RSS Feed

Tag Archives: Frosting

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 Carrot Muffins

Posted on
Gluten-free Carrot Muffins

Okay… I just have to share this recipe with the world, because it’s the best muffins I’ve ever had. Ever! It’s gluten-free of course, carrot muffins, with icing INSIDE the muffins! I didn’t even know it was possible, so credit to The Delicious Life for educating me. Here’s what you’ll need:

 

Icing inside. Genius! And SO easy.

Ingredients for the batter

  • 1/4 cup potato starch
  • 1/4 cup tapioca starch
  • 1/4 cup amaranth flour
  • 1/4 cup brown rice flour
  • 1/2 cup chickpea flour
  • 1/4 teaspoon guar gum
  • 1 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup sugar
  • 3 eggs (3 whites, 2 yolks)
  • 1 stick butter, melted
  • 1 1/2 cup grated carrots
  • 1/2 cup raisins

Ingredients for the frosting

  • 4 oz cream cheese
  • 1 egg yolk
  • 1/2 cup powdered sugar*
  • 1/2 teaspoon vanilla

* Powdered sugar is made with cornstarch. There are a few brands, like 365 Organic, that make it with tapioca starch instead and that’s what I use.

Preheat oven to 350F.

The recipe is pretty straight forward. Mix all the dry ingredients in a large bowl (potato starch to sugar, on the list). Add three eggs – well… 3 egg whites, 2 egg yolks; keep the extra egg yolk for the icing. Add a stick of melted butter and mix well, until the batter is a perfect consistency.

Add the carrots and the raisins. Note that for the raisins to be perfect, they need to be rehydrated in warm water for ten minutes before mixing them in the batter.

And this is how you put icing inside a muffin.

Pour the batter evenly in a muffin tray. I like using muffin tins; it’s really easy to clean up.

For the frosting, mix all the ingredients in a food processor. Plop about half a Tablespoon of the frosting into the center of the batter for each muffin. The batter will bake over the frosting because of the difference in density. Genius!

Bake about 25 minutes, or until perfectly golden.

%d bloggers like this: