Tag Archives: Fall Baking

Gluten Free Black and White Cookies!

Gluten Free Black and White Cookies

The first day of Fall makes me want to bake. I think it is a case of the cozies along with all the things that go with Autumn like cozy sweaters, crisp leaves, hot drinks with warm comforting spices like chai and pumpkin spice. So naturally my mind goes to cookies to go with these other enticing things. What better cookie than the black and white that is a little elegant, and you get two sides of frosting, so you don’t have to choose.

This cookie has a soft yet slightly firm and lovely buttery taste and texture. It goes perfectly with a cup of something warm and cozy and a good book or a fun gathering and will satisfy your cookie yearning and certainly fulfilled a baking obsession for the day. Other bakers will understand. If you don’t, it’s okay, you can still bake and enjoy these cookies. They do not require rolling to get the round shape, which is a plus for me, because….why am I so busy? Life is busy, isn’t it? Let’s get on to this cookie recipe. The maple sugar is a nod to fall and does add rich flavor, but you can and should substitute cane sugar if you do not have maple sugar on hand. It will work the same and be lovely!

Gluten Free Black and White Cookies

Preheat your oven to 350 degrees F.

Lay out two cookie sheets. I covered mine in parchment.

Ingredients for the Cookie:

1 1/2 Cup of All Purpose Gluten Free Flour Blend that contains Xanthum Gum (I used King Arthur Measure for Measure in this recipe)

1/2 Cup of Butter

1/3 Cup of Maple Sugar or Cane Sugar

1/4 Cup of Plain Greek Yogurt

1 Egg

1 Teaspoon of Vanilla Extract

1/2 Teaspoon of Baking Soda

1/2 Teaspoon of Salt

Directions: Cream together the softened butter and sugar for one minute. Add the egg and continue to bear until it is incorporated. Then add the yogurt and vanilla extract. Sift together the other dry ingredients (flour, baking soda and salt). Add the dry ingredients to the butter mixture and beat slowly until incorporated and then turn to medium to fully incorporate the flour.

With a tablespoon cookie scoop, scoop out balls of dough onto two cookie sheets flat side down. Space them two inches apart and with damp fingers press the balls flat. This is about three finger widths or 1/2 inch thick. Bake the cookies in the preheated oven for 14 minutes. The edges will be slightly golden brown. Remove from the oven and cool completely.

Now the frosting! I used Enjoy Life Dark Chocolate Chips for my chocolate side.

In a double broiler, melt 1/2 cup of chocolate chips (use what you like) Set aside and make the vanilla frosting.

Vanilla Frosting:

1/2 Cup of Powdered Sugar

1 Teaspoon of Honey

1/2 Teaspoon of Vanilla

2 Teaspoons of water ( add a teaspoon at a time after the rest of the ingredients until it is spreading consistency.

Frost the vanilla side of each cookie with a butter knife. Then frost the opposite half of the cookie with chocolate. Set the cookies aside so the frosting dries and hardens. This takes a couple hours. Enjoy!

Gluten Free Pumpkin Spice Loaf with Turkish Figs

Fall is almost here ready or not! About this time of year I start thinking about warm spices, pumpkin and comforting quick breads. I can’t imagine many things better than a mini spice loaf with pumpkin and Turkish figs made with healthy, delicious whole grains for that hearty texture. It is a perfect mix of late Summer and Fall.

A slice of this loaf is perfect with a cup of coffee or tea.

Quinoa is a complete protein and a whole grain that is gluten free. Quinoa flakes are a great substitute for oats too.

Dried Turkish Figs are bigger than Mission Figs and lighter in color. Their flavor is absolutely delicious, and they are naturally sweet and jammy in texture. They make a great snack straight up, but are so good in baking. I actually prefer these to Mission Figs.

Figs are rich in minerals and fiber, and dried Turkish Figs are a convenient way to enjoy them year round.

This mini loaf will give you about 6 thick slices! It is moist and keeps very well wrapped tightly in the refrigerator for several days. Let’s bake!

Gluten Free Spice Loaf with Turkish Figs

Preheat your oven to 350 degrees F.

Grease a mini loaf pan.

Ingredients:

1 Egg

1/3 Cup of Quinoa Flakes (I love these g/f ones from Nuts.com)

1/4 Cup of Canned Pumpkin

2 Tablespoons of Quinoa Flour

2 Tablespoons of plain Greek yogurt

2 Tablespoons of olive oil

2 Tablespoons of maple syrup

1/2 Cup of Turkish figs (I get these delicious organic ones from Nuts.com)

1 Teaspoon of ground flax

1/2 Teaspoon of ground cinnamon

1/4 Teaspoon of ground allspice

1/4 Teaspoon of vanilla extract

1/4 Teaspoon of baking soda

1/8 Teaspoon of salt

Directions:

Coarsely chop your figs and remove the stems. Whisk together your egg, maple syrup, pumpkin, yogurt, vanilla and olive oil. Add the flax, cinnamon and allspice and whisk. In a separate small bowl, stir together the quinoa flour, salt and baking soda. Whisk this into the batter. Then, stir in the quinoa flakes. Fold in approximately 2/3rds of the chopped turkish figs, reserving the rest for the top.

Spoon the batter into your prepared pan. Arrange the remaining chopped figs on top of the loaf. Bake the loaf in your preheated oven for 25 to 30 minutes until the middle of the loaf springs back when pressed. Cool on a wire rack for 30 minutes. Then, run a knife around the pan before turning out to cool completely.

Health Benefits of Pumpkin and Recipes!

What better way to celebrate the Autumn season than making recipes with pumpkin and reaping the health benefits too! Pumpkin is great for eye health, delivering a 100% RDA of Vitamin A in just half a cup. It is a healthy source of fiber, and the¬†beta-carotene and¬†carotenoids in orange vegetables like pumpkin may help prevent cancer and keep wrinkles at bay! (A diet rich in a large variety of fruits and vegetables will keep your skin glowing and your body at it’s best). Pumpkin is a good source of Vitamin C , Vitamin E, Potassium and trace minerals. I have some of my favorite pumpkin recipes listed below. I just love Fall!

XOXO

Sam

43580275 - 10 health benefits information of pumpkin. nutrients infographic

Delicious Ways to Eat Pumpkin – Recipes!!!

Frosted Jackolantern Pumpkin Cookies

Grain Free Pumpkin Spice Coffee Cake

Pumpkin Cranberry Biscotti

Pumpkin Creme Brulee

Pumpkin Pecan Quick Bread (Grain Free)

Pumpkin Spice Coffee Creamer

Pumpkin Chocolate Chip Mug Muffin

Holiday Pumpkin Vanilla Bean Tart

References:

Medicinal and Biological Potential of Pumpkin Pub Med

8 Impressive Health Benefits of Pumpkin Huffington Post

Pumpkin Nutrition University of Illinois

What Are Pumpkins Good For? Food Facts Mercola

Pumpkin: Health Benefits and Nutritional Breakdown Medical News Today

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