Macaroons - A Gorgeous Gluten-free Confection

Macaroons - a gluten free confection - Nourish With Karen

Macaroons are one of those delicate confections that you enjoy from bakeries and specialty stores.  Often they are gluten free which makes them a great treat for those with Celiac Disease or gluten intolerance. Light and airy they are not something you attempt to make at home every day!  Enter my darling daughter, home from University on Christmas break and looking for something challenging to bake.

While I was busy whipping up some other Christmas treats, she started searching the web for a macaroon recipe. Her macaroons were a great success on the first attempt and this is what she had to say about the experience:

"I chose to make the Christmas Eggnog Macaroons from Korena in the Kitchen because the recipe has fantastic instructions each step of the way and, having never before made macaroons, I was a little nervous!

I was pleased with the way my macaroons turned out.  They looked great, could have had nicer "feet", and a few were cracked on top, but all in all I was pleased.  While the macaroons tasted great, there are a couple of things I would change if I made them again.

I would have let them dry for a  full hour before baking them, to give them more of a skin on top. Also, I took them out of the oven at around 15 minutes, which wasn’t quite enough time for the slightly lower temperature I had set. While the tops of the macaroons were looking beautiful, the bottoms had barely begun to brown, and when I tried to lift them off of the pan, I ended up scrunching up some of the soft insides!

Another thing I would have done differently, would have been to add less butter to the frosting. The spice in the icing is great, but it does taste a little too buttery - this is coming from someone who loves butter!"

Shared at Easy Green Mom's Gluten Free Tuesday Link Up.  Head on over and check it out!

Double Ginger Chocolate Cookies

Double Ginger Chocolate Cookies - Grain-free

Looking for a cookie that is both ginger and chocolate?  These grain free cookies incorporate two of my favourite flavours, which are known for their antioxidant powers! Make these cookies for Christmas or anytime of the year.

Double Ginger Chocolate Cookies

  • 2 1/4 cups blanched almond flour
  • 1/4 cup cocoa
  • 2 tsp ginger powder
  • 1 tsp ginger, fresh, grated
  • 1/4 tsp nutmeg
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1/4 cup softened butter (or coconut oil)
  • 2 Tbsp cooking molasses
  • 1/4 cup honey

Instructions:

In a medium-sized bowl, using an electric mixer or muscle power, mix together the softened butter (or coconut oil, or combo of both), honey, molasses and fresh ginger. Combine till creamy and smooth. 

In a separate bowl, stir together the almond flour, powdered spices, baking soda and salt.  Once mixed together, add the dry ingredients slowly into the wet ingredients, mixing until thoroughly combined.  Chill dough in the refrigerator for at least an hour. The dough can also be frozen, but will have to thaw before it can be used.

When ready to bake, preheat the oven to 350F.  Using a small cookie scoop, drop the cookies onto a parchment lined baking sheet. Press down lightly with a fork. Bake for 10-12 minutes.

Enjoy

Shared at Easy Green Mama's Gluten Free Tuesday and The Tasty Alternative's Allergy Free Wednesday.  Go over and check them both out!

Chocolate Brownie Macaroons

If you take a look through the recipes on my website, it's no secret I love chocolate!  I could be considered a dark chocolate "chocoholic", and have a couple of squares of 85%, fair-trade, organic, antioxidant rich decadence daily.  While looking at a pile of cookie recipes and trying to decide what to make an idea evolved for these macaroons.  Yum!  I have made them twice and they are delish... 

Gluten free chocolate macaroons

Chocolate Brownie Macaroons - GF

  • 3 egg whites
  • 1/3 cup sugar of your choice (I used organic cane sugar)
  • pinch sea salt
  • 1/2 tsp vanilla
  • 2/3 cup almond meal
  • 1/3 cup cocoa powder
  • 1/2 cup mini chocolate chips or chocolate chopped small
  1. Preheat oven to 350F and line two baking sheets with parchment paper.
  2. Beat the egg whites and salt till stiff peaks form.  Add sugar and vanilla to the mixture, beating until shiny and stiff, but not dry.
  3. Gently mix in the almond meal, cocoa and chocolate (I do this with the mixer, slowing it down to stir).  Alternately, you can fold these ingredients in.
  4. When mixed,  drop batter from a teaspoon onto the parchment paper.  I use a 1" scoop to make little balls.
  5. Bake these little lovelies at 350F for 10 minutes.  Turn the oven off and leave the cookies in the oven for 10 more minutes.
  6. Remove from the oven and cool. 

Enjoy! 

