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Wednesday, June 21, 2017

GLUTEN FREE PINEAPPLE COCONUT COOKIES Easily made Dairy Free or Vegan


Posted by Bryna Bear aka Gluten Free Baking Bear

     These Pineapple Coconut Cookies are absolutely delicious.  They are crispy on the edges and soft in the center. You can taste both the pineapple and the coconut.
     I found this recipe on line on Basil Momma’s blog, it was originally from a Clabber Girl cookbook.  I converted the recipe into a gluten free version and it came out great.  I cut the recipe in half as I did not need so many cookies.  Half the recipe made three dozen.  I also used butter instead of shortening, reduced the sugar, and replaced the egg white with water (instead of separating and then using ½ an egg).  When baking cookies (not cakes) I find that replacing and egg with water works fine.  I use ½ cup water for a whole egg and ¼ cup for each egg white or egg yolk.
     My only concern with this recipe is that some of my cookies, which I baked late morning, started to get moist soft spots from the pineapple by the evening.  I drained the pineapple by putting it in a sieve and pressing out the excess liquid.  Next time I might try putting it in a cheesecloth and squeezing out the liquid and perhaps putting the drained pineapple on some paper towels to absorb any remaining liquid.  I suppose I could also try using dried pineapple and chopping it up.  Any of these methods would make for a crisp cookie that stays crisp.  I will up date the recipe after trying it with dried pineapple.  I loved these cookies so it should not be too long before I make them again. 
     Everyone devoured these cookies and mumbled praises between chews.  This recipe is a keeper.



     GLUTEN FREE PINEAPPLE COCONUT COOKIES
Makes 3 dozen

INGREDIENTS
½ CUP
Sorghum Flour
¼ cup
Chickpea Flour
¼ cup
Tapioca Flour
½ tsp.
Xanthan Gum
1 ¼ tsp.
Baking Powder
¼ tsp.
Sea Salt
cup
Unsalted Butter or Non-Hydrogenated Shortening
½ cup
Sugar
¼ tsp.
Vanilla Extract
¼ tsp.
Almond Extract
1 large
Egg White or ¼ cup Water
cup
Crushed Pineapple - very well drained so that no excess liquid remains
¼ cup
Unsweetened Shredded Coconut


DIRECTIONS
1)    Preheat the oven to 325℉.  Line two baking sheets with parchment paper and set aside.
2)   In a medium bowl add the flours, baking powder, xanthan gum and sea salt.  Mix well and set aside.
3)   In a large bowl or the bowl of a stand mixer add the sugar and shortening or butter and cream together until light and fluffy.  Add the extracts and egg white or water and  beat in well.
Shortening and sugar creamed together until light and fluffy.
4)   Add the pineapple to the flour mixture and mix well.
5)   Add the flour & pineapple mixture to the sugar and shortening mixture and blend in well.
6)   Drop the dough by teaspoonfuls 3 inches apart onto the prepared baking sheets.  I used a scoop that measured 1” across to measure out the dough.
Scoops of dough slightly flattened & sprinkled with coconut.
7)   Flatten the balls of dough slightly.  Sprinkle the tops of the cookie dough with the coconut shreds.

8)   Bake for 18-20 minutes or until the edges are lightly browned.  Allow the cookies to cool for 2 minutes (so they don’t break apart) before transferring them to a wire rack to cool completely.

Wednesday, March 22, 2017

GLUTEN FREE GOLDEN PEANUT BUTTER BARS


Posted by Bryna Bear aka Gluten Free Baking Bear

     These bars are delicious and not too sweet.  The crumbly crisp crust is perfect with the slightly chewy center.  They are a bit addictive, but don’t let that keep you from making them because everyone will love these (everyone in the peanut butter loving world that is).
     I wanted to use up a can of condensed milk before it expired and searched for some recipes on the web.  As usual, I converted a wheat recipe into a GF one.  I am so happy with how they came out.  I first tasted them warm and later fully cooled.  It could just be me, but I think they are much better after they are completely cooled.  Maybe it is because the crust is crispier once it is cooled.  Enjoy!



