These have been a favorite cookie for many years, long before we had to eliminate starch and gluten. They taste just like s'mores, and they are really easy to make.
Keep these in a tightly covered container and they will last several days, depending on the humidity.
Triple Chocolate kisses
2 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
1/4 teaspoon almond extract
1 ounce semisweet chocolate, grated***
24 milk chocolate kisses
baking cocoa or cinnamon
1. In a mixing bowl, beat egg whites until foamy. Add cream of tartar, beat until soft peaks form, about 6 minutes. Gradually beat in sugar, beating until stiff peaks form, about 6 minutes. Beat in extract. Fold in grated chocolate.
*** You can easily omit the hershey kisses if you like, simply increase the amount of grated semisweet chocolate to 3-4 ounces.
2. Insert a medium open star tip into a pastry bag. Fill with meringue.
3. On well greased or parchment lined baking sheets, pipe 24 1 inch rounds. Press a chocolate kiss into the center of each one. Pipe meringue around each kiss in a continuous spiral, beginning at the base, until each kiss is completely covered. Dust with cocoa or cinnamon.
4. Bake at 325° for 15-18 minutes or until the edges are lightly browned. Immediately remove to wire racks to cool.
Monday, September 27, 2010
Saturday, September 25, 2010
Cherry Hazelnut Muffins
mmmmm, cherries and chocolate. What can be better? These are just as good for dessert as they are for breakfast. When we have them for breakfast we often pair them with a bowl of fruit and nuts, and with all the protein it's a satisfying way to start the day. These muffins are really low in starch, with less than 2 grams of starch per muffin.
3 cups almond meal
1/2 cup flax seed
1/2 cup oat flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3 eggs
1 cup sugar
1 cup sour cream
1 cup butter, melted
1-2 cups cherries (frozen or fresh, pitted and thawed if frozen)
12 tablespoons nutella
1. Line or grease tins. Preheat oven to 300°. Whisk flours, baking powder and salt. Seperately whisk egg until lemon colored. Add sugar, whisk vigorously until thick, slowly add butter until combined. Add sour cream until combined. Add sour cream mixture to flours, fold until combined (don't overmix).
2. Fill muffin cups 2/3 full, let rest for 10 minutes. Add 1-2 cherries to the center of each muffin. Bake 25-30 minutes until golden. Top immediately with 1 teaspoon of nutella, serve.
3 cups almond meal
1/2 cup flax seed
1/2 cup oat flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3 eggs
1 cup sugar
1 cup sour cream
1 cup butter, melted
1-2 cups cherries (frozen or fresh, pitted and thawed if frozen)
12 tablespoons nutella
1. Line or grease tins. Preheat oven to 300°. Whisk flours, baking powder and salt. Seperately whisk egg until lemon colored. Add sugar, whisk vigorously until thick, slowly add butter until combined. Add sour cream until combined. Add sour cream mixture to flours, fold until combined (don't overmix).
2. Fill muffin cups 2/3 full, let rest for 10 minutes. Add 1-2 cherries to the center of each muffin. Bake 25-30 minutes until golden. Top immediately with 1 teaspoon of nutella, serve.
Tuesday, September 21, 2010
What to eat (part one)
I am going to have periodic posts that include some of the resources that have been the most helpful for me.
Nutrition Data
This site has been fantastic to help me determine how much starch is in a particular ingredient, allowing me to make smart choices while I'm cooking.
Honeyville Grain
The cheapest almond flour I've ever found.
Surratt Farms
I prefer pecan or walnut meal when making cookies, and this is the best place to get pecan meal.
Nutrition Data
This site has been fantastic to help me determine how much starch is in a particular ingredient, allowing me to make smart choices while I'm cooking.
Honeyville Grain
The cheapest almond flour I've ever found.
Surratt Farms
I prefer pecan or walnut meal when making cookies, and this is the best place to get pecan meal.
Sunday, September 19, 2010
Kraken Crunch
Cereal! So nice to have where there is a household of hungry kids, especially before I've brewed my first cup of coffee. It's also impossible to find when there are a lot of dietary restrictions.
So I decided to make my own.
The Basic recipe is a maple/vanilla flavor, but it would also work well with other flavors. Think strawberry, lemon, orange and you have quite a Tricky cereal! Mini chocolate chips would make a cookie crunchy cereal- really, the sky is the limit.
Kraken Crunch Cereal
2 cups almond meal
1/2 cup oat flour
1/2 cup flax seed
1/2 cup coconut flour
1 cup butter
1 cup sugar
6 eggs
4 teaspoons baking powder
2 teaspoons vanilla extract
1/4 teaspoon maple extract
1. Preheat oven to 250°.
2. Beat butter and sugar until fluffy. Beat in eggs one at a time, add remaining ingredients except for extracts and beat well for at least 2 minutes, until batter is fluffy. Add extracts and combine well.
3. Place batter into a ziploc bag, cut tip off bag and pipe little dollops (about the size of a nickle) onto a parchment lined pan and bake for 30-40 minutes until desired crispness. Makes about 8 cups.
