RSS Feed

Tag Archives: Chocolate

Gluten-Free Oreo Cookies

Posted on
Gluten-Free Oreo Cookies

Who doesn’t love oreos? Chocolaty goodness with a delicious creamy sweet filling, dipped in milk. It’s a great snack and guess what, you can easily make a gluten-free version at home in 20 minutes (prep time). After experimenting for many months, I’m finally completely satisfied with my recipe. Aside from sugar, which is alright in moderation, you can eat these cookies completely guilt-free! Here’s what you need:

 

Just like the real thing, but better!

Just like the real thing, but better!

Ingredients for the cookie:

  • 1 stick butter, softened
  • 1/2 cup powdered sugar*
  • 1/2 cup cocoa powder
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1/4 cup tapioca starch
  • 1/4 cup amaranth flour
  • 1/4 cup brown rice flour
  • White rice flour for rolling

Ingredients for the frosting:

  • 1 stick butter, softened
  • 1 teaspoon vanilla extract
  • 1 1/2 cup powdered sugar*

*I put an asterisk next to powdered sugar because I prefer using powdered sugar made with tapioca starch instead of corn starch, like Organic 365, which you can find at your local Whole Foods.

It doesn't look like much, but once rolled out, you'll get lots of cookies!

It doesn’t look like much, but once rolled out, you’ll get lots of cookies!

The dough is easy to make. Cream the butter and sugar in a large bowl. Add vanilla extract. Slowly add the cocoa powder, salt, starch and flour. It’s going to get really thick. Just knead it with your hands. Wrap it up in floured (white rice flour is what I use for sprinkling and rolling) wax paper and cool it in the freezer for 10 minutes, or in the fridge for an hour.

The dough is a lot easier to work with than I expected.

The dough is a lot easier to work with than I expected.

Next, preheat the oven to 350F. Place parchment paper on a cookie sheet and set aside. On a clean work surface, sprinkle white rice flour and start flattening the dough with a rolling pin to about 1/8 inch. Using a cookie cutter, get as many cookies as you can! It should yield around 30 cookies but you’ll have to reroll the dough a few times. No wasting allowed!

Bake 7 to 8 minutes. After they have cooled at least 15 minutes, use a spatula to get the cookies off the wax paper and on a plate.

The last step is to make the frosting.

Simply cream the butter and powdered sugar and add vanilla extract. Using a knife, spread a generous amount of frosting on a cookie and sandwich it with another.

Enjoy the healthiest oreo cookies ever!

Advertisements

Gluten-Free Thin Mint Cookies

Posted on
Gluten-Free Thin Mint Cookies

Guess what I made this weekend? Girl scout cookies! My favorite flavor too: thin mint, of course. And wow, those cookies were delicious. I stumbled across an amazing recipe just the other day and I had to try it for myself. Here is my experience with it:

Mint and chocolate goodness. What’s not to love?

Ingredients

  • 1 stick butter, softened
  • 1/2 cup powdered sugar*
  • 1/2 cup cocoa powder
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1/4 cup tapioca starch
  • 1/4 cup brown rice flour
  • 1/4 cup amaranth flour
  • 2 cup chocolate chips*
  • 1 teaspoon mint extract

*I put an asterisk next to some ingredients, because the kind you get determines how healthy this recipe is! I use Organic 365 powdered sugar because it’s made with tapioca starch instead of corn starch. I use Nestlé’s Dark Chocolate Morsels for chocolate chips, because they are soy free.

It doesn’t look like much, but once rolled out, you’ll get lots of cookies!

The first step is to make the dough. It’s pretty easy. Start by creaming the butter in a large bowl. Slowly add sugar and mix well. Next, add the cocoa powder, salt, starches and flour. It’s going to get pretty thick. I finished mixing mine with my hands, just like kneading dough. Wrap it up in floured (white rice flour is what I use for sprinkling and rolling) wax paper and stick it in the freezer for 10 minutes.

The dough is a lot easier to work with than I expected.

Next, preheat the oven to 350F. Place parchment paper on a cookie sheet and set aside. On a clean work surface, sprinkle white rice flour and start flattening the dough with a rolling pin to about 1/8 inch. Using a cookie cutter, get as many cookies as you can! You’ll have to reroll the dough a few times. No wasting allowed!

Bake in the oven for 7 to 8 minutes.

Note that if you don’t have more than one cookie sheet, you will have to do 2 or 3 batches.

Also, when the cookies come out of the oven, let them cool for a good 15 minutes. They fall apart when hot, but hold together surprisingly well when cold.

