Chocolate Cashew Brownies

Friend: "Hannah, we have people coming over tonight, you want to bake something?"

Me: "Is that even a question: YES."

What's better than a nice stack of gluten free gooey, warm brownies? Dessert-wise, I'm not sure that there's a ton of things. Making brownies gluten free doesn't have to be super tricky, (there are some flourless recipes out there even!). I've experimented with a few recipes and one of the best I've found is from my gluten-free kitchen! Straight forward and always results in a delicious tray of chocolate goodness that can be paired with ice cream, berries or a nice glass of wine.

The only thing that's different in my version is substituting white sugar for organic palm sugar, which I find is 1) not as sweet and 2) adds a richer flavour without sacrificing the structure/sweetness that white sugar gives brownies. Also, I've added cashews for some extra crunch! The high proportion of egg yolks in the recipe is amazing for adding another layer of fudge and goo, which is obviously a bonus!

Chocolate Cashew Brownies

1/3 cup cocoa

1/2 cup plus 2 tbsp boiling water

2 oz Bakers chocolate

4 tbsp unsalted butter (melted)

1/2 cup plus 2 tbsp coconut oil

2 large eggs

2 egg yolks

2 tsp vanilla

2 1/2 cups organic palm sugar

1 1/4 cup robin hood or compliments brand gluten free flour 

pinch of salt

1/2 tsp xanthum gum

6 oz chocolate chunks (I used crushed Bakers)

1. Preheat  oven to 350.
2. Line a brownie pan with parchment or butter
3. Add boiling water and cocoa together. Whisk until smooth.
4. Add chocolate and whisk until smooth.
5. Add butter and coconut oil. Feel free to microwave to help everything melt together easier.
6. Add egg yolks and eggs to the mixture while constantly whisking (this prevents the eggs from scrambling- add them slow and keep whisking!)
7. Add flour, xanthum gum and salt into a separate bowl. Combine well.
8. Add dry to wet in a few batches. Combine with a spatula (don't want to whisk at this point so as to make the brownies too cakey).
9. Add in crushed chocolate. Mix well.
10. Add in roasted cashews and mix well.
11. Bake ~30minutes until a toothpick comes out smooth.

Enjoy!!

Perfect Chewy Chocolate Chip Skor (gluten free)

Follow up to a previous cookie recipe that I worked on following some much needed cookie-research: Gooey Chocolate Chip

This recipe was constructed for a lovely campfire get together with friends celebrating Jesus life, death and importantly, His resurrection on Easter Sunday! We spent the night with friends chatting and then ended the evening with singing. Best.


Why do we celebrate? Because Jesus changes everything. It's through Him, that I can gain a relationship with God- what I was created and purposed for.

Need more info? Here's some amazing resources:
1. http://www.desiringgod.org/
2. https://p2c.com/
3. http://crazylove.org/

An added bonus to this night? These cookies are literally the best ones I've made, gluten free or not. Chewy. Melty. Buttery. Yes.

Perfect Chewy Chocolate Chip Skor (gluten free)

3/4 cup soft butter

1.5 cup organic coconut palm sugar

1/2 cup white sugar

1 tsp vanilla extract

2 egg yolks + 1 whole egg

2 1/4 gluten free all purpose flour (Compliments brand)

2 tsp baking soda

Semi-sweet chocolate chips (pour until you are good with the amount)

Skor bits (the more the merrier)

1. Set the oven to 375F
2. Line baking sheets with parchment paper
3. Combine sugar and butter in mixer with paddle attachment or use a spatchula until creamed
4. Add egg + yolks and vanilla
5. In a separate bowl, add in gluten free flour and baking soda
6. Slowly mix dry into wet ingredients
7. Combine thoroughly and then add the yummy skor and chocoalte chips
8. Roll into ~1in diameter cookies and place on cookie sheets about 5 cm apart
9. Place in the oven for approximately 10 minutes. They will be lightly golden brown!
10. Eat and enjoy with friends!

When your sister is your taste tester

Gooey Chocolate Chip Cookies (gluten free)

Happy Val/Galentines everyone!

In light of Valentines Day yesterday I wanted to make some lovely, but reasonably healthy, treats for my gal-pals at a valentines get-together! :)

I LOVE Valentines Day! Why? Because I love the idea that you stop, pause and acknowledge and celebrate the love that you have in your life.

Love of family.
Love of friends.
Love of my amazing Saviour Jesus Christ.

What's not to celebrate??!!?