So I decided to make my own.
The Basic recipe is a maple/vanilla flavor, but it would also work well with other flavors. Think strawberry, lemon, orange and you have quite a Tricky cereal! Mini chocolate chips would make a cookie crunchy cereal- really, the sky is the limit.
Kraken Crunch Cereal
2 cups almond meal
1/2 cup oat flour
1/2 cup flax seed
1/2 cup coconut flour
1 cup butter
1 cup sugar
6 eggs
4 teaspoons baking powder
2 teaspoons vanilla extract
1/4 teaspoon maple extract
1. Preheat oven to 250°.
2. Beat butter and sugar until fluffy. Beat in eggs one at a time, add remaining ingredients except for extracts and beat well for at least 2 minutes, until batter is fluffy. Add extracts and combine well.
3. Place batter into a ziploc bag, cut tip off bag and pipe little dollops (about the size of a nickle) onto a parchment lined pan and bake for 30-40 minutes until desired crispness. Makes about 8 cups.
Friday, September 10, 2010
Amazing Coffee Cake
There is no need to miss sweet breakfast treats, even when you are on a low starch or gluten free diet. There are approximately 8 grams of starch per serving, and it is also gluten free. Best of all, it's delicious!
Coffee Cake With Chocolate Crumble Topping
Coffee Cake Topping:
1 cup walnuts or pecans
1/4 cup light brown sugar
1/3 cup mini chocolate chips
1 teaspoon ground cinnamon
1 tablespoon oat flour
Coffee Cake:
2 cups almond meal
1/2 cup flax meal
1/2 cup oat flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons unsalted butter at room temperature
3/4 cup granulated white sugar
4 large eggs
1 teaspoon pure vanilla extract
2/3 cup sour cream or plain yogurt
1. Coffee Cake: Preheat oven to 300 degrees F (177 degrees C) and place rack in center of oven. Place the nuts on a baking sheet and bake for 8-10 minutes or until fragrant and lightly browned. Let cool and then coarsely chop. Set aside.
2. Coffee Cake Topping: In a small bowl stir together the sugar, chopped nuts, chocolate chips, ground cinnamon and flour. Set aside.
3. Butter and flour (or spray with a non stick vegetable/flour spray) a 9-inch (23 cm) spring form pan. Line the bottom of the pan with a circle of parchment paper.
4. In a separate bowl whisk together the flour, baking powder, baking soda, and salt. Set aside.
5. In the bowl of your electric mixer (or with a hand mixer), beat the butter until softened (about 1 minute). Gradually add the sugar and continue to beat until light and fluffy (about 3-4 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. With the mixer on low, add the flour mixture (in three additions) and sour cream (in two additions) alternately, starting and ending with the flour. Mix only until combined.
6. Spoon batter into the prepared pan, smoothing the top with an offset spatula. Sprinkle the nut topping on top of the batter. Bake for about 60-75 minutes, or until a knife inserted into the middle of the cake comes out clean. Remove from the oven and let rest for about 10 minutes before releasing the sides of the pan.
7. Serve warm or at room temperature.
8. Makes one - 9 inch (23 cm) cake.
Coffee Cake With Chocolate Crumble Topping
Coffee Cake Topping:
1 cup walnuts or pecans
1/4 cup light brown sugar
1/3 cup mini chocolate chips
1 teaspoon ground cinnamon
1 tablespoon oat flour
Coffee Cake:
2 cups almond meal
1/2 cup flax meal
1/2 cup oat flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons unsalted butter at room temperature
3/4 cup granulated white sugar
4 large eggs
1 teaspoon pure vanilla extract
2/3 cup sour cream or plain yogurt
1. Coffee Cake: Preheat oven to 300 degrees F (177 degrees C) and place rack in center of oven. Place the nuts on a baking sheet and bake for 8-10 minutes or until fragrant and lightly browned. Let cool and then coarsely chop. Set aside.
2. Coffee Cake Topping: In a small bowl stir together the sugar, chopped nuts, chocolate chips, ground cinnamon and flour. Set aside.
3. Butter and flour (or spray with a non stick vegetable/flour spray) a 9-inch (23 cm) spring form pan. Line the bottom of the pan with a circle of parchment paper.
4. In a separate bowl whisk together the flour, baking powder, baking soda, and salt. Set aside.
5. In the bowl of your electric mixer (or with a hand mixer), beat the butter until softened (about 1 minute). Gradually add the sugar and continue to beat until light and fluffy (about 3-4 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. With the mixer on low, add the flour mixture (in three additions) and sour cream (in two additions) alternately, starting and ending with the flour. Mix only until combined.
6. Spoon batter into the prepared pan, smoothing the top with an offset spatula. Sprinkle the nut topping on top of the batter. Bake for about 60-75 minutes, or until a knife inserted into the middle of the cake comes out clean. Remove from the oven and let rest for about 10 minutes before releasing the sides of the pan.
7. Serve warm or at room temperature.
8. Makes one - 9 inch (23 cm) cake.
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