Gluten-Free Oatmeal Peanut Butter Sandwich Cookies (Pirate Cookies, Do-Si-Dos)

As with many of the cookies in my gluten-free cookbooks (“Beyond Flour”, “Beyond Flour 2”, and “More Than Poutine”, which are available for purchase HERE), these are another example of a recipe that is actually better done as a gluten-free cookie, than the source material. As many GF flours have more flavour than regular/all-purpose flour, proper blending and use of them will result in a more rich, flavourful end result.

The recipe for these cookies began as a craving for an off-the-shelf cookie from back home – Pirate Cookies. My husband had never tried them, so I made a gluten-free version… and I was promptly informed that they were very much like a Girl Scout cookie he liked. (After some Googling, it appears he means Do-Si-Dos). Either way, they turned out amazing, and now disappear FAST whenever I make them. I aimed for a little softer and smoother of a cookie than the source material, because I’m not a fan of crispy cookies. If you prefer a crispy cookie, allow to bake for an extra minute or two.

If you are making these for someone who is gluten-free, be sure that they can handle oats. Also, be sure to only use oat flour that is certified to be gluten-free.

Makes about 30 2″ cookies

Oatmeal Cookies:

3/4 cup Gluten-free oat flour
1/4 cup Sorghum flour
1/4 cup Coconut flour
1 tsp Xanthan gum
1/2 tsp Baking powder
1/2 tsp Salt
1/3 cup Butter, softened
2/3 cup Granulated sugar
1 Large egg
1 tsp Vanilla extract
Corn starch, for rolling

Peanut Butter Filling:

1/4 cup Smooth peanut butter
1/2 tsp Vanilla extract
Pinch salt
2 cups Icing (Powdered) sugar
2 Tbsp Water

For Cookies:

Whisk together dry ingredients (except sugar) until well combined, set aside.

In a stand mixer, cream together butter and sugar until smooth and fluffy. Add in egg, beat well. Add vanilla extract, and mix until well incorporated and smooth. Slowly add dry mix to the mixer bowl, and carefully mix until well incorporated and smooth. Wrap dough in plastic film, chill for 1 hour.

Preheat oven to 350 F (180 C), line baking sheets with parchment paper.

Generously sprinkle clean work surface with corn starch, roll dough to 1/8″ thick. Use cookie cutters to cut out rounds, place cookies 1″ apart on greased baking sheets. For added accuracy, use a fork to gently make a grid pattern on top of half of the cookie rounds, before using drinking straw to punch a small hole in the center of each of those marked rounds.

Bake cookies for 8-10 minutes, or until bottoms look lightly golden.

Allow cookies to cool on baking sheets for at least 5 minutes before moving. Cookies need to cool completely before filling, so make your filling now!

For Filling:

Whip peanut butter until smooth. Add vanilla extract and salt, and mix until incorporated. Slowly add powdered sugar a bit at a time, until incorporated completely. Beat on high for 1 minute – mixture will be very, very thick.

Lower mixer speed to lowest setting, and slowly add water. Once incorporated, check for consistency. Add more water or powdered sugar to achieve the consistency you want.

To fill:

Spoon prepared filling into a pastry bag. Cut the tip off and pipe about a small amount of filling onto the bottom of one cookie. Flip over, top with another cookie. (If you went for the accuracy with a straw, use the cookies with holes in them as the top in each cookie sandwich.)

With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.

“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada!

High quality gluten-free versions of most recipes are included.

“More Than Poutine” is available for purchase, here.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

“Moon Mist” Ice Cream Recipe

Yesterday marked the official release date of my latest cookbook, “More Than Poutine: Favourite Foods from My Home and Native Land”!

Maybe it’s that I’m a Canadian living away from home – during troubling times! – maybe it’s that I love a challenge… but I am especially proud of this book. It’s definitely my favourite among the cookbooks I’ve written – not only does it have all of the great traditional recipes from back home (from across the country!), but I developed a bunch of homemade, VERY accurate versions of all of the store-bought comfort foods that are most prized by expat Canadians.

There’s a lot of really great stuff in here, to the point where I can’t help but laugh when I flip through the book – I really got ridiculous about it. There are recipes in there that I’ve been meaning to replicate for years, and just hadn’t gotten around to. It was funny, some of the things I got the MOST requests for… like mass produced cream cheese chip dips, and BBQ sauce you can buy for $2.XX back home! I’m so proud to have created recipes that are all but indistinguishable from the source material!

Due to trademark issues, none of the actual source material names are mentioned in the book, so I had fun coming up with alternative names. Canadians will be able to identify most – if not all – if them almost instantly, from the photos alone. For everyone else… consider it a fun game, a bit of bonus entertainment! 🙂

In addition to having over 120 base recipes for traditional and retail Canadian foods, all but 2 or 3 of the recipes that aren’t already inherently gluten free include alternate ingredients and instructions to create very accurate, pass-for-normal-food, gluten-free versions of almost everything in here!

Anyway.