The next step was a real pain in the butt for me, until I watched this awesome video on how to temper chocolate. Basically, just heat your chocolate in the microwave, 20 seconds at a time, stirring and dispering  heat equally. I only needed 40 seconds total to get a perfectly smooth texture. Don’t forget to add a teaspoon of mint extract.

Be patient!

Next, drop the cookies in the chocolate and spoon away the excess. Place them on a sheet of wax paper to dry. Keep them at least 5 minutes at room temperature, so the chocolate sets with minimum humidity.

When you’re all done, peel the cookies from the wax paper and store in an air tight container. I kept mine in the freezer. Not that I needed to, I ate them all in 3 days. Shhh!

Gluten-Free German Chocolate Cake

Posted on
Gluten-Free German Chocolate Cake

Need to make a birthday cake? Or a delicious dessert for a party? Look no further! This gluten-free german chocolate cake is decadent, sweet and fairly easy to put together. My inspiration for it was this recipe. I changed a few ingredients to suit my taste and here is my version (note that you will have 3 leftover egg whites when done with the cake and the icing. You can always make pavlova out of them!)

Here is the end result. It’s so sweet, you definitely need a glass of milk with it!

Ingredients for the cake

  • 1/2 cup tapioca starch
  • 1/4 cup potato starch
  • 1/4 millet flour
  • 1/2 cup brown rice flour
  • 1/4 cup amaranth flour
  • 1/4 cup chickpea flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon guar gum
  • 2 sticks of butter, softened
  • 2 cups sugar
  • 3 egg yolks
  • 4 egg whites
  • 1 cup buttermilk (or 4 Tablespoon buttermilk powder and 1 cup club soda)
  • 1 teaspoon pure vanilla extract

Here are the ingredients for the icing.

Ingredients for the chocolate

  • 1/4 cup cocoa powder
  • 1/3 cup sugar
  • 3 Tablespoon butter, melted

Ingredients for the icing

  • 1 12oz can evaporated milk
  • 1 1/2 cup sugar
  • 1 1/2 stick butter
  • 4 egg yolks, beaten
  • 1 1/2 teaspoon vanilla
  • 7 ounces shredded coconut
  • 1 1/2 cup chopped walnuts

First, get two 9-inch cake pans, brush olive oil or melted butter on the bottom and edges. Line them with parchment paper and brush more olive oil or butter, to make sure your cake doesn’t stick.

Now, make chocolate. It is true that you can use a 4oz package of german chocolate instead, but they all have soy lecithin. I like to stay away from soy and making your own chocolate is ridiculously easy; just three ingredients. So, mix the cocoa powder and sugar together. Add the melted butter and combine well. Tada!

For the cake, preheat the oven to 350F. Mix all your dry ingredients (tapioca starch to guar gum, on the list) and put away until later.

Top, left to right: butter/sugar, egg whites, egg yolks (yeah, I burst them, no biggie!) Bottom, left to right: chocolate, buttermilk, vanilla, flour mix, extra egg yolk (to use later in the icing)

Top, left to right: butter/sugar, egg whites, egg yolks (yeah, I burst them, no biggie!) Bottom, left to right: chocolate, buttermilk, vanilla, flour mix, extra egg yolk (to use later in the icing)

In a large mixing bowl, cream butter, adding sugar slowly until light and fluffy. Add egg yolks, one at a time and mix well after each addition. Stir in the chocolate you made earlier and vanilla extract. Add the flour and buttermilk, slowly, in small batches, alternating between the two. Mix until smooth.

In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold into the batter.

Don't overmix when you fold the egg whites in the batter.

Don’t overmix when you fold the egg whites in the batter.

Pour the batter into the 2 greased cake pans and bake in the oven for 35 minutes. Let cool at least 15 minutes before trying to remove the wax paper.

While the cake cools, you can start on the icing. In a large saucepan, over medium heat, stir the milk, sugar, butter, egg yolks and vanilla. Stir constantly and cook for 12 minutes, or until it is nice and thick and golden brown. Remove from heat. Add the walnuts and coconut. Let it cool to room temperature before icing the cake.

Best way ever to eat chocolate!

Since this is a layered cake, put a generous layer of icing on one of your cakes, cover with the other and frost the top and sides. If you don’t eat this cake the same day you bake it, I recommend to keep it refrigerated. You can put it in the microwave 10-20 seconds to warm it up and it will be delicious.

Enjoy!

%d bloggers like this: