Simple Shortbread | Gluten Free Maui. It’s been a while since I’ve participated in one of the ratio rallies. Caroline of The G-Spot is hosting this month. Here’s my contribution, a quick post and a simple recipe for gluten free simple shortbreads using oat flour. In doing a little research I learned that oat flour was the traditional flour for making shortbread, but that it was later replaced by modern wheat flour and starches to create the texture and flavor known today in shortbread. So, I wanted to go back to the traditional flour, which is now available gluten free, and make a healthful and easy shortbread. These were so quick and easy to make that I will definitely put them into my rotation of sweet treats. They’re sweet, but not too sweet. Great cookies for Christmas. In these cookies I also used whole cane sugar.
See those sparkles? The ratio used for the shortbread was Ruhlman’s 1:1:1 (flour, fat, sugar). Simple Shortbread AmandaonMaui Preheat the oven to 275F (yes, 275F). Slicing cookies. Gluten Free Girl and the Chef — Food-Stories-Recipes-Love. Baked Zucchini Chips « The Copycat Cook. A short while ago, I spied zucchini chips at the farmers market and thought the idea was brilliant.
I bought a bag of chips spiced with basil and found them an unusual, creative snack that would be simple to make on my own. I didn’t use my new food dehydrator to bake these, as it hadn’t arrived yet. Instead, I tossed them in the oven at its lowest temperature (which is around 180 degrees F) and let them dry out. Let me tell you, these did not last long. These were totally easy to make and you can use whatever spices you want. What other spices do you think would work well on zucchini chips? Baked Zucchini Chips Total time Author: Sondi Bruner Recipe type: Snack 1 small zucchini1 tsp chili powder½ tsp paprika⅛ tsp cayenne pepper (or more if you like)1 ½ tsp coconut oil, meltedsalt to taste Thinly slice the zucchini using a mandolin or sharp knife.
Breakfast Quinoa | Cookie and Kate. Gingerbread Cookies – Gluten-Free, Dairy-Free & Egg-Free. Welcome to Day 5! Are you inspired yet? Here’s a look at what we have so far: Simply Sugar and Gluten-Free’s Pistachio-Cranberry BiscottiAdventures of a Gluten-Free Mom’s Dairy-Free FudgeGluten-Free Life With Jen’s Chocolate Peppermint Wafer CookiesThe Mommy Bowl’s Peanut Butter Peck Cookies And now it’s my turn! This recipe for gluten-free, dairy-free and egg-free gingerbread cookies comes from my friend Heather.
We’ve made it 4 times since the test-run and we just can’t seem to get enough of it. To be honest, I am a little surprised that Callum likes gingerbread cookies. By the way, we used this recipe to make our gingerbread house which I’ll be debuting later this month. Everyone needs a go-to gingerbread cookie recipe. Combine flour and spices – I just love this look Wet ingredients – don’t you love the dark colour? The dough before chilling – couldn’t you just dive in? Chilled dough, ready to roll – I LOVE working with dough Decorated by Callum and Livvie. Gluten-free Vanilla Crescent Cookies Recipe.
Enlarge Credit: Anna Stockwell MAKES 2 ½ DOZEN 1 cup confectioners' sugar, plus more for finishing cookies 14 tbsp. unsalted butter, softened 2 tsp. vanilla extract 6oz. walnuts or almonds, finely ground in food processor 1 ¼ cups plus 2 tbsp. tapioca flour ½ cup chickpea flour ⅓ cup chestnut flour ¼ cup white rice flour ½ tsp. fine salt 1. Heat oven to 325°. In bowl of a stand mixer fitted with a paddle, beat together sugar, butter, and vanilla on medium-high speed until pale and fluffy, 1-2 minutes. Add walnuts, tapioca, chickpea, chestnut, and rice flours and salt, and mix on low speed until just combined. 2.