Shared at the Allergy Free Wednesday blog hop found at:  http://wholenewmom.comrealfoodforager.com, Juggling Real Food and Real Life's, Let's Get Real Party  and Easy Green Mama's Gluten Free Tuesday

Peanut Butter Oatmeal Cookies

Nourish With Karen, Nutritionist, wholesome cookies, delicious peanutbutter cookies, oatmeal, peanutbutter

Hubby says these are the best gluten free cookies that I have made to date!  Gotta like those compliments, because I have to admit that there have been some real duds in the gluten free baking world!  

These are a keeper as they are not only delicious, but nutritious as well.  Oats are high in fibre, help to lower cholesterol, normalize blood sugar and are good for those with a sluggish thyroid.  Peanuts are a complete protein and are high in fiber, many minerals and B vitamins as well as phytochemicals.  A healthy indulgence!

Peanut Butter Oatmeal Cookies

  • 1/4 cup butter or coconut oil
  • 1 cup natural peanut butter (just peanuts, no icing sugar, vegetable oil, etc)
  • 3/4 cup honey (or agave or brown sugar)
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1/2 cup millet flour (or other gf flour; brown rice, sorghum, etc.)
  • 3 cups rolled oats

Preheat your oven to 350 F.  In a large bowl, cream butter and peanut butter together.  Beat in honey (or alternate sweetener), eggs and vanilla.  Add the baking soda, sea salt, oats, and millet flour, mixing until well combined.

Drop 1 - 1 1/2" balls of cookie dough onto a parchment paper, lined pan and press down lightly with a fork.  Bake for approximately 10 minutes.  Cool and enjoy!

Shared at: 

Easy Green Mama

Chocolate Chip Cookies - GF, Paleo

Chocolate Chip Cookies, almond flour, gluten free, paleo, delicious, melt in your mouth cookies

Chocolate chip cookies have always been my favourite!  My Mom's cookbook opened automatically to the page the recipe was on.  Because we now eat gluten-free and often grain-free, I use a new recipe.  Saturday night I posted to facebook that that I was craving cookies.  I whipped them up and have been enjoying them for a couple of days.  These little gems come with less guilt.  They are high in fibre, protein and just plain delicious!

Chocolate Chip Cookies

  • 2 1/2 cup almond flour
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/4 cup butter
  • 1/4 cup coconut oil
  • 1/3 cup honey
  • 1 Tbsp vanilla
  • 1/3 cup mini chocolate chips

Preheat oven to 350F.  Line 2 baking sheets with parchment paper.

In the bowl of your mixer, blend the butter and coconut oil together, add the honey and vanilla.  Continue to beat until smooth.  Add the the dry ingredients, including chocolate chips and mix until well combined.  With a little elbow this can be done by hand if you don't have a mixer or don't want to have to wash it.  Either way, they are still delicious!

Using a small scoop (about 1 Tbsp), place dough on the parchment-lined cookie sheet, flatten slightly with a fork, leaving about an inch between cookies.

Bake about 10 minutes, until golden.  Watch during the last couple of minutes as they go from golden to brown, quickly.  Enjoy!

Gingerbread Cookies

Gingerbreadcookies.jpg

It is hard to believe that it is already the middle of December!  Christmas preparation is in full swing at our house!  This is a great almond flour based gingerbread cookie that takes very little time to whip up, is higher in protein, lower in sugar, doesn't cause an insulin spike like a regular cookie and still manages to taste great!    

 Ingredients:

  • 2 1/2 cups blanched almond flour
  • 1 tbsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1/4 cup softened butter or 1/4 cup softened coconut oil or a combination of both
  • 2 tbsp cooking molasses
  • 1/4 cup honey

Instructions:

In a medium-sized bowl, using an electric mixer or muscle power, mix together the softened butter, or coconut oil, or combo of both, honey and molasses.  Combine till creamy and smooth. 

In a separate bowl, stir together the flour, spices, baking soda and salt.  Once mixed together, add the dry ingredients slowly into the wet ingredients, mixing until thoroughly combined.  Chill dough in the refrigerator for at least an hour, or a couple of days.  The dough can be frozen too, but will have to thaw before it can be used.

When ready to bake, preheat the oven to 325F.  Divide the dough in half, keeping 1/2 chilled in the  fridge.  Place the other half on a sheet of parchment paper, place another sheet of parchment over top (this is the easiest way to prevent sticking when rolling any dough) and roll dough between 1/8 and 1/4" thick.  Cut cookie shapes and gently lift onto a parchment lined cookie sheet.  Bake at 325F for 8-10 min. watching carefully in the last couple of minutes of cooking as almond flour tends to go from just right to burnt very quickly!  

Decorate as you would like.  I like to melt dark chocolate and pipe it over gingerbread, as I love the flavour combination!  Enjoy!