Lately, I've been trying to read around gluten free baking and key info to know when making basic things...such as chocolate chip cookies. What can I do to make them gooey, crispy on those edges and overall, not cakey and saw-dust-like.

Best. Roommate. Ever. Cupcake balloon and all <3

Tips I've picked up so far and applied here? (taken from here and here)

1. Butter: melted = flatter, more chewy. More= more flavour.

2. If you use egg yolks over whole eggs it adds a higher fat content to the mixture and causes the cookie to be more fudgey and well...delicious.

3. Brown sugar has leavening effects (given it's slightly acidic properties) vs white sugar which does not

I highly recommend reading http://sweets.seriouseats.com/2013/12/the-food-lab-the-best-chocolate-chip-cookies.html. What an enjoyable and simple read!

I used a recipe found here, but tweaked it a little bit. I used organic coconut palm sugar because it has an amazing caramel flavour and can be substituted 1:1 for sugar. I also, in light of the above info, purely used egg yolks rather than whole eggs or a substitute. The flour mixture that I've used lately tends to work very well and bonus, tastes good: compliments gluten free all purpose. Cheap. Easy to find and works well in general bakes. (Find here)

Cookin Tunes:
Gravity [Jen and Brian Johnson]
Finally [James Arthur]
Red Sea Road [Ellie Holcomb]

Gooey Chocolate Chip Cookies

Leftovers enroute to a friend :)

3/4 cup soft butter
1.5 cup organic coconut palm sugar
1/2 cup white sugar
1 tsp vanilla extract
1/4 cup egg yolks (approx. 3)
2 1/4 gluten free all purpose flour (Compliments brand)
1 tsp baking soda
1 tsp baking powder
Semi-sweet chocolate chips (I just pour until it looks like a good amount :)

1. Preheat oven to 375F
2. Line 2 cookie sheets with parchment paper
3. Cream butter, sugar together until smooth and fluffy.
4. Add egg yolk and vanilla.
5. In a separate bowl, mix dry ingredients (flour, salt, baking soda, baking flour)
6. Slowing sift the dry ingredients into the butter mixture in small incriments (~4). Stir until well combined.
7. Pour chocolate chips in (until your hearts content!) and mix well.
8. Place ~ 1 inch diameter rolled cookies on cookie sheet ~ 1.5 inches apart. No need to squish them down, they'll spread during the cooking process.
9. Bake for ~8 minutes until on the light-gold side.
10. Cool and then devour with friends! (and your favourite milk!)

Roasted Cashew Sea Salt Brittle

When I was younger one of my favourite traditions was making peanut brittle with my dad around Christmas. Yes, I know: It's January- why are we talking about Christmas? Well, today I had the treat of spending some time with my dad and we resumed our tradition despite the lack of Christmas in the air. Plus, who doesn't need another excuse to make one of the most simple and versatile confectionaries?

Now, this recipe is not my own. It's an altered version from my favourite go-to childhood cookbook from the Met Church in Ottawa. Those pages are filled with basic recipes that for me, turned baking into something manageable, exciting and honestly, were the start of my love of this field!

Now what is brittle exactly? 

noun

a confection of melted sugar, usually with nuts, brittle when cooled. 

Melted sugar? That's it? The key to crisp but easily broken brittle is the addition of baking soda near the end of the preparation process:

 

"As the sugar is cooking and begins turning amber in color it accumulates small amounts of acid, and that acid reacts chemically with the alkaline baking soda releasing about a zillion minuscule bubbles of CO2 that get trapped, making the sugar porous and, well…brittle.

Adding the baking soda at the end is important because you need to wait for enough acid to accumulate, and the candy needs to be poured out onto the prepared pan to set up as soon as the chemical reaction occurs. Aeration of the sugar will cause the clear, glassy syrup to turn opaque immediately, and it will increase in volume—so be sure to use a saucepan large enough for the job." (click here for source) 

Chemistry and cooking, so interesting!! That's the nerd in me buried oh so not deep. 

Fun facts about (peanut) brittle?

