Monday, February 2, 2015

Gingersnaps-- Gluten Free

Ginger, molasses, cinnamon.... those are the tastes and smells of fall, right? Well not necessarily. Many people associate those with fall, yes. In my house, we love them all year round. So I'll be happy to make ginger cookies or molasses cookies or gingerbread muffins (you get the picture) any time! A couple months ago my online friend, Kate posted these spicy gingersnaps recipe.  They looked so good! And they were gluten free. Score! And in that same weekend, my husband and I found a very similar prepackaged gluten free gingersnap with candied ginger in them. Oh those were so good too. I knew I wanted to make a gingersnap...with the candied ginger.  It just took me two months to get around to it.
A peek at the ingredients. That's almond flour back there.

Candied ginger or Crystallized ginger---your choice
G
I used a small scoop because these cookies do spread quite a bit.

I basically used Kate's recipe as a foundation and then tweaked it to suit our taste buds.  I used one teaspoon of sea salt, but I've written the recipe for a half of teaspoon because I thought one was a little too much after tasting.  I use a little fresh grated ginger and I really believe that makes a difference too. 


Gingersnaps-- Gluten Free

1/2 cup unsalted butter, softened (I use Kerrygold)
1 cup coconut sugar
1 egg
1/3 cup molasses
2 cups almond flour (I prefer Honeyville)
1/4 cup arrowroot powder (Bob's Red Mill)
1 tsp baking soda (Bob's Red Mill)
1/2 tsp sea salt
1 Tablespoon ground ginger
1 1/2 teaspoons cinnamon
1-2 tsp fresh grated ginger
1 Tablespoon chopped candied ginger

In a stand mixer, mix the butter and sugar until creamy.   Add the egg and molasses and mix until combined well.   

In a separate bowl, whisk together the almond flour, arrowroot powder, baking soda, salt, ground ginger, and cinnamon.  

Add the flour mixture to the mixer and mix well. Once combined, stir in (by hand) the fresh grated ginger and the candied ginger.  

Chill the dough for an hour or up to two days.  
When ready to bake, preheat the oven to 350 degrees and line a cookie sheet with parchment paper.  Using a small scoop, or a teaspoon, drop small balls onto cookie sheet....a couple inches apart.  These spread quite a bit.  Bake for 12-14 minutes.  Cool on pan for 10 minutes or so then transfer to a cooling rack. These cookies will get crispier as they cool. 

Enjoy!










Thursday, January 8, 2015

Blueberry Chia Overnight Oats

Overnight oats have probably been around for a while, but we've recently just discovered them. I know---crazy, right? While oats aren't something I want to eat every morning (because I like eggs and bacon way too much), I do love the convenience of these.
These are perfect for mornings that you know you'll be busy and don't have time to cook. For us, overnight oats are great for Sunday mornings. We have a healthy breakfast before church that isn't heavy! 
Overnight oats are also so versatile! The possibilities for flavors and combos are endless. The oats thicken nicely in the milk while you are sleeping soundly. They are also great because they can be adapted to fit the needs of your family if food allergies are present. Of course, it is also just fun to eat out of a jar!
Try different combos, get creative, and yes, play with your food. I give you permission. :)



Blueberry Chia Overnight Oats
1serving

1/2 cup oats (gfree if needed)
3/4 cup milk (any kind)
Splash of vanilla
1 Tbsp chia seeds
1 Tbsp brown sugar or honey
~1/3 cup blueberries
Optional-- plain Greek yogurt (just a little) or vanilla protein powder (1/2 scoop)

Mix all ingredients in a jarCover with lid and place in refrigerator overnightEnjoy in the morningThis is meant to be eaten coldbut I still like to microwave it about 30 seconds before eating. I also add additional blueberries before indulging.


Wednesday, December 3, 2014

Coconut Layer Cake

Do you like coconut? I've learned that people are either a fan of it or they really just don't care for it much at all. I love it! My husband had a not-so-pretty episode with coconut as a child, so he's pretty much turned off by the tropical fruit.

And coconut is so popular now--- with coconut milk, coconut water, coconut cream, and let's not forget the powerful coconut oil! Man, I LOVE that stuff.

But let's talk about shredded coconut. You can buy it either sweetened or not. You can toast it and sprinkle it on ice cream..or garnish a cake with it. How about coconut shrimp? Yum!

But now it's time for cake!  As a child, I always requested an ice cream cake for my birthday. Those are just so fun and yummy and hey...it was like a two for one!  As I got older and my palate matured a bit, I began asking for my Mama's Coconut cake.  My birthday is in early April, so many years Easter falls on or around my birthday. Coconut cake is also a great dessert for Easter.
I made it this year for Thanksgiving. It is also perfect for Christmas. Bottom line---- coconut cake is wonderful all year long. But in moderation of course. I'm struggling with that.

You know what's even better? You can use a cake mix! Now of course for those of you that cringe at the thought of a boxed mix, a scratch cake would be awesome too. I've done it both ways. And I honestly do prefer the scratch cake myself. That's because it is better than a boxed gluten free cake mix. And really, the icing is what makes this cake. That's where all the coconut is.  This is also one of those cakes that gets better as the days go on.  Which is probably another reason a scratch gluten free cake worked better.



OK, ready? Here we go.

Coconut Layer Cake

Icing
1 pint sour cream (light is fine to use)
2 cups sugar (I know, I know..but I said light sour cream is OK)
3 packages frozen sweetened coconut. (See picture for what I use) 




I let the coconut thaw slightly, then...mix all the ingredients together and refrigerate for 24 hours. 

Cake time

Next make your cake. You can wait and bake your cake the next day when the icing is ready. Whatever floats your boat. 

So.... Bake a yellow cake in two round cake pans. Cake mix or scratch...whichever you prefer. Let the cake cool completely! Once cooled, slice each layer in half with a serrated knife so that you'll have four layers of cake. 


Grab a cake plate. Place one layer down and slap some of that delicious coconut icing on top. Spread and repeat with the remaining layers. Once you get to the last layer, pour the rest of the icing on top and spread it around. You do not need to ice the sides. Because this icing is a little runny, it will run down the sides, icing itself. Store the cake in the refrigerator. That's it! Sooo good!