This recipe – which I called “Lunar Vapour” in the book – ended up being a last minute addition to More Than Poutine, as the result of a conversation with a Halifax food blogger, Lindsay of “Eat This Town“. Lindsay mentioned a type of ice cream popular in Nova Scotia – one that sounded either amazing or revolting, I wasn’t quite sure! – Banana, Bubblegum, and Grape marbled ice cream!

After a bit of research, I was shocked that this hadn’t come up when polling people for recipes to include in this book, as it appears it’s wildly popular – not only in Nova Scotia, but in New Brunswick and Newfoundland too! I was shocked to hear about Newfoundland, as I’d never seen it there in the few years I lived there… but then again, I was pretty obsessed with The One True Ice Cream there: Moo Moo’s Turtle Cheesecake. MMMMmm. Anyway, here we are.

This recipe is the only one I’ve had to do with no exposure to the source material, because logistics are absolutely in the way in this case. So, I adapted my own basic ice cream recipe to be a bit closer to commercial ice cream style (higher milk to egg yolk/heavy cream ratio than I normally go with!), and flavoured it to a nicely balanced level, using widely available flavourings. Even if this isn’t exactly as the source material is, it should definitely be very close – and it’ll be the closest you can come, using retail-available flavourings!

The colours I used were all Americolor gel paste colourings, in “Lemon Yellow”, “Sky Blue”, and “Regal Purple”. The Regal Purple was mixed with a little bit of “Electric Pink” to tone down the blue in the “Regal Purple”.. but this was completely optional fussiness on my part!.

These colors are widely available at cake decorating supply stores, as well as online… but any food colouring will work!

While you’re waiting for everything to chill, be sure to check out what others are saying about the book on Amazon – HERE – and buy your own copy, either from Amazon, or from my site directly, Here.

Enjoy!

“Moon Mist” Ice Cream

Makes about 8 cups / 2L ice cream

6 Large egg yolks
2 cups Granulated sugar
3/4 tsp Salt
3 cups Heavy whipping cream
3 cups Milk
Food colouring in yellow, blue, and purple
LorAnn Flavour Oils in Banana Cream, Bubblegum, and Grape

In a large pot, beat egg yolks together with sugar and salt until fluffy. When thoroughly combined, add a little of the milk at a time, whisking until fully incorporated and smooth – you don’t want any unblended chunks of egg mixture. Add remaining milk and heavy cream, whisk until well combined. Heat just to the boiling point, whisking constantly. Once mixture begins to boil, remove from heat. Divide mixture out evenly into three glass bowls, allow to cool to room temperature

Once cooled, use food colouring to tint the mixture in one bowl yellow, another blue, and the third purple.

Add 1/4 tsp Banana Cream flavour oil to the yellow mixture, 1/4 tsp Bubble Gum flavour oil to the blue mixture, and 3/4 tsp Grape flavour to the purple mixture. Stir each well, rinsing the spoon off between flavours. Cover all bowls and transfer to fridge to chill overnight.

Prepare yellow ice cream according to your ice cream maker’s instructions. Once it reaches a good thick ice cream texture, transfer back to the bowl and freeze. Allow ice cream maker to refreeze for another 2 hours, or – ideally – overnight.

Prepare blue ice cream according to your ice cream maker’s instructions. Once it reaches a good thick ice cream texture, transfer back to the bowl and freeze. Allow ice cream maker to refreeze for another 2 hours or – ideally – overnight.

Prepare purple ice cream according to your ice cream maker’s instructions. As it approaches the frozen stage, remove the yellow blue ice cream from the freezer.

Scoop random balls of yellow and blue ice creams into a freezer-safe dish that will hold 2L of finished ice cream. Ladle some mostly-frozen purple ice cream all over it, allowing it to flow into any crevices. Press mixture down slightly to eliminate any air holes.

Scoop more yellow and blue ice cream in, top with more purple and repeat until all of the yellow, blue, and purple ice cream is in the final container. Cover and freeze until firm.

Alternately: If that sounds like too much work – or too many dishes to wash, just layer the flavours into the final freezer container, as they come out of the ice cream maker. Just be sure to dig deep when scooping!

With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.

“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada!

High quality gluten-free versions of most recipes are included.

“More Than Poutine” is available for purchase, here.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Gluten Free Beaver Tails Recipe

With More Than Poutine available for pre-order now, it time for me to get the word out!

So, for this blog entry, I’d love to share one of the HUGE requests I had for the cookbook, and talk a little bit about the gluten-free accommodations in the book.

More Than Poutine is probably the most ambitious concept I’ve taken on for a cookbook project. Not only was the scope pretty big – Canadian food! – I decided that I wanted to provide gluten-free versions for (almost) everything, as well.

The vast majority of the recipes are gluten-free by default. Many have a very easy swap, such as using a GF soy sauce instead of a regular soy sauce. Most of the rest have a note at the end with ingredient substitutions, etc to make a gluten-free version. I think only 2-3 of the 120+ recipes do not have a gluten-free version. It’s kinda hard to make a gluten free version of Winnipeg Style Rye bread, for instance, given that rye itself is glutenny!

For all of the recipes with alternate ingredients, I developed the GF versions the same way I developed Beyond Flour and Beyond Flour 2 – using custom combinations of alternate flours, specific to each recipe… rather than “all purpose” mixes. Doing it this way guarantees the best results, and tends to turn out a product that’s as good as the real thing, if not *completely* indistinguishable from the original.

Anyway!

These pastries are based on a well known, extremely popular pastry, widely available at festivals and fairs across Canada. Whole wheat dough is stretched out to long ovals and fried, then topped with a variety of goodies. You can go as basic as a brushing of melted butter and sprinkle of cinnamon sugar, or go more wild.

On the “more wild” end, the pastries are usually spread with something sweet – Nutella, peanut butter, Jam, Maple butter, etc – before being sprinkled with candies, chopped nuts, sliced fruits, etc. You can even follow up with a drizzle of more sugar – chocolate sauce, caramel, etc!

When it came to making a gluten-free version, the challenge was twofold: Make a bread product that has a great texture (soft, not gummy or chalky!), AND replicates the taste of whole wheat.

Well, I’m proud to say I succeeded in both! This dough makes a very soft BeaverTail, with none of the “gluten-free” texture issues.

The use of rice bran and flax meal is a combination I came up with when developing Beyond Flour 2, when creating legitimate graham crackers… and it worked beautifully here to mimic the flavour and character of whole wheat flour.

So, whether the source material here is something you miss from pre-gluten-free days, or whether it’s something you’ve never been able to have – and always wanted to try – this recipe will serve you well!

Enjoy … and be sure to pre-order your copy of More Than Poutine, here!

Note: The photos in this blog entry are specifically the gluten-free version, NOT the full-gluten version. The gluten/original version is pictured in the actual book, though. As with all recipes based on a commercial source material, this recipe is named something else in the book!

Gluten-Free Beaver Tails

Makes 6 pastries

Warm milk 3/4 cup 175 ml
1/3 cup Brown sugar, packed
2 1/2 tsp Active dry yeast
3/4 cup light buckwheat flour
½ cup rice bran
½ cup unflavoured whey protein powder
½ cup sweet rice flour
2 Tbsp flax meal
2 tsp Xanthan gum
3/4 tsp Salt
2 Tbsp Canola oil
1 Large egg
1 tsp Vanilla extract
Canola oil
Toppings*

Combine warm milk with brown sugar, stir until sugar is almost dissolved. Add yeast, stirring until incorporated. Set aside in a warm place for 10 minutes, or until foamy.

In a large bowl, combine flours, rice bran, protein powder, flax meal, xanthan gum, and salt. Add canola oil, stirring until well distributed. Pour in yeast/milk mixture, egg, and vanilla extract; stir until well combined. Cover with plastic wrap, set aside in a warm spot to rise for an hour or two, until about doubled in size.

In a large, deep pot, heat 2-3″ of canola oil to 350 F (180 C). While oil is heating, divide dough into 6 equal sized pieces. Use clean, wet hands to flatten and shape each dough ball into a long, thin oval, about 1/4-1/2″ thick. Allow each to rest on a clean work surface as you form the rest.

Working with one pastry at a time, carefully transfer to the preheated oil. Allow to fry for 1-2 minutes , or until golden on the underside. Gently flip and repeat, cooking until evenly golden.

Transfer fried pastry to a baking sheet lined with paper towels, blot to remove excess oil. Spread and top as desired, serve immediately!

* Topping Suggestions:

Cinnamon Sugar: Mix together 1 cup sugar, 1 Tbsp cinnamon. Brush hot pastry with melted butter, sprinkle generously with cinnamon sugar. Squeeze fresh lemon slices on top for a traditional variation on this!

Spreads: Peanut butter, Nutella, maple butter, frosting, jam, pie filling, etc

Toppings: Small candies, crushed chocolate bars, crumbled gf cookies, sliced fruit, berries, chopped nuts, mini marshmallows, etc

Drizzles: Maple syrup, chocolate sauce, caramel sauce, etc

With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.

“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada!

High quality gluten-free versions of most recipes are included.

“More Than Poutine” is available for purchase, here.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Gluten Free Schmoo Torte Recipe

Schmoo torte is very much a Winnipeg thing, though locals don’t tend to *know* how exclusively Winnipeg it is, til they move away!

Schmoo – or “Shmoo”, depending on who’s writing it – is a soft, pecan-laced angel food cake that is torted and filled with sweetened whipped cream, before being served up with a buttery caramel sauce. This decadent cake is served at various bakeries and dessert restaurants around the city, and apparently it’s very common at Winnipeg Bar Mitzvahs- but you don’t really see it anywhere else.

While it’s not generally something that people tend to make at home, it’s not actually all that difficult to make. As a bonus, it’s not something that has much pressure to look pretty, either! Slather some whipped cream on, messily drizzle that caramel over it… it’s all good.

When it comes to doing a gluten-free cake, Schmoo adapts beautifully. Where there is such a reliance on the egg whites for structure – and the fact that it includes nut meal, a staple in gluten-free baking – much of the concerns with GF baking don’t even apply.

Choosing flours and starches purely for flavour and texture, this recipe produces a Schmoo torte that is virtually indistinguishable from the full-gluten source material.

Schmoo Torte is one of the over 80 recipes featured in my upcoming book, More Than Poutine. Preorders will be opening soon, be sure to subscribe to our email list to receive that announcement! (Note: We only send emails once every few months / a few times every year)

Gluten Free Schmoo Torte

Cake:
12 egg whites
1 cup pecan meal / flour
1/3 cup light buckwheat flour
1/4 cup coconut flour
1/4 cup corn starch
2 Tbsp tapioca starch
1 tsp baking powder
1/2 tsp xanthan gum
1 tsp cream of tartar
Pinch salt
1 1/3 cup sugar
1 tsp vanilla

Frosting:
2 cups Heavy whipping cream
3 Tbsp Icing (Powdered) sugar
1 tsp vanilla

Caramel:
1/2 cup butter
1 ½ cups packed brown sugar
½ cup heavy cream
1 tsp vanilla extract

Garnish:
Chopped pecans, pecan halves, etc

Preheat oven to 350 F (180 C). Line the bottom of a tube / angel food cake pan with parchment paper, set aside. (Do not grease the pan)

Separate egg whites into the bowl of a stand mixer, allow to stand at room temperature for about 20 minutes.

In a separate bowl, mix together the pecan meal, flours, starches, baking powder, and xanthan gum; set aside.

Add cream of tartar and salt to the egg whites, use a whisk attachment to bear on low until combined. Turn speed up to high, beat until stiff peaks form. Turn speed down to medium, and slowly add the sugar, a little at a time, until combined. Turn speed to low, add vanilla, mix just until combined.

Remove bowl from stand mixer, gently fold in the flour mixture – about ½ cup at a time – JUST until combined. Be gentle- you don’t want to deflate the eggs!

Gently spoon mixture into tube pan. Bake for 35-40 minutes, or until a knife inserted into the middle of the cake comes out clean.

Invert cake onto a cooling rack – leaving it in the pan – and allow to cool for about an hour. Remove pan, slice cake into 3 equally thick layers.

Whisk 2 cups of the heavy whipping cream together with the icing sugar and vanilla until very thick. Spread as filling between the 3 cake layers, stacking as you go. Use remaining whipped cream to frost the sides and center of the cake, decorate with more pecans as garnish if desired. Chill for at least two hours.

Melt butter in a medium saucepan. Add brown sugar and heavy cream, whisking until smooth. Bring to a boil over medium heat. Boil for 2 minutes, then remove from heat. Stir in vanilla, allow to cool.

To serve, warm the sauce, drizzle over whole torte, and/or individual slices.

With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.

“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada!

High quality gluten-free versions of most recipes will be included.

“More Than Poutine is available for preorder, here.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Earl Grey Pie – Happy Pi Day! (Gluten-Free)

It’s March 14 – 3/14 – and first thing this morning, my husband rolled over and wished me a Happy Pi Day. You know, his favourite “holiday”.

Well, first thing that came to mind was a long string of expletives – for the first time since we’ve met (and I’m including the year following the tornado that destroyed – among other things – our kitchen!), I’ve completely forgotten about Pi Day. IN my defense, I’ve been swamped with development for More Than Poutine. This month has been ALL about developing recipes for Canadian junk food; most recently, that’s meant snack cakes. There is sugar everywhere, I can’t picture having added a pie in on top of everything.

… but I didn’t even post anything about Pi Day, leading up to today, on any of my social media. Not even so much as a share of my big “Pi Day is Coming, Are you Ready?” master list of Pi Day stuff. Kinda feeling like the worst wife AND worst nerdy blogger ever – I really dropped the 4/3πr^3 on that one!

Thankfully, his workplace is taking care of his pi day needs that I so woefully neglected, but I still feel bad. So, as my mea culpa to the universe, I will share my Earl Grey Pie recipe now! This recipe is one of the many fabulous gluten-free recipes in Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking & Baking, so if you’re gluten-free, or know someone who is, you should definitely check it out 🙂

If you don’t need this to be gluten-free, feel free to substitute a store bought pie crust, or one from of your favourite recipes. My go-to is my Great-Uncle Tom’s Pie Crust Recipe.

This is an elegant pie that isn’t cloyingly sweet – the Earl Grey flavour comes through well, and is really well suited for use in a pie!

We served it for some friends, and one of them – Derek – was almost in tears as he declared that “Everything is perfect with the world” after the first bite. When another friend joined us later, He told her that when she tries the pie, “The gates of heaven will open, and you will see everything”.

So. That happened.

I hope you enjoy this pie as much as Derek did! (And everyone else, really… his reaction was just amazing though! )

Gluten-Free Earl Grey Pie
Makes 1 pie

Crust:

1/2 cup Light buckwheat flour
1/4 cup Sorghum flour
1/4 cup Sweet rice flour
1/4 cup Corn starch
1 Tbsp Granulated sugar
1 tsp Xanthan gum
4 oz Cream cheese
1/4 cup Cold butter
Zest of 1 lemon
1 Large egg
1/4 cup Cold water

Filling:

2 Large eggs
1/2 cup Granulated sugar
1/3 cup Corn starch
1/4 tsp Salt
1 cup Milk
1 cup Heavy cream
3 Earl Grey tea bags
2 Tbsp Butter
Whipped cream, for serving

Measure flours, corn starch, sugar, and xanthan gum into the bowl of your food processor, blitz to combine. Add cream cheese, butter, lemon zest and egg, blitz a few times until mixture resembles gravel.

Stream in cold water as you run the food processor, just long enough to start to bring it together as a dough – you may need to use a little more or less water. Do NOT over-process it!

Remove dough from processor, knead lightly to bring it together as a ball. Wrap in plastic film, chill for 1 hour.

Preheat oven to 450 F (230 C), lightly dust your work surface with extra corn starch. Roll your crust out to about 1/4″ thick. Line a pie pan with the crust, trim the edges of the crust to only slightly longer than the edge of the pie plate. Use your fingers to crimp/ruffle the edge of the pie.

Use a fork to prick some holes on the bottom of the crust. Chill in fridge for 15 minutes. Once chilled, bake pie crust for 10-12 minutes, or until golden brown. Remove from oven, allow to cool to room temperature while you prepare the filling.

Whisk eggs together with sugar until fluffy and pale yellow. Add cornstarch and salt, whisk until incorporated and smooth. Set aside.

In a small saucepan, bring milk and cream just to the start of a boil. Remove from heat, add tea bags, steep for 5 minutes. Remove tea bags, squeezing out excess liquid back into the pot. Bring cream up JUST to a boil once again.

Measure about 1/4 cup of the hot cream mixture, and stream slowly into egg mixture while whisking. Continue streaming liquid and whisking until it is completely incorporated, and mixture is smooth. Repeat with another 1/4 cup of hot cream.

Remove saucepan from heat, pour remaining egg mixture into cream mixture, whisking constantly. Once fully incorporated and smooth, return to heat. Turn heat to medium-low. Continue whisking mixture constantly, cooking until mixture is very thick. Remove from heat, stir in butter until melted and smooth. Cool to room temperature.

Spoon filling into prepared crust, cover with plastic wrap. Chill until set, about 3 hours. To serve, top with whipped cream.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Matcha (Green Tea) Pavlova Recipe

Recently, we celebrated my husband’s birthday with an All-you-can-eat sushifest.

Great time- Friends kicked in $10 each towards ingredients, I did all the shopping and prep work. When they arrived for the party, We started with satay and gyoza (both homemade), before digging into the custom sushi. I made 3 sauces, and bought a ton of ingredients – various fish, veggies, wrappers, and more.

Usually I do a pavlova for his birthday, as that’s our favourite “cake” these days… but my usual pavlovas (Any variation on my Basic Pavlova, my Bananas Foster Pavlova, etc) didn’t seem like the best match for a sushi party.

So, I got creative: A matcha flavoured pavlova with a lightly sweetened matcha flavoured whipped cream, topped with fruit to fit the theme. Lychee was my immediate thought, and I balanced that – both flavour and colour – with canned Mandarin orange segments, and balls of fresh honeydew.

It was so pretty, and went over SO well. Though we were all painfully full and feeling the beginning stages of sushi coma, everyone snarfed their pavlova happily while declaring their undying love for it. There was one comment about being able to live on that for the rest of their lives!

So… I had to share the recipe 🙂

Pavlovas are super easy to make, and this twist is a fun one. The matcha and lychee go so well together, and the bright flavours of the oranges and honeydew balances it all SO well!

Matcha Pavlova
Serves 4-6. (Or 2 Pavlova fanatics!)

4 large egg whites
1 cup super fine / castor sugar *
Pinch salt
1 tsp Cornstarch
1.5 tsp matcha powder
1 tsp Vanilla extract
2 tsp white vinegar

1 1/4 cup heavy cream (Very cold)
2 tbsp sugar
1/2 tsp matcha powder

Honeydew balls
1 small can Lychee, drained and chopped
1 small can Mandarin orange segments , drained

Get ready: Preheat your oven to 350 degrees. Remove eggs from fridge and allow to warm to room temp (about 5 minutes). Line a baking (cookie) sheet with parchment paper, and set aside. Fit your electric mixer with the whisk attachment.

In your mixer bowl, beat egg whites together with salt until glossy peaks form. Slowly add in the sugar, and continue whipping until stiff peaks form. Turn off mixer, remove bowl.

Mix cornstarch and matcha powder together, ensuring no lumps of matcha remain. Carefully fold into meringue. Sprinkle vanilla and vinegar over meringue, gently fold until well combined.

Heap meringue onto the center of your baking sheet. Use a spatula to spread the meringue out to approximately an 8-9″ circle. I like to have my meringue a fairly even depth throughout – some like a mound, some like it to be a little concave. If you want to get really fancy, put the meringue into a pastry bag and pipe it out as a mass of swirls that form your 8? circle! It’s really up to you!

Put the baking sheet into your oven, and turn the temperature down to 250 degrees. Bake for 1 hour and 20 minutes. Once your timer goes off, turn the oven off and let the meringue cool in the oven for several hours. The baking of the meringue can be done the day before, if needed!

Just before serving, whip together the heavy cream, sugar, and matcha powder until it reaches desired thickeness.

Mound the whipped cream on your pavlova, and top with fruit. Serve immediately!

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Festive Easy Fudge

The other day, I posted the instructions for how I make Candied Orange Slices, inspired by a Canadian Living recipe for a unique chocolate bark. I used my orange slices to make their bark, and it was fantastic, but….

I’m not a bark person, for the most part. I’m not really big on chocolate in general, and when I am, I prefer it not to be hard. Chocolate sauce on ice cream, fondue, fudge. It’s a texture/sensory issue, for me.

So, I decided that I would take the same ingredients that intrigued me about their recipe, and incorporate it into my basic recipe for quick fudge. I’ve always liked dried cranberries in it – hell, it’s been over 5 years since I posted my Easy Blood Orange Cranberry Dark Chocolate Fudge recipe!

… and it worked SO well. The semi sweet chocolate contrasts well with the sweetness from the candied orange and ginger, the crunch of the nuts contrast well with the chew of those two items and the cranberries. The bright flavour of the orange and heat of the ginger pops through in various proportions, with every bite of fudge tasting different from the last.

Also: it’s pretty! The yellow ginger, orange slices, green pistachios and red cranberries make this a very festive fudge – great to serve or GIVE for the holidays!

Enjoy!

Festive Fudge

1/4 cup chopped crystallized ginger
1/3 cup chopped candied orange slices
1/3 cup chopped dried cranberries
1/3-1/2 cup chopped pistachios
Pinch of salt
3 cups semi sweet chocolate chips (about a bag and a half)
1 can (14 oz) sweetened condensed milk

Before getting started, line an 8″ square pan with parchment paper, or grease generously with butter. Set aside.

Combine ginger, orange slices, dried cranberries, pistachios and salt, mix well, set aside.

Combine semi sweet chocolate chips and sweetened condensed milk in a saucepan. Cook over medium-low heat, stirring frequently until chocolate melts and mixture is smooth. (Alternatively, combine in a microwave safe bowl and nuke for 30 second intervals, stirring between each, until chocolate is melted and mixture is smooth)

Remove from heat, stir in remaining ingredients. Spread into prepared pan, chill until set.

To serve, use a very sharp knife to cut into squares.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Maple Walnut Spiced Pumpkin Buns

Yesterday, I was supposed to post something Thankgiving-y… but got sidetracked in favour of a big political rant. So, with less than a week to go before Thanksgiving, here’s that post 🙂

We were up in Duluth this weekend, enjoying the fall colours, and photographing the Northern Lights for our first time ever. (My first time seeing it!).

All that crisp, clean air and warm autumn colours put me right in the mood for baking.

On a grocery stop, we passed a display of cinnamon buns, and my mind wandered. What about doing “pumpkin spice” buns? With actual pumpkin in the bread? Of course, I need to put maple syrup in it… and here we are!

I actually started with my Buffalo Chicken Buns recipe! I don’t make a ton of cinnamon buns, usually preferring savoury baking. A few tweaks, and these were AWESOME. Says my husband:

“It’s autumn in my mouth! I love the complexity of the flavours all together. It’s well balanced, with nothing overwhelming anything else. The soft bready texture with the creamy glaze, the stickiness from the filling, and the crunch of the walnuts all compliments and contrasts each other, and keeps it all interesting.”

Enjoy!

Maple Walnut Spiced Pumpkin Buns

Makes 6 giant buns

1 1/2 cups warm – not hot! – water
4 tsp yeast
2 Tbsp brown sugar
5+ cups all purpose flour
1 tsp salt
1 cup pumpkin puree (NOT pie filling mix)
2 tsp vanilla extract
1/4 cup melted butter
1/4 cup maple syrup
1/2 cup packed brown sugar
1 Tbsp cinnamon
2 tsp ground ginger
1 tsp ground cloves
1/2 tsp ground nutmeg
1/2-1 cup chopped walnuts

Extra butter or pan spray
1 Tbsp granulated sugar

Stir yeast and brown sugar into warm water, allow to stand for 10 minutes – it should get very bubbly.

In a large mixing bowl, combine about half the flour and salt. Pour in yeast mixture, pumpkin, and vanilla, stir well to combine. Add remaining flour, combine. Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes. (OR: mix it in a stand mixer with a dough hook for 5 minutes or so!)

Once dough is fully kneaded, place in a greased bowl, cover with plastic wrap, and allow to rise for one hour, or until doubled in size.

Once dough has doubled in size, roll out on a floured surface. Aim to make it a large rectangle, say 20 x 12″ or so.

Combine melted butter and maple syrup, evenly brush over dough, leaving a 1″ border around the edge. Combine brown sugar and spices, sprinkle evenly over the butter/maple syrup mixture. Sprinkle chopped walnuts evenly over sugar mixture. Starting with one of the shorter edges, tightly roll the dough up.

Generously grease a 9 x 13″ baking pan with extra butter or pan spray, sprinkle with sugar.

Using a very sharp knife, slice the roll into 6 even rounds. Carefully place each roll into the pan, spacing them evenly.

Cover pan with plastic wrap, allow to rise one more time – about 45 minutes. While waiting for the buns to rise, heat oven to 375F. Once final rise is over, pop the pan in the oven and bake for 35-40 minutes, or until golden brown and perfect.

As buns are baking, make the glaze:

Maple Glaze:

1/4 cup maple syrup
2 Tbsp melted butter
2 tsp vanilla extract
Pinch salt
2 cups powdered sugar

Whisk together maple syrup, butter, vanilla extract, and salt until smooth and well combined. Add powdered sugar a little at a time, whisking until smooth and well combined – glaze will be THICK. It should be only barely spreadable – think with a tsp or two of milk if needed.

Spread glaze onto buns while still hot.

Hoppy Citrus French Macaron Recipe

Today’s post is a great example of how unbelievably spoiled my husband is at times 🙂

Last week, I was craving macarons. As there was nothing open / nearby, I decided to just make my own. I find that commercially made ones don’t have enough flavour, anyway.

So as I was deciding what kind of macarons I wanted to make, somehow the subject of cooking / baking with hops came up. I hadn’t done any hop recipe development in a while – the Hoppy Citrus IPA Glazed Wings and Hoppy IPA BBQ Sauce recipes were the last I’d done up, and that was during the harvest last fall – our current hop growth is already starting to threaten our entire side yard, this season!

Anyway, I ended up developing two separate hop flavoured macaron recipes yesterday. These were especially made for my hop head husband, who really believes that “The more bitter, the better!”. Hops, chocolate, whatever – that’s his thing.

This first recipe uses Centennial hops, known for their citrussy notes. Cascade hops would also work well, especially if you’re less into the bitterness – Cascade has all the flavour of Centennial hops, but with less bitterness.

If SUPER hoppy IPAs aren’t your thing, you’ll probably want to cut back the hops to about 1 Tbsp worth. I’m not a huge fan of hops on their own, and these are only slightly too bitter for me – the filling really balances it out. The bitterness builds and leaves a nice aftertaste.

As a final note, I recommend you read my first post about making macarons if you are at ALL intimidated by the idea of making these: The Easy Way to Make Macarons. The only change I’ve made since then, is that I sifted the ingredients together, on account of the hop leaves. They turned out perfectly!

Oh, and I did eventually get to put on a batch of macarons for ME, after all of this hop macaron craziness 🙂

Enjoy!

Hoppy Citrus Macarons Recipe
(Makes 20-24 cookies)

1 1/2 cup powdered sugar
1 cup finely ground almonds *
2 Tbsp finely ground dried hop leaves – Centennial or Cascade**
3 large egg whites
4 tbsp white sugar
Green gel food coloring, if desired

Preheat your oven to 300 degrees.

Mix together powdered sugar, ground almond meal, and hop powder. Sift through a wire strainer, discarding any large pieces. set aside.

Mix egg whites and sugar in a *very clean* metal mixer bowl. It is very important that not only is the bowl and whisk attachment VERY clean, but that no specks of egg yolk are included with the egg white. The presence of any egg yolk or grease on your bowl or whisk will prevent the egg whites from properly whipping up. This is the only “rule” you really need to be concerned about!

Affix your bowl to the mixer, and whip eggs on high until stiff peaks form. The whites will be pillowy, thick, and marshmallowy. When you remove the whisk from the meringue, it should leave a very definite “peak” – if the tip flips over a little, that’s ok. Add a small amount food coloring, if desired, whisk in.

Dump bowl of dry ingredients into the meringue. Use a wooden spoon or spatula to gently stir the mixture until everything is well incorporated and very thick.

Once mixture is fairly uniform, beat it until it’s still thick, but oozes a bit. You don’t want to beat it till it’s fully RUNNY, but you’d like it to settle back into place if you remove some and drop it back into the mix. It’s better to under-beat it than to over-beat it.

Spoon macaron batter into a pastry / frosting bag with a 1/4″ or so opening – whether a metal tip, or just the end cut off the bag.

Pipe ~ 1.25″ – 1.5″ rounds onto a cookie sheet lined with parchment paper. If the batter isn’t running all over the place, there’s no real worry about placing them close together – I’ll leave an inch or so between the rounds.

Pick up the sheet of piped cookies, and rap it against the counter a couple of times to dislodge any air bubbles.

Bake cookies for 13-16 minutes, or until they lift easily from the parchment. (Undercooked macarons will stick). Remove from oven, cool to room temperature, and prepare the filling.

