Oh My...Flourless Brownies

These completely flourless brownies are what memorable dessert dreams are made of:  every bite is moist, rich, intense, and completely delicious.  You'll not only take little nibbles to make the pleasure last just a little bit longer but you'll most likely commit to making another batch before you reach the end of the first one.

I found this recipe idea over at Elana's Pantry.  She always inspires me with her clever use of gluten free and wholesome ingredients. I altered her original recipe just a bit:  maple syrup and a little evaporated cane juice instead of agave nectar, a little extra water, a little easier on the dark chocolate chips.  The result was a batch of very addictive and decadent brownies, blissfully free of (cow) butter or flour.


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Flourless Brownies (makes a 9 x 13 dish) 16 oz almond butter, smooth and roasted 2 eggs, beaten 1/2 cup pure maple syrup 1/4 cup evaporated cane juice 3/4 cup room temperature water 1 tbsp vanilla extract 1/2 cup cocoa powder, unsweetened 1/2 tsp salt 1 tsp baking soda 3/4 cup dark chocolate chips 1/4 cup walnut pieces, optional    Preheat oven to 350F. Place the almond butter, eggs, maple syrup in your mixer and blend until smooth. Add the remaining ingredients (except for the walnut pieces) Mix again to combine . Oil a 9 x 13 ovenproof dish. Pour the batter into it and sprinkle with walnut pieces. Bake at 350F for 20-30 minutes (20 minutes will yield some seriously gooey brownies, so leave them for 30 minutes instead if you like yours more dry).

Amazing Teff Chocolate Chip Cookies

These unusual cookies came about out of necessity:  we were in the middle of our weekly family night pizza dinner when I realized that we had forgotten about dessert.  Within fifteen minutes, and with the help of two of my children,  a big batch of scrumptious cookies was baking in our oven.  The whole house smelled wonderful by the time the timer beeped.

Teff tastes nutty and earthy.  It goes really well with almond or peanut butter and (as I found out) dark chocolate as well.  These vegan cookies are quite addictive but full of wholesome ingredients.  They are sweetened with maple syrup, which adds a buttery sweetness that does not overwhelm.  The dark chocolate chips are less sweet than regular semi-sweet chocolate chips. I prefer it that way, it allows the flavors to really come through.  My teenage son thought they were even better the next day.

My next post will feature a sinful hazelnut-chocolate spread.  Nutella doesn't stand a chance...

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Print this recipe Amazing Teff Chocolate Chip Cookies   1 cup roasted almond butter, unsalted 1 tsp vanilla extract 4 oz unsweetened applesauce 1/2 cup pure maple syrup 1 1/2 cups teff flour 1/8 tsp salt dark chocolate chips Preheat oven to 350F. Oil two cookie sheets. In a food processor, place the almond butter, vanilla, apple sauce and maple syrup.  Mix to cream the ingredients together (2 minutes scraping the sides as needed) Add the Teff flour and salt to the food processor and pulse until combined. Scoop batter to make balls 1 1/4" in diameter and then arrange in rows--leave an 1" of space around each one. Flatten with the back of a fork each ball of batter. Arrange dark chocolate chips evenly on top of each cookie. Bake for 13 minutes in the center of the oven.  The bottoms should be slightly golden but the tops will still be slightly soft. Let cool on a rack. Keep in an airtight container in your pantry or on the counter for a few days.

Apple Cranberry Tart with Super Easy Crust

People who are too intimidated to make pie will tell you that their Achilles' heel is the crust.  I confess that I too have uttered my fair share of French words in the process of making pies in the past--but no more.




This recipe will make a pro out of you.  It requires very little in terms of effort: no rolling, no chilling.  All you need to make a melt-in-your-mouth pie crust is a strong wrist or a food processor and tart pan with a removable bottom and voila: perfection every time!


I made this apple tart shiny and appetizing by glazing it with apricot jam.  It's a simple baker's trick that can turn an apple tart from nice enough to stunning.  The cranberries add a visual contrast but feel free to omit them if you don't have any on hand.

