, Simply Sugar and Gluten Free, and her publisher kindly sent me a copy for review.
For someone like me (on an anti-candida diet), the combination of sugar-free and gluten-free was incrediby enticing. Unlike many other gluten-free cookbooks, this one already fit my “no-sugar” requirement! I couldn’t wait to see the book.
The cookbook is filled with recipes and lots of useful information written in Amy’s clean, approachable style. She begins with a personal story explaining why she eats sugar- and gluten-free. The book wraps up with a comprehensive chapter called “The Simply Sugar and Gluten-Free Kitchen Guide,” in which she offers tips on flour blends, kitchen essentials (all the products you’ll need to reproduce the recipes), and even a list of her favorite kitchen tools. The chapter is also peppered with tip boxes containing info on how to succeed at GF baking, conversions, kitchen organization, and more. The book is capped off with a list of resources, including books, blogs, and where to purchase products.
The book’s full title is Simply Sugar and Gluten Free; 180 Easy and Delicious Recipes You Can Make in 20 Minutes or Less, and given how time-strapped so many of us are these days, this is a very appealing promise. I decided to dig in.
Before I talk about what I cooked up, however, I should mention that the book is not a vegan cookbook–though it does contain some vegan recipes or options. Obviously, I didn’t try out any of the dishes with meat, chicken, fish, eggs, dairy, etc. Having said that, though, I was pleasantly surprised at how many of the recipes I could easily adapt. Occasionally, Amy offers vegan variations, and even when she didn’t, I had no trouble finding many recipes to try. And so, on to those I sampled!
First up, I made some very quick and simple Carob Nut Cups. Resembling peanut butter cups without the peanut butter filling (or the chocolate!), these snacks were dense, caroby treats that provided a great afternoon pick-me-up. Made with unsweetened carob chips, they were just sweet enough; I added a bit of stevia for a slightly sweeter version. I really enjoyed these (since I am, as you know, a fan of carob), as did the HH (who is not always a fan of carob).
Next, I turned to the Apple Carrot Breakfast Cake, which I baked up as muffins. For several years now, I’ve been sending the HH off to work in the morning with a homemade muffin (since, when I don’t, he opts for the far less healthy–and more hydrogenated–Tim Horton’s variety). These were quick and easy to put together, moist and sweet without any added oil or sweetener at all. And I had no problem substituting flax ”eggs” for the original recipe’s eggs. The original recipe called for a whipped topping, but I found these didn’t even need it. And the HH enjoyed many days of healthy breakfasts courtesy of Amy!
Another dessert I couldn’t resist were the Carob Chip Cookies. Believe it or not, the finished product was actually a bit too sweet for my current ACD-accustomed taste buds (they contain a cup of coconut sugar); this was also another recipe very easily adapted to a vegan version, and the HH raved about them. “These taste just like real cookies!” he enthused as he grabbed a second (and later, a third) cookie. (I chose not to ask what that compliment would imply about my cookies). As Amy tells us in the preamble to the recipe, “No one ever mentions that they don’t taste the chocolate, and the plate is always empty in no time” when she serves these to friends. I can believe it.
Finally, I couldn’t resist making the Black Bean Soup (a simple switch from chicken to vegetable stock rendered the recipe 100% vegan). The final product wasn’t exactly photogenic (it looked kind of like those kids’ watercolor paintings in which they mix all the colors together. . . swampy and mudlike), but boy-oh-boy, did it taste fantastic! The HH raved over this one, too. And the soup was incredibly simple to make (though I should point out that it’s one of the few recipes in the book that’s not actually ready “in 20 minutes or less”–you have to soak the beans overnight, then simmer for 1-1/2 hours; you could, however, cut the prep time by using canned beans). We cleaned up the entire pot in two days–it was that good.
If you’re looking for a general-purpose cookbook that covers a variety of courses from appetizer to dessert, all in easy-to-follow recipes that work as promised, this book would make a perfect addition to your kitchen. From the basics like Herbed White Bean Dip and Simple Sautéd Swiss Chard to more exotic combinations like Olive Oil-Zucchini Muffins, Blueberry Quinoa Crumble Bars or Chocolate Teff Cake, you’re sure to find something that suits your fancy.
Amy’s publisher has granted permission for me to reprint a recipe–I hope you’ll enjoy these quick and easy Carob Nut Cups!
1 cup unsweetened carob chips (I used vegan chips)
2 tsp non-hydrogenated vegetable shortening (I used coconut oil)
1/4 cup plus 2 Tbsp roasted salted sunflower seeds
1/4 cup plus 2 Tbsp unsweetened shredded coconut, plus extra for topping
Line 10 cups in a mini-muffin pan with mini-cupcake papers.
Place the carob chips and coconut oil in a heatproof bowl that will fit snugly on top of a saucepan. Bring 1 inch of water to a gentle simmer in the saucepan. Place the bowl on top of the pan and turn off the heat. Let the carob and coconut oil sit for a few minutes.
