I have signed up to participate in the Vegan Month of Food. It feels like shameless self- promotion but it might be a good way for my blog to get some visitors.
I have to make twenty posts during the month of September - if I don't, my blog will be removed from the MoFo list, and I don't want that to happen. I had to have a theme, such as Desserts, or Mains. I really didn't want to limit myself to just one area of cooking, so I selected the less-limiting category of Recipes.
Right now I'm planning my recipes, so that I will have some good posts to make.
Saturday, August 9, 2014
Thursday, August 7, 2014
Gluten-Free Cookies
I adapted a recipe that I found in Bunner's Simple and Delicious Gluten-Free Treats by Ashley Wittig and Kevin MacAllister. I used their Spiced Banana Rum Cookies, but substituted Chivas Regal for the rum, and I didn't use any sugar, and I also added a bit of almond flour, too.
The cookies turned out very nicely indeed! I've included a picture, below. They are sweet, but not cloyingly sweet as some cookies are (and I'll be frank here: I like cloyingly sweet cookies), and that's a good thing because these are for my Mother-In-Law, who is a diabetic, and needs gluten-free foods containing no dairy. In total, each cookie has 9 to 10 grams of carbohydrate. That means she can have one or two with a cup of tea if she likes.
I'm going to make them again using Bob's Red Mill Gluten-free Oatmeal, which I will put in the food processor first to break up the oats. I'm also going to see what happens if I use apple sauce instead of bananas.
I think these cookies will become a regular part of my cookie repertoire. My family seems to like them.
The cookies turned out very nicely indeed! I've included a picture, below. They are sweet, but not cloyingly sweet as some cookies are (and I'll be frank here: I like cloyingly sweet cookies), and that's a good thing because these are for my Mother-In-Law, who is a diabetic, and needs gluten-free foods containing no dairy. In total, each cookie has 9 to 10 grams of carbohydrate. That means she can have one or two with a cup of tea if she likes.
I'm going to make them again using Bob's Red Mill Gluten-free Oatmeal, which I will put in the food processor first to break up the oats. I'm also going to see what happens if I use apple sauce instead of bananas.
I think these cookies will become a regular part of my cookie repertoire. My family seems to like them.
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