Category Archives: Recipes

Chicken Pot Pie Soup (Gluten and Dairy Free!)

When I was a kid, I’d whine to my dad that I was bored and he would jokingly tell me to go jump in a snow pile. That’s about to happen because there’s about 3 or 4 feet of snow on the ground. FEET OF SNOW. It’s becoming comical. There’s hardly anywhere left to put it.

With the 72 inches of snow Boston has seen over a two week span, most people I know are in hibernation mode. Hibernation mode calls for hot meals made from whatever is already in the kitchen, and we’ve been hooked on soups and stews.

Gluten Free Dairy Free Chicken Pot Pie Soup

 

Oh, there’s chicken and frozen veggies in the freezer? And some fresh vegetables that need to be used up? Hello, chicken pot pie (sort of)!

 

Gluten Free Dairy Free Chicken Pot Pie Soup

This recipe is inspired from a take-out soup business that used to be downtown. My favorite soup was their chicken pot pie soup. The restaurant closed a few years ago, but I’ve missed the soup which was simply a chicken pot pie filling. I made this meal dairy-free by substituting a can of coconut milk for cream or regular milk, and used a gluten-free all purpose flour mix to thicken up the broth.

The result? This is as close to a regular chicken pot pie filling you’re ever going to get. I couldn’t believe how well the flavors melded together! You wouldn’t know coconut milk was used. The recipe below calls for 3 tablespoons of gluten-free flour, but I think you could probably throw in another teaspoon or tablespoon to thicken up the broth even more. If you’re really motivated, you could make a gluten-free pie crust topping, and crumble it on top. After shoveling several feet of snow, I’m fine with this soup the way it is!

How are you surviving Snowpocolypse 2015?

Gluten Free Dairy Free Chicken Pot Pie Soup

Chicken Pot Pie Soup (Gluten and Dairy Free!)
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 boneless chicken breasts
  • 1 carrot
  • 1 small yellow onion
  • 2 celery stalks
  • 3 cups chicken stock
  • 1 (16oz) can coconut milk
  • 3 cups mixed frozen vegetables (I used a corn, green bean, carrot, peas mix)
  • 1 Tbsp olive oil
  • 1 Tbsp dairy-free butter
  • 3 Tbsp Gluten-Free All Purpose Flour (I used Bob's Red Mill.)
  • salt
  • pepper
  • all-purpose, no salt seasoning mix
Instructions
  1. Cut chicken breasts into small, bite sized pieces. Season with salt and pepper.
  2. Coat a pan with 1 Tbsp of olive oil over medium heat. Cook chicken thoroughly. Set aside.
  3. Heat 1 Tbsp of butter in a 5 or 6 qt pot. Add the carrots and cook for 1 minute.
  4. Add the celery and onion. Season with all-purpose seasoning. Cook until onions are translucent.
  5. Stir in flour. Pour in chicken stock and coconut milk. Bring to a boil.
  6. Add chicken and frozen mixed vegetables. Season with salt, pepper, and seasoning mix.
  7. Cook on medium for about 30-40 minutes.

 

DRINKmaple Smoothie Recipe

I’m not ready to let go of summer… I know it’s nearing the end of September, and the weather today feels more like late October, but I’m still grasping on to the warmth of the sun and whatever summertime recipes I can easily whip up! Maybe you’re feeling the same way, which is why I’m sharing two delicious smoothie recipes from DRINKmaple. Forget coconut water – maple water is where it’s at! (Okay, I’m just partial to maple flavor anything. 😉 ) It’s a refreshing bottled water with just a hint of maple – perfect for a hot day.

I spent an afternoon this summer photographing these recipes with DRINKmaple co-founder Kate Weiler. And here’s a link to locations where DRINKmaple is sold. Enjoy!

 

DRINKmaple smoothie

 

 

Watermelon Mint Maple Water Cooler

1 cup of seedless watermelon
1/2 container (1/2 cup) of DRINKmaple pure maple water
1/2 cup ice
6 leaves of fresh mint
optional: to make this an alcoholic drink add a shot of cucumber vodka

Combine all ingredients into a blender and blend until smooth.
Strawberry Vanilla Maple Water Smoothie

1 cup frozen strawberries
1/4 cup raw cashews
1 tbsp chia seeds
2 medjool dates
1/2 tsp vanilla
1/2 cup ice
1 container (1 cup) of DRINKmaple pure maple water

Combine all ingredients into a blender and blend until smooth. Enjoy!

 

 

Cajun-Style Grilled Corn Salad

I can’t begin to tell you how happy I am to have a backyard again… After spending years living in brick apartment buildings, I’ve been soaking up every second I can outside! It feels like a luxury being able to sit under a tree with a book without having to get in my car and drive to a park. Jeff and I have also been learning how to grill! He found a perfectly good Weber grill on Craigslist, cleaned it up, and we’ve been grilling up burgers and veggies over the past few weeks.

Our friends Kelly and Pat came to visit from Toronto this past weekend. Kelly is one of my nearest and dearest friends in the world, and her culinary knowledge and talent never ceases to amaze me! Before I met Kelly, the only green vegetable I ate was iceberg lettuce. So I blame my current, much, MUCH more sophisticated palate on her. 😉

Her visit coincided with an invitation from OXO to participate in their #WhatAGrillWants blogger campaign, which was perfect because Jeff and I invited a bunch of people over for a cookout. OXO sent a bunch of new grilling tools to try out – a bladed meat tenderizer, a little salad dressing shaker, a corn stripper, a silicone basting brush, and 16 inch tongs.

OXO #WhatAGrillWants

I’m not quite sure what Kelly and Jeff are thumb wrestling over, but it was a fun moment in the kitchen as we prepared everything for the grill! Using a bladed meat tenderizer was interesting… I grew up with my mom and grandmother using a fork to do it, so I wasn’t quite sure how beneficial this tool would be. With 50 blades in the OXO bladed meat tenderizer, we sure saved some time! This tool is used like a stamp, and you have to push down really hard to get the blades through the meat. (With 50 blades in a tool, I’m GLAD it takes some muscle to press it down!)

OXO #WhatAGrillWants

OXO also sent a super cute and handy little salad dressing shaker, which we used to make a marinade for the pork.

OXO #WhatAGrillWants

I love this salad dressing shaker! You can’t really see it in the photo, but one side of the cup has measuring lines for cups, and the other has lines for ounces. And the cap has an airtight, leakproof seal, so it’s perfect for shaking up salad dressings or marinades. I wouldn’t hesitate bringing this to other cookouts or picnics!

While the pork marinaded, I decided to throw together a Cajun-style grilled corn salad. I looooove Mexican-style corn on the cob, but don’t really enjoy the mess that comes along with eating it. And I’ve been dying to use this delicious Cajun spice blend I picked up at the New Orleans School of Cooking during a recent vacation.

Cajun-Style Grilled Corn Salad - OXO #WhatAGrillWants

Onto the grill the corn went. We turned the corn every couple of minutes, and left them on the grill just long enough to get a nice, charred look. The OXO tongs came in really handy here – the tips don’t have sharp edges like a lot of other grill tools, so later on when we grilled other veggies wrapped in foil, Jeff didn’t accidentally poke holes through the foil with the tongs.

Cajun-Style Grilled Corn Salad - OXO #WhatAGrillWants

Cajun-Style Grilled Corn Salad - OXO #WhatAGrillWants

Then we got to use my favorite tool out of the whole kit – the corn stripper. This tool is so easy to use! There’s a blade on the bottom, which cuts the kernels off the cob, and they collect inside a little cup attached to it instead of spilling all over the place.

Cajun-Style Grilled Corn Salad - OXO #WhatAGrillWants

Cajun-Style Grilled Corn Salad - OXO #WhatAGrillWantsOnce all the kernels were shed, I mixed in cheese, a tiny bit of mayonnaise, garlic, the Cajun spice mix, and some fresh green onions from our garden to create the corn salad. You can get the recipe at the bottom of this post! It’s a super easy cookout recipe everyone will love. It can be served warm right off the grill or chilled. I made a little more this week with an ear of leftover corn, and tossed it in with a regular salad. So good!

Cajun-Style Grilled Corn Salad - OXO #WhatAGrillWants

Anyway, the tongs came in handy again when it was time to put the pork on the grill. The basting brush was pretty cool to use as well – there are gaps in the center bristles that trap liquids, so we were able to spread a lot more marinade on the roasts.

OXO #WhatAGrillWants

OXO #WhatAGrillWants

It was so fun cooking outside with wonderful friends we don’t get to see very often. It’s just what we do. 🙂 Thanks to OXO for making our cookout a little more fun and easy!

Cajun-Style Grilled Corn Salad - OXO #WhatAGrillWants

Disclaimer: This is a sponsored post for OXO, and I received the grill tools from them for free. No other compensation was provided, and opinions here are my own.

3.0 from 1 reviews
Cajun-Style Grilled Corn Salad
Recipe type: Side Dish
Serves: 6-8
 
Ingredients
  • Vegetable oil (for the grill)
  • ½ cup Pecorino Romano grated cheese
  • 1 tablespoon mayonnaise
  • 4 teaspoons lime juice
  • 1 medium garlic clove, minced
  • ¾ teaspoon Cajun spice blend (or chili powder)
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon salt
  • green onions, sliced thin
  • 6 large ears of corn, husks removed
Instructions
  1. Turn all the burners on high and allow the grill to become very hot.
  2. Once you scrape the grate clean, oil it by dipping a paper towel in vegetable oil. Use tongs to oil the grate!
  3. Place the ears of corn on the grill, turning them every 2 minutes or so until the kernels start to char.
  4. Combine the cheese, mayonnaise, lime juice, garlic, Cajun spice mix (or chili powder), black pepper, and salt.
  5. When the corn is done, allow to cool for a few minutes. Using the OXO corn stripper, remove the kernels from the cob and empty the container into a medium mixing bowl.
  6. Toss in the cheese, mayo, and spice mixture and mix until the corn kernels are coated. Top with green onions, to taste.

 

Easy Vegetable Quiche – the Anytime Comfort Food

It’s been so long since my last post… How y’all doing? 🙂 It’s been a looong winter, and I needed to step away from this space for a little bit. A few folks (including a dear photography client) suddenly and unexpectedly passed away this fall, then the holidays came around, then there was a carbon monoxide leak in my apartment building on a -6 degree evening, ended up suddenly moving to a new place, and was sick for almost a month.

Phew. It was a long winter. There was barely time to cook, never mind photograph, write, or indulge in the things that bring any sense of creative joy.

It’s now the end of March, and I’m just starting to get back into a normal routine. So, hi there! Happy almost spring! Let’s defrost and come out of hibernation, shall we?

Moving created an interesting culinary “problem”. I found a lot of dry and frozen ingredients stuffed in the back of my pantry and freezer that I totally forgot about. So there’s an effort right now to use up everything that’s still good, but has been totally neglected. And I want to make healthy meals that are quick to prepare. (There have been many whole chickens tossed in the crockpot with lemon and herbs over the past two months!)

Since my boyfriend is gluten-free, most of the recipes I make include gluten-free flours or bread products. One of the items stuck in the back of my freezer was a quiche and pie crust from Gillian’s, which happens to be based nearby in Lynn, Massachusetts. We had some leftover fresh red pepper, a few mushrooms, some leftover shredded cheese from a pizza, a carton of eggs, and a bunch of herbs.

Quiche! The perfect dish to use up leftover fresh produce. And I was in the mood for some comfort food that was not in the form of cookies.

Gluten Free Vegetable Quiche

No lie – the quiche came out so well, I could eat this whole thing in one sitting. But I will control myself. (Maybe.) I’m not sure if it’s the vegetables, the seasoning (this is what I used), or what, but it’s delicious. The Gillian’s gluten free pie crust tastes exactly like a regular pie crust! It’s so good!