Meanwhile, place the sunflower seeds in the bowl of a mini food chopper fitted with the steel blade. Pulse until the seeds are chopped. Add the measured coconut and poulse several more times until combined.
Stir the carob and coconut oil until melted. Add the sunfloer and coconut mixutre to the carob and stir until combined. The mixture will be thick. Using two small spoons, evenly distribute the carob mixture among the cupcake papers, being careful to keep the tops of the papers clean. Tap the muffin tin several times on the countertop to level the melted carob. Sprinkle the tops with the extra coconut and press lightly into the carob. Let sit at room temperature until firm, or refrigerate to speed up the process. Store in an airtight container in the refrigerator for several weeks. Let the nut cups sit at room temperature for a few minutes before serving.
Makes 10 coconutty snacks.
NOTE: I added 10-15 drops vanilla stevia to the melted chips/coconut oil before stirring in the remaining ingredients.
TIME FOR THE GIVEAWAY!
THIS GIVEAWAY IS NOW CLOSED. THANKS TO EVERYONE WHO ENTERED!
I’m delighted to report that the kind folks at Ulysses Press have offered to provide a copy of the book for one of you!
To enter the giveaway, simply leave a comment on this post telling me why you’d like the book.
As always, you may acquire additional entries by doing any (or all) of the following:
Subscribe to Amy’s blog, “like” her on Facebook, or follow her on twitter (then come back and leave a separate comment for each one);
Subscribe to this blog, “like” the DDD page on Facebook, or follow me on twitter (then come back and leave a separate comment for each);
Go to the Ulysses Press cookbook page and browse through their other cookbooks (then come back and mention one you found interesting).
The contest will remain open for a week (until midnight on Sunday, June 26th), at which time I’ll randomly choose a winner. The giveaway is open to US and Canadian residents (with apologies to my international readers!).
Good luck, everyone!
THIS GIVEAWAY IS NOW CLOSED. THANKS TO EVERYONE WHO ENTERED!
[No Gluten, Get Happy: The easiest way to bake gluten-free is with no flour at all! How about Happy Hemp Two-Bite Brownies?]
Welcome to Day Nine of the blog event from Diane over at The Whole Gang, 30 Days to Easy Gluten-Free Living! The objective of this event is to show you all how easy it can be to eat gluten-free. And today, I’m going to talk about baking.
Baking, gluten-free.
Whew! I think my hair just got a new ‘do after the breeze that whooshed by as hoards of you ran for the exits! For those of you still here, grab a cup of tea, have a seat, and settle in as I explain why, after a lifetime of baking with wheat, I’ve come to love gluten-free baking even more.
In a nutshell, here are my five top tips to create amazing baked goods–all without stress, anxiety, or trauma (and of course, no gluten!).
[My first time using sweet rice flour (also called glutenous rice flour: Red Bean Pastry Cookies. You can, too! ]
1. Something New: Gluten Free
When I first learned that I’d have to adopt a gluten-free diet (as part of the anti-candida regime I’m following), I was more upset about having to give up baking than having to give up gluten per se. As someone who’d been baking since I was about six, I simply couldn’t imagine a life without delicious baked treats!
In Stage 2 of the diet, as soon as I was able to start incorporating flours back into my recipes, I pulled out one of my favorite recipes (I think it was a carrot loaf), and baked it up using brown rice flour in place of the all-purpose wheat. Hmmm. . . .can you say, “brick”? Or how about, “Crumbly, totally tasteless brick” at that!
It wasn’t until I realized that baking gluten-free is an entirely new endeavor that I finally began to learn about–and appreciate–gluten-free baking on its own merits. If I moved to Florida from here in Toronto (and believe me, deep in February, I’ve often thought about it), I wouldn’t expect to wear the same winter clothes over there, now, would I? Or if I started dating a new guy (no worries, HH, this is for illustration purposes only), I’d never expect him to have the same taste in wine, like the same music, or dance the same way as the previous beau, either. So why should gluten-free baking work exactly the same as glutenous baking? Once I “got” that reality, the rest was easy.
There’s no need to reinvent the wheel (or wheel of foccacia, either, for that matter). Whenever I begin a new enterprise, I first check out what the authorities in that field have done before me. I rely on their wisdom and experience to get me started. In the case of gluten-free baking, I began by using all-purpose mixes that would allow me to substitute one-for-one instead of wheat flour, and baked up several batches of my favorite sweets that way first. By using tried-and-true flour mixes, I knew that my baked goods would work and would give me a feel for what goes into an all-purpose gluten free flour mix.
What’s in an all-purpose mix? Well, to answer that question you’ll need to consider a bit more about glutenous versus gluten-free flour. Here are some key points:
i. Gluten-free flour has no gluten (duh).
Gluten is the protein in wheat that acts as “glue” to bind together the baked goods. It provides texture and holds things together. Without it, baked goods crumble and break apart like dried-out sandcastles on the beach. By combining different gluten-free flours in one mix, you help to alleviate that effect. (Another trick is to add a binder that replaces the gluten–see number 3, below).
ii. Wheat flour comes in only a few varieties, but varieties of gluten-free flour are almost endless.
