Guest guest Posted December 12, 2006 Report Share Posted December 12, 2006 Hello everyone This is what will be on my holiday cookie trays this year- all GF, vegan, and no soy, nuts, coconut, sesame, rice or potato. (It's been a hard few months for my little one and we're on major rotation!) For baking " milk " we are using homemade sweet potato milk, based on Brenda-Lee's potato recipe. It's quite good! For the " regular " GF sugar cookies, I got a fabulous new mix. Even my non-GF teen likes them. They can be made with or without eggs, and freeze really well. http://www.autismrecoverywa.org/autism-benefit.php Tracey Gingerbread Mini Bites (M/F) Cocoa Crinkles (Wed/Sat) Amaranth cookies (Thursday) Gingerbread Mini Bites (M/F) ¾ c sorghum flour ½ c tapioca starch 1 tsp baking powder ½ tsp baking soda 3 tsp ground ginger 1 tsp cinnamon 1/8 tsp ground nutmeg ¼ tsp salt ½ sunflower oil 1/3 c molassas ½ c maple syrup ¼ c milk sub (sweet potato) ¼ c chopped apple Heat oven to 350. Sift dry ingredients. In a large bowl, whisk together wet ingredients. Add dry ingredients and stir until smooth. Pour into lightly greased mini muffin pans. Bake for 13 minutes. (20 minutes for big muffins) Great as is for lunchbox treat or top with frosting and chopped crystalized ginger for a special dessert! --- Cocoa Crinkles (Wed/Sat) ½ c Spectrum shortening 3 T sunflower oil 1 ½ c sugar (xylitol) 2 T flax ground seed microwaved with 6 T water, cooled 1 ½ tsp vanilla 2 T water or milk sub 1 c garfava flour ½ c cocoa powder ½ c tapioca starch 1 ½ tsp Xanthan gum 2 tsp baking powder ¼ tsp salt Corn-free powdered sugar, granulated sugar for rolling (cinnamon sugar is a nice twist) Peheat oven to 350*. Cream the oil and shortening, then add sugar, vanilla, water or milk and flax. Mix well. Sift all dry ingredients. Add the dry ingredients to the creamed mixture and mix well. Cover and chill for at least 2 hours. Shape dough into 1-inch balls (a melon baller or cookie scoop work well for this.) Roll the balls in sugar and place 2 inches apart on a prepared cookie sheet. Bake for 8-10 minutes. Let rest on sheet a few minutes before moving tpo a cooling rack. Yummy twist for grownups- add 1-2 tsp chili powder to the mix or rolling sugar. It makes it complex, but not spicy. ---- Amaranth cookies (Thursday) Cream: 1/2 c sugar 1/2 c Spectrum palm shortening 1 T flax + 3 T water, heated then cooled 2 tsp vanilla 2 T fruit juice (apple, pear) Sift: 3/4 c amaranth flour 1/4 c Montina flour 3/4 c arrowroot powder 2 tsp xanthan gum 1 tsp baking powder Add wet and dry ingredients and mix until dough looks like sugar cookie dough. Add more juice if needed. Roll into log and chill 1/2 hour. Slice and bake at 400* for about 6 minutes. Can also be rolled and cut with shapes. Chocolate was also really good- added cocoa powder and a bit more juice. ------------------- Sweet Potato Milk 1 medium cooked white sweet potato 4 cups hot water 1 Tbsp sunflower oil 1 pinch salt optional 2 tbsp. unhulled sesame seeds(calcium)or 2Tbsp hemp seeds (Omegas) Put all in blender and blend for 3-5 minutes, let stand for 30 minutes, then strain through a fine sieve or cheese cloth. Refrigerate milk for up to 4 days, shake before serving. For cereal or drinking, add 2 teaspoons vanilla and 10 drops of stevia (or to taste.) Makes 6 cups thick milk (like sweetened condensed milk.) Dilute 1:1 with water for " skim milk " for cereal. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2006 Report Share Posted December 12, 2006 Thank you, Kim, for the great recipes! Kim, can they be divided up individually for posting in our files? Thanks. LaDonna tried and true holiday treats Hello everyone This is what will be on my holiday cookie trays this year- all GF, vegan, and no soy, nuts, coconut, sesame, rice or potato. (It's been a hard few months for my little one and we're on major rotation!) For baking " milk " we are using homemade sweet potato milk, based on Brenda-Lee's potato recipe. It's quite good! For the " regular " GF sugar cookies, I got a fabulous new mix. Even my non-GF teen likes them. They