Babycakes NYC Allergen-Free Chocolate Chip Cookies

Saturday, May 16, 2009

This chocolate chip cookie recipe is from the new Babycakes cookbook.  They are ooey, gooey and soft in the middle, and slightly crisp on the edges! :)  We LOVED them!

The raw cookie dough is awesome. I couldn't stop eating it... and there are no eggs to worry about, another reason to keep right on eating it.  I want to save some dough and roll it into little balls and freeze and then add then add them to some homemade coconut vanilla ice cream to make cookie dough ice cream.  

Chocolate Chip Cookies

(Babycakes by Erin McKenna, 2009)

1 cup coconut oil, melted and cooled

6 tablespoons prepared unsweetened applesauce

1 teaspoon salt

2 tablespoons pure vanilla extract

1 1/4 cups evaporated cane juice

2 cups Bob's Red Mill gluten-free all-purpose baking flour

1/4 cup flax meal

1 teaspoon baking soda

1 1/2 teaspoons xanthan gum

1 cup vegan chocolate chips

Directions

Preheat oven with a rack set in the center to 325 degrees. Line 2 baking sheets with parchment paper; set aside. In a medium bowl, mix together oil, applesauce, salt, vanilla, and evaporated cane juice. In another medium bowl, whisk together flour, flax meal, baking soda, and xanthan gum. Using a rubber spatula, add the dry ingredients to the wet mixture and stir until a grainy dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough. Use a 2-inch ice cream scoop to make evenly sized dough pieces and place onto prepared baking sheets, 1 inch apart. Gently press down on each cookie with the heel of your hand. Transfer cookies to oven and bake until edges are crisp but cookie is still soft in the center, about 15 minutes, rotating baking sheets after 9 minutes. Let cookies stand on baking sheets for 10 minutes before transferring to a wire rack to cool. Cooled cookies may be kept in an airtight container for up to 3 days.

Pear Torte

Tuesday, January 6, 2009

Gluten-Free Vegan Pear Torte

This recipe is from The Gluten-Free Vegan cookbook by Susan O'Brian.  Every recipe I've tried from her cookbook has turned out great.  This torte was delicious. I made it for New Year's Eve and everyone loved it, allergy-sensitive and not. I used Comice pears.

Pear Torte
(The Gluten-Free Vegan by Susan O’Brien)

Crust½ Cup Vegan Margarine
1/3 Cup Agave Nectar
¼ teaspoon Vanilla Extract
¾ cup Sorghum Flour
2/3 cup Chopped Walnuts

Filling
1 (8-ounce) Tub Tofutti Soy Cream Cheese
1 Tablespoon Tofutti Soy Sour Cream
1 Egg or 1 ½ Teaspoons Ener-G Egg Replacer whisked together with 2 Tablespoons Warm Water
½ Teaspoon Vanilla Extract
1/8 Cup Agave Nectar
1 Pound Pears, peeled, cored and sliced
Ground Cinnamon, for sprinkling

Preheat the oven to 350 degrees F. Lightly grease a 9-inch square baking pan or dish or (I used my quiche plate) with vegetable oil.

Prepare the crust: Beat the margarine with the agave nectar until creamy. Add the rest of the crust ingredients. Stir to blend together well. Spread in the prepared pan and bake for 15-18 minutes, or until set. Let cool while you make the filling.

For the filling: In a large mixing bowl, beat all the filling ingredients together (except the pears and cinnamon) until well blended. Pour over the cooled crust. Arrange the sliced pears on top of the filling. Sprinkle generously with cinnamon.

Bake at 350 degrees until set, 20 to 30 minutes. Cool on wire rack. Store in refridgerator after cooled. Tastes just a great or better the next day.