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Apple Cranberry Tart with Easy Crust (serves 6-8) This tart is gluten free but since it is loosely based on a crust I found in an old issue of Bon Appetit Magazine, I am sure it would turn out delicious with regular all purpose flour as well--just make sure that no one at your table is sensitive to gluten or wheat. For the Crust: 1/4 cup coconut oil or room-temperature butter (unsalted) 1/4 cup raw sugar small pinch of salt 3 large eggs beaten 1 tsp vanilla extract 1/4 cup coconut flour 1/4 cup tapioca flour 1/2 cup brown rice flour For the Filling: 2-3 apples, peeled and quartered and then thinly sliced 1/4 cup of frozen cranberries 1/3 cup apricot jam Preheat oven to 375F and place a cookie sheet on the bottom rack. Oil a 9" diameter removable bottom tart pan. In the food processor mix together the coconut oil (or butter), the sugar, and salt, scraping the sides as needed, until the mixture is creamy and uniform. Add the eggs, vanilla and process some more until well combined. Add the flours and pulse until just combined. Carefully remove the blade from the machine and transfer the batter to the middle of the prepared pan. With your hand slightly wet, pat the batter down to form an even crust. Arrange the slices in a circular pattern and sprinkle the cranberries on top. Heat the apricot jam slightly until it becomes more liquid and transfer to a mug.  Using a pastry brush, paint the jam generously all over the apples and cranberries and reserve the rest for later. Bake the pie for 45 minutes. Remove from the oven. Warm the remaining jam again and apply a generous coating all over the fruits.  Let cool completely on a rack. Printable Recipe

Only one slice left!

Almond Muffins with Cocoa Nibs

     I started using cocoa nibs in my baking a little over a year ago.  I especially like the nutty texture and slightly bitter chocolate taste they impart to my muffins.  These little bits of goodness are made of the  roasted cocoa bean that has been separated from its husk but not yet turned into the form we are so familiar with: powder, bars, chips etc.  They add a hint of chocolate taste without the overwhelming sweetness that often accompanies chocolate chips.

     These little muffins are wonderful for an afternoon pick-me-up or breakfast in a hurry.  They have just enough sweetness to make them feel like a treat.  The sugar provides the perfect counterbalance to the slight bitterness of the cocoa nibs.  The best part is they come together in no time!


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Almond Muffins with Cocoa Nibs (makes 12) 1 cup almond meal 1/2 cup millet flour 1/2 cup brown rice flour 1 tbsp GF baking powder 1/3 cup raw sugar 1/4 tsp xantham gum powder  1/2 cup plain yogurt or soy yogurt 1/2 cup milk, soymilk or almond milk 2 tbsp walnut oil or vegetable oil 1/3 cup egg whites 1/2 tbsp vanilla extract 1/4 cup cocoa nibs 1/2 cup walnut pieces (optional)  Oil a 12 cup muffin pan. Preheat oven 375F. Mix the first 6 (dry) ingredients thoroughly in a large bowl. Mix the next five ingredients (yogurt-vanilla extract) in a medium bowl. Stir the resulting two mixtures together until just combined. Add the cocoa nibs and walnuts (if using). Mix a few times to distribute nibs and nut pieces evenly. Divide the batter evenly among the muffin cups. Bake for 20 minutes.  The tops of the muffins will be golden when they're ready. Enjoy fresh out of the oven or let cool on a rack. Printable Recipe

Gluten Free Crunchy Bread

When was the last time you sunk your teeth into a decent crunchy gluten free bread? 



With its crunchy crust and chewy interior, this bread is perfection straight out of the oven.  The leftovers make great french toast the next morning. Did you know that french toast is called "Lost Bread" in France?  That's because it's typically made with old bread, usually baguette slices--ah, such delicious practicality!


