Crickets. Yes, I know you have been hearing them. This is the longest I have ever neglected this site that I love so dearly. But for good reason, I promise you.
1 week ago Iris Higgins, my co-author on our upcoming Essential Gluten Free Baking Guides (part 1 & part 2) arrived all the way from Seattle Washington. The next morning our talented photographer Matt Calabrese arrived. Kitchen chaos followed for the next 5 days. Each morning Iris and I woke up several hours before the day officially began to start baking. Once Matt arrived on se my duties in the kitchen had to be balanced with food styling. Meanwhile Iris ran the kitchen pumping out our recipes as fast as she could. Around 5:00pm when we started to lose our daylight Matt went home for the evening. Iris and I would then together clean the kitchen from top to bottom. Each night we cooked dinner, cleaned that up and then took a 30 minute break. Take out food would have been wonderful, but we knew better. Ordering out put us at risk of eating something that might make us sick. With all that needed to be accomplished that was just not a chance that could be taken. However, a very fun thing came out of making dinner. We were able to taste each others food. I fell in love with the way that Iris spices her food, and cooks her onions to perfection. She threw together at one point a dish spiced with fresh ginger and stevia. I can't get the taste out of my head.
After our brief dinner break, we began baking again. Each night we made between 10-12 different recipes so that they would be ready to go first thing in the morning. Then we slept, and hit the reset button.
It was exhausting, exciting, draining and fun.
We could not have made it throughout the week without our sweet friend Maia! Maia washed hundreds of dishes, and even made a bunch of the recipes for the photos. I can't say enough how much we enjoyed her company. THANK YOU MAIA!
Also a big, BIG thank you to Bruce Begy. Bruce got on camera much of the activity from the week. In the near future we will be sharing this footage. Also of course a thank you to Matt! We can't wait to share his beautiful work in our books. For a sneak peak check out a few of the images on facebook.
My house is once again quiet. I spent the past 2 days reading magazines, watching movies, drinking steamed coconut milk with Cinnamon, Vanilla and Stevia and reflecting on all the activity. I was able to keep myself out of the kitchen for the most part this weekend. Though not completely.. I figured an easy flourless cookie recipe wouldn't strain me much.
These cookies are about as simple as it gets. Because I like to give everything a slightly healthier twist I made them using home made powdered sugar. Iris mentioned to me that powdered sugar could be made in a blender. I tried, and she was right. Previously I had been doing it in my coffee grinder which took forever as I needed to do a million small batches. You do not need to own a fancy Vitamix or Blendtec for this to work. Any blender should do the job just fine!
I added chocolate chips to my recipe, as I feel one can never have too much chocolate. However feel free to throw in whatever your heart desires, Dried Cranberries, Nuts, Powdered Coconut. You can also change the flavor profile by subbing the Vanilla Extract for other flavors. Mint of course would work great here. For those that need to avoid chocolate due to the caffeine try using Carob Powder instead.
- 1 1/2 Cups of Palm Sugar (or Sucanat) Powdered
- 1/2 Cup Cocoa. Raw Cacao or Carob Powder
- 1/8- 1/4 Tsp Salt (to taste)
- 1 Large Egg
- 1 TBS VanillaExtract
- 3/4 Cup Allergy Free Chocolate Chips
- Preheat oven to 350 Degrees. Line two large cookie trays with parchment or a nonstick baking mat.
- Make the powdered sugar. Place the sugar of your choice in a clean and dry blender. Process until powdered. You may need to open the lid and stir once or twice- watch out for the dust cloud. If the "dust" bothers you let the container sit for a few moments before opening.(*Note: I just tried Palm Sugar and Sucanat- but I suspect almost any variety of granulated sugar should work)
- In a bowl combine the powdered sugar, Cocoa Powder, Egg, Vanilla and Salt. Stir until the mixture comes together. (Be patient as you stir- it won't seem at first that this is possible!). Stir in the chocolate chips.
- Place globs of the dough onto the prepared baking sheets. Leaving at least one inch between each cookies as the dough will spread. Place in the oven and bake 12-13 minutes.
- Remove from oven and allow to completely cool before removing the cookies from the tray. (Otherwise the warm chocolate will stick).
Please note that these cookies look best appearance wise if they are baked right away. Sitting out the dough begins to dry and end result looks a little less than attractive. (Still edible of course, just not as pretty) If you want to put the cookie baking on hold, cover the bowl and give the thick dough a nice stir before plopping the mounds on the prepared cookie trays.
*All recipes and text on this site are the original creations and property of Brittany Angell. If you make a recipe from this website and would like to share it, this may be done by sharing photo’s and including a direct link to this website. Duplication of recipe text, or “adaptions” containing less than 4 major changes to the recipe is strictly forbidden *