can be made with or without eggs, and freeze really well. http://www.autismrecoverywa.org/autism-benefit.php Tracey Gingerbread Mini Bites (M/F) Cocoa Crinkles (Wed/Sat) Amaranth cookies (Thursday) Gingerbread Mini Bites (M/F) ¾ c sorghum flour ½ c tapioca starch 1 tsp baking powder ½ tsp baking soda 3 tsp ground ginger 1 tsp cinnamon 1/8 tsp ground nutmeg ¼ tsp salt ½ sunflower oil 1/3 c molassas ½ c maple syrup ¼ c milk sub (sweet potato) ¼ c chopped apple Heat oven to 350. Sift dry ingredients. In a large bowl, whisk together wet ingredients. Add dry ingredients and stir until smooth. Pour into lightly greased mini muffin pans. Bake for 13 minutes. (20 minutes for big muffins) Great as is for lunchbox treat or top with frosting and chopped crystalized ginger for a special dessert! --- Cocoa Crinkles (Wed/Sat) ½ c Spectrum shortening 3 T sunflower oil 1 ½ c sugar (xylitol) 2 T flax ground seed microwaved with 6 T water, cooled 1 ½ tsp vanilla 2 T water or milk sub 1 c garfava flour ½ c cocoa powder ½ c tapioca starch 1 ½ tsp Xanthan gum 2 tsp baking powder ¼ tsp salt Corn-free powdered sugar, granulated sugar for rolling (cinnamon sugar is a nice twist) Peheat oven to 350*. Cream the oil and shortening, then add sugar, vanilla, water or milk and flax. Mix well. Sift all dry ingredients. Add the dry ingredients to the creamed mixture and mix well. Cover and chill for at least 2 hours. Shape dough into 1-inch balls (a melon baller or cookie scoop work well for this.) Roll the balls in sugar and place 2 inches apart on a prepared cookie sheet. Bake for 8-10 minutes. Let rest on sheet a few minutes before moving tpo a cooling rack. Yummy twist for grownups- add 1-2 tsp chili powder to the mix or rolling sugar. It makes it complex, but not spicy. ---- Amaranth cookies (Thursday) Cream: 1/2 c sugar 1/2 c Spectrum palm shortening 1 T flax + 3 T water, heated then cooled 2 tsp vanilla 2 T fruit juice (apple, pear) Sift: 3/4 c amaranth flour 1/4 c Montina flour 3/4 c arrowroot powder 2 tsp xanthan gum 1 tsp baking powder Add wet and dry ingredients and mix until dough looks like sugar cookie dough. Add more juice if needed. Roll into log and chill 1/2 hour. Slice and bake at 400* for about 6 minutes. Can also be rolled and cut with shapes. Chocolate was also really good- added cocoa powder and a bit more juice. ------------------- Sweet Potato Milk 1 medium cooked white sweet potato 4 cups hot water 1 Tbsp sunflower oil 1 pinch salt optional 2 tbsp. unhulled sesame seeds(calcium)or 2Tbsp hemp seeds (Omegas) Put all in blender and blend for 3-5 minutes, let stand for 30 minutes, then strain through a fine sieve or cheese cloth. Refrigerate milk for up to 4 days, shake before serving. For cereal or drinking, add 2 teaspoons vanilla and 10 drops of stevia (or to taste.) Makes 6 cups thick milk (like sweetened condensed milk.) Dilute 1:1 with water for " skim milk " for cereal. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2006 Report Share Posted December 12, 2006 Woops! I apologize, Tracey. I meant to say: " Thank you, Tracey, for the great recipes! " My mind and my fingers were not coordinated. My sincere apologies. And then, Kim --- can they be posted in our files individually? LaDonna >>>>>>>Thank you, Kim, for the great recipes! Kim, can they be divided up individually for posting in our files? Thanks. LaDonna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 13, 2006 Report Share Posted December 13, 2006 hi! these sound great - and safe! what is montina flour? i have never seen it. can you recommend a substitution? thank you! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 14, 2006 Report Share Posted December 14, 2006 Montina is a relatively new flour. It's a grass seed grown in Montana and has a somewhat limited market at present although it's popularity is growing in the gf market. I would use another grass like rice, sweet rice or even sorghum to sub for it. BL On 12/13/06, alecia sirk <a_sirk wrote: > > hi! these sound great - and safe! > > what is montina flour? i have never seen it. can you recommend a > substitution? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 14, 2006 Report Share Posted December 14, 2006 Montina is a perenial wild grass. I can find it in several health food stores, or you can get it online http://www.montina.com/ I never use it alone, but add a few scoops to many baking mixes to add fiber and protein. Tracey --- alecia sirk <a_sirk wrote: > > hi! these sound great - and safe! > what is montina flour? i have never seen it. can you recommend a substitution? > > thank you! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 25, 2006 Report Share Posted December 25, 2006 Hi it's Patti again. What is sweet potato milk? Do you make it or can you buy it? I never heard of it. La Tea Dah <teacups wrote: Thank you, Kim, for the great recipes! Kim, can they be divided up individually for posting in our files? Thanks. LaDonna tried and true holiday treats Hello everyone This is what will be on my holiday cookie trays this year- all GF, vegan, and no soy, nuts, coconut, sesame, rice or potato. (It's been a hard few months for my little one and we're on major rotation!) For baking " milk " we are using homemade sweet potato milk, based on Brenda-Lee's potato recipe. It's quite good! For the " regular " GF sugar cookies, I got a fabulous new mix. Even my non-GF teen likes them. They can be made with or without eggs, and freeze really well. http://www.autismrecoverywa.org/autism-benefit.php Tracey Gingerbread Mini Bites (M/F) Cocoa Crinkles (Wed/Sat) Amaranth cookies (Thursday) Gingerbread Mini Bites (M/F) ¾ c sorghum flour ½ c tapioca starch 1 tsp baking powder ½ tsp baking soda 3 tsp ground ginger 1 tsp cinnamon 1/8 tsp ground nutmeg ¼ tsp salt ½ sunflower oil 1/3 c molassas ½ c maple syrup ¼ c milk sub (sweet potato) ¼ c chopped apple Heat oven to 350. Sift dry ingredients. In a large bowl, whisk together wet ingredients. Add dry ingredients and stir until smooth. Pour into lightly greased mini muffin pans. Bake for 13 minutes. (20 minutes for big muffins) Great as is for lunchbox treat or top with frosting and chopped crystalized ginger for a special dessert! --- Cocoa Crinkles (Wed/Sat) ½ c Spectrum shortening 3 T sunflower oil 1 ½ c sugar (xylitol) 2 T flax ground seed microwaved with 6 T water, cooled 1 ½ tsp vanilla 2 T water or milk sub 1 c garfava flour ½ c cocoa powder ½ c tapioca starch 1 ½ tsp Xanthan gum 2 tsp baking powder ¼ tsp salt Corn-free powdered sugar, granulated sugar for rolling (cinnamon sugar is a nice twist) Peheat oven to 350*. Cream the oil and shortening, then add sugar, vanilla, water or milk and flax. Mix well. Sift all dry ingredients. Add the dry ingredients to the creamed mixture and mix well. Cover and chill for at least 2 hours. Shape dough into 1-inch balls (a melon baller or cookie scoop work well for this.) Roll the balls in sugar and place 2 inches apart on a prepared cookie sheet. Bake for 8-10 minutes. Let rest on sheet a few minutes before moving tpo a cooling rack. Yummy twist for grownups- add 1-2 tsp chili powder to the mix or rolling sugar. It makes it complex, but not spicy. ---- Amaranth cookies (Thursday) Cream: 1/2 c sugar 1/2 c Spectrum palm shortening 1 T flax + 3 T water, heated then cooled 2 tsp vanilla 2 T fruit juice (apple, pear) Sift: 3/4 c amaranth flour 1/4 c Montina flour 3/4 c arrowroot powder 2 tsp xanthan gum 1 tsp baking powder Add wet and dry ingredients and mix until dough looks like sugar cookie dough. Add more juice if needed. Roll into log and chill 1/2 hour. Slice and bake at 400* for about 6 minutes. Can also be rolled and cut with shapes. Chocolate was also really good- added cocoa powder and a bit more juice. ------------------- Sweet Potato Milk 1 medium cooked white sweet potato 4 cups hot water 1 Tbsp sunflower oil 1 pinch salt optional 2 tbsp. unhulled sesame seeds(calcium)or 2Tbsp hemp seeds (Omegas) Put all in blender and blend for 3-5 minutes, let stand for 30 minutes, then strain through a fine sieve or cheese cloth. Refrigerate milk for up to 4 days, shake before serving. For cereal or drinking, add 2 teaspoons vanilla and 10 drops of stevia (or to taste.) Makes 6 cups thick milk (like sweetened condensed milk.) Dilute 1:1 with water for " skim milk " for cereal. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 28, 2006 Report Share Posted December 28, 2006 Hi, it's Patti again. Where do I find white sweetpotatoes? All I have ever seen is orange ones? patricia A Pierce <anike_anne42 wrote: Hi it's Patti again. What is sweet potato milk? Do you make it or can you buy it? I never heard of it. La Tea Dah <teacups wrote: Thank you, Kim, for the great recipes! Kim, can they be divided up individually for posting in our files? Thanks. LaDonna tried and true holiday treats Hello everyone This is what will be on my holiday cookie trays this year- all GF, vegan, and no soy, nuts, coconut, sesame, rice or potato. (It's been a hard few months for my little one and we're on major rotation!) For baking " milk " we are using homemade sweet potato milk, based on Brenda-Lee's potato recipe. It's quite good! For the " regular " GF sugar cookies, I got a fabulous new mix. Even my non-GF teen likes them. They can be made with or without eggs, and freeze really well. http://www.autismrecoverywa.org/autism-benefit.php Tracey Gingerbread Mini Bites (M/F) Cocoa Crinkles (Wed/Sat) Amaranth cookies (Thursday) Gingerbread Mini Bites (M/F) ¾ c sorghum flour ½ c tapioca starch 1 tsp baking powder ½ tsp baking soda 3 tsp ground ginger 1 tsp cinnamon 1/8 tsp ground nutmeg ¼ tsp salt ½ sunflower oil 1/3 c molassas ½ c maple syrup ¼ c milk sub (sweet potato) ¼ c chopped apple Heat oven to 350. Sift dry ingredients. In a large bowl, whisk together wet ingredients. Add dry ingredients and stir until smooth. Pour into lightly greased mini muffin pans. Bake for 13 minutes. (20 minutes for big muffins) Great as is for lunchbox treat or top with frosting and chopped crystalized ginger for a special dessert! --- Cocoa Crinkles (Wed/Sat) ½ c Spectrum shortening 3 T sunflower oil 1 ½ c sugar (xylitol) 2 T flax ground seed microwaved with 6 T water, cooled 1 ½ tsp vanilla 2 T water or milk sub 1 c garfava flour ½ c cocoa powder ½ c tapioca starch 1 ½ tsp Xanthan gum 2 tsp baking powder ¼ tsp salt Corn-free powdered sugar, granulated sugar for rolling (cinnamon sugar is a nice twist) Peheat oven to 350*. Cream the oil and shortening, then add sugar, vanilla, water or milk and flax. Mix well. Sift all dry ingredients. Add the dry ingredients to the creamed mixture and mix well. Cover and chill for at least 2 hours. Shape dough into 1-inch balls (a melon baller or cookie scoop work well for this.) Roll the balls in sugar and place 2 inches apart on a prepared cookie sheet. Bake for 8-10 minutes. Let rest on sheet a few minutes before moving tpo a cooling rack. Yummy twist for grownups- add 1-2 tsp chili powder to the mix or rolling sugar. It makes it complex, but not spicy. ---- Amaranth cookies (Thursday) Cream: 1/2 c sugar 1/2 c Spectrum palm shortening 1 T flax + 3 T water, heated then cooled 2 tsp vanilla 2 T fruit juice (apple, pear) Sift: 3/4 c amaranth flour 1/4 c Montina flour 3/4 c arrowroot powder 2 tsp xanthan gum 1 tsp baking powder Add wet and dry ingredients and mix until dough looks like sugar cookie dough. Add more juice if needed. Roll into log and chill 1/2 hour. Slice and bake at 400* for about 6 minutes. Can also be rolled and cut with shapes. Chocolate was also really good- added cocoa powder and a bit more juice. ------------------- Sweet Potato Milk 1 medium cooked white sweet potato 4 cups hot water 1 Tbsp sunflower oil 1 pinch salt optional 2 tbsp. unhulled sesame seeds(calcium)or 2Tbsp hemp seeds (Omegas) Put all in blender and blend for 3-5 minutes, let stand for 30 minutes, then strain through a fine sieve or cheese cloth. Refrigerate milk for up to 4 days, shake before serving. For cereal or drinking, add 2 teaspoons vanilla and 10 drops of stevia (or to taste.) Makes 6 cups thick milk (like sweetened condensed milk.) Dilute 1:1 with water for " skim milk " for cereal. Quote Link to comment Share on other sites More sharing options...
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