Orange-Lemon Buttercream Filling

1/2 cup (1 stick) butter, softened
1 Tbsp Orange zest – about 1 orange worth
1 tsp lemon zest – about 1 small lemon worth
1 Tbsp orange juice
1-2 cups powdered sugar

Whip butter until smooth. Add zests and orange juice and mix until incorporated.

Slowly add 1 cup of powdered sugar a bit at a time, until incorporated completely. If mixture seems too thin, add a bit more powdered sugar, continuing to mix until thick (but spreadable!) and smooth.

To assemble Macarons

Spoon or pipe about a Tablespoon worth of filling onto the flat underside of one cookie. Top with the underside of another cookie. (Rounded sides facing out). Holding cookies by the edge, twist gently to force frosting out almost to the edge.

* Finely ground almonds may be referred to as almond meal” or “almond flour”, depending on where you find them.

** I like to use a spice / coffee grinder to get dried hop leaves down to a fine powder – even my mini food processor doesn’t work so well, just blowing the leaves around in the bowl. Blitz to a fine powder, then measure.

Fan of hops? You’ll LOVE my latest cookbook, Hedonistic Hops!

Hops are prized for their ability to impart varied, complex flavours to beer… but did you know they can also be used culinarily? While hops may seem like a bizarre or exotic item to cook with, it’s the same as using other herbs and spices in your kitchen… you just have to know what to do with them. Appetizers, main dishes, beverages.. even desserts can be uplifted with hops!

Even those who are not fans of beer will love the unique flavours that various types of hops can bring to their plate. Floral, earthy, peppery, citrusy… Cooking with hops is a great way to expand your seasoning arsenal!

Interested in boozy culinary experiments? You’ll LOVE my first cookbook, The Spirited Baker!

Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.

To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here, or digital edition here.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Gluten-Free, Coconut-free “Unicorn Poop Cookies”

This weekend, I was presented with an interesting challenge. We were headed to a party for some of our more.. uh, COLOURFUL … friends, and it was decided that unicorn poop cookies would be perfect for the occasion. We’d all seen these floating around pinterest, and found them good for a laugh.

As I was the one to bake them, I would do them gluten-free. Doesn’t matter to anyone else, as my gf cookies taste at least as good as the “Real” thing”.

… except that one of my friends is severely allergic to coconut, and coconut flour is my big secret ingredient to making gf cookies with great taste and texture. CRAP! (LOL)

So, I developed this recipe to work around both of our allergies, while still providing a great tasting cookie with a nice soft/chewy texture. I flavoured them with blood orange extract, after discovering that I didn’t have any lemon extract. They smelled completely insane throughout the whole process, and were a big hit at the party!

(Excuse the crappy cell phone photography for the progress pics – made these while my husband/photographer was at work!)

Enjoy!

Gluten-Free Unicorn Poop Cookie Recipe
Makes about 24 LARGE poops.

1 cup brown rice flour
1/2 cup sorghum flour
3/4 cup light/white buckwheat flour
1/4 cup tapioca starch
2 tsp xanthan gum
1 tsp baking powder
1/2 tsp salt
4 oz cream cheese, softened
1/2 cup butter, softened
1 1/2 cup granulated sugar
2 eggs
1 tsp extract of choice
Gel food colouring – I use Americolor *
Sparkle gel, edible glitter, etc *

Whisk together all dry ingredients (except sugar) until well combined, set aside.

In a stand mixer, cream together cream cheese, butter and sugar until smooth and fluffy. Add in eggs, one at a time, beating well between each addition. Add extract, and mix until well incorporated and smooth. Slowly add dry mix to the mixer bowl, and carefully mix until well incorporated and smooth.

Divide dough evenly into as many pieces as you want colours – I think 5-6 works best. (I derped and put WAY too much into the lump that was to be turquoise!). Colour each with food colouring until desired colour is reached, and fough is uniformly coloured. I wanted vibrant, but pastel would be pretty with this, too. Just make sure the colours look good with each other!

Wrap each colour of dough separately in plastic film, chill for one hour.

Preheat oven to 350 degrees F, line 2 large cookie sheets with parchment paper.

Divide each ball of cookie dough into 4 roughly equal sized lumps. Roll each new ball into a long log shape.


Taking 1 log of each colour, position a set of logs together, then roll into one large rainbow log. Repeat 3 more times, to make 4 large logs.


Cut each large log in half, and then each half into 3 equal pieces. You will now have 24 small logs:


Roll each small log into a longer long, and twist into a turd shape. Have as much fun with this as you can with sculpting poops 🙂

Arrange cookie turds evenly across the two cookie sheets. Bake cookies 1 sheet at a time for 15-17 minutes, or until bottoms look lightly golden. Allow cookies to cool on cookie sheets for at least 5 minutes before moving. Cookies need to cool completely before decorating with sparkle gel, edible glitter, etc.

* As with all gluten-free baking, be sure that any individual ingredients you use are also gluten-free. Americolor is gf, as is the brand of edible glitter we used.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.