Goddess Inspired Gluten-free, Dairy-free, Egg-free, Soy-free Millet No Oatmeal Coconut Raisin Cookie Recipe

January 25th, 2010 yum Posted in Baked Goods, Breastfeeding for Allergic Baby Recipe, Cookies, Dairy Free, Dessert, Egg Free, Karina Friendly, Millet, Nut Free, Rice Free, Sorghum, Soy Free, TED Elimination Diet, Vegan, coconut 4 Comments »

babyyumAs you might have noticed, Baby Yum has been keeping me extremely busy lately. So busy that there have been fewer posts here at the Book of Yum, but I still post at least once a week. With less posting and Baby Yum’s allergies, you might think that I haven’t been cooking much- but it couldn’t be further from the truth! With Baby Yum’s allergies improved I’ve incorporated more foods into my diet, including sorghum. I’m a little bit in love with sorghum, actually- and have a host of new recipes I’m dying to share with you all. Let me start by introducing a wonderful, gluten-free vegan cookie recipe inspired by our own Karina, the Gluten-free Goddess and her vegan chocolate chip cookie recipe. I’m sure as written, this recipe would make you swoon. But unfortunately, I can’t use most of the listed flours (yet) and although I could eat chocolate chip cookies on a daily- make that hourly- basis, the chocolate seems to make Baby Yum hyper. So I took this recipe as a jumping off point to come up with my own yummy vegan millet-coconut flour cookies that evoke the raisin-rich goodness of an oatmeal cookie… without the oatmeal. I think you’ll enjoy these coconut treasures. They earned a big thumbs up from my traditional gluten-eating Father, who enjoyed his with some honey-sweetened herbal tea. The hardest part was sharing! I hope you enjoy them as much as I do. Tell me about your own inspired cookie experiments in the comments!

Vegan Millet Coconut No-Oatmeal Raisin Cookie Recipe
The Dry:
3/4 cup millet flour
1/2 cup sorghum flour
1/2 cup arrowroot starch
1/4 cup coconut flour
1 teaspoon xanthan gum
1/2 teaspoon sea salt
2 teaspoons baking powder
1/2 teaspoon baking soda
The Wet:
1/2 cup Spectrum Organic Shortening
1 1/2 cups organic light brown sugar
1 tablespoon vanilla extract
2 tablespoons raw agave nectar
5-6 tablespoons your favorite gluten-free dairy-free milk

1 tbsp. Ener-G Egg Replacer + 4 tablespoons warm water (whisked together)

The additions:
1/2 cup unsweetened coconut
1/2 cup sweetened coconut
1 cup raisins

Preheat oven to 375. Put parchment paper on your favorite cookie sheet.

Whisk together your dry ingredients in a medium bowl. Put your wet ingredients into your stand mixer bowl and whip together until Shortening and brown sugar are thoroughly combined and creamy. (Alternatively, use a hand mixer, but I don’t recommend it once you add gluten-free flour.) Take your whisked egg alternative and fold it into the wet ingredients. Fold your dry ingredients into the wet until you have a nice, thick, cookie batter without any dry flour pockets. Stir in your additions.

Chill dough for an hour in the refrigerator, if you can stand waiting that long!

Drop ice-cream scoop (or serving tablespoon) rounds of dough onto the cookie sheet. Flatten cookies slightly as they don’t spread out much and won’t bake properly in the middle otherwise. Bake in pre-heated oven for 10-12 minutes or until cookies are a light golden brown and feel firm to the touch.

Cool and remove from parchment paper. Enjoy!

You can freeze this dough in logs and cut off uncooked cookie disks and bake them. You may have to bake them slightly longer.
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Gluten Free Betty Crocker Mixes and Giveaway Contest

July 30th, 2009 yum Posted in Betty Crocker Gluten-Free Mixes, Blog Event, Cookies, Gluten Free Product Review, cake 15 Comments »