Gluten Free Vegetable Quiche

I would have liked to style these photos a little more, but my props are still packed in boxes, buried in the basement. This is the first time I’ve picked up my camera since I moved. And now I have more space to work in, which is such a wonderful thing! It’s so good to be back in this creative space. 🙂 xoxo

Easy Vegetable Quiche - the Anytime Comfort Food
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 frozen pie crust (I used Gillian's Gluten-Free Quiche and Pie Crust)
  • 1 cup chopped red pepper
  • 1 cup chopped mushrooms
  • Handfull of fresh baby spinach, chopped
  • A few cherry tomatoes, quartered
  • 1 cup shredded cheese (I used a Mexican blend)
  • 4 large eggs
  • ¼ cup milk
  • 1 Tbsp quinoa flour
  • 1Tbsp no-salt dry seasoning mix (I used Kirkland Organic No-Salt Seasoning sold at Costco and Amazon.com.)
  • ½ tsp salt
  • Pinch of dried parsley
Instructions
  1. Preheat the oven to 350 degrees.
  2. Spread the chopped red peppers, mushrooms, spinach evenly over the crust and sprinkle with the cheese.
  3. In a medium bowl, whisk together the eggs, milk, quinoa flour, salt, and seasoning blend.
  4. Pour the mixture over the vegetables. Top with the tomatoes.
  5. Place the quiche on the center rack and bake for 40-45 minutes, or until the center is set. Remove from oven and sprinkle the dried parsley on top. Let it stand for 5-10 minutes before serving.

 

 

 

 

Apple Cinnamon Caramel Cookies (and a studio photography class!)

Photos of apples

I know they are very similar, but which photo do you guys like more? I cannot make up my mind! (Seriously, leave a comment below. I want to add one of them to my portfolio, and cannot decide which one I like more!)

I LOVE working with natural light, especially when it comes to food photography. L-O-V-E. Working with it comes naturally to me, and I love the challenge of adjusting to the weather outside. (Or maybe it has something to do with being cooped up  in a dark control room 40 hours a week… This gal needs her vitamin D!)

But the days are getting short (*SOB*) and I want more photographic flexibility. I’ve played around with studio lights before, used speedlights for portrait photography, but wanted to learn more about lighting glass, reflective objects, and anything involving more studio based commercial photography. So I signed up for a 10-week workshop at New England School of Photography.

The classes in which we photographed reflective objects and food couldn’t have come at a better time because I felt overwhelmed by the amount of apples in my kitchen. (I’m totally experimenting with light and backgrounds in these classes, so the styling between the images above and below are intentional – I’m not going for storytelling! 🙂 )

Apples are easy to transport to class, as are cookies. And I wanted to try using some cinnamon goat milk caramel from Fat Toad Farm in a cake or cookie recipe, so this became a great opportunity to experiment in making another gluten-free cookie. They came out pretty well! The cookies kind of have the texture of a very light and airy cake.

AppleCookies-066

Apple Cinnamon Caramel Cookies
Author: 
Recipe type: Gluten-Free Cookies
Cuisine: Dessert
Serves: 16-18 cookies
 
Ingredients
  • ½ cup quinoa flour
  • ¼ cup millet flour
  • ¼ cup brown rice flour
  • ½ cup quinoa flakes
  • ½ teaspoon baking soda
  • 8 tablespoons unsalted butter, softened
  • ⅔ packed cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon Fat Toad Farm cinnamon goat milk caramel
  • 1 large cortland apple
Instructions
  1. Preheat oven to 375 degrees. Line baking sheets with parchment paper.
  2. Combine the flours, quinoa flakes, baking soda, and set aside.
  3. In a separate bowl, beat the butter and sugar together until light and pale in color.
  4. Stir in the egg, then add the vanilla and flour mixture.
  5. Mix until incorporated.
  6. Fold in the caramel and apples.
  7. Drop heaping tablespoons of batter onto the baking sheets. They will spread while baking, so leave plenty of space between them. Place in the oven and bake for 15 minutes, or until the edges start to darken. Remove from the oven and cool on a cooling rack. Store in an airtight container.

