Gluten-Free Almost Samoas Cookies

To me, chocolate and coconut are the perfect pair just like peanut butter and jelly.

This weekend, I finally discovered a gluten-free snack that combines chocolate and coconut together in the perfect package! And these cookies are also dairy-free and nut-free.

My dear Australian friend recently brought me back one of the coolest magazines I’ve seen in awhile. The new special edition of Donna Hay’s magazine features tons of gluten-free recipes that I can’t wait to try.

I whipped up a batch of her Choc-Coconut Bites and added toasted coconut and cocoa nibs. As soon as I took a bite of these chilled morsels, I thought of the irresistible Girl Scouts’ Samoas Cookies. That’s exactly what these taste like, to me, minus the cookie bottom and caramel. I suppose you could add these items, but I don’t think the cookies really need them and especially not if you’re trying to do a low-sugar diet as well.

For those of you who may not know, Girl Scouts’ cookies are sold once a year in the U.S. and are a BIG deal. My favorites have always been Thin Mints (one of the original cookies) and the Samoas, which were added in 1975.  In 2011, the cookies formerly known as Samoas — shortbread cookies coated in caramel, toasted coconut and chocolate stripes — were changed to the name Caramel deLites. However, I’ve been living abroad since 2010 so I’m still going to call these cookies Samoas.

Anyway, these Gluten-Free Almost Samoas Cookies will surely soothe your sweet tooth, and they’re husband approved! Just be sure to store the cookies in the refrigerator as they will melt in your hands.

Smacznego!

(NOTE: All of these ingredients are easy to find in the many organic shops located in Warsaw.)

Gluten-Free Almost Samoas Cookies

Adapted from this recipe by Donna Hay Magazine

Yields: 20 2-inch (5 cm.) cookies

240      g.         desiccated coconut flakes

60        ml.       coconut water

125      g.         coconut oil, melted

125      ml.       brown rice syrup

1          tsp.      vanilla bean paste

For the chocolate coating:

80        g.         coconut oil, melted

90        g.         brown rice syrup

25        g.         cacao powder, sifted

For garnish: toasted coconut flakes and raw cocoa nibs

In a medium-sized mixing bowl, combine the coconut flakes, coconut water, coconut oil, rice syrup and vanilla and stir to combine.

Press this mixture into a ¼-sheet tray (approximately 9x12 inches) that has been lightly greased and lined with baking paper. I did not fill up the full tray so that my cookies were 1/3-inch (.8 cm) thick. The original recipe calls for a 20cm x 20cm (8x8-inch) tray, which would yield fewer but thicker cookies. Refrigerate for 30 minutes or until firm.

To make the chocolate coating, place the oil and rice malt syrup in a glass bowl and microwave briefly until warmed and melted. Add the cacao powder and whisk until smooth.

After 30 minutes, remove the coconut mixture from the refrigerator, and cut out 20 circles with a 2-inch (5 cm.) cookie cutter. You will need to remold the scraps and refrigerate the mixture again to yield the full 20 circles.

To dip the cookies, place one on a fork and dip into the chocolate coating. Place each round onto a wire baking rack over a piece of baking paper to collect the excess coating.

Garnish the top of each cookie with a pinch of toasted coconut and cocoa nibs. Place in the refrigerator again for at least 10 minutes or until set. Serve chilled. 

Once the cookies are set, you can place them in a plastic container lined with baking paper between each layer.

(NOTE: Here are 6substitutes for brown rice syrup if you can’t find it where you live.)

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Gluten-Free Everything Seed Crackers Recipe

Well, after the holidays ended, I switched back to a mainly gluten-free diet.

I have to tell you, it’s not that fun. I miss drinking good beer and being able to eat whatever I want. Now, I drink more herbal teas than coffee and eat more fruit for a snack instead of sweets. I’m sure it all be good in the long run for my health.

But sometimes, you have to wonder: what the heck should I eat? Especially when it comes to snacking.

Well, one mainstay for me has been to make my own gluten-free crackers. They taste like My Everything Bagels minus the gluten. I eat these crackers with cheese, hummus or any other dips I may make at home. They’re delicious and nutritious!

To provide structure for these crackers, I use flax seeds and yes, ch-ch-ch-chia seeds, a cousin to the ones you once used to grow in your clay chia “pet.” Chia seeds seem to be the new health hotness and are used to jazz up salads, cereals and energy bars. Chia seeds contain more alpha-linoleic acid, an omega-3 fat, than flax seeds, and also provide calcium, fiber and iron. 

Just 2 tablespoons of chia seeds contain about 139 calories, 11 grams of fiber, 9 grams of fat and 4 grams of protein, in addition to the above nutrients mentioned.

Chia seeds are kinda strange to work with at first, but now I’ve grown to like them. When you add liquid, the chia seeds swell and look like a squishy blob. For breakfast, sometimes, I make a “chia pudding,” by adding 2 tablespoons of seeds to about ½ cup of almond or coconut milk. Shake the seeds in the milk and let rest at least 20 minutes or as much as over night. Then, top the chia seed pudding with fresh fruit, dried coconut and some almonds. Yum!

If you’re looking for a healthy, gluten-free snack, these crackers are the way to go!

Smacznego!

A batch of my Gluten-Free Everything Seed Crackers served with hummus topped with nar.

Gluten-Free Everything Seed Crackers

Adapted from this recipe by Gluten-Free-Vegan-Girl

¼         cup      (25 g.)             flax seed flakes (I can buy them here already "cracked" so I don’t have to grind them.)

¼         cup      (40 g.)              chia seeds (Or substitute all flax seeds for the chia.)

1          cup      (240 ml)           water, room temp.

¼         cup      (40 g.)              My Everything Bagel mix (A homemade blend of white and black sesame seeds, poppy seeds, garlic and onion powder and salt.)

½         cup      (75 g.)              sunflower seeds

¼         cup      (40 g.)              pumpkin seeds, roughly chopped

1          teaspoon                      za’atar spice sprinkled on top

¼         teaspoon                      salt or less to taste.

Mix flax and chia seeds together with the water. Whisk together and let rest for 20 minutes. The seeds will absorb the water and become kind of like egg-whites or glue-y.

Then, stir in the remaining ingredients, minus the za’atar or whatever spices you like.

Using an offset spatula, carefully spread out the cracker mixture thinly on parchment paper or a flexi silpat baking mat. (This stuff sticks everywhere. I've tried rolling the mixture between two sheets of paper, but it sticks and you lose a lot of the seeds. The baking mat is the best way to go.)

Sprinkle the spices on top.

Bake the crackers for 30 minutes at 375F/175 C, with a convection fan. Remove the tray from the oven, and then flip over so you can crisp up the other side. (If you leave two pieces of parchment, you can't peel off the second piece very easily. The silicone mat is the easiest way.)

Also, at this time, try to use a pizza wheel to slice the crackers into small squares. Then continue baking for about 20 more minutes. The crackers are done when they start to slightly brown on the edges and feel crispy.

Total baking time is about 50 minutes in my oven. If your oven doesn’t have a convection fan, the crackers may take a bit longer to bake.

Store the crackers in an airtight container about 1 week, if they last that long. But don't eat too many in one sitting as I did...too much fiber! ;-) I also use the leftover cracker crumbs on top of salads.

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Celebrate Thanksgiving with a Healthier Pumpkin Pie

If you’re celebrating today, Happy Thanksgiving!

We won’t be eating a turkey dinner today because we’re hopping on a plane to visit our friends in Germany. However, we will be helping to cook an expat Thanksgiving meal on Saturday after we’ve seen some of the infamous German Christmas markets for the first time.

Yesterday, I baked a healthier version of my normal pumpkin pie and I’m carrying it on the plane this afternoon. I hope it arrives safely with me!

Since I’ve been trying to do gluten-free baking, the biggest obstacle was how to make a gluten-free crust. I’ve tried an almond flour crust a couple of times, but funny enough, I find it tastes too nutty. So I went back into the kitchen to figure out a recipe that didn’t require xanthum gum or some other strange gluten-free replacements.

The easiest solution was using a combination of almond and coconut flours. Then, I used melted coconut oil instead of butter to make it a bit healthier. The crust did brown faster than others I’ve used, so I would definitely recommend covering the crust with aluminum foil while baking the pumpkin pie.

Now that I’ve got the crust figured out, I’m just hoping I can get through airport security with my Gluten-Free Pumpkin Pie in tact! I’ll let you know how it goes!

Happy Thanksgiving!

Joy

My previous version of Gluten-Free Pumpkin Pie with an almond flour crust.

Gluten-Free Coconut & Almond Crust

Yields: one 9-inch crust

120      g.                     almond flour

70        g.                     coconut flour

70        g.                     melted coconut oil

3          Tablespoons    maple syrup

Pinch                           salt

Using a food processor fitted with a blade, combine the almond and coconut flours and salt.

Slowly, drizzle in the coconut oil and maple syrup, and blend until you have a wet dough.

Press this dough into your pie pan. I use my hands and then a flat-bottomed glass to get the crust pressed down evenly.

Bake at 350 F/175 C until lightly browned, about 7-10 minutes.

While the tart shell is baking, make the pumpkin custard recipe below.