51xcwklcrfl_sl160_At a recent Celiac Bay Area potluck one of our members brought some yummy yellow cupcakes topped with chocolate frosting. It turned out she was one of the first in our area to score the new Betty Crocker mixes (at Nob Hill grocery, for you locals) and so she brought some cupcakes for the group to try. My non GF DH was extremely enthused and kept stealing them- and I thought they were pretty tasty as well. Later on I made some blueberry cupcakes with the mix, and I found that while the texture is good they really aren’t kidding about the vanilla. Add it or the mix is a tad bland. Nevertheless, with gluten-free cake texture is half the battle and my DH proclaimed them indistinguishable from the “real” thing. Buy Betty Crocker Gluten Free Yellow Cake Mix on Amazon

bettycgfdevils4 51hje3y1hal_sl160_We tried the Betty Crocker Gluten-free Devil’s Food Cake mix second, after we’d tried the yellow cake mix. As it happens, I don’t especially like chocolate cake, or devil’s food cake, and so it wasn’t especially exciting to me. The texture was good, though, and the DH seemed to enjoy it slathered in prepared chocolate frosting. I probably wouldn’t buy this again, but if you like chocolate cake or devil’s food cake… or chocolate cupcakes, this may be the mix for you. Buy Betty Crocker Gluten Free Devil’s Food Cake Mix on Amazon

brownies51v0rvnidel_sl160_The third Gluten-Free Betty Crocker mix we tried was the brownie mix. I’ve had my share of gluten-free brownie mixes in the past, from Gluten-Free pantry or Pamela’s, and I enjoyed them. This mix is equal to those specialty mixes, although it must be said that it is a very sweet mix. In fact, the first ingredient is sugar. We had no trouble polishing this batch off, and I would buy it again although I might not buy a whole case of it as I somehow don’t think that would be compatible with losing post-pregnancy inches. Buy Betty Crocker Gluten Free Brownie Mix on Amazon

cookies 51yv8ernbul_sl160_ The one gluten-free mix we couldn’t find at our local Nob hill was the Betty Crocker mix for chocolate chip cookies. Cookies are actually my favorite sweet- I prefer them by far to cake or cupcakes or even brownies, and so I was sad not to be able to try it. Luckily, the PR company representing Betty Crocker contacted me and offered me a sample pack of the four mixes and so I was able to get the mix after all. The DH mixed up the batch. One funny thing about these Betty Crocker mixes is that the DH has been more enthused/less intimidated by the package and so has been baking more with them than he ever had with regular gluten-free mixes. One more advantage to a mix offered by a mainstream company like Betty Crocker- family members may be more receptive and willing to mix it up for you (and them) to enjoy! The DH did make some grumbly comments about not really needing a mix for cookies- and I do see his point. After all, we’ve been happily making the recipe on the Tollhouse chocolate chip package for years just subbing rice flour or Betty Hagman’s gourmet blend for the flour (no xanthan gum needed). However, with that recipe you need to have chocolate chips on hand, and with a mix you can just add a few commonly held ingredients and have cookies anytime. I thought the cookies were excellent and just as good as our Tollhouse versions, if not better. The DH was slightly less enthused- but that didn’t stop him from gobbling them up! I would buy this mix again, although a case might be a bit too much temptation (and calories) for a new momma.
Buy Betty Crocker Gluten Free Chocolate Chip Cookie Mix on Amazon

The fun thing about these mixes, besides how easy it is to prepare them, is that you can use them for those traditional “box mix” recipes. There are some very fun recipes on the Betty Crocker web page using these mixes:

Bette Crocker Gluten-Free Mix Recipes
(including Banana Muffins, Brownie Ganache Torte with Raspberries, and Gluten-free Carrot Cake)

I’d like to host a contest at my blog over the next week- starting today, July 30th, and closing on August 6th. The winner will receive a Betty Crocker “Sweet Treats” prize pack that includes all four (4) samples of the dessert mixes, two (2) Free coupons for any of the varieties, a grocery tote bag, magnetic grocery list and pen. (Prize pack depicted above.) Unfortunately only US residents are eligible as Betty Crocker is not available in Canada or other international locations and this is a company sponsored contest. To enter, simply share the URL of your favorite (non-GF) recipe using a baking box mix (yellow cake, chocolate cake, brownie, or cookie mix) or type the recipe in the recipe in the comments below. Please share any credits. (Do not use any of the Bette Crocker recipes from their web site- the goal is to come up with some new options.) Ideally this would be an original recipe, but an old family favorite (credited to author) is welcome too. I will select one recipe to make in my kitchen, adapting for the Bette Crocker mixes, and the reader who submitted that recipe will then receive the Sweet Treats Prize Pack. To make it fair, I will read the recipes to my DH, who will choose the recipe that sounds the most appealing to him “blind” (without knowing who submitted them.) Looking forward to seeing your recipes!

Our contest is over, but Gluten-free Steve has a current thread of Betty Crocker GF Mix recipes – check them out and share your ideas!

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