Turkey Vegetable Meatloaf

The idea of “Project Use All The Food Products In My Kitchen” kind of got launched with I made a gluten-free version of my grandmother’s banana bread. I had come home from the market one afternoon, stood in front of my pantry, and played a game of Tetris to make everything fit. It’s somewhat organized – spices are on a little rack, bottles are next to it, boxes are lined up… But I realized I kept buying new ingredients for recipes and not using enough of what I already have. I’ve also been eating out way too much, and rather see that money either in my bank account or spent on a vacation. Or on the road bike I’ve been lusting over for longer than I care to admit. Or on a gorgeous pair of shoes. 😉

Anyway, this food clutter situation extends into my freezer. For the next few weeks, there’s seriously no reason to purchase anything other than vegetables, fruit, milk, eggs, and maybe bread. And that’s how this turkey meatloaf recipe came to be. What did I have on hand, and what could I make with it? A package of ground turkey in the freezer, a red onion that had nothing better to do than be cooked in butter, a portobello mushroom that overstayed it’s welcome, and oh hey – some baby spinach would probably taste great and add some awesome color. The only bread crumbs I had were gluten-free, so those got thrown in. I didn’t have enough ketchup for a traditional meatloaf recipe, but I did have a jar of Dave’s Gourmet Red Heirloom Organic Pasta Sauce that I found on sale at Whole Foods a few weeks ago! (I often see Dave’s Gourmet sauces in Home Goods too. Always fun to save a few pennies by buying it there.)

turkey vegetable meatloaf recipe

Um, I don’t ever want to eat “regular” meatloaf again. This will be my go-to recipe. Jeff says it’s addictive. We almost polished off the ENTIRE loaf for dinner, restraining ourselves and leaving two pieces for the next day’s lunch. I made this a little over a week ago while on the verge of getting sick, so I made it again this weekend just to make sure my tastebuds weren’t off…

I might go back into the kitchen after writing this and have thirds!

 

5.0 from 1 reviews
Turkey Vegetable Meatloaf
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 tablespoons butter
  • 1 cup red onion, chopped
  • 2 medium (or 1 large) portobello mushroom, chopped
  • 3 cloves garlic, minced
  • A handful of baby spinach
  • 1¼ lbs ground turkey
  • ½ cup bread crumbs (substitute gluten-free bread crumbs, if you'd like)
  • 1 egg
  • ¾ cup Dave's Gourmet Red Heirloom Organic Pasta Sauce
  • ¾ teaspoon salt
  • ½ teaspoon pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. Melt the butter in a skillet.
  3. Add the onion, mushroom, and garlic and cook for 5 minutes, stirring occasionally. Add the spinach when the mixture has a minute or so left to cook.
  4. Spoon mixture into a bowl to cool for a few minutes.
  5. Combine turkey, bread crumbs, egg, pasta sauce, salt, pepper, and the vegetable mixture.
  6. Spread the meatloaf into an 8x4 loaf pan. (I lined mine with parchment paper.)
  7. Bake for 50-55 minutes.

 

Side Note – This is not a sponsored post. I seriously had a jar of Dave’s Gourmet sauce sitting around, begging to be used.

 

Mama’s banana bread, with a twist!

The cool, rainy, dreary weather created an irresistible urge to play in the kitchen… As I went through my cookbooks, I found a little book my mother put together a few years ago, containing several of my grandmother’s favorite dessert recipes. Her banana bread was always delicious, and I luckily had a few overripe bananas on hand.

I also have a variety of flours I’ve been wanting to experiment with. I stocked up on almond, millet, quinoa, and other types of gluten-free flours awhile ago for a few different cookbook recipes. So instead of using the all-purpose flour the recipe called for, I created my own flour combination. Regular wheat flour (all-purpose flour) is made by grinding roots and grains together, and each gluten-free flour is a particular kind of grain, starch, bean, or nut. They taste best when a few are combined together.

