I know I’ve mentioned this to you before:
Some people meditate, I bake.
When I need to slow down, calm down, and organize my thoughts, I pull out the cookbooks and measuring cups.
I love tasting my way through a recipe: oh, this is the taste of sugar and eggs. And then you add the creamed butter and it smooths over your tongue. Yuuuuummmmm….
(Truthfully? I will always choose licking spoons over eating the actual cookies.)
My first big baking challenge was 20 years ago when I suddenly had to figure out how to create breads and pastries with no wheat flour. And I’m currently in the midst of my second big baking challenge!
My husband announced last month that he wanted to try eating grain-free for a while.
Grain-free, you say?
And I got to work!
I’ve been keeping track of the yummiest of the recipes and I’ll be getting them up on the website for you.
But let’s start with the one I didn’t think I’d be able to pull off. Let’s start with grain-free chocolate chip cookies!
- 3/4 c. coconut flour
- 3/4 c. buckwheat flour *
- 3/4 c. almond meal
- 1 tsp. baking soda
- 1/2 tsp. xanthan gum
- 1/2 tsp. mineral or sea salt
- 3/4 c. date sugar
- 1/2 c. maple syrup
- 1/2 c. walnut oil **
- 1/2 c. olive oil
- 2 eggs
- 1 Tbsp. vanilla
- bag of chocolate chips (I like the uber dark 85% chocolate ones)
- nuts of choice (my husband chooses none, so that’s what I go with)
- Preheat the oven to 350 degrees.
- Mix coconut flour, buckwheat flour, almond meal, baking soda, salt and xanthan gum together and set aside.
- Whisk together oils and eggs. When emulsified, add sugar, maple syrup, and vanilla.
- Mix dry and wet ingredients together.
- Use a teaspoon and your fingers to make little mounds on an ungreased cookie sheet.
- Bake 10-12 minutes.
No kidding, these are amazingly good! I was shocked when I took my first bite.
I like them hot from the oven, Andrew likes them cool. Let me know how you like them in the comments below!
Oh and the stars:
* Buckwheat is not a grain. It’s a fruit! I know, weird, right? Also the flour doesn’t have the musty smell that whole groats seem to have. I don’t love whole groats but I find that the flour adds dimension to my baking.
** The walnut oil… I bought it for Thanksgiving and still have some left. And the flavors work perfectly for this. If you have walnut oil leftover from some fancy meal you made, go ahead and use it (it will go rancid if it sits around forever) but if you don’t, simply use all olive oil.
Okay, loves, I’m back to the kitchen to perfect a scone recipe!