Gluten and cane sugar free chocolate chip cookies
(This recipe was adapted from a recipe at www.kingarthurflour.com/glutenfree)
*Note* These recipes are made using organic ingredients whenever possible. No preservatives, hormones, or dyes are added to the ingredients that I purchase.
1 cup butter
1 cup coconut palm sugar
1/4 cup Stevia in the Raw
1/4 cup honey
1 tsp kosher salt
-Beat these ingredients in a mixer or using a handheld mixture until light a fluffy. Then add:
2 large eggs
1 teaspoon organic vanilla extract
-And combine well.
In a seperate bowl combine:
2 1/3 cups King Arthur brand Gluten Free flour blend
1 tsp xantham gum
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 cup organic steel cut oats
1/4 cup milled flax seed
2 cups dark chocolate chips or chunks * (I use 80%)
-Put dry ingredients into wet ingredients and mix until combined. Chill dough in fridge for at least one hour. Scoop by tablespoon fulls onto a lightly greased cookie sheet and bake at 325 F about 14 minutes or until lightly browned. Cool on the pan.
*note* some brands of chocolate chips (and different varieties other than very dark) will add small amounts of sugar to this recipe.
Gluten and Cane Sugar Free Fruit and Nut Tart
*Note* These recipes are made using organic ingredients whenever possible. No preservatives, hormones, or dyes are added to the ingredients that I purchase.
In a small mixing bowl combine:
1 cup Bob's Red Mill baking and biscuit mix
1/2 stick cold butter
-Cut in the butter with a pastry cutter or knives until the mixture is flaky. Mix in 2-4 tsp cold water to make into a dough. Press into a lightly greased pie, cake or tart pan and bake at 425 F for about 15 minutes.
In a food processor combine:
2 cups of nuts (Any kind that you prefer. In this tart, I used a combination of almonds and pecans)
-Process nuts unil mixture is mostly smooth, but not a paste. And then add:
1/4 cup honey
1/4 cup maple syrup
3 large eggs
-Process until smooth and pour onto cooled tart shell. Turn oven down to 375 F
-Cover nut mixture with your choice of fruits. (This tart uses a mix of pears, apples, and peaches. I would also recommend plums or berries.) Bake for another 40-60 minutes or until nut filling is set and fruit is lightly carmelized.
