Vegan and Gluten Free but still Yummy

This weekend between all the shopping and trying to to get too caught up in the commercialism around Christmas we had a lovely party to go to. Lots of our friends have become vegan recently and I’m always trying to cut down on gluten so these cookies seemed a good idea to try.

First, the coconut oil is whisked up until it starts to be fluffy then the sugar is creamed in and the milk (oat in this case but whichever milk you choose would work – obviously non-dairy milk if you’re making vegan cookies) mixed in. The gluten-free flour and baking powder are mixed in a separate bowl.

The dry ingredients are mixed into the wet until it resembles large breadcrumbs. Then the mixture is brought into a ball by hand an kneaded gently, it’s quite crumbly and hard work to bring together.

Once the dough sticks together it’s reasonably easy to roll and cut shapes from. They are baked on greaseproof paper lined baking trays and take about 10 minutes.

They mostly held together well once baked only a few crumbled while I was icing them.

The icing was just powdered sugar and water mixed to the right consistency and sprinkles over the top. Simple, pretty and most importantly declared yummy by the taste team and the guests at the party we took them to.

 

 

 

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Yummy and Healthy Chocolate Cookies

Trying to learn how to make the most out of life. You can’t control everything in life, some decisions might be out of your control. But you can control how you react to the cards you’re dealt.

So I can’t control how much I like chocolate and how unhealthy that can become but I can keep on working on making healthy but yummy things that provide a less unhealthy way to get a chocolate kick.

These are adapted from a recipe in one of my favourite cookbooks.

Cream together:

1/2 cup butter or coconut oil

2 tablespoons nut butter (almond or peanut for example)

3 tablespoons brown sugar

1 tablespoon molasses or honey

Then whisk in one egg.

Stir in:

1/2 Cup self-raising flour

1/4 Cup cocoa

1/2 teaspoon baking powder

pinch salt

1 cup oats

1 teaspoon super seed mix

Mix till combined then stir through:

1/2 cup chocolate chips

Use your fingers to form small balls, place on a greased baking tray and flatten slightly.

Bake at 350f 180c or gas mark 4 for 15 minutes.

 

See if you can resist eating until they’ve cooled a little at least then compete with your family to eat the most because they’re so yummy.

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Halloween Special Pumpkin Cookies

I’ve been thinking about and feeling frustrated over the way people are valued only by the money they make not their true intrinsic value again this week. But also aware that I’m incredibly privileged to have the time and energy for philosophical thinking.

Parenting struggles have included how to get your child to calm down and go to bed when they are completely full of sugar from the strangest celebration invented yet, Halloween. Which seems to have developed from celebration of spooky scary things to community spirit and neighbourliness with a sugar focus. As much as I suspect the amount of money confectionary producers are making may have something to do with the growth in popularity I still really enjoyed meeting so many neighbours.

We had fun making our pumpkin lanterns but as always I needed to do something with the pumpkin insides so they weren’t wasted. Turns out there’s so much you can do. Curry for dinner, roasted seeds to snack on, syrup for making my own pumpkin spice latte. Last but definitely not least these really yummy cookies.

Oat, flour and spices in one bowl and melted butter, pumpkin puree and maple syrup mixed in another. Then combine the two bowls with each other and add the chocolate chips. Spoon onto a lined baking tray and bake in a medium oven 10-15 minutes.

They’re still a little soft when they come out the oven but a pretty good consistency once cooled and really delicious. A tiny bit cakey so the search for the perfect healthy cookie continues but if I have more pumpkin to use up again I’d happily make more of these too.

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Moments

Prioritising has never been a strong point for me I’m good at getting bored easily and forgetting what I was supposed to be doing. I may have mentioned before I need lists. This is never more true than on weeks like this one when my youngest started full time school and suddenly I was already busy every day of the week. I’m trying to take things slow and appreciate the small moments so that all of the things that need to be done don’t become overwhelming.

I’ve been continuing to think about how we need to teach ourselves and our children to cultivate positive mental health and good practices and habits to help prevent potential problems rather than just firefight when the problems start to get bad. This week I’m trying to slow down and remember the most important thing happening in my life is my children are growing up. To do this I’m trying to make sure I look at them and listen properly when they talk to me. To spot the times of day they are ready to open up and to focus and listen. It’s not easy especially when all three want to talk at once but just because I don’t always succeed doesn’t mean I’m giving up.

Looking for recipes for lunch box friendly cakes and biscuits made me remember a favourite from my own childhood. Mary Berry (yes always the family favourite cookbook) Melting Moments.

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I’ve made one small adjustment because I don’t buy margarine anymore, sometimes I swap for butter but this time I swapped for coconut oil.

It’s a cream fat and sugar add egg and then flour and oats type of recipe. The biscuits are shaped by hand and rolled in oats then flattened on the tray. As with all the recipes in the book pretty simple.

They’re baked at quite a low temperature and for 20 minutes which was just about perfect, the tray on the top shelf slightly more well done than the one on the middle meaning those ones were crunchier and the middle shelf ones were chewier.

The taste team took their responsibilities very seriously and rated them ‘good’ on smell, snap, crunch and chew.

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Cheese and Chocolate Chips

You’ll be relieved to hear I’ve not mixed the two things together. Last weekend -the long weekend- we were busy, so baking didn’t happen. I realised when looking through my photos for this post I did do some more baking last week too so there are two posts ready for this week.

I’ve been thinking about how to not get completely exhausted and frustrated while doing household tasks and cleaning this week. Half term is always a time there’s so much more to be done and it can be easy to let things slide for a day and then have regret the next day. In our house, we are trying to teach our children the household tasks are the joint responsibility of the household. So the older kids have a list of chores to pick from before they go off and do their own thing each day and the youngest is beginning to learn to tidy up her own things after she finishes using them. Still, many of the household chores fall to me as does keeping a mental picture of what needs doing and how long it was since all the different tasks were last done. The most helpful thing I’ve found apart from doing little and often and listening to good podcasts or radio shows is thinking about why I am doing something, who am I really doing it for. More often than not I find I’m really doing things for myself. It’s me who doesn’t feel comfortable surrounded by dirty dishes or with piles of dog hair over the floor so really it’s me who benefits from those things being sorted out. I think it’s important to teach my kids to do the laundry and to cook and clean so they are positive members of any future household they belong to and can look after themselves when they are ready to leave home. But I find it much less stressful if I remember they aren’t there yet they’re still learning and sometimes I have the energy to teach but sometimes I don’t but I still want things done so I chose the things that matter to me and let the other things slide if I’m happy in my surroundings that’s what’s most important.

Today I was invited to a vegan cheese related event which was too good an opportunity to try something new to turn down. So I had a go at making vegan queso dip.

I used this recipe which I picked because it was comparatively quick to make. I have spotted some recipes for cashew cheese which take a while to mature but I’m definitely giving them a try soon.

Basically, this is aubergine dip flavoured with garlic, cumin, nutritional yeast and what is supposed to be chilli powder but I didn’t have any so I used paprika. I chopped too much garlic and had to remove some when I measured and I might use even less if I make it again as it was a bit garlicky for my personal taste.

The only issue I had was it didn’t thicken as much as I expected even after adding extra cornflour. But once mixed with salsa and nachos it was really yummy and cheesy and I couldn’t really tell it was vegan. Not sure if anyone else tried it so you’ll just have to take my word for it.

This afternoon we had a go at vegan gluten free chocolate chip cookies as choc-chip cookies are something super popular with my family.

Had fun cooking with my kitchen assistant except when she was disappointed she couldn’t use the oven herself.

I started with this recipe and then changed it around for ingredients I had in the cupboard.

1/3rd Cup coconut oil

1/2 cup caster sugar

1 teaspoon vanilla

2 tablespoons almond milk

2 cups Doves Farm Gluten Free Self Raising Flour

1 teaspoon baking powder

1 cup dark choc chips

Heat oven to Gas Mark 4 (180C 350F).

Grease cookie sheets.

Cream coconut oil and sugar, whisk in vanilla and almond milk.

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Stir in flour and baking powder. Gently combine chocolate chips. 1 cup is definitely too many chocolate chips 1/2 or 3/4 would be plenty. img_20170601_190109.jpg

Make small balls and flatten slightly onto trays at a reasonable distance from each other.

Bake for 12-14 minutes. Allow to cool for 15 minutes before eating if you can resist that long.

These are amazing. So good that the fussiest member of the taste team ate two without realising or even minding when he found out they were gluten free and vegan. Will be making them again many times.

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