For the Pumpkin Custard:

255      g.                     homemade pumpkin puree

130      g.                     organic palm sugar

70        ml.                   almond milk or cream (36% Smietanka Tortowa)

1          tsp.                  vanilla extract

1          tsp.                  ground cinnamon powder

¼         tsp.                  ground cloves

¼         tsp.                  ground allspice

¼         tsp.                  freshly grated nutmeg

¼         tsp.                  salt

2          ea.                   organic or free-range large eggs***

60        g.                     melted coconut oil

In a medium-sized bowl, place all the ingredients together and whisk until smooth. Add the melted coconut oil last as it can seize up into little chunks of solidified fat.

Pour the pumpkin filling into the prepared pie shell.

Place the pumpkin pie onto a flat baking sheet. Bake the tart in a preheated 350 F/175 C for about 25-30 minutes until the center is set or a toothpick or cake tester inserted in the middle comes out clean.

Let cool at room temperature. Then refrigerate. Garnish the pie with whipped cream, slightly sweetened either with maple syrup or your choice of sugar substitute.

***Note: I still use eggs in my baking, but if you would prefer an egg-free version, simply blend 1 Tablespoon of ground flax seeds with 3 Tablespoons of hot water. Let rest 5 minutes or so until the mixture has the texture of a raw egg. This ratio = 1 egg.

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Gluten-Free Pumpkin Bread with Candied Ginger

I know, maybe you’re tired of baking with pumpkin, but I’m not!

Unlike the United States where you can buy canned pumpkin year-round, pumpkin is very seasonal in Poland. You actually have to buy a whole or part of a large pumpkin and roast it yourself to get pumpkin puree for your baking recipes.

I like buying the small, orange-fleshed Hokkaido pumpkins, also called Japanese pumpkins, at my local markets. These pumpkins have a dense flesh and are less watery than other varieties I find here.

So once I had my homemade pumpkin puree, I went searching online for some more gluten-free recipes. What I don’t like is that many of these recipes call for xanthum gum, sorghum flour or other items I can’t find here. I’ve finally found an all-purpose gluten-free flour from an Italian company, Schar, which is sold at many of the organic shops in Warsaw.

Some of the gluten-free and organic products that I use at  home for baking.

I finally found a pumpkin bread recipe that I could adapt with the ingredients that I have here at home. This pumpkin bread is sooo good that you’ll be shocked to learn that it contains ZERO fat and is gluten-free, of course! I used homemade applesauce instead of any oil and substituted Turkish ayran (or use buttermilk) for the suggested water. The ayran keeps the bread moist and adds some extra calcium.

Then, just to go one step farther, I topped off my pumpkin bread with the Spiced Streusel Topping from my last pumpkin recipe. The topping adds some extra crunch and healthy vitamins. A win-win!

This weekend, we’re heading out on a week-long road trip through the Baltic countries so I want to pack some healthy snacks. This pumpkin bread definitely will be coming along!

Smacznego!

Gluten-Free Pumpkin Bread with Candied Ginger

Yields: 2 normal loaf pans or 4 mini trays and 1 normal loaf pan

Adapted from I Am That Lady

Ingredients:

Spiced Streusel Topping

2          Tablespoons                organic coconut oil, melted

2          Tablespoons                pure maple syrup

2          Tablespoons                ground flax seeds

½         teaspoon                      ground cinnamon

½         teaspoon                      ground ginger

¼         teaspoon                      salt

½         cup                  (60 g.)  almond flour*

¾         cup                  (95 g.)  chopped pumpkin seeds or nuts

*Note:             You can substitute the almond pulp from your homemade almond milk for the almond flour. Just be sure to dry your leftover almond pulp in the oven before using.

Bread ingredients

425      g.                                             homemade pumpkin puree (or substitute one 15 oz-can)

3          large                                        eggs

1          cup                  (150 g.)            organic palm sugar (or use granulated sugar)

1          cup                  (240 g.)            homemade applesauce

6.5       oz.                   (185 ml.)          Turkish ayran or buttermilk

2          cups                 (320 g.)            gluten-free all-purpose flour

¼         cup                  (35 g.)              coconut flour, lightly packed

2          teaspoons                                ground cinnamon

1          teaspoon                                  ground ginger

1          teaspoon                                  freshly grated nutmeg

2          teaspoons                                baking soda

1          Tablespoon                              gluten-free baking powder or normal baking powder

About ¼ cup               (50 g.)              candied ginger, diced small

Preheat oven to 350F/175 C. Lightly brush with your baking pans with oil and set aside.

In a medium bowl, combine the streusel ingredients, tossing with a fork until you get small crumbs. Set aside.

In a large mixing bowl, whisk together the pumpkin puree, eggs, palm sugar, applesauce and Turkish ayran or buttermilk.

In a separate bowl, add all the dry ingredients, and then whisk into the wet ingredients until incorporated.

Lastly, fold in the candied ginger pieces.

Divide the batter between prepared baking pans, filling each one a little over halfway full.

Sprinkle and press the streusel topping on top of the batter.

For smaller loaves, bake for about 20 minutes or until a cake tester inserted in the center of a muffin comes out clean. Larger loaves will take nearly 60 minutes.

