Breakfast, Tea, Anytime Jumbles

I like to bake in the morning.

It’s just a great way to start the day IMHO. Besides, I get so busy with other things that by the time afternoon rolls around I have second thoughts about getting out the baking gear. After all, afternoon is the time to start thinking about cooking dinner and the idea of baking then just seems like something extra to try to squeeze in. For me baking is fun—I never want it to be a chore or something that must be done.

This summer there really is no choice but to bake in the morning. The past few weeks have been so hot that turning on the oven during the mid-day heat is not something I want to do. So I’ve been making most dinners on the grill and treats that are chilled or frozen.

While our stash of ice creams and sorbets is growing the frozen baked goods that usually reside in the freezer have dwindled to almost nothing. And, I miss baking. I like to bake. It’s that feel good thing. So, today, baking it is.

These little jumbles are quick and easy. Although the oven is set to 400 degrees they’re only in there for about 6-8 minutes. In and out. Simple. Delicious.

I’ve been enjoying them with my morning coffee for a quick breakfast. And, in the afternoon with tea. And….uh oh…they’re addictive! Freeze ‘em and you’ll have them whenever you want. Great for the kids, too since they’re packed with good stuff.

Breakfast, Tea, Anytime Jumbles

You can easily omit the brown sugar and/or reduce the agave/honey to 2 or 3 tablespoons if you want a less sweet jumble. You can also leave out the dried fruit. They will still be wonderful—not awesome, but still wonderful. (These are not overwhelmingly sweet but I know some of you watch your sugar intake.)

Preheat the oven to 400 degrees.

Make (and set aside) one faux egg by whisking together:

1 1/2 teaspoons Ener-G Egg Replacer

2 tablespoons warm water

Whisk together in a large bowl:

1 1/8 cups almond flour

1/2 cup GF flour blend*

1/2 cup GF rolled oats

2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon xanthan gum

1 teaspoon cinnamon

1 tablespoon brown sugar

Mix together in a small bowl or 2 cup measuring cup:

The faux egg you mixed up earlier

4 tablespoons agave or honey

3 tablespoons unsweetened applesauce

3 tablespoons canola or grapeseed oil

Pour the wet mixture into the dry ingredients and stir together with a spatula or spoon until well blended.

Add and mix in:

1/4 cup Enjoy Life chocolate chips

1/4 cup golden raisins, dried cherries, other dried fruits or a mix (I used raisins and cherries)

1/3 cup chopped pecans, walnuts, or your favorite nuts

Drop by tablespoonfuls onto a parchment lined cookie sheet. The dough is nice and thick and these guys don’t spread. I fit them all on one large baking sheet about 1 inch apart.

Bake in the preheated oven for 6-8 minutes until toasty brown. The little peaks have a tendency to get quite dark.

*I like to use Authentic Foods Multi-Blend Flour but there are many options. Visit The Sensitive Pantry’s Tips and Subs for more information on Gluten-free flour blends.

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Chocolate Peppermint Cookies

It’s that time of year when the girls in the green uniforms wave that colorful cookie form in front of my face and taunt me with, well…cookies. Not just any cookies…those thin chocolate minty cookies. Yum.

Last year we bought cookies from the daughter of a friend. I know I can’t eat them.  But, my son or husband could eat them…or take them to the office…or school…or something. Nothing like that happened.

No more cookies for us. Unless…the girls in green offer them gluten-free and vegan. *Sigh* Maybe someday.

Until then we’ll eat these Chocolate Peppermint Cookies and pretend we bought them.

These turned out very (let me emphasize that…very) chocolatey and just the right amount of minty.

And, they’re hearts! For Valentine’s Day!

Chocolate Peppermint Cookies

Cookies

10 tablespoons Earth Balance, room temperature

2/3 cup sugar

1 teaspoon Ener-G egg replacer

2 tablespoons warm water

1 1/2 tablespoons rice milk or prepared coffee

1 teaspoon vanilla

1/2 cup sorghum flour

1/2 cup rice flour blend*

1/4 cup tapioca flour

1/4 teaspoon xanthan gum

1/4 teaspoon salt

1/2 cup unsweetened dutch processed cocoa powder

Heat the oven to 350 degrees.

Whisk together the egg replacer and 2 tablespoons warm water.

Beat shortening, sugar, mixed egg replacer, milk/coffee, and vanilla in a stand mixer until creamy.

Mix flours, xanthan gum, salt and cocoa in a separate medium sized bowl. Stir together with a wire whisk until they are thoroughly mixed and there are no lumps.

Put the mixer on low and slowly add the dry ingredients to the wet mixture. Scrape the sides from time to time. Beat for a few minutes until all the ingredients are combined.

The dough will be very stiff.

Refrigerate the dough for about an hour. Split the dough in half and make each half into a round disk. Place one between two sheets of parchment and roll out to a thin (about 1/8” or so) sheet. Cut the cookies using a small heart-shaped cookie cutter…if you have one. Any shape will work!

Place onto a parchment-lined cookie sheet about an inch apart.

Repeat with the other piece of dough.

Bake for 12-15 minutes–keeping an eye on them so they don’t over bake. Remove from the oven and let sit for a minute or two. Remove to a wire rack and cool. Makes about 2 dozen small cookies.

Chocolate Peppermint Coating

1 ½ cups chocolate chips

¾ teaspoon peppermint

1 ½ teaspoon canola oil

This works best in batches so start with 1/3 the chocolate chips (1/2 cup). Place in a microwave bowl and microwave in 30 second intervals, stirring between each, until the chocolate is smooth and melted. Add 1/4 teaspoon peppermint extract and ½ teaspoon canola oil and stir together.

Quickly dip the top of each cookie in the chocolate mixture. Use a small fork to lift up one end, grab the cookie, and swirl as you lift. Place chocolate side up on a parchment lined dish. Fill the dish and pop it in the freezer for a few minutes to set. 

Repeat with the remaining chocolate coating and cookies.  These store well in the freezer.

*I used Authentic Foods Multi-Blend Flour which has xanthan gum as an ingredient. If you use another flour blend be sure it has xanthan gum in it or increase the xanthan gum in the recipe in proportion to the amount of flour you’re substituting (about 1/4 to 1/3 teaspoon xanthan per cup of flour).

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