Monthly Archives: April 2014

Coconut and Seed Cookies


I had a great time working in my friend’s kitchen yesterday morning, creating this new gluten free vegan recipe. I was inspired by her love of coconut, flax seeds, and chia seeds. She loves the feeling of the little seeds, and I thought, this would make a fantastic cookie. Perfect for pairing with a cup of coffee or tea. My husband called them mini scones! We quickly thought to put a glaze on top, since these cookies are not very sweet. The glaze was the perfect thing to give them the hint of sweetness without over doing it.

We had a fantastic time together; her son, my son and their dog had a wonderful playdate while we baked! I was so happy to have this opportunity.

1/2 Cup Millet Flour
1/2 Cup Potato Starch
1/4 Cup Sorghum Flour
1/4 Cup Brown Rice Flour
2 Tablespoons Tapioca Flour1 Teaspoon Xanthan Gum
1 Teaspoon Baking Powder, Aluminum Free
1/4 Teaspoon Salt
1/3 Cup Agave Syrup
2 Tablespoons Organic White Sugar
1/3 Cup Coconut oil, melted
1 Flax egg made with 1 Tablespoon Flaxmeal and 3 Tablespoons Coconut Milk (or water)
1/2 Teaspoon Vanilla Extract
1/4 Teaspoon Lemon Zest (from one small lemon)
1/2 Tablespoon Lemon Juice (Juice from half a small lemon)
1 Cup Flaked Coconut, Unsweetened
1/4 Cup Whole Flaxseeds
1/4 Cup Chia Seeds

Glaze Ingredients:
1/2 Cup Powdered Sugar
1 Tablespoon Lemon Juice
Dash of Turmeric for color (optional)

Preheat oven to 350 degrees. Mix together the dry ingredients in a mixing bowl: millet flour, potato starch, sorghum flour, brown rice flour, tapioca flour, xanthan gum, baking powder and salt. Set aside. In the bowl of an electric stand mixer, combine sugar, agave, melted coconut oil, flax egg, vanilla extract, lemon juice and lemon zest. Slowly add dry ingredients to wet. Once combined, fold in the flaked coconut, flaxseeds and chia seeds. Scoop rounded tablespoons onto a parchment lined cookie sheet, and bake for 10 minutes.

While baking, prepare glaze. Use more or less lemon juice depending on how thick you like the glaze. I used turmeric for color because I like a slight yellow tint. It’s just for fun.

When cookies come out of the oven, transfer to a cooling rack. Once completely cool, drizzle glaze over top.

Makes 24 (2 dozen).


Here is the batter after all the ingredients were incorporated. Look at all those cute seeds!!


Our test kitchen. We were trying all different things, and really liked our results!


Coconut-y, lemon-y, and crunchy from the seeds. Has a great chew from the coconut flakes, similar to oatmeal.
Great rainy spring day treat!


Sandwich Bread


I talk a lot about gluten free bread on my blog! I guess I just love that I can make this bread that seems to me to be commercially unavailable. The frozen gluten free bread in the stores by me all have egg in them, and the taste isn’t very good. I’m able to keep costs down by buying bulk flours, and of course experimenting!

I was out of teff flour, which gives the bread a nutritional punch, as well as imitates whole wheat in both color and flavor. Teff flour is often priced very high, and I am waiting to see if I can get a better deal before I buy it again. So I started experimenting with other flours that I can substitute for teff. I came up with the medium colored bread, shown in the picture, by substituting brown rice flour for the teff flour. This bread tastes mild and like bread.

I also came up with a very white sandwich bread by substituting quinoa flour for the teff flour. This one had a mild quinoa flavor, that was detectable. I brought the quinoa loaf to a picnic, and a non-gf mom could easily guess that the new ingredient was quinoa. I love quinoa, so that was a good thing to me!  A second mom at the picnic, who is gf, proclaimed “it’s real bread!”. Yes! A success!

The recipe is here. The changes are:

Replace 1/2 Cup teff flour with brown rice flour for two medium color loaves.

Replace 1/2 Cup teff flour with quinoa flour for two white bread loaves.

Happy baking!!


Triple Berry Gummi Bunnies


It’s finally Spring! Easter and Passover celebrations are in full swing, the forsythia bushes are bright yellow, and daffodils are in bloom in my yard. Preschool has Spring Break this week, but before that, they grew real Easter grass, made fuzzy chickies, decorated bunnies and more! For my son with food allergies, this time of year could easily be difficult. We have had to say no to a few chocolate bunnies because they mostly all contain dairy. It’s not only the allergens though, but the amount of questionable junk in food that is getting to me. Now that I am so much more aware, I’m happy to make anything for my two kids, even if the original isn’t something that he is allergic to.

While my two kids both could eat original gummi treats, I am much happier making these Gummi Bunnies.
This is the mold I used.

And this is the gelatin I used.


So much has been written about the health benefits of this gelatin! Great for skin, hair, nails, joints, you name it! Sorry if you are vegetarian, because this is not for you. I have never tried to use agar powder, which is a vegetarian alternative. If you’ve had success with agar, I’d love to hear from you in the comments below!


2 Cups fresh strawberries
1/2 Cup fresh or frozen blueberries
1/3 Cup orange juice
3 Tablespoons homemade Elderberry syrup, recipe to come!
5 Tablespoons unflavored gelatin


Blend or food process your berries first. I kept the seeds in, although my husband suggested straining them. I probably won’t ever do that however! Combine fruit, juice, and Elderberry syrup in a saucepan, and cook on medium – low heat. Slowly add gelatin while whisking, being sure to whisk out any clumps. Once the gelatin is completely dissolved, allow to cool slightly before putting into your molds. Carefully spoon gelatin, and refrigerate about 2 hours, until completely set. Pop out of mold and store in an airtight container in your fridge. 

Mine only lasted a few minutes since the kids ate them all up at once!

Changes: this is pretty much unsweetened, so if your fresh fruit isn’t very sweet, you may need to add honey to improve taste.


Happy Spring!!