These pumpkin loaves can be stored in an air-tight container at room temperature for 1-2 days and then should be moved to the refrigerator. The loaves also freeze well.

***Optional: Instead of making the Spiced Streusel Topping, simply garnish your loaves with pumpkin seeds or some chopped nuts.

Small loaves with the Spiced Streusel Topping before baking.

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Gluten-Free Spiced Streusel Pumpkin Muffins

As a professionally trained pastry chef, being told I might want to go on a gluten-free diet sounded like some kind of cruel punishment.

I’ve worked at some of the top restaurants in the U.S., and I love dessert!

The problem is I have a hyperactive thyroid, which probably has been preventing me from getting pregnant these last three years. My hormones have been all over the place. At this point, I was willing to try anything so that hopefully we can have a baby someday. My acupuncturist and a fertility-specialty dietitian both recommended the gluten-free diet so I jumped on the bandwagon.

Going gluten-free isn’t easy, especially when you like to dine out often like I do. I’ve learned to eat a lot of salads, soups and Asian foods, which seem to be the most gluten-free friendly. A gigantic bowl of Vietnamese pho with chicken and rice noodles is my go-to dish for lunch. Italian restaurants are the worst – no bread, no pasta and no pizza.

After nearly three months of a gluten-free diet, I’ve figured out some healthy baking recipes and thought I’d start sharing these with you. Instead of using wheat flour, I’ve learned to use flours made from nuts, coconut, corn, rice and potatoes. My kitchen experiments don’t always turn out like my failed crumbly cornbread and my too fennel-y pizza crackers, but I keep playing in the kitchen. That’s what pastry chefs do!

And the results seem to be working. My blood work has shown decreased hormone levels; but since I’m also taking a thyroid medicine and doing the gluten-free diet, I don’t know which one has helped the most. (Oh and in case you’re wondering, I only had a few tiny sips of hubby’s beers at the recent Warszawski Festival Piwa I wrote about on Monday. I do miss beer!)

Since it’s fall, I’ve been baking a lot with pumpkin and sweet potatoes lately. I’ve adapted a pumpkin recipe I found online and have made these several times now. 

These gluten-free muffins are perfect for a breakfast on the go or an afternoon snack. Just limit yourself to one! I liked these so much that I ate two muffins the first time, and then realized that was just too much fiber to eat at one sitting.

These gluten-free pumpkin muffins also are girlfriend and husband tested and approved! I hope you enjoy them too!

Smacznego!

Remember: only eat ONE of these fiber-rich muffins at a time! 

Gluten-Free Spiced Streusel Pumpkin Muffins

Yields: 12-14 muffins

Adapted from Poet in the Pantry

Ingredients:

Spiced Streusel Topping

2          Tablespoons                organic coconut oil, melted

2          Tablespoons                pure maple syrup

2          Tablespoons                ground flax seeds

½         teaspoon                      ground cinnamon

½         teaspoon                      ground ginger

¼         teaspoon                      salt

½         cup                  (60 g.)  almond flour*

¾         cup                  (95 g.)  chopped pecans or walnuts

Muffin ingredients

1          cup                  (240 g.) homemade pumpkin puree OR canned

4          large                              eggs

⅓         cup                  (98 ml.)  pure maple syrup

½         cup                  (120 ml) organic coconut oil, melted

1          cup                  (120 g.)  almond flour

⅓         cup                  (45 g.)  coconut flour, lightly packed

1½       teaspoons                    ground cinnamon

½         teaspoon                      ground ginger

Pinch of                                   freshly grated nutmeg

½         teaspoon                      salt

½         teaspoon                      baking soda

½         cup                  (75 g.)  dried cranberries or raisins

*Note:             You can substitute the almond pulp from your homemade almond milk for the almond flour. Just be sure to dry your leftover almond pulp in the oven before using.

Preheat oven to 350F/175 C. Line a 12-cup muffin pan with paper liners and set aside.

In a medium bowl, combine the streusel ingredients, tossing with a fork until you get small crumbs. Set aside.

In a large mixing bowl, whisk together the pumpkin puree, eggs and maple syrup. Once combined, whisk in the coconut oil, pouring in a steady stream.

Then, add the dry ingredients and whisk until incorporated.

Lastly, fold in the dried cranberries or raisins.

Using a large cookie scoop or two spoons, portion out the batter, filling each muffin cup about ¾ of the way.

Sprinkle and press the streusel topping on top of each muffin.

Bake for 20-30 minutes, or until a cake tester inserted in the center of a muffin comes out clean.

These muffins can be stored in an air-tight container at room temperature for 1-2 days and then should be moved to the refrigerator. I had a batch of mine go sour after sitting out on the counter for 5 days. If needed, extra muffins could be frozen as well.

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