For my birthday, not this year but last, my brother and his girlfriend bought me a macaron kit. Just to tell a tale on myself……I procrastinate, and then I procrastinate some more……so is my story of macarons. Continue reading “Red Velvet Macarons”
Gluten Free Double Chocolate Pistachio Cookies
As promised…………..Gluten Free Double Chocolate Pistachio Cookies……….
If anyone could tell these are gluten free I would eat my hat! These are some of the best cookies we’ve ever eaten. Double chocolate, crispy on the outside, and fudgy on the inside………a totally perfect cookie. A wonderful treat for those with a gluten intolerance and for those without.
Pistachios………you would think for all the cooking and baking I have done in my life I would have tried pistachios………but no, and neither had Tim. Well, unless you count the “Watergate Cake” that was popular when I was in my early twenties. It was made with pistachio pudding. After tasting them lets just say the pudding does not do justice to these little green nuggets. They are wonderful and I will definitely be searching for other ways to use them.
Another thing that I like about this recipe, is that it doesn’t make a huge amount of cookies. It makes ten or so, which is perfect. Enough to share if you are so inclined, but not so many that you are eating them for a month…….like they would last that long at our house…..lol.
So, whether you need a gluten free cookie or not these are a a chocolate lovers delight and a pistachio lovers dream all in one yummy cookie!Print
- 3/4 cup almond flour
- 1/3 cup cocoa powder
- 1/2 tsp baking soda
- Sea salt to taste
- 1/4 cup coconut oil
- 1/2 cup turbinado sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips
- 1/3 cup pistachios, chopped
- Combine flour, cocoa powder, baking soda and sea salt in a bowl then set aside. In a separate bowl beat coconut oil with a hand/stand mixer until creamy then add in sugar. Beat in the egg and vanilla extract. Pour in dry ingredients and stir with a wooden spoon until well combined. Fold in chocolate chips and pistachios.
- Using an ice cream scoop, scoop batter on a parchment lined cookie sheet. Place in the fridge for 1 hour.
- Preheat oven to 350 degrees Fahrenheit. Bake cookies for 10-12 minutes, then let cool for 5 minutes before transferring to a cooling rack.
Keywords: chocolate, almond flour, pistachios, cookie, gluten free
Now that we are getting some folks following our adventure, we are starting to receive requests for recipes. Tim and I were grocery shopping, and a gal we know stopped us in the parking lot. After exchanging pleasantries, she ask us about Gluten Free recipes. She has a gluten intolerance, so we said we would see what we could do. I have never made anything gluten free in my life………yikes! What did I say we would do????
I decide that dessert would be the best place to start, and strawberries are just making their spring appearance in the grocery store. So Strawberry Shortcake seemed like a good choice.
I know several people who have gluten intolerances and although products have come a long way, I know they have struggled finding replacement for some of their favorite foods. So, in an effort to try and make some thing gluten free and still tasty, and to live up to my word, I searched……… I came across several sites that had a variety of ways to make gluten free products, but to be honest some of them sounded like science experiments.
I was really looking for something easy that would not require a beaker and bunsen burner. As I was looking at all the gluten free items at the grocery store, my eye caught Almond Flour, now we like almonds, so I figured it should be a good replacement for flour. The rest was just basic baking items, butter, eggs, vanilla, and baking soda. I was a little worried after I mixed the dough, as it was really sticky and still wet, but I remembered reading in one recipe I saw that they chilled the dough, so in the frig it went. After about 10-15 minutes it was a nice dough. I scooped mine with an ice cream scoop but I think you could roll them out if you wanted too. I topped mine with Turbinado sugar for an extra little crunch and shine (old trick from my bakery days). I let them cool and could not help myself and tasted one……….I was sooooo surprised, they were really tasty. More dense than a traditional shortcake biscuit, but if I could not tolerate gluten these would be a perfect substitution.
Now about those strawberries, I know what you’re thinking………Balsamic Vinegar has she gone mad!!!! I truthfully thought that the first time I saw a recipe using vinegar with strawberries, but do your self a favor…….TRY IT………I make strawberries this way all the time and it is awesome. The brown sugar and the balsamic makes almost like a syrup for those beautiful red berries. The berries and the syrup they make soaks into that shortcake beautifully and topped with a dollop of whipped cream………..a little piece of heaven…..I don’t think anyone would be able to tell it was gluten free.
So, if you or your family, or a friend has an intolerance to gluten, try this recipe as a replacement for that traditional Strawberry Shortcake that is a summer dessert favorite.Print
- Shortcake Biscuits:
- 2 1/2 cups blanched almond flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup butter, melted
- 1 tbsp honey
- 1/4 tsp pure vanilla extract
- 2 large eggs
- 1 tablespoon Turbinado Sugar ( if you do not have Turbinado regular sugar
- will work also )
- Strawberry Topping:
- 3 1/2 cups fresh, ripe organic strawberries, sliced
- 1/4 cup brown sugar
- Preheat oven to 350 degrees.
- In a medium bowl, sift together the almond flour, baking soda and salt.
- In a small bowl, whisk together the melted butter and honey until smooth. Add the eggs and vanilla, whisking together until well combined.
- Stir the wet mixture into the dry mixture until thoroughly combined.
- Chill dough in the refrigerator 10-15 minutes.
- Using an ice cream scoop, scoop dough onto a baking sheet lined with parchment paper and gently flatten to about one-inch thick. I got 8 biscuit out of the dough.
- Bake approximately 15 minutes, until top is golden brown.
- Allow biscuits to cool completely before splitting and filling.
- In a large bowl, combine sliced strawberries, brown sugar and balsamic vinegar. Allow to set for an hour or two.
- Do not let set more than an hour or two as the berries will get mushy. They will still fast good but they will not look as pretty.
- To Assemble:
- Split biscuits in half and top with a couple of heaping spoonfuls of strawberry topping and a dollop of whipped cream
Keywords: strawberries, gluten free, shortcake, dessert