GLUTEN FREE GOLDEN PEANUT BUTTER BARS
Makes one 9” x 13” pan which can be cut into 1-3 dozen bars
 depending upon your preference

INGREDIENTS
1 cup
Sorghum Flour
½ cup
Tapioca Flour
½ cup
Chick Pea Flour
½ tsp.
Xanthan Gum
¼ tsp.
Sea Salt
½ cup
Brown Sugar - packed
½ cup
Unsalted Butter - cold
Cut into pieces
1 large
Egg
½ cup
Creamy Peanut Butter - unsalted - I used a brand with only peanuts as the ingredient
1 tsp.
Vanilla Extract
1 can/14 oz.
Sweetened Condensed Milk
1 cup/5 oz.
Roasted Peanuts - Unsalted - Chopped

DIRECTIONS
1)     Preheat oven to 350℉.  Prepare a 9” x 13” pan by lining it with parchment paper.  This makes it easy to remove the bars and also protects the pan from cut marks if cutting them the pan.
2)    In a bowl using a pastry blender or in the bowl of a food processor add the flours, xanthan gum, salt and brown sugar.  Stir or pulse together until well mixed. 
3)    Add the pieces of cold butter and blend with the pastry cutter or pulse in the food processor until the mixture resembles coarse sand. 
Pieces of cold butter in the flour mixture.

After the butter has been pulsed into the flour.
It resembles coarse sand.

4)    Add the egg and pulse or mix in.
Adding the egg to the butter and flour mixture.

Crumbly mixture after the egg has been pulsed in.

5)    Stir in the chopped peanuts by hand.
I chopped the nuts in a small nut grinder.
6)    Press half of the crumbs on the bottom of the prepared pan.  Reserve the other half.
Half of the crumbs in the pan.

The crumbs after being pressed on the bottom of the pan.

7)    Bake the crust for 15 minutes or until lightly browned.
The bottom crust partially baked for 15 minutes.
8)    In a bowl add the peanut butter, condensed milk and vanilla and mix well.
The peanut butter mixture.
9)    Spread the peanut butter mixture over the partially baked crust.
The peanut butter topping poured over the bottom crust.

The peanut butter filling spread out over the crust.

10)Sprinkle the remaining half of the crumb mixture evenly over the top.
The remaining crumb mixture sprinkled over the top of the peanut butter mixture.
11)Bake 25 minutes or until lightly browned.
The Golden Peanut Butter Bars after they are completely baked.

12)Cool before cutting into bars of the desired size.  I prefer to eat these completely cooled rather than warm.

Wednesday, March 15, 2017

GLUTEN FREE PISTACHIO CHOCOLATE CHIP POUND CAKE with DAIRY FREE directions

Posted by Bryna Bear aka Gluten Free Baking Bear

     I decided to make this recipe because it is almost St. Patricks Day and the recipe stated that the cake would be green.  The cake is not even the slightest shade of green, but I am quite happy that I made it anyway because it is amazing!  The cake has a hint of almond and pistachio flavor and a moist light center with dark brown edges.  It has such a lovely texture.  The chocolate ganache glaze over the chocolate chip and pistachio studded cake is to die for.
     It takes a bit more work than some cakes, but everyone will be raving about it and asking for seconds.  If you want it very green for St. Patricks Day you will have to add some green food coloring to the batter, but I think if you put a shamrock on the top no one will notice or care if it is not bright green.  If you serve it for any other occasion people’s mouths will be too busy chewing to even think about what color the cake is.


