Also known as lazy snickerdoodles, because the cinnamon is right in the dough instead of you having to roll them in cinnamon and sugar. I just kind of made this up after googling recipes and looking at common trends in them, and this actually makes a very good general cookie dough if you take out the cinnamon and sub in chocolate chips or oatmeal or whatever else you might want in a cookie.
Ingredients:
1 tbsp ground flax seed + 3 tbsp water (mix in small bowl and set aside - this is sometimes referred to as a "flax egg" and is taking the place of both egg and xanthan or guar gum here)
1/4 cup grapeseed oil
70 grams brown sugar (about 1/3 cup)
105 grams brown rice flour (about 3/4 cup)
35 grams cornstarch (about 1/4 cup)
1 tsp baking powder
Directions:
Mix together oil and sugar, then mix in flax mixture. Mix in dry ingredients. Form dough into a ball (it's actually the right texture to do that!) and chill for 1 hour. Chilling is very important so that your cookies don't spread too much. Shape into balls and bake at 350 F for 10-12 minutes. Makes 10 regular or 20 small cookies.
Monday, August 22, 2011
Tuesday, August 16, 2011
Greek Pasta Salad
Okay, I have some great posts coming up, including one about my favorite gluten free Facebook group and some book and blog and bread recommendations, but I have been too busy to spend a decent amount of time on them. They'll be done soon, though! In the meantime, please enjoy some Greek pasta salad.
Ingredients:
Chopped cucumbers
Chopped tomatoes (or halved cherry or grape tomatoes)
Chopped bell peppers (any color, or a mixture of colors)
Diced onion (any color, but I like yellow)
Green and/or Kalamata olives, sliced or whole
Crumbled Feta cheese (leave this out if you're doing dairy free)
Cooked, rinsed, and cooled gluten free pasta (small shapes like shells work best, and you can leave this out if you want just a regular Greek salad or you're cooking for someone else and you don't want to buy special ingredients)
White wine vinegar
Extra virgin olive oil
Mix everything together in a large salad bowl and toss with oil and vinegar. I use about 3 parts vinegar to one part oil, but many people prefer 2 parts oil to one part vinegar. You can mix the oil and vinegar together beforehand and see what ratio tastes best to you. This will keep in the fridge for several days without since there are no greens in it to get soggy.
Ingredients:
Chopped cucumbers
Chopped tomatoes (or halved cherry or grape tomatoes)
Chopped bell peppers (any color, or a mixture of colors)
Diced onion (any color, but I like yellow)
Green and/or Kalamata olives, sliced or whole
Crumbled Feta cheese (leave this out if you're doing dairy free)
Cooked, rinsed, and cooled gluten free pasta (small shapes like shells work best, and you can leave this out if you want just a regular Greek salad or you're cooking for someone else and you don't want to buy special ingredients)
White wine vinegar
Extra virgin olive oil
Mix everything together in a large salad bowl and toss with oil and vinegar. I use about 3 parts vinegar to one part oil, but many people prefer 2 parts oil to one part vinegar. You can mix the oil and vinegar together beforehand and see what ratio tastes best to you. This will keep in the fridge for several days without since there are no greens in it to get soggy.
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