Saturday, December 18, 2010

Dairy and Gluten Free Chocolate Chip Bar Cookies

I am visiting my parents for the holidays and as many of you know cooking and baking dairy and gluten free when not in your own home can be difficult.  Shockingly it is more difficult to find the flours and other items that I typically use here in metropolitan Florida than in the wilds of Wyoming.  I don't know what I am going to do about the "cheesecake" for Christmas since I can not find silken tofu anywhere down here.  This has caused me to search for new recipes using the items that I can find here.
I thought it might be best so begin simply.  I specifically wanted to make some sort of a chocolate chip bar cookie.  I found a wonderful looking recipe for Almost Sausalito Cookie Bars by The Gluten-Free Goddess.  I used Bob's Red Mill All Purpose Gluten Free Baking Mix for the flour as that is what I could find.  I also switched the macadamia nuts for pecans simply because my Dad loves pecans.  I used dairy free chocolate chips of course.
These cookies turned out great.  Just the right texture and a fantastic mix of flavors. 

Thursday, December 2, 2010

Dairy and Gluten Free Cocoa Spiced Nuts

I can't remember where this cocoa spiced nut recipe came from which is sad since it is a fantastic spin on spiced nuts!  I have tweaked it over the years making it dairy free and gluten free along with less spicy or more spicy depending on my mood.  I hope that you try these as they are a great twist on a classic.

Dairy & Gluten Free Cocoa Spiced Nuts

2 cups pecans
2 cups almonds
3 tbs sugar
1 tbs cocoa powder
1 tbs kosher salt
3/4 tsp chipotle chile powder
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground allspice
1/2 tsp smoked paprika
3 tbs melted vegan buttery alternative

Preheat oven to 200 F.
Place the nuts on a lined cookie sheet.
Toast 10 to 15 minutes or until the nuts are fragrant.
In a bowl combine the buttery alternative, cocoa powder, sugar and spices.
Toss the nuts with the spice mixture.
Spread the coated nuts back out on the cookie sheet.
Bake for 5 to 10 minutes or until the nuts are slightly dried.
Allow to cook fully before storing in an airtight container.