I chose quinoa, millet, and buckwheat flours for a few simple reasons. I never tried quinoa or buckwheat flours, and I had just a little bit of millet leftover. I also wanted to use millet flour because it’s slightly sweet and adds a crumbly texture to baked goods. Quinoa flour was an easy choice because I’ve seen several recipes for cakes and cupcakes that use it, and I read that buckwheat flour pairs great with chocolate. (Have to love anything that pairs well with chocolate!)

Back to Mama’s recipe. The first ingredient – 1/2 cup of shortening. That was quickly replaced with a 1/2 stick of unsalted butter. The 2 cups of all-purpose flour was replaced with 2/3 cups of each gluten-free flour. Chocolate isn’t in her original recipe, but I had a bag of semi-sweet chips on hand, so why not add that too?

Gluten-Free Banana Bread

The first attempt was pretty decent. The loaf could have stayed in the oven for another 10 minutes – it took a lot longer to bake than what Mama’s recipe instructed. It also came out really sweet, and a bit dense for my liking. So I tried again. I cut down the sugar from 1 1/2 cups to 1 cup, and traded in the semi-sweet chocolate chips for dark chocolate. I also made sure the butter was at room temperature before mixing it in with the sugar, and mixed it for a lot longer than what I did the first time around. (It took about 6-7 minutes for the sugar and butter to cream together.)

The result was much better the second time around. While banana bread isn’t meant to be light and spongy, it came out less dense than the first loaf. Cutting down the sugar and changing the chocolate was another good call. This is a rich bread – not a super sweet cake. That, and dark chocolate rules. Enjoy the weekend!

Gluten-Free Banana Bread

Mama's (Gluten-Free!) Banana Bread
Author: 
Recipe type: Gluten-Free
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
 
The prep time is approximate.
Ingredients
  • ½ cup unsalted butter
  • 1 cup sugar
  • 2 large eggs
  • ¼ cup sour milk
  • 1 teaspoon vanilla
  • ⅔ cup quinoa flour
  • ⅔ cup millet flour
  • ⅔ cup buckwheat flour
  • ¼ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 2-3 mashed ripe bananas
  • 1 11.5 package of extra dark chocolate chips
Instructions
  1. Preheat oven to 350 degrees.
  2. To make sour milk, add 1 teaspoon of vinegar to the ¼ cup of milk.
  3. Prepare the flour mixture - in a bowl, whisk together all the dry ingredients until well combined.
  4. In a separate large mixing bowl, mix together the butter and sugar.
  5. Beat in the eggs, then add the sour milk and vanilla. Mix until everything is combined.
  6. Continuing to mix the wet ingredients, gradually add the dry.
  7. Once the dry ingredients are fully mixed in, add the bananas.
  8. Pour in the chocolate chips and fold into the batter.
  9. Line a 5" x 9" loaf pan with parchment paper, and pour the mixture in.
  10. Bake at 350 degrees for 1 hour 30 minutes.

 

Easiest Healthy Breakfast Ever – Granola Parfaits

Besides pouring some cereal into a bowl and drowning it in milk, how much easier can breakfast get? After a few weeks of eating too many bagels on-the-go, a change in routine was a necessity. One of the brunch items at the Food Blog Forum conference was a mason jar parfait filled with yogurt, fruit, and granola. With a package of Bear Naked granola tucked in the conference swag bag (fruit and nut mix), there was no good reason to skip making this at home!

