Monday, January 24, 2011

A GF Delight

The other day I went to the local bakery to pick up some pastries, and I was surprised and delighted to find that I longed for nothing there. I attribute this freedom to my home baking, which makes me feel so satisfied in mind and body: a true Celiac success story. I encourage you too to bake on a regular basis and make whatever you want. Almost all recipes can be adjusted to satisfy GF baking, and when you feel good apparently the "other stuff" really does lose its appeal. Who knew things could be so good?

The following are some cookie recipes that can be made in a 9"x13" dish or tin and cut into 50-60 pieces/bars. If you have a variety of choices available where you can take a small piece (or two) for dessert or a snack, it is fun, satisfying, and you really are not overindulging.

Wishing you good food, gluten free.

Geri Buxbaum
Founder, GF Delights

Peanut Butter or Almond Butter Bars

Mix together:
-1/2 stick soft butter--OK to use more for a richer bar
-1 cup raw sugar, or mix raw and brown sugar

-2 eggs
-3/4 cup peanut or almond butter

Mix in:
-1 cup rice flower and 1/2 cup coconut flour (if you do not have coconut flour--great for texture and taste!--make it all rice flour)
-2 tsp baking powder
-1/2 tsp salt
-1/3 cup boiling water -- Add more to make a thick but pourable batter

Put batter in 9x13 inch pan and sprinkle with 1 cup (or more) GF chocolate chips (Ghiradeli 60% is great)

Bake for 5 minutes at 350˚F, remove from oven, and use a knife to swirl chocolate through the batter. Continue baking for about 30 minutes until lightly golden.

Cool and cut into 50 pieces.

Coconut Bars
Bottom Layer:
-1/2 cup butter (1 stick)
-1/2 cup raw or brown sugar
-1 1/4 cup flour--GF oat, white, or brown rice

Combine ingredients for bottom layer and pour into pan, 9 inch for thicker bars, 9x13 inch for thinner bars. Bake for 15 min in oven 350-375˚F.

Top Layer:
-2 eggs
-1 tsp baking powder
-3/4 cup sugar (OK to use a little less)
-1/2 tsp salt
-1 cup shredded coconut
-1/2 cup walnuts (or nuts of your choice)

Beat eggs and add in all other ingredients. Spread over lightly baked bottom crust and bake for an additional 25 minutes. Cool 20-25 minutes and cut into squares. Easier to cut when slightly warm.

Oatmeal Bars
Mix together:
-1 stick butter (OK to use less for a drier bar)
-3/4 cup raw sugar

Add and mix well:
-1 tsp cinnamon
-1 tsp ground cloves
-1 tsp vanilla
-1 tsp baking powder
-1 cup rice flour
-1 cup GF Oatmeal
-1 cup coconut or chopped walnuts (your preference)
-1 cup raisins
-1/3 cup boiling water--should be pliable and thick. Use more water for desired consistency

Bake for 25-30 minutes until golden. Cool and cut into bars. Easier to cut when slightly warm.

Optional: After cooling and before cutting into bars, make a drizzle icing of powdered sugar, vanilla, and a little liquid (water, milk, or cream).

Sugar Cookies
Cream together:
-1 stick butter (or 1/2 cup other fat)
-1 cup raw sugar (or 1/2 cup raw sugar and 1/2 cup brown sugar)

Add and mix in:
-1 egg
-2 tsp GF vanilla
-2 Tbsp milk, cream, or water

Mix in and blend well:
-1 1/2 cups rice flour
-1/2 tsp salt
-2 tsp baking powder

Chill for one hour. Roll out and use cookie cutters, or drop by teaspoonful, or press into 9"x13" and cut after cooling (slightly warm) into 50-60 pieces. Bake in 400˚F oven for 8-10 minutes.

Options to add in or use as a topping:
-1 cup chopped nuts, 1 tsp cinnamon. If making a topping, add 1/2 cup sugar to mixture.
-1/2 cup raisins (this goes well with nuts and chocolate)
-2 ounces of melted chocolate or 1 cup chocolate chips. Can be added in or melted and drizzled on top
-1/2 cup or more of shredded coconut
-Pinwheel cookies: Divide dough in half, add melted chocolate or 2 heaping Tbsp of cocoa to one half. Roll out each half on parchment paper, place one half on top of the other, roll up together, and cut into 1/4" slices.