In fact, this is one of the reasons I love baking gluten-free: most of us grow up used to the neutral, bland flavor of wheat in baked goods. Gluten free flours, on the other hand, are often derived from other grains that confer their own distinct taste. Amaranth and quinoa offer a sturdy, almost mineral flavor; buckwheat is earthy and nutty; teff resembles a combination of carob and cocoa; rice is mild and delicate; and so on. In addition, there are loads of non-grain gluten free flours; major categories are starches (cornstarch, tapioca, arrowroot, potato starch, etc.); bean and legume-based (chickpea, garfava, bean, soy, etc.); and nut based (coconut, almond meal, hazelnut, etc.). For a fairly comprehensive list of gluten-free grains, starches and flours, check this post.
iii. The best gluten-free baking uses a combination of flours. I know that some of you out there will disagree on this point, and certainly there are some gluten-free recipes that use only a single flour (often millet, sorghum, oat or almond, in my experience). But since gluten-free flours are so different from wheat and each is unique, I find that my best baking projects combine different flours depending on my mood, the recipe and the kind of result I seek.
For instance, muffins or quickbreads work better with more hearty flours such as quinoa, amaranth, or sorghum; light and delicate results follow when you use a greater percentage of starchy flours or mild-flavored grains like rice or millet; and sandy, chewy cookies seem to work best with a combination of all three main types of flours (grain, bean, starch). As you experiment in the kitchen and learn more about the types of flours, you’ll discover which flavors and textures you like best in your own baking.
But no one wants to waste ingredients while they’re learning, right? So for those who are just beginning, I’d recommend the following all-purpose mixes I’ve tried from some of my fellow gluten-free bloggers:
Maggie’s Bean Free Blend: I used this for a pie crust and it was fantastic–light, flaky, delicate.
As I mentioned above, gluten is the “glue” that helps to bind (and to a lesser extent, leaven) baked goods. As a result, the best gluten-free baking usually includes a binder meant to replace the gluten. The most common binder is eggs, but since I don’t use those, I add flax meal or other vegan egg replacers in my baking. Other binders include fruit purées, nut meals or flours, or nut butters (I tend to use nut butters more than meal; I also sometimes use seed butters, such as tahini or sunflower seed butter).
However, in recent years, most people also use xanthan gum, a powdery substance that you sift into your flours before you mix up your batter or dough, which creates results a lot like gluten in baked goods. You can also use guar gum. I’ve also seen recipes calling for agar agar (a vegan gelatin) as a binder as well, when xanthan gum isn’t used. As a general rule, most flour blends use about 1/2 tsp (2.5 ml) xanthan gum per cup of flour; for more sturdy baked goods such as muffins or scones, you may need to add a wee bit more (up to 1 tsp/5 ml per cup). I always use an egg replacer plus the xanthan gum; after all, glutenous recipes contain eggs and gluten, right?
[Yes, you can still have light-as-air, cakey Whoopie Pies, gluten-free!]
4. Lighten Up.
Gluten free flours tend to produce a slightly heavier product than wheat flour (another consequence of losing that gluten!). As a result, I always add a bit more leavener to my gluten-free creations than I used to with my wheat-based baked goods. If a wheat-based recipe calls for 1 tsp (5 ml) of baking powder per cup of all-purpose flour, with my gluten-free mix, I use 1-1/2 tsp (7.5 ml) instead (plus about 1/4 tsp (1 ml) extra baking soda for heavier flours). Again, you may need to experiment a bit as you go, but that’s a good rule to start.
Yes, pun intended: those of us who must eat gluten-free are already going with our guts, of course! But it’s also important to learn what works for you and your digestive system, then experiment until you find those ideal recipes. For me, too many starchy ingredients cause a recurrence of my candida symptoms, so as much as I love fluffy, feather-light cupcakes and cakes, I don’t bake too many of them these days. Luckily, I also love fudgy, dense chocolate brownies and cookies–and they have made several appearances on this blog since I went gluten-free.
[Hazelnut Melting Moments. . . a Divine Gluten-Free Cookie--and thank goodness that Chocolate is Gluten-Free! ]
5. Have Some Fun!
So that’s why I love gluten-free baking: it allows me to be inventive as I mix up something different each time. I can tailor the final flavor and texture to match the character of the particular baked good, whether light and airy or more substantial and dense. And I can benefit from the varied nutritional profiles of the different flours when I bake, instead of producing baked goods that all offer the same set of nutrients over and over in their flour.
Like any creative endeavor, cooking is never quite the same each time we do it; and the same is true of gluten-free baking. If you approach the task with a bit whimsy and a bit of adventureousness–like a playtime in the kitchen–you’ll find that gluten-free baking is fun, satisfying, and really easy, after all.
There will be a whole month of 30 Days to Easy Gluten-Free Living posts on Diane’s blog. Here’s a list of all the topics and contributors:
