Thursday, August 17, 2017

Orange Scented Double Dark Chocolate Cookies - Egg, Dairy and Gluten-free

NFCA (National Foundation for Celiac Awareness) posted a Spring Gluten-Free Recipe Contest using products from   Since I already use so many of their products, decided to enter, with no inkling that I would win.  I love creating recipes as a challenge to keep me ‘entertained’. 

I am honored to have been chosen a winner! I was surprised at the size of the gift package, so it was donated, as I did not need any additional products.  I did learn about which products GlutenFreeChoices and Hain Celestial provide and will continue to buy their products.

I love dark chocolate and I love baking. This is a slightly crunchy dark chocolate cookie with a slightly soft center. The orange flavor complements the dark chocolate. Reduced calorie sweetener and less chips were used to allow those limiting calories to enjoy a delicious chocolate cookie. This cookie can be made with all sugar and topped with additional chocolate chips, of course, the nutrients will change.

Orange Scented Double Dark Chocolate Cookies - Egg, Dairy & Gluten free   Orange Scented Double Dark Chocolate Cookies
Rather than repeating the recipe here - download the ebook; it’s free! -
Ingredient list  ---Download original recipe  The recipe is no longer on the website. I have added it below

After you have gathered all of your ingredients, below are the detailed procedures

Food processor - Dry Ingredients

6 tbsp Arrowhead Mills Organic Millet Flour
1/4 cup Arrowhead Mills Organic Buckwheat Flour
1/4 cup Arrowhead Mills Organic Oat Flour
2 oz natural almonds (about1/3 cup)
3 oz unsweetened baking chocolate (82%)
1/2 tsp vanilla powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp Hain Featherweight Baking Powder
3/4 cup granulated Stevia
1/3 cup brown sugar
1/4 cup coconut palm sugar

Wet Ingredients

--Fats and Flavoring --
3 tbsp butter, room temperature
1/4 tsp orange oil or 1 tsp orange extract
-- Flax Gel (2 eggs) --
2 Tbsp ground flaxseed meal
1/2 cup water
72 chips Chocolate chips(3 per cookie) used Chocolate Dream Baking Chips 90g)

Orange Scented Double Dark Chocolate Cookies - prep

Pulse all “Food processor - Dry Ingredients” until finely ground.  Set aside.
Orange Scented Double Dark Chocolate Cookies - food processor
82% cacao baking chocolate, placed in freezer, will turn white because of the fat in it.  That does not affect the quality of the chocolate.
Orange Scented Double Dark Chocolate Cookies - food processor ingredients blended
Prepare the “Flax Gel (2 eggs)” in a tall cup or deep micro-waveable bowl as it will bubble up.  Microwave for 2 minutes on high, scrape down the container and then microwave 1 minute.  Scrape the gel into a large mixing bowl, allow cooling, and then beat until fluffy. 
 Be careful with the microwave container as it may be hot.  The flax gel will be hot coming out of the microwave, so place protection under it if it is placed on a counter that is not heat safe.
Orange Scented Double Dark Chocolate Cookies - flax gel just out of microwave
 Add the butter and continue beating.  Beat in orange oil or extract.
Orange Scented Double Dark Chocolate Cookies - flax gel whipped
beat in the brown sugar, if it was not added to the food processor
Orange Scented Double Dark Chocolate Cookies - flax gel adding brown sugar
Orange Scented Double Dark Chocolate Cookies - wet ingredients blended
Beat in the ingredients from the food processor until thoroughly mixed.
Orange Scented Double Dark Chocolate Cookies - adding remainder of dry ingredients
Scrape down the beaters. Scrape the dough into a smaller bowl, refrigerate about 1/2 hour, as the dough is a little sticky. It does not have to be refrigerated, but it will be easier to shape, when chilled.

Orange Scented Double Dark Chocolate Cookies - cookie dough

Divide the dough into 24 portions.

Orange Scented Double Dark Chocolate Cookies - portioned
  Flatten and shape to about 2 inches wide on a parchment paper covered baking sheet. 
Push one large chocolate chip or 3 smaller ones into the top of each. 
Orange Scented Double Dark Chocolate Cookies - ready for oven
This is a picture of larger chips, but put 3 anyway
Bake in pre-heated 350F oven for about 10 minutes. 
Remove from oven; carefully transfer using a lifter onto wire rack to cool.
After completely cooling, cookies can be stacked together.  Store in a cool area or refrigerate in a lidded container
Orange Scented Double Dark Chocolate Cookies
Orange Scented Double Dark Chocolate Cookies
Makes 24 cookies
Nutrition (as prepared): 88 calories, 5.3g total fat, 1.7g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, <1g trans-monoenoic fatty acids, <1g trans-polyenoic fatty acids, <1g linoleic acid, <1g alpha linolenic acid, 2.5g saturated fat, 3.8mg cholesterol, 30.3mg sodium, 21.3mg calcium, 69.8mg potassium, 2.9mcg folate, 30.3mg phosphorus, <1mg phytosterols, <1mcg lycopene, <1mcg selenium, <1mg thiamin, 0mcg vitamin b12, <1mg vitamin b6, 0mg vitamin c, 0IU vitamin d, <1mg zinc, 10.4g carbohydrates, 1.6g fiber, 8.8g net carbohydrates, 6.1g sugar, <1g fructose, <1g galactose, <1g glucose, 0g lactose, <1g maltose, 3g sucrose, 0g sugar alcohols, 1.4mg stigmasterol, 1.6g protein, 2.8mg caffeine.
Substitutions  for each ingredient item that has been tested successfully
Oat flour:  teff flour
Coconut palm sugar:  Brown sugar
Granulated stevia:  Granulated sugar : sucralose
  • You will know the cookies are ready to come out of the oven when they start to deflate. They will rise a bit and about 9 minutes will begin to deflate.
  • If you do not have orange oil, I suggest using 1 tsp orange extract plus 1 tsp orange zest to get the noticeable orange taste.
  • The flax gel gives the cookie a softer center.
  • This recipe has not been made without the almonds or with  eggs.
  • It is not recommended that all non-caloric sweetener be used, as additional liquid would need to be added or the cookie would be a bit dry.

Of course, I couldn’t afford calorie wise to eat all of those cookies, so I will be sharing some.
  Orange Scented Double Dark Chocolate Cookies - packaged B 2013 Gluten-Free Choices Spring/Summer eCookbook

© 2013

Sunday, May 28, 2017

Chocolate-Infused Cupcakes - Gluten Free 2017

I love chocolate cupcakes/muffins.  Mine always are muffins, because I like the heavier ones. Light and airy isn’t for me.

I am looking at the ingredients I use more now than before, because I need to limit carbs.  But I am not giving sweets up entirely, so I will make the best ones that I can. Although the coloring is different, but the chocolate taste is definitely noticed.

SCHARFFEN BERGER  70%  to 82% Cacao Baking bars for baking are my preference over  chips. It’s that intense chocolate taste that I love.

A time saver is to mix brown sugar with regular cane and coconut sugar in equal parts to keep either from clumping.  It actually eliminates the need to measure when making cookies or cupcakes.

Chocolate-Infused Cupcakes - Gluten Free 2017

Dry Ingredients
1/4 cup natural almond flour
1/4 cup blanched almond meal/flour
1/4 cup cornstarch
1/4 cup Quinoa  flour
1/4 cup powdered milk
1 tsp xanthan gum
3/4 tsp baking powder (aluminum free)
1/4 tsp baking soda
1/4 tsp ginger
1/4 tsp cinnamon
1/2 tsp Authentic Foods Vanilla Powder
2 oz. shaved, chopped finely, Scharffen Berger chocolate

Wet Ingredients
5 tbsp butter with canola oil
2 tbsp Pyure stevia  (granulated)
1/4 cup sugar mix(equal parts brown, white and coconut)
2 large  eggs
1/4 cup water

Add In
1/4 cup mini chocolate chips, optional


1. Whisk all of the Dry Ingredients together, set aside

2. Preheat oven to 350°F. Line  muffin cups with paper liners.

3. Beat  egg, butter and sweeteners in a medium-sized mixing bowl with an electric mixer on medium speed until combined. Beat in Dry Ingredients until well combined.

4. Fold in chocolate chips. Divide the batter among the prepared cups (they will be full).

5. Bake the cupcakes until a toothpick inserted into the center comes out clean, 22 to 25 minutes. Transfer to a wire rack and let cool completely.
Servings: 8

Nutrition (per serving): 261 calories, 16.1g total fat, 7.9g monounsaturated fat, 3.4g polyunsaturated fat, 4.3g saturated fat, 47.1mg cholesterol, 117.6mg sodium, 42.5mg potassium, <1mg iron, 49.1mg calcium, <1g glutamic acid, <1g lysine, 7.2mcg folate, 22.6g carbohydrates, 3.2g fiber, 19.4g net carbohydrates, 12.6g sugar, 5.9g protein, 3.3mg caffeine.


Sunday, May 7, 2017

Vegan Gluten Free Avocado Brownie

Today I am attempting vegan gluten free..
Today was a bit stressful, so I need chocolate.  What's better than a brownie?
It's a DIY, mix as I go recipe


Vegan Gluten Free Avocado Brownie



Dry Ingredients

1/4 cup quinoa flour
1 tbsp banana flour
1/8 tsp salt
1/2 tsp baking powder
1/4 cup cocoa

Wet Ingredients

2 tsp oil (used hemp) not advised, slightly strong)
90 grams, ripe avocado, mashed completely (1/2 large)
3 tbsp Coconut Nectar (coconut syrup)
4 tbsp coconut sugar

Add-in / Topping

1/3 cup Ghirardelli Mini Chocolate Chips


Preheat the oven to 350 degrees F.
Spray a 4-inch   baking pan with oil spray.
Whisk the Dry Ingredients together in a mixing bowl.
Mash the avocado, and mix in the other Wet Ingredients until smooth. 
Scrape the batter into the baking pan
Stir in the chips or top and press into the batter
 Bake for 20 minutes, until the batter has set in the middle. Allow to cool.  Cut into 6 pieces

Servings: 6

Nutrition (as prepared): 170 calories, 7.1g total fat, 0mg cholesterol, 88.6mg sodium, 89.9mg potassium, 1.7mg iron, 30.2mg calcium, 13.4mcg folate, 27.1g carbohydrates, 4g fiber, 23.1g net carbohydrates, 18.4g sugar, 2.2g protein, 5.3mg caffeine.

  © 2017