1. January 26 is national peanut brittle day (USA)

2. There are some weird and wonderful legends about how it was invented (here). Mistake? Save a village? Who knows.

3. peanut brittle was the original recipe but there is now a wideeeee variety of this candy

Cookin Tunes:
Castle on the Hill [Ed Sheeran]
Red Sea Road [Ellie Holcomb]
Train Wreck [James Arthur]

Roasted Cashew Sea Salt Brittle

1 cup brown sugar

1 cup white sugar

1 cup light corn syrup

1/2 cup water

1.5 cups unsalted butter

2 cups roasted cashews

1 tsp baking soda

coarse sea salt (to taste)

1. Line 2 pans with parchment paper or grease pans with butter.

2. In a large pan add together sugar (brown and white), corn syrup and water. Bring to a boil.

3. Add butter and keep stirring (so it doesn't burn!) until the mixture reaches 280F (soft crack stage).

4. Add the cashews and continue stirring until the mixture reaches 300F (hard crack stage).

5. Remove from the heat and stir in the baking soda. The mixture will become opaque and increase in volume. 

5. Pour onto lined baking sheets and spread evenly.

6. Sprinkle sea salt over top. Let cool.

7. Eat that stuff- it's so good!

The Ultimate Cookie Brownie Peanut Butter Ice Cream Cake (lactose free)

It was my sisters graduation and I couldn't help myself, I had to make a cake. The thing was, her favourite cake is an ice cream cake. That's cool. The problem arises when well, she doesn't take to lactose well. Same here. What to do?!!

Then I discovered that Chapmans makes lactose-free ice cream! No sugar added and it is delicious. That changed everything.

Layers of goodies and ice cream in a cake pan with removable sides for easy serving and aesthetic appeal.

Voila! Enjoy!

Cookin' Tunes:
Tonight the Stars Speak [The Glorious unseen]
All I Ever Needed [AJ Michalka]
Cecie's Lullaby [Steffany Gretzinger]

The Ultimate Cookie Brownie Peanut Butter Ice Cream Cake

10 oreos
1 container lactose free peanut butter ice cream
1 container lactose free vanilla ice cream
10 peanut butter cups
sprinkles for decor (of course!)
1 recipe of gooey brownies (your choice! I used an adapted version of this recipe by averiecooks)

1. Make your brownies in the cake pan that you plan to use for your cake! Make sure to grease it well or use parchment paper as a liner. Let it cool completely before going onto the next steps

*try and work as fast as you can now to ensure that the ice cream does not turn to liquid!*

2. Spread peanut butter ice cream even on top of the brownie (in the pan still)
3. Crush and scatter oreo cookies on top of the ice cream
4. Layer vanilla ice cream over top of the oreos, covering them completely. Make sure that it's smooth- I used a palate knife to do this.
5. Cut the peanut butter cups in half and decorate the top of the cake with them. You can scatter them about or make it look a little more orderly. I lined the edges of the cake.
6. Finish with sprinkles and place in the freezer until serving!!

Sweet Date Syrup

This isn't really a syrup but it sounds nicer than calling it a sweet watery thing that can be used to sweeten things instead of sugar. :D You can add it to drinks, sauces or whatever you want in order to give a natural kick of deliciousness without having to pour white sugar or artificial sweeteners all over the place. The warm water simply dissolves some of the sugars present in the dates. I like the rich taste that it has, along with it's sweetness. 

I know that this isn't a sugar-free option and although it's a natural route to adding sweetness, be wary of the fact that sugar is still sugar.  Don't use a million litres of this because well, you shouldn't be eating that much sugar. Everything in moderation. Even sugar.

And chocolate.

And butter.

Yup, even butter.

Cookin' Tunes:

Wonderful [Phil Wickham]

You're Beautiful [Sarah Reeves]

Find You on My Knees [Kari Jobe]

Sweet Date Syrup

1/2 cup warm-hot water

4 dried, pitted dates

1. Add the warm water and dates into a small bowel. Let them soak for about 2 minutes.

2. Using your fingers of a fork, mash the dates all around and try and break them up. You don't need to beat them to death or finely grind them, just mash them slightly.

3. Using a fine strainer, strain the sweetened water into a bowel or jar for later use. Make sure to get as much out of the dates as possible by pressing them against the strainer, getting the last drop of dissolved sweetness out of them!

Add to whatever you want!

Raw Blood Sugar Bites

What about those times in the day when you need a snack? When you haven't eaten in a while, are hungry and maybe it's not quite time for a full meal yet? What if you've just decided to go for a workout and need something to tie you over...or maybe you've just come back from a run?

What should you eat??

Something not too big. 

Not unhealthy. 

Not chalked full of processed junk.

Quick.

Easy.

Yummy.

All you need to make this snack is a blender, some dried fruit and your favourite nuts or seeds.

I have chosen to use pumpkin seeds since they are high in iron, and I could use the extra iron in my diet! Also, they have a good amount of magnesium- everyone needs that!

What dried fruit to use? Take a look at this link which gives you a good run down of the benefits and nutritional contents of popular dried fruits. Interestingly, a 1/2-cup serving of dried fruit equals 1 cup of fresh fruit. I'm going to be using apricots which have a low glycemic index of 30 to 32. I have used dried prunes before because of their sweetness and lower sugar content than say, dates, and in this recipe I'll use them again (Prunes also have a low glycemic index of 29).

But wait...what is the glycemic index??

"The glycemic index (GI) is a ranking of carbohydrates on a scale from 0 to 100 according to the extent to which they raise blood sugar levels after eating. Foods with a high GI are those which are rapidly digested and absorbed and result in marked fluctuations in blood sugar levels. Low-GI foods, by virtue of their slow digestion and absorption, produce gradual rises in blood sugar and insulin levels, and have proven benefits for health. Low GI diets have been shown to improve both glucose and lipid levels in people with diabetes (type 1 and type 2). They have benefits for weight control because they help control appetite and delay hunger. Low GI diets also reduce insulin levels and insulin resistance."

But first, Cookin Tunes:

Until the Sun Burns Out [Greg Sczebel]
This I Believe [Hillsong]
Calvary [Hillsong]



So here you go. A Raw-No added sugar- No bake- Easy- Peasy- Snack. Yum!

Raw Blood Sugar Bites

10 pitted dried prunes

10 dried apricots

1/2 cup unsalted pumpkin seeds

2 tbsp almond butter

4-5 tbsp cold water

1 cup quick oats

1. Combine the prunes, apricots, almond butter and pumpkin seeds in a high speed blender

2. Turn on the blender, starting on low speed and slowly increasing the speed.

3. Add 2 tbsp of cold water to the mixture. The mixture will be very thick and you must either periodically turn the blender on and off to stir it, use a tamper or use a hand blender.

4. When combined, move the mixture into a bowl and add the remaining tbsps of water and the quick oats. It is important to use quick oats so that they adequately absorb the moisture quickly and the bites are not too grainy. If necessary, add more cold water.

5. Shape into cookie-like circles or balls and place on parchment paper, on a metal baking tray.

6. Place the tray into the freezer to allow the bites to set and harden.

7. When you need a snack, have a bite! :)

Larabar...well sort of.

You ever eaten a Larabar? They are quite popular nowadays. They are gluten free, kosher and entirely plant-based so vegans and vegetarians are in the clear when eating them. There are a billion different types of bars ranging from 'carrot cake' to 'chocolate chip cookie dough'.

Most of the bars are date- based combined with various nuts and spices. It gives them a lovely taste and texture! The ingredients are actually listed as pictures on the website championing their all-natural, whole-foods philosophy that so many customers love- me included. Each bar contains no more than 9 ingredients and the ingredients can even be listed with simple pictures on their website (i.e. the bars contain minimally processed ingredients).

The only thingggg is that they are kind of pricey. One bar is about $1.79...If you have one here and there, well your pocket book could be taking a hit that really could be avoided by simply....*drum roll*....making your own!

So I introduce to you my version of the Larabar...the "Hannah-bar" :)

I tend to use dried figs rather than dates because they have significantly less sugar and still have a fantastic taste and creamy texture when blended. The nuts that you use in your version is completely up to you- I like pecans but feel free to use almonds, walnuts, cashews, pumpkin seeds, or a combination! Also, roasting the nuts in a stovetop pan prior to incorporating them gives them an even richer, fabulous flavour.

To Roast Nuts:

1. Add nuts to frying pan or another stove top pan
2. Turn on medium heat
3. Flip the nuts after ~2-3 minutes. Stir them around in another 2-3 minutes. Repeat until the nuts are a deeper brown.
4. Bam! Done! Remove from heat and set aside for cooking with later on!

Fig Pecan "Hannah-Bar" 

1.5 cups dried whole figs

3/4 cup dried prunes
1/2 cup whole flax seeds

1.5 cup pecans

1. Combine ingredients in high powered blender. Gradually increase the speed until the mixture is a thick paste.

2. Empty onto parchment paper and spread into 0.5 inch sheet. Fold over the parchment paper and flatten the mixture with a baking sheet in order to get a uniform thickness. 

3. Place in freezer for 10-20 minutes until firm.

4. Cut into small bars and enjoy! I store mine in the fridge to keep them at their best!

Cookin' Tunes:

Hundred More Years [Francesca Battistelli]

The Words [Christina Perri]

Love Alone is Worth the Fight [Switchfoot]

Cranberry Orange and Other Stuff Super Loaf

So I have a whole bunch of cranberries in my freezer left over from Thanksgiving....hmmm....I've eaten a couple of them raw because they taste like really sour candy and they taste like really sour candy. You ever had war heads? These are the natural kind of warheads, minus the sweet centre.

Cranberries are great for cooking with because they are basically 100% fiber wrapped around vitamin C and a ton of antioxidant power. They have a tartness that can complement sweet dishes or give an extra bite to another dish. Roasting or baking, add a bunch of cranberries and see what happens!

Cooking Tunes:

Strong God (New Life Worship)

Oceans (Hillsong United)

Back to Life (Hillsong Young and Free) **you must dance to this

Already Home (Great Big World)

Cranberry Orange and Other Stuff Super Loaf

2 cups all purpose flour

¼ cup bran

¼ cup large flake oats

1 tsp baking powder

¼ tsp baking soda

½ tsp salt

1/3 cup flax seeds

1 medium orange

1 egg

¼ cup water

1 frozen banana

1.5 cups frozen (or fresh) cranberries

¼ cup chopped, dried plums (i.e. prunes!)

¼ cup chopped, dried dates

1. Preheat oven to 350F

2. Mix flour, bran, oats, baking powder, baking soda, salt, flax seeds in a mixing bowl and set aside

3. Heat frozen banana in microwave for 1 minute until it is really soft. Finish it off by mashing it with a fork and making it really soupy- add it to your blender.

4. Place orange (peeled and halved), egg, water in blender with banana. Blend until smooth and add to dry ingredients. Mix well.

5. Fold in cranberries, dried prunes and dates. Place mixture into a parchment paper lined loaf pan and bake for 35 minutes (or until toothpick can go in and come out clean!)

6. Enjoy for a hearty breakfast, a quick snack or as a side dish!

Crazy for cranberries? Check out some great recipes here!

Oatmeal Raisin Cookies (No Butter, Egg-free)

Sooooooo, I am a student. 

I am currently approaching exam season AND my fridge is quite scarce. There are two main problems that I can identify from this current situation.

The problem with exam season is that well, it is always around Christmas time....

Downtown last year during Christmas :)

WHAT. 

THE. 

HECK.

How am I supposed to concentrate while there is snow falling, Michael Buble serenading me with Christmas carols, peppermint mochas around and....a strong desire in me to bake.

Secondly, I don't have eggs in my fridge. Cookies and cakes tend to have eggs in them. Great. Also, I don't have any chocolate chips. UM. That is a problem when it comes to typical cookie baking. AND, I don't have any butter. Hm. Well, positive? Improvisation!

Solutions?

Fast recipe that doesn't take long to literally throw together and that doesn't include ingredients that I don't have (DUH). I can study while it bakes. Enjoy the result and study with yummy cookies by my side.

Here is my take on a classic. No eggs. Used yogurt as a protein component. Used raisins and craisins instead of the classic chocolate chips. Used oats instead of a lot of flour. Used canola oil instead of butter.

YUM. 

Delicious cookies.

Oatmeal Raisin Cookies

1 cup Whole wheat flour  

1 cup Rolled oats

1/ tsp Baking Powder

Pinch of salt

1/2 tsp Baking Soda 

1/2 cup Raisins 

1/4 cup Craisins 

½ tsp nutmeg

½ tsp cinnamon

1/2 cup Canola oil 

2/3 cup Brown Sugar 

½ cup plain fat/lactose free yogurt

1 tsp Vanilla Extract

1. Preheat the oven to 350F
2. Sift the flour, oats, baking powder, baking soda, and salt into a mixing bowl.
3. Add the raisins, craisins, nutmeg and cinnamon to the sifted mixture.
4. Mix the canola oil, brown sugar, yogurt and vanilla together. Mix well- get rid of those pesky sugar lumps!
5. Add the wet ingredients to the dry ingredient mixing bowl and combine it well
6. Place parchment paper on cookie sheet. Use a spoon (or your hands) and shape the cookies into 1 inch diameter balls. Place them evenly apart on the cookie sheet.
7. Bake for approximately 15 minutes.
8. Cool on cooling rack. I had more than one cookie sheet worth of dough so I put another batch in the oven as the first batch cools.

Cooking Tunes?

When you walk into the room (Bryan and Katie Torwalt)

Waiting on superman (Daughtry)

The first time (The Afters)

All I want for Christmas is you (Michael Buble)

Enjoy these cookies with a delicious cup of milk (regular, almond, soy, rice or coconut!) or a yummy latte!

Starbucks extra hot skinny soy peppermint mocha= study treat.