NationStates Jolt Archive

These were in the Denver Post and I thought Smunkee (and any other people who need to be gluten-free) might like them.

Gluten Free Chocolate Chip Cookies

2 1/2 cups almond flour
1/2 tsp salt
1/2 tsp baking soda
1/2 cup agave nectar
1/2 cup grapeseed oil
1 tbsp vanilla
1/2 cup Dagoba organic chocodrops (or whatever your preference)

Preheat ovent to 350 degrees.

Combine dry ingredients in a large bowl.

Stir together wet ingredients in a smaller bowl. Mix wet ingredients into dry.

Form 1 inch balls and press onto a parchment lined baking sheet. bake 7-10 minutes.


Vanilla Cupcakes

3 cups almond flour, sifted.
1/2 tsp salt
1/2 tsp baking soda
1/4 cup grapeseed oil
1/2 cup agave nectar
1 tbsp vanilla
2 eggs
1/2 tsp apple cider vinegar
1/4 tsp orange zest

Frosting

1 cup Dagoba chocodrops
1/2 cup grapeseed oil
pinch salt
1 tbsp vanilla
2 tbsp agave nectar

Preheat oven to 350 degrees.

Sift almond flour into a large mixing bowl, add salt and baking soda.

In a smaller bowl, mix together oil, agave nectar, vanilla, eggs, vinegar and orange zest. Stir wet ingredients into dry.

Generously oil mini-muffin tins. Fill 2/3 full with batter.

Bake 15-20 minutes, until tops are golden.

Cool for 30-45 minutes before frosting.

In small saucepan, melt chocolate and grapeseed oil over very low heat. Stir in salt, vanilla and agave.

Place frosting in freezer for 15 minutes to cool.

Whip frosting with a hand blender until thick and fluffy. Spread over cupcakes.

(just so I don't, by some long chance, get sued for theft or plagiarism - these recipes appeared in the December 12, 2007 Denver Post in an article written by Elana Amsterdam).

Merry Christmas.

1. Preheat ovent to 350 degrees.

2. Combine dry ingredients in a large bowl.

3. Stir together wet ingredients in a smaller bowl. Mix wet ingredients into dry.

4. Form 1 inch balls and press onto a parchment lined baking sheet. bake 7-10 minutes.

5. ????

6. Profit

Is this one that explodes into fire in the oven?

those sound yummy! thanks!

But.. Gluten is what makes them taste so good!

Quite possibly a lie

But.. Gluten is what makes them taste so good!

Quite possibly a lie

It actually is what makes them spongy and stick together.......gluten free cookies if prepared improperly are usually flat and cardboardy and crumbly.

It actually is what makes them spongy and stick together.......gluten free cookies if prepared improperly are usually flat and cardboardy and crumbly.

Crumbly is good I suppose.

What does gluten taste like anyway?

1. Preheat ovent to 350 degrees.

2. Combine dry ingredients in a large bowl.

3. Stir together wet ingredients in a smaller bowl. Mix wet ingredients into dry.

4. Form 1 inch balls and press onto a parchment lined baking sheet. bake 7-10 minutes.

5. ????

6. Profit

Is this one that explodes into fire in the oven?
That probably depends on what sort of ingredients are getting combined here. If the wet ingredients included nitroglycerin and the dry ingredients included diatomaceous earth, then you might be in for some fun in the kitchen.

Crumbly is good I suppose.

What does gluten taste like anyway?

nothing I don't think. It's a protein found in grains. It's in nearly every processed food you can imagine.

I LOVE agave nectar. It's got like a zero glycemic index and it's totally better than any artifical sweetener.

I LOVE agave nectar. It's got like a zero glycemic index and it's totally better than any artifical sweetener.

it doesn't have a horrible aftertaste either. Also, it's yummy.

What does gluten taste like anyway?
Err... essence of stuck together.

Wash it down with a gluten-free beer (http://www.lesbieresnouvellefrance.com/biere.php?id=4&lg=en).