Yield: 2 dozen Ingredients 1 cup (125 g) Bob’s Red Mill brown rice flour1 tablespoon (7 g) flax meal2 tablespoons (30 ml) vegetable oil¼ cup (85 g) honey ½ teaspoon (3 g) salt1 teaspoon (5 ml) vanilla extract Directions Preheat oven to 350°F (180°C, or gas mark 4).place all ingredients in a food processor and process until smooth. Pinch off 1 teaspoon (5 g) of dough and roll into a ball. Place on cookie sheet and flatten slightly. Repeat with remaining dough. Bake for about 12 minutes, or until golden around the edges. Let sit for 1 minute, then remove…
Author: chefalice
Made with seeds and fruits, this is a really fun treat. Have the kids help you roll them into balls.
Do you want a fabulous treat with no added sugar? Th is is the cookie for you! Plenty of flavor is packed into these little tasty bars.
I created this recipe is for a friend in Canada who loved the Skip the Sugar Apricot Bars but doesn’t really like apricots.
While we love classic old-fashioned shortbread, its simple flavor provides the perfect base for endless variations. For a festive, colorful spin on the traditional cookie, we wanted to add a swirl of cranberries; not only pleasing to the eye, a bright red spiral of pureed cranberries added a welcome tartness to the rich, buttery shortbread. We cooked the cranberries with orange and cinnamon to create another layer of flavor and then pureed them for a smooth texture and a filling that was easy to spread and pipe. In addition to spiraling the puree on top of the dough, we sandwiched…
The German spice cookie lebkuchen is a holiday favorite that’s similar to a gingerbread cookie. We wanted to take the flavor profile of traditional Lebkuchen and turn the cookie into a thick, soft bar, one that would be warmly spiced and defined by the hearty flavor and chew that molasses provides; in other words, we wanted gingerbread squared. A combination of butter and shortening gave us the right balance of rich flavor (from the butter) and cakey chew (from the shortening). Generous spice, most notably from a whopping tablespoon of cinnamon, gave the dough a serious kick while some lemon…
In addition to holiday music in department stores and colored lights adorning houses everywhere, there’s one more sign of the season that always causes a lot of excitement: The arrival of elaborate peppermint drinks at coffee shops. Peppermint mochas are popular for a reason the minty addition of the season’s iconic candy to your daily pick-me-up elevates it to full holiday status. To enjoy these flavors in another Christmastime favorite cookies we paired a rich mocha-flavored cookie with a peppermint frosting. But rather than adding a mere sprinkling of espresso powder to our chocolate cookies, we incorporated a whole half…
Pfeffernüsse (also known as peppernuts) are a popular traditional Christmas cookie with different iterations found throughout Germany, The Netherlands, and Denmark. They’re spicy, bite-size cookies that soften and develop flavor as they age. But we’re no good at waiting when it comes to cookies; we wanted to tenderize this traditionally very lean dough by incorporating a little butter so that we could enjoy Pfeffernüsse when we made them. Despite their name, peppernuts don’t call for nuts, but we found that adding a small amount of ground almonds helped tenderize the dough further without adding too much richness. Blooming the spices…
Made with chickpea flour, these pancakes are really delicious. The onion in this recipe is cooked quite quickly, but I’ve recently decided that, as I add caramelised onion to so many dishes, it’s worth making a big batch to always have on hand. If I’m doing so, I just cook sliced onion very slowly and gently in a heavy-based pan until the natural sugars in the onion caramelise, then spoon it into sterilised jars. It keeps in the refrigerator for months, and I’m grateful I took the trouble every time I use it.