Breakfast Granola parfait

I picked up Choboni greek yogurt, tossed in some blackberries and sliced strawberries, and topped it off with the fruit and nut granola. I made several small containers for the week so I could save time each morning. I’m not a ball of sunshine and energy at 6am – the less I have to do before a few cups of coffee, the better! Since the fruit is layered between the yogurt and granola, the granola never got soggy. The serving size container kept everything fresh.

breakfast granola parfaits

 

Easiest Breakfast Ever - Granola Parfaits
Cuisine: Breakfast
Prep time: 
Total time: 
Serves: 1
 
Ingredients
  • 1 cup plain greek yogurt
  • ¼ cup granola
  • Whatever berries or other fruit you would like
Instructions
  1. Yogurt goes on the bottom
  2. Layer the fruit on top of the yogurt (this prevents the granola from becoming soggy)
  3. Top it off with the granola

 

Breakfast Reinvented

So what are you up to this weekend? I’m totally procrastinating right now – I *should* be cleaning out my closets like I’ve been promising myself. (The clutter is driving me nuts!) I should be cutting up and freezing the organic strawberries I got at Haymarket yesterday for $1. ($1! Seriously!) But instead, I got sucked into Pinterest, and ended up coming across a delicious recipe for blueberry baked oatmeal. I’m bored with having cereal or eggs every morning, so this is a welcome change in routine! You can find the recipe over on the blog, So, How’s It Taste. It’s really simple, and nice to have leftovers for the week!

Hope you have a fantastic weekend!

Blueberry oatmeal

The Great Food Blogger Cookie Swap – Cranberry Chocolate Biscotti

 The Great Food Blogger Cookie Swap 2012

I’m so excited to participate in The Great Food Blogger Cookie Swap this year! It’s a great cause because we’re raising money for Cookies for Kids’ Cancer. Each participating blogger made a donation to the charity, and our donations are being matched by OXO, dollar for dollar, up to $100,000! My friend Julie of The Little Kitchen and Lindsey of Love and Olive Oil put a lot of work into this, and I wanted to support them as well. I also like cookies. A lot. Can’t resist ’em. I mean, who doesn’t love a good cookie?! C’mon!

Gluten-free biscotti

I haven’t tried baking gluten-free cookies yet, so I figured this was a great opportunity to give it a try. Biscotti seemed like a good choice because it would ship well, and it’s a great holiday cookie to dunk in coffee, hot chocolate, or milk. And although it takes some time to bake, it’s a very simple recipe. This recipe is slightly adapted from one on elanaspantry.com – hers calls for pecans and I decided to leave them out. It’s just a personal preference.

gluten-free biscotti

 Thanks to OXO for the adorable “Be a Good Cookie” spatula! They’re being sold to raise money for pediatric cancer research, as part of their partnership with Cookies for Kids’ Cancer. If you’re interested in purchasing one, you can find it here.

And thanks to Heather from A Sweet Simple Life, Desiree at Unconventional Kitchen, and Lesley Palmer from Healthy Meals to You for the cookies they sent me! Happy holidays!

 

The Great Food Blogger Cookie Swap - Cranberry Chocolate Biscotti
Author: 
Recipe type: Cookie
Cuisine: Gluten-Free
Serves: 24 biscotti
 
Ingredients
  • ½ cup agave nectar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 3 cups blanched almond flour
  • ¼ teaspoon sea salt
  • 1 teaspoon baking soda
  • ½ cup dark chocolate chips
  • ½ cup dried cranberries
Instructions
  1. Preheat oven to 325 degrees.
  2. In a large mixing bowl, combine agave, eggs, and vanilla. Blend with a mixer until fluffy. (About 5 minutes.)
  3. In a separate bowl, stir together the almond flour, salt, and baking soda.
  4. Add dry ingredients to wet, stir until combined, then stir in chocolate and cranberries.
  5. On a parchment paper lined cookie sheet, transfer the mixture and form a log about 12 inches long and 3 inches wide.
  6. Bake at 325 degrees for 30 minutes
  7. Remove from oven and cool for 20 minutes
  8. Transfer the log to a cutting board and cut once lengthwise, then ½ inch slices widthwise.
  9. Place the biscotti back on the parchment lined cookie sheet, and bake for 15 minutes.
  10. Turn each slice over, and bake for another 15 minutes, until they are golden brown.
  11. Remove from oven and allow them to cool for about 20 minutes, until they turn crunchy