GLUTEN FREE PISTACHIO CHOCOLATE CHIP POUND CAKE
Makes one 10 cup Bundt cake or one 9” x 5” loaf cake

INDREDIENTS

CAKE
1 stick/1/2 cup/4 oz.
Unsalted Butter (for Dairy Free use ¼ cup margarine & ¼ cup non hydrogenated shortening)
1 ¼ cup
Sugar
¼ cup
Oil - light tasting such as sunflower or canola
6 Tbs.
Cream Cheese (for Dairy Free use Dairy Free cream cheese)
¼ cup
Pistachio Paste (see recipe below or use store bought)
¾ cup
Sorghum Flour
½ cup
Tapioca Flour
¼ cup
Chickpea Flour
¼ cup
Coconut Flour
¾ tsp.
Xanthan Gum
½ tsp.
Salt
1 ½ tsp.
Baking Powder
½ tsp.
Vanilla Extract
½ tsp.
Almond Extract
a few drops
Green Food Coloring (optional) if you want a green cake for St. Patricks Day.
5 large
Eggs
½ cup
Chocolate Chips - Semisweet
½ cup
Pistachio Nuts - Chopped

PISTACHIO PASTE
50 gm
Pistachio Nuts - shelled
25 gm
Sugar
12 gm
Almond Flour
1 ¼ tsp.
Water
¼ tsp.
Almond Extract



GLAZE
¾ cup
Chocolate Chips - Semisweet
cup
Heavy Cream
2 Tbs.
Pistachio Nuts - Chopped - for Garnish (optional)
(For a Dairy Free Glaze use the glaze from my GF ChocolateCake recipe)

DIRECTIONS
1)   Preheat the oven to 375℉.  Grease a bundt or loaf pan.
2)   To make pistachio paste:  Place the 50 grams of pistachio nuts & the 25 grams of sugar into the bowl of a food processor and pulse until fine.  Add the almond flour and pulse until combined.  Add the water and almond extract and pulse until combined.  The mixture will be crumbly, but will hold together when pressed firmly.  Add to the recipe where indicated.
All of the ingredients ground together in the food processor.



Pistachio paste after gathering it together.
3)   In the bowl of a stand mixer, cream the butter and 1¼ cup sugar.
4)   Add the oil, pistachio paste & cream cheese and mix until fluffy.
Adding the cream cheese, pistachio paste & oil to the creamed butter and sugar mixture.

5)   In a separate bowl add the flours, xanthan gum, salt & baking powder and mix well.  Add to the butter mixture along with one egg and the vanilla & almond extracts, mix until well combined.
6)   Add the rest of the eggs one at a time mixing in well after each egg is added.  When done the batter will be smooth and fluffy.
Adding the eggs one at a time to the batter after the flour mixture has been incorporated.


The finished batter after all the eggs have been mixed in.
7)   Add the ½ cup chips and ½ cup of chopped pistachio nuts and mix into the batter on low speed.
Batter with chocolate chips and nuts mixed in.
8)   Pour the batter into the prepared pan.
9)   Bake for 10 minutes at 375℉.  Then turn down the oven temperature to 350℉ and bake another 30 - 40 minutes.  The cake is done if it springs back when lightly touched with a finger or when a cake tester or wooden toothpick comes out clean.
10)  Allow the cake to cool in the pan 5 minutes before carefully running a knife along the edges and inverting the cake onto a rack to cool completely.
Cake cooling on a rack.
11)   When the cake is cooled completely make the glaze.  Heat the cream in the microwave or stovetop until hot.  Add the chocolate chips and allow to sit for 30-60 seconds, until the chips melt, before stirring together until smooth.  Allow the mixture to cool until slightly thickened but still pourable.  If the mixture is very hot and very thin it will not coat the cake well and you will end up the most of the glaze on the plate instead of the cake. If the glaze gets too cold you can gently reheat it and stir until smooth and pourable again.

12)   Place the cooled cake on a serving dish.  Pour the slightly thickened glaze over the cake as evenly as possible, allowing it to drip over the sides (and center if using a bundt pan) of the cake.  Sprinkle with the chopped nuts right away before the ganache has time to harden and set.  It will take at least a half hour for the chocolate glaze to set.
Cake after glaze was set and a few slices eaten.  Yum!
Here is a link to the original wheat based recipe.