Treats & Baking

GINGERBREAD COOKIES
2/3 cup softened coconut oil
1/3 cup unsweetened apple sauce
1/3 cup blackstrap molasses
1/2 cup coconut sugar
1 TBSP vanilla extract
2 cups dark teff flour
1 1/3 cup arrowroot (use more for dusting dough if sticky)
1 tsp baking soda
1/2 cup chia gel (1/4 cup chia seeds mixed with 1 1/2 cups water, stirred and left to sit for at least 1/2 hr)
1/2 tsp salt
1 1/2 TBSP cinnamon
1 TBSP ground ginger
1/4 tsp ground clove
2 tsps finely minced fresh ginger (optional)

Preheat oven to 350°F. In a large bowl, mix the coconut oil, applesauce, molasses, coconut sugar, and vanilla until combined. In a separate bowl, whisk together remaining dry ingredients. Add dry ingredients to wet and mix for about 60 seconds (or until dough thickens). Work hands into dough if it needs further combining. Divide dough into 2 balls and place in fridge for up to an hour to harden. Roll dough between 2 pieces of wax paper, until 1/4 in thick. If dough is still sticky, dust top and bottom with some arrowroot prior to rolling. Remove top layer of paper and cut dough into desired shapes. Place onto cookie sheet lined with parchment paper. Bake 8-12 minutes. Let cool before removing from pan.

Courtesy of Replenish PDX Recipes: www.replenishpdx.com

OATMEAL CHOCOLATE CHIP COOKIES (GLUTEN-FREE)
½ cup butter
½ cup sugar or ½ sucanat
1 egg
¼ cup brown rice flour
¼ potato starch
1 cup gluten-free oats
1 tsp vanilla exract
½ tsp salt
½ tsp xanthan gum
½ tsp cinnamon
½ cup chocolate chips
½ cup raisins
½ cup sunflower seeds
½ cups sesame seeds

Cream butter and sugar together. Add egg and vanilla. Mix flours, salt, xanthan gum, cinnamon together in a separate bowl and then combine with butter mixture. Fold in oats, chocolate chips, seeds and raisins as desired. Sub with other dried fruits, seeds, nuts, coconut, anything that sounds good to you!

Bake12-14 min at 350 dgrees.

PEPPERMINT PATTY NAKAYUMMIES
1/2 cup gently melted coconut oil (but not heated)
1/2 cup gently melted cacao butter (or another ½ cup gently melted coconut oil)
1/2 cup raw honey
1 tsp sea salt
1 tsp peppermint extract
1/2 cup carob powder
1/2 cup cacao powder

Mix all ingredients into the melted oil in a bowl. Work the ingredients to be sure they are well integrated and there are no clumps of carob or cacao. Pour rounded spoonfuls into mini muffin or candy cups. Freeze for one hour or until candies are hardened.

Courtesy of Replenish PDX Recipes: www.replenishpdx.com

SAVORY BUCKWHEAT CREPES (GLUTEN-FREE)
1 ½ cups rice/almond/hazelnut milk
2 large eggs
½ cup GF buckwheat flour
¼ cup Favorite GF flour blend (white is better)
½ tsp salt
liberal sprinkling of freshly ground black pepper
1 ½ tbsp butter, melted
Additional butter, melted

Combine all ingredients except butter and pepper in blender until thoroughly blended. Add 1 and 1/2 TBS melted butter and combine one more time. Pour into batter large cup or small bowl.

Heat nonstick frypan on medium heat, and cover lightly with a little butter. Coat the bottom of the pan with a thin layer of batter. When the edges start to dry out (about 15 seconds), use a plastic spatula and gently lift the edges from the pan. Use your fingers to carefully peel the crepe off the pan and flip it over, leaving it for another 15 seconds before removing it to a plate. Brush pan with more butter between crepes.

SWEET CREPES (GLUTEN-FREE)
1 ½ cups of cornstarch*
¾ cups tapioca flour*
2 TBS sweet rice flour (optional, but if you use it decrease tapioca flour by that amount)*
pinch of salt
3 eggs
2 ½ – 3 cups of almond/rice/hazelnut milk (enough to make a thin batter)

*Alternatively you can use 2 ¼ cups of almost any combination gluten free flour. I like to include at least ¾ cup of cornstarch because the crepes are lighter.

Place dry ingredients in a bowl. Make a well in the center. Gradually beat in the eggs and milk to make a smooth batter. Spray a 7 inch frying pan or coat w/ oil and heat the pan until its hot. Add about ¼ cup of batter and tip pan to cover the entire bottom. Cook the crepe for 1-2 minutes or until the bottom is cooked. Turn the crepe over and cook the other side. Remove from the pan to a plate. Repeat until all the batter is gone.

TORTILLAS (GLUTEN-FREE)
1 cup white rice flour
1/3 cup potato starch
1/3 cup tapioca flour
1/3 cup amaranth flour
2 tsp xanthan gum
1 tsp baking powder
1/2 tsp sugar
1 1/4 tsp salt
2 TBS butter
3/4 – 1 cup warm water

Combine all of the dry ingredients, then cut in or work in the butter using a pastry blender, two knives, or your hands. Add the warm water, starting with 3/4 cup and mix well. Continue to add water until a soft dough is formed.

Heat griddle or frying pan to medium heat. Then, form a ball of dough into a flattened disk, cupping the outside edges a bit to form a round. Use a rolling pin to roll the dough into a disk about 1/8 inch thick an about 8 inches in diameter (or to your preference). Bake one tortilla at a time on a hot griddle until the surface bubbles. Turn only once, the first side should have browned flecks. Bake the second side until it has slightly browned.

Keep warm until served by wrapping in a cloth. Will freeze in a sealed plastic bag for up to three months.