Bowser Cookies

Humans aren’t the only ones with food allergies and sensitivities – our pets can also deal with these issues. A good friend of mine always made the food and treats for her pets and this is one of her recipes that I’ve adapted to fit those dogs with gluten sensitivity. It’s my experience that most dogs love peanut butter and carob so I’ve incorporated those ingredients as well but if your dog can’t have peanut butter try using pumpkin or sunflower seed butter instead.

My son and his family went on a short vacation this last week and I’ve been dog sitting for their springer spaniel. He gobbles up these cookies, probably would eat all 20 that the dough made if I’d let him! His dog walker took several home to her 2 dogs who also loved them.

Preheat oven to 350 degrees and lightly grease a large baking sheet. In a medium to large mixing bowl add:

1 1/2 cups white rice flour

1 cup sweet potato flour*

1/4 teaspoon salt

1 teaspoon sugar (I used date sugar)

2/3 cup peanut or seed butter

In a small bowl mix together:

1/2 cup pumpkin seed protein (or pea protein would work well)

1/2 cup cold water

Add to the dry ingredients along with:

1 cup chicken or beef stock

Mix until completely combined, mixture may be a little sticky, if so add a little more flour. If you have a biscuit cookie cutter, feel free to roll out the dough and cut into biscuit shapes. I didn’t have one so I used my 1/4 cup scoop to form cookies and then flattened them. Cook 45-60 minutes, or until completely firm. Cooking time will depend on the size of your cookies. I cooked mine for about 40 minutes and they turned out still soft in the middle.

*Amazon has a wide variety of sweet potato flours available.

Store in an air-tight container.

Chewy Ginger Molasses Cookies

It’s that time of year again! Time to pull out the gingerbread recipes along with all the pumpkin and spices. Here’s a very easy ginger cookie recipe that takes very little time to throw together and only 10 minutes to bake so in a mere 20 minutes you’ve got cookies – just as quickly as any tube of cookie dough you buy in the grocery store. And oh so delicious!

Preheat oven to 350 degrees. Prepare a large baking sheet by covering with parchment paper. In a medium mixing bowl combine:

1 tablespoon ground flax

3 tablespoons warm water

Stir to combine and let sit for a minute or two until a gel forms. Add:

1/2 cup pepita butter (or sunflower butter, tahini, etc.)

1/3 cup date sugar

2 tablespoons molasses

1 teaspoon vanilla extract

Using a hand mixer, mix until fully combined. Add:

3 tablespoons all-purpose gluten-free flour

1/4 teaspoon baking soda

1/4 teaspoon sea salt

1 1/2 teaspoons ground ginger

1/4 teaspoon allspice

Using a spoon, mix in the dry ingredients. This is too thick for the hand mixer. When combined, using a small cookie scoop, place scoops on the prepared baking sheet and flatten. Makes about 15 cookies. Bake for 10-12 minutes. Cool on cooling rack.

Baba Ghanoush

Yes, another eggplant recipe! And a very simple dip to prepare; the hardest part is roasting the eggplant and that’s not especially difficult, just time consuming. I can’t tell you exactly what size eggplant to buy – you’ll want about 2 cups of eggplant pulp. The 3 oriental eggplant I used only gave me about 1 cup of pulp so I would recommend a medium to large Italian eggplant for this recipe or else adjust the other ingredients to the amount of eggplant pulp you roasted.

First, roast the eggplant by slicing it into 1″ slices. Place on a baking sheet lined with parchment paper. Spray or brush the eggplant slices with olive oil then turn them over and repeat. Roast in a preheated 425 degree oven for 20-25 minutes.

While the eggplant is roasting, in a small skillet heat:

2 tablespoons avocado oil

1 teaspoon cumin

Heat only until you can smell the cumin, about 1 minute. Remove from heat and set aside to cool.

Remove the eggplant and let cool slightly before peeling the skin from around the outside of each slice. Place in a food processor and add:

2 tablespoons tahini

1 teaspoon minced garlic

salt and pepper (about 1/8 teaspoon salt and a dash of pepper)

1 tablespoon lemon juice

the cumin and avocado oil mixture

Pulse until smooth, spoon into a serving bowl and sprinkle with dried or fresh parsley. If desired, sprinkle with olive or avocado oil as well. Serve with gluten-free pita or quinoa buns (see recipe below).

Quinoa Buns

I thought these sounded interesting – avocado and quinoa with lime juice? Who puts lime juice in a bread? But I thought it sounded like it might be a good vehicle for the baba ghanoush. And it sounded very easy to make so I gave it a try and it actually is delicious but just be miserly with the lime zest or it overpowers the other flavors in the buns.

In a medium to large bowl combine:

1 1/2 cup quinoa flour (if you don’t have any but you have quinoa, simply pulse in a food processor to make flour from the raw quinoa)

1/4 cup gluten-free oat flour

2 tablespoons ground flaxseed

2 tablespoons sesame seeds

1 teaspoon baking powder

1/8 teaspoon sea salt

In a smaller bowl mash:

1 whole large ripe avocado being sure to take out any brown bruise spots which won’t mix into the batter

Add to the avocado:

1-2 tablespoons lime juice (juice from 1 lime)

1/2 teaspoon lime zest

1 tablespoon honey

3/4 cup water

Using a whisk or hand mixer, combine the wet ingredients until fairly smooth. Add to the dry ingredients and stir to combine. It’s a sticky dough so using wet hands shape into 6-7 balls. Place on a baking sheet lined with parchment paper and flatten to about 1/4 inch thickness. Sprinkle with more sesame seeds and let sit while the oven heats to 425 degrees. Bake about 25 minutes total, turning the buns over at 15 minutes to brown both sides. Test with a toothpick for doneness. REMEMEBER GLUTEN FREE BREADS CAN BE GUMMY SO EVEN IF THE TOOTHPICK COMES OUT CLEAN, THEY STILL MAY NOT BE COOKED THROUGH. Cool completely before cutting.

Chickpea Blondies

Easy and quick to make and delicious, nutritious snacks. I’ve been making chickpea carob chip cookies and chickpea brownies for years. I made sweet potato blondies a few weeks ago and those turned out almost fudge-like. These are thicker but every bit as “fudgy”. Feel free to substitute the sweetener as well as the quinoa flakes for quinoa flour. And of course, sunflower butter (or any nut butