Gooey-Chewy Chocolate Chip Goodness

With the in-laws arriving today, I needed to find something yummy for them to be able to "treat" my daughter with. Grandparents find so much joy in spoiling-and for my in-laws, it's with food.

I have played around with various recipes but found this experiment to be much better than most I've tried! I made them last night, and for the sake of the experiment-had one for breakfast(darn!), and they are still delightful and chewy today. Yippee! Finally a good gooey-chewy cookie!

Gooey-Chewy Chocolate Chip Goodness
yield 24 cookies

dry ingredients:
2 1/2 cup Blanched Almond Flour
1/4 cup Brown Rice Flour (or Coconut Flour)
1/2 teaspoon sea salt
1/2 tsp baking soda
1 c dark chocolate flakes or carob chips (whatever you prefer)
wet ingredients:
1/2 cup grape seed oil
1 tablespoon vanilla extract (alcohol free)
1/2 cup agave nectar

Instructions:
Preheat oven to 350 degrees
Combine dry ingredients. Stir
Combine wet ingredients. Stir
Mix wet ingredients into dry. mix well
form 1/2 inch balls on parchment paper and flatten to your liking with your palm .
place the parchment on a cookie sheet and bake.
8-12 minutes
cool and serve

In Joy,
Dannielle

Freedom Waffles

We found it! We found it! The perfect blend of flours for a fluffy yet slightly crunchy waffle! It is so sweet you don't even need syrup...
We are big breakfast eaters at out house, and we have been trying and trying to find the perfect waffle that is not too gummy. These turned out with the perfect blend of crunch vs fluff. They are great topped with fresh whipped cream and berries, or by themselves. To freeze, place in a freezer bag with a sheet of wax paper between each waffle.

Flour Blend for Gluten Free Yeast Free Sugar Free Waffles
1 cup Brown Rice Flour
1 cup Coconut Flour
1 cup Aarowroot
1/2 cup Tapioka Starch
1-3/4 teaspoon Guar Gum

mix well
store in an airtight container
For longer storage, keep cool.
Separate flour with a sifter before use, in order to keep from having flour clumps in your batter.




Freedom Waffles

Dry ingredients:

2 C Flour blend from above
1/2 teaspoon salt
3 teaspoons baking powder
1 tablespoon cinnamon
1/4 teaspoon nutmeg


Wet ingredients:
2 eggs-room temp
3/4 C Agave
1 C Milk or milk substitute(rice or almond) more may be added to reach the consistency of pancake batter
1/8 tsp anise extract or 1 tsp vanilla extract (alcohol free)
4 TBS butter melted and cooled


Instructions:
Heat waffle iron.
In a medium bowl mix and stir dry ingredients until well blended. Set aside.
In a medium bowl, mix wet ingredients, blend with a hand mixer until well blended.
Mix wet ingredients into dry ingredients with hand mixer.
spray waffle iron with a high temp oil of your choice (I use grape seed oil)
Pour onto waffle iron and cook for approx 3-5 minutes, depending on your iron

In-Joy!
Dannielle

Pumpkin Bread

I used this recipe From Recipe Zaar and made Pumpkin Bread this morning. Because I am avoiding Sugar I substituted 2/3 cup of Agave Syrup for the white Sugar. I also used the Baking Flour Mix that I made previously from this recipe.

Ingredients

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 (15 ounce) can pumpkin
• 2 cups gluten-free flour, blend
  
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Directions

1. Pre-heat oven to 325 degrees, and lightly grease a bread pan.
2. Cream butter and sugar until light and fluffy. Add eggs, mixing well after each one. Add Vanilla and pumpkin and mix until well-blended.
3. In a separate bowl, mix remaining dry ingredients. Gradually add flour mixture to the pumpkin mixture and stir until combined. Do not over-mix.
4. Pour into prepared bread pan and bake one hour to one hour and ten minutes.

Instead of Baking my pumpkin or banana bread in a standard loaf pan, I use this baking stone pan from Pampered Chef. Its seems easier to keep the small loafs fresh throughout the week.