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Crusty Gluten Free Bread (makes one round loaf) This recipe is based on the French Baguette recipe featured in a 2008 issue of Living Without magazine. 1 cup garbanzo bean flour 3/4 cup arrowroot starch 3/4  cup tapioca starch 1/2 brown rice flour  2 tsp xantham gum 1 tsp sea salt 1 tbsp granulated sugar 1 tbsp GF dry yeast 1 1/2 cups barely warm water 1 tbsp olive oil Oil + Cornmeal for the pan and dish Oil a pyrex or ceramic 2 qt casserole round-dish  In a mixer, combine the first 8 ingredients and mix at low speed for a few minutes while you prepare the wet ingredients (olive oil+water) in a small bowl Keep the mixer on and pour the wet ingredients into the dry. When the batter forms, increase the speed to medium  and mix for 5 minutes. Transfer the batter to the pyrex or ceramic dish and cover with a clean kitchen towel.  Keep in draft-free area and let rise for 1 hour. Preheat oven to 400F.  Place a medium bowl filled with water on the bottom rack of the oven.  Oil a cookie-sheet and dust with cormeal.   Invert the bread onto the prepared cookie-sheet and place in the oven. After 15 minutes, very carefully remove the bowl of water from the oven and dump the content in the sink. Continue baking for another 15 minutes or until the crust is golden and the internal temperature reaches 200F. Printable Recipe

Gluten Free WholeGrain Baking Fun

A while back, my friend Marie gave me the most delectable jars of homemade Quince Jelly. Any excuse is good for making some homemade bread, so I set out to provide a delivery-device for this lovely jelly.  This earthy bread made good use of the quinoa flakes in my pantry and provided the perfect partner for this rare treat.

Whole-Grain Bread with Quinoa Flakes  (makes 2 small loaves)  This is a variation on one of my favorite breads. I love exploring new ways of incorporating more wholesome ingredients into my recipes and this one is a winner. It will taste wonderful straight out of the oven with some good salty Irish butter and your favorite jam. Slice and freeze the rest for later use. Ingredients: 1 cup bob's red mill GF mix (or other brand) 1/2 cup teff flour 1/2 cup buckwheat flour 1/2 cup brown rice flour 1/2 cup quinoa flakes 1 tsp salt 2 tsp xantham gum 1 tbspn GF dry yeast 2 cups room temperature water 1 tbsp vinegar 2 tbsp olive oil 1/2 cup egg white beaten Mix together in a mixer the dry ingredients. In a bowl mix the wet ingredients Combine the wet into the dry ingredients and mix on medium speed for 3 minutes (scraping the sides if necessary) Cover the bowl with a clean towel and Let rise for 45 minutes Oil two 3" x 8" loaf pans Transfer batter to the two loaf pans and cover again with the towel Let rise while the oven preheats to 375F Bake for 50 minutes Unmold and let cool on a rack. Printable Recipe

Ending the Year On a Sweet Note: Walnut Cookies with Chocolate

Months ago my sister sent me an email with a recipe for walnut macaroons. She wrote that they were deliciously addictive, and that I just had to try them.  I meant to make a batch right away but got busy and forgot about it.



With all the holiday baking, I ran out of a lot of ingredients in my pantry. I was all set to make my truffles when I realized I was out of hazelnuts.  I decided to make something with the only bag of nuts left on the shelf: walnuts.  I could have made the truffles using walnuts  but then I had an epiphany--I remembered my sister's email.  A few taps on the keyboard and I had it in front of me: the perfect walnut cookie recipe.  I can't leave well-enough alone, however, so I played around with some of the ingredients and altered her wonderful recipe into something that met my own preferences: reduced the sugar, added some brown rice syrup and coconut flour for texture.   These cookies were a huge hit with my family and friends. I'm sure that even my sister would approve if she could only fly over here and share some over coffee.





These cookies are so moist and rich tasting, it's hard to believe that they do not contain butter.  The orange zest works really well with the flavor of the ground walnuts.  A few chocolate chips in the center enhance these cookies and  make them even more memorable.  I had fun watching my seven year-old nibble his way around the cookie.  He carefully worked at isolating all three chocolate chips in the center to dedicate them for his very last bite without getting any of the melted chocolate on his hands--not an easy task!

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Walnut Cookies with Chocolate Chips (makes 36) 16 oz of walnut pieces, ground in the food processor 1/4 cup brown rice syrup 1/4 cup turbinado sugar Zest of one orange 1 large egg + 1/2 cup egg whites, beaten 1/4 cup coconut flour Dark chocolate chips Preheat oven to 350F Oil two cookie sheets and set aside Mix all the ingredients, except for the chocolate chips, together in a bowl until uniform Wet your hands slightly, and take a little under a tablespoon of the batter and roll it into a ball.  Set it on the prepared cookie sheet and continue this step until the batter is all gone.  Set the balls in rows about 1 1/2" apart from each other. Place three chocolate chips in the center of each one and gently push down to flatten slightly. Place the cookie sheets in the oven and bake for 18 minutes.  The bottoms of the cookies should be golden. Let cool on a wire rack.  Completely cooled cookies can be stored for a few days in an airtight container at room temperature.  Printable Recipe

Craving more cookies?
Cardamon Dark Chocolate Cookies 
Gluten Free Cranberry Pistachio Wedding Cookies  
Lebanese Gluten-Free Walnut Cookies

Birthday Wishes and Cake for the Birthday Boy!

December is always super busy for us--as it is I am sure for a lot of people. On top of holiday events, we celebrate two birthdays with a fun outing, a special meal and a homemade cake.  This year, I took my husband to paint a bowl with me at our local paint-your-own pottery place.  It was lots of fun.  I highly recommend it for a date. We picked up beverages and then the two of us worked on the piece he selected: a chopstick bowl.  In the afternoon, the kids took him to the movies while I made his special meal and dessert.





The chocolate cake was really decadent and rich--definitely not for the faint of heart. It's really dense and wonderful with a dollop of freshly made whipped cream on top. Of course, you don't have to wait for a birthday to try it!



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Chocolate Overload Cake (serves 8-10) Use the very best quality chocolate you can find in order to ensure amazing results.The cake can be made the day before--cool completely, wrap it well and refrigerate until you are ready to frost and decorate. 8 oz bittersweet chocolate 10 eggs, yolks separated from whites 1/2 cup sugar 1/2 tsp espresso instant powder 1 1/2 cups almond meal 1 cup heavy whipping cream 3 tbsp unsweetened cocoa powder 3 tbsp confectioner sugar Dark chocolate bar to make chocolate shavings (optional) Preheat oven to 350F Oil a 10" springform pan Melt bittersweet chocolate in a double-boiler--or the microwave (in small increments to ensure the chocolate does not acquire a burnt taste) Set aside to cool Beat the egg whites in a mixer to medium stiff-peaks.  Set aside. In a mixer, beat egg yolks with sugar for three minutes on high speed. Drizzle in the melted chocolate while keeping the mixer on medium and then the espresso powder Add the almond meal.  Mix well Using a spatula, gently fold in the egg whites into the almond-chocolate mixture.  This will take a while--you want to work it slowly Pour batter into the prepared cake pan Bake cake for 40 minutes or until a toothpick inserted in the center comes out clean Let cool completely In a mixer, beat the whipping cream, cocoa powder and sugar together until medium-stiff peaks Frost the cake and decorate as you'd like To make chocolate shavings, use a vegetable peeler and slide it over the bar of chocolate.  Then use the shavings to decorate the top of the cake once it's been frosted Store in the refrigerator until 15 minutes before serving Printable Recipe

Just Right Walnut Coconut Muffins

I don't eat a lot of sugar.  The more you stay away from the stuff, the more intense the sugar tastes when you do eat a treat.  I have become so picky with my sweets that I tend to alter or invent my own. I select the best quality ingredients. Vibrant flavors will stand up on their own.  The sugar is there more as a team player rather than the team leader.

I had fun with this creation.  My goal was to create a really flavorful muffin that would highlight the wonderful aroma of walnuts, natural sweetness of coconut flakes and warming effects of cinnamon and ginger.  I also wanted to create a delicate texture, moist but still crumbly.  I baked them and then went to work out with a friend.  When I got home my kids had already eaten half the pan; I had to convince them to save the rest for breakfast the next day.

On another sweet note, I am thrilled to announce that my recipes will be available in printer-friendly format from now on.  I added this great feature  thanks to Kevin via Food Bloggers Unite!

Walnut Coconut Muffins (makes 12) If you do not follow a gluten free diet you can substitute the rice flour, coconut flour and cornstarch with regular flour: 1/2 cup all-purpose, 1/2 cup whole wheat pastry flour--and then use the 1/2 cup of quinoa flakes as indicated in the recipe below.   Dry Ingredients: 1/2 cup brown rice flour 1/4 cup coconut flour 1/4 cup cornstarch 1/2 cup quinoa flakes 1 tbsp GF baking powder 1/4 tsp sea salt 2 tsp arrowroot powder 1/4 cup cane sugar 1 tsp cinnamon 1/2 tsp ground ginger Wet Ingredients: 1/4 cup walnut oil (or vegetable oil)  1 cup lowfat milk (or soy milk) 1/4 cup egg white 4oz unsweetened apple sauce Add-ins: 1/2 cup unsweetened coconut flakes 1/4 cup chopped walnuts Topping: 1/4 unsweetened coconut flakes 1/4 cup walnut pieces 1/2 tsp ground cinnamon 1 tsp of agave nectar or honey  Preheat oven to 375F Oil a muffin pan and set aside Mix all the dry ingredients in a large bowl Mix all the wet ingredients in medium bowl Make a well at the center of the flour mixture in the large bowl (think of a crater) Pour the wet ingredients into the well Gently start mixing the dry mixture in with the wet ingredients until combined Add the add-ins Divide evenly into the 12 muffin cups (I like to use my ice cream scoop for that step, the spring action makes it super easy) In a small bowl combine the ingredients for the topping and then sprinkle evenly on top of each muffin Bake for 20-25 minutes.  Muffins should be golden. Printable Recipe

All Done!


Hungry for more?
Pear Butter Muffins
Orange Blueberry Muffins
Pumpkin Chocolate Chip Muffins

A New Twist on Corn Muffins

This muffin recipe is a new twist on an old favorite. Cornbread enjoys quite a following of loyal fans. As much as I enjoy a slice occasionally, I don't usually go out of my way to eat it. But it seemed like the perfect accompaniment for the vegetable soup I was making. A few tries yielded these savory muffins.



The addition of the cheese makes them very satisfying. All you'll have to do is add a bowl of steaming soup for a truly memorable winter meal.

Pumpkin Cornmeal Muffins (makes 12) If you are not concerned about gluten, substitute the brown rice flour, sorghum flour, and xantham gum for 3/4 cup of all-purpose flour instead. 1/4 cup olive oil 1 teaspoon agave nectar or honey 1 cup pumpkin puree 1 1/4 cup soymilk or regular milk 1 large egg, beaten 1/3 cup egg whites 3/4 cup cornmeal 1/2 cup brown rice flour 1/4 cup sorghum flour 1/4 teaspoon xantham gum 1 tablespoon baking powder 1 teaspoon oregano 1 teaspoon sea salt 1/2 cup shredded cheese (such mexican blend or mild cheddar) 1 1/2 teaspoons finely diced jalapeno peppers (optional) Preheat oven 375F. Oil muffin pan Mix all the first 6 ingredients in a bowl. Mix the next 7 (cornmeal-salt) in a larger one. Combine the wet ingredients into the dry ones and mix until almost combined. Add the cheese and, if using, the jalapeno pepper. Mix until combined and divide the batter equally in the pan. Bake for 20 minutes or longer (check with a toothpick to see if they are done-- toothpick should come out clean).

Here are some great soups to pair up with these muffins:
Butternut Squash and Lima Bean Soup
Creamy Black Lentil Soup with Kale

My Love Affair with Cranberries

I have started a love affair with cranberries this year. Oh, I have always loved them but this season I am rediscovering the pleasures of adding their tartness to an array of dishes and baked goods.



Orange, whether zest or fresh squeezed juice, brings out their loveliness even more. Too often, they are limited to make a shy gooey appearance out of a can at Thanksgiving. No offense to the canned-cranberry-sauce lovers out there, but this does no justice to this beautiful fruit. I am partial to scones, muffins and bread bursting with citrus and chunks of these bright red berries. And, when it comes to my Thanksgiving table, I follow in my sister's footsteps and make a delicious homemade cranberry-blueberry sauce which she introduced me to many years ago. My kids eat it by the bucket-full so I always double the batch.

This year, I have discovered a new recipe for Cranberry-Orange Bread. The aroma that fills my house as I type this post is simply indescribable. You'll have to bake a loaf to find out for yourself. Be warned: it must be left alone to cool for an hour before being sliced--not an easy thing to comply with when the sweet enticing smell teases you mercilessly.

So what is so different about this bread that warrants such passion on my part? The batter for one is sweet with orange pulp and a pillowy texture. The cranberries are crushed while still frozen, thereby providing the perfect cranberry flavor to bite ratio. The pulpy juice of fresh oranges makes such a delightful difference in the intensity of flavor and texture.



This recipe was based originally on an America's Test Kitchen recipe.

Cranberry Orange Bread (makes 1 loaf) If you are not concerned about the gluten you can make this recipe using 2 cups all-purpose flour (just omit the xantham gum) instead of the first 5 ingredients. If you are gluten free but would rather use a baking mix feel free to do so but don't forget to add the xantham as indicated in the recipe. I like the addition of almond meal but I have made this loaf entirely with Bob's Red Mill GF mix before with excellent results. 1/2 cup brown rice flour 1/2 cup garbanzo bean flour 1/2 cup almond meal 1/2 cup millet flour 1 teaspoon xantham gum 1/2 cup granulated sugar 1/4 teaspoon salt 2 teaspoon baking powder 1/4 teaspoon baking soda 3 tablespoons canola oil 3 tablespoons unsweetened applesauce 2/3 cups fruit flavored kefir yogurt, or other liquid yogurt (buttermilk is a good substitute) 1/3 cup freshly squeezed orange juice with pulp 1 tablespoon of orange zest 1 large egg, beaten 1/4 cup agave nectar, or honey 1/2 cup of crushed frozen cranberries 1/2 cup walnut pieces Preheat oven 375F Oil a loaf pan Mix all the first 9 ingredients together in a bowl. In another bowl: mix the oil, applesauce, kefir, juice, zest, egg and agave nectar until well combined. Incorporate the wet ingredients into the dry ingredient bowl. Add the cranberries and nuts and mix thoroughly. Transfer batter to prepared loaf pan. Bake for 1 hour and 10 minutes. Check for doneness after an hour by inserting a knife in the center. Blade should come out clean. Let cool for an hour before slicing.

Artsy-Foodie's Tip: Make this recipe into muffins for a nice individual treat. Reduce the baking time to 30 minutes instead.





Stop by for a visit later on this week for a wonderful apple-cranberry salad dressing recipe...

Daring Bakers November

I've concluded that every new culinary adventure tells you something about yourself. This month's Daring Baker challenge was very hard for me to get into. I am not a pastry baker. Frosting tastes like sweetened toothpaste to me. My fourteen year-old son, on the other hand, was very interested in trying his hands at baking a "real" cake. Armed with his enthusiasm, I decided to tackle this challenge.



Although we followed the recipes to the letter, both my son and I found the butter cream frosting to be too much for our taste buds. We tried to tone down the overwhelming sugar rush by adding some cooked cranberries to the mixture but this wasn't enough. In the end, we decided to serve the cake without the frosting.



The cake is a winner. It tastes really dense, almost like a rich butter danish. I was planning on serving it as part of my dessert assortments for Thanksgiving so we decided to add some chopped cranberries to the batter. The addition of a dollop of homemade cranberry sauce and whipped cream dressed up each slice beautifully. It was excellent.



So what did I learn about myself this time around? I have reaffirmed that I am picky when it comes to my sweets. And in the future, I may be more comfortable admiring the work of the very talented Daring Bakers who, unlike me, are willing to jump into a pool of frosting.

A big Thank you to our hosts this month:
Dolores of Culinary Curiosity, Alex at Blondie and Brownie and Jenny of Foray into Food. The Gluten Free version was provided by Natalie of Gluten-a-Go-Go.



The recipe for this moist cake and frosting came from Shuna Fish Lydon of Egg Beaters and can be found here Egg Beaters. I substituted the flour for some Bob's Red Mill GF All-Purpose mix with added xantham.

Dreamy Mocha Pie

Dessert is such a loaded word. It is a vessel for all our expectations and desires. I always start out with an idea of texture in mind: crunchy, creamy or crumbly. The sweetness needs to be balanced and not so overpowering that it takes away from all the other flavors involved. I dream of the possibilities and try to bring them to life in my kitchen.



I made this delectable mocha pie on Friday and the silence that followed the first bite we each took spoke loudly of how incredible it was. My husband was out of town. It took great self-control to save him a nicely-sized slice of this heavenly pie. I was really proud of myself--there are not a lot people I would sacrifice like that for.



Dreamy Mocha Pie (serves 8)
Feel free to use 3/4 cup of all-purpose flour + 1/2 cup whole-wheat white flour instead of the gluten-free flours and omit the xantham gum if you are not concerned about gluten or wheat.
Agar agar is a seaweed. It mimics gelatin. It's available in health/natural food stores.

Pie Crust:
1 cup GF baking flour mix (1/4 cup tapioca flour, 1/2 cup garbanzo flour, 1/4 cup sorghum flour or a store bought GF mix)
1/4 cup brown rice flour
1/4 teaspoon xantham gum
1/8 teaspoon salt
1 tablespoon granulated sugar
4 tablespoons unsalted butter, diced
1/3 cup egg whites
1 tablespoon ice water (or more as needed)

Filling:
12.3 oz carton silken firm tofu
1/4 cup + 2 tablespoons unsweetened cocoa powder
1/4 cup agave nectar
1 teaspoon agar agar flakes, diluted in 1/4 cup boiling water
1 teaspoon GF vanilla extract

Topping:
1/4 cup half and half
1 cup light sour cream
4 teaspoon instant expresso powder
1/4 cup granulated sugar

cocoa powder to sprinkle on, optional

Preheat oven 375F.
In the bowl of a food processor mix the flours, xantham, salt and sugar. Add the butter and process until crumbly. Scrape the sides of the bowl a few times if necessary. Add the egg whites and ice water and pulse until a dough forms (add more ice water, if needed, 1 tablespoon at a time ). If the dough is too soft to roll, leave it in the fridge for an hour. If not, roll it on a floured board. Place the pie crust in a ceramic pie dish, adjust the edges to your esthetic taste. Prebake the pie crust until slightly golden (about 15-20 minutes).

While the crust is baking. Clean the food processor and put all the ingredients for the filling in it. Blend completely, scraping the sides as needed, until perfectly combined. Pour the filling in the crust.

Prepare the topping by mixing the half and half, sour cream, expresso powder and granulated sugar (I used my mixer for this step). Spread the topping on top of chocolate filling and refrigerate for at least 2 hours. Sprinkle some cocoa powder on top before serving.

This bite is for all the veterans out there... Happy Veteran's Day!


Artsy-Foodie's Tip:
This crust is wonderful because it keeps its structure even after a few days. It doesn't get soggy. You can use it for savory pies: just omit the sugar, increase the salt by 1/4 teaspoon and add some chopped fresh herbs as well. It rolls out nicely and transfers to the pie dish without much fuss--a big plus for gluten-free bakers.

Soup Dilemma: To Dunk or Not to Dunk?

I grew up eating unadulterated soup. Crackers or bread were not part of this heart warming ritual. At the most, we would add a spoon-full of creme fraiche to cool off a cream of vegetable soup.

I like to end the day, especially in Fall and Winter, with a nice bowl of soup. I pair it up with homemade bread, muffins or crackers whenever possible. It adds another dimension to the meal. The sweet creaminess of butternut squash goes especially well with parmesan crackers. I added some pumpkin seeds to the recipe for some added crunch. Now, that you have the perfect recipe, all you'll need is to decide whether it's appropriate to dunk or not.



I am all about playing with my food, so I say: dunk, dunk, dunk.

Parmesan, Pumpkin-Seed Crackers This recipe works well with all purpose flour. If you are not concerned about gluten or wheat, omit the xantham gum and use 1 1/4 cups of all-purpose instead of flours called for in this recipe. 1/2 cup shredded parmesan cheese 1/4 cup sorghum flour 1/4 cup garbanzo bean flour 1/2 cup brown rice flour 1/4 teaspoon xantham gum 1/2 teaspoon salt 1/4 teaspoon baking powder 2 tablespoons shelled pumpkin seeds 2 tablespoons olive oil 1/4 cup lowfat milk 1 large egg, beaten Egg Wash: 1 large egg mixed with 1 tablespoon of water, beaten In a mixer, combine all the dry ingredients. Then drizzle in the olive oil. Turn mixer on for two more minutes. While the mixer is going, prepare the egg in a bowl and mix with the milk. Drizzle in to form a batter. Mix well for about 3 minutes. Wrap the batter with a piece of parchment paper coated with some oil. Store in the refrigerator for 1 hour. Preheat oven to 350F. oil a cookie-sheet Spread a thin coating of gluten free flour onto a board and a rolling-pin. Roll out the dough into a thin rectangle. With a knife cut strips 3/4" wide. Gently take the strip and shape them into a twig. You can be as creative as you would like with the shape as long as it is fairly thin. I pinched and twisted mine to make them look as organic as possible. Arrange them onto the cookie sheet. Baste them with some egg-wash and bake for 20-30 minutes, rotating the pan every 10 minutes or so. The cracker sticks should be golden. Serve with your favorite dip or soup.

Velvet Butternut Squash and Lima Bean Soup (serves 10) 1 tablespoon olive oil 4 cups sliced leeks, whites only 8 cups cubed butternut squash 16oz frozen Lima beans 2 teaspoon dried sage leaves 2 teaspoon sea salt 8 cups water 1/4 cup light sour cream salt to taste In a large pot, heat the oil and then add the leeks. Saute on medium heat until translucent. Add the butternut squash, beans, sage leaves and salt. Mix well and saute for an additional 2 minutes. Add the water and bring to a boil. Cover and lower the heat to a simmer. Cook for 30 minutes or until squash and beans are really soft. Add sour cream. Turn off the heat, remove the lid and let cool for ten minutes. Blend until really smooth. Taste for salt and adjust as needed. Serve with bread or crackers.

More related recipes:
Daring Bakers Lavash Crackers
Miso Soup

Election Day Peanut Butter Oatmeal Cookies

HAPPY VOTING DAY!!!

Today, I have great hopes that I will stop being consumed by the news and this never-ending political campaign. I also hope that it will all end on a sweet note. I realize that this means different things for different people. So this is what I propose:
-If you are happy with our new president, you can celebrate with these wonderful cookies.
-If you are unhappy with our new president, you can cheer up with these wonderful cookies.

Not a bad deal, eh?



I have to wonder what I will do with my free-time? For the past year, I have spent so many hours listening to the radio, watching news shows, reading countless articles, and biting my fingernails (when I should have been eating cookies). I never miss a chance to vote. I take my role as a voter so seriously that I even took a political science class to brush up on my knowledge. It gave me a great understanding of our government and what influences its policies. Here's what I've learned: relax and greet anything you can't control with a laugh and a good cookie.

Peanut Butter Oatmeal cookies (makes 19) 1/3 cup peanut butter 1/2 cup agave nectar 1/4 cup salted peanuts 1/8 tsp salt 1 1/2 cups GF rolled oats 1/2 cup semi sweet chocolate chips Preheat oven 375F Oil cookie sheet Place all the ingredients in the bowl of a food processor. Pulse 20 times, scraping the sides halfway. Carefully remove the blade from the bowl. Form each cookie by scooping 1 rounded tablespoon of batter. Roll it into a ball and place on cookie sheet. Finish forming all the cookies. Oil the back of spatula and use it to flatten each cookie slightly. Bake for 15 minutes or until bottom and tops are slightly golden. Cool on a rack and enjoy! Store in an airtight container.

More scrumptious cookies to get through election day...
Lebanese Walnut Cookies
Pistachio Cranberry Wedding Cookies
Cardamon Dark Chocolate Cookies

And one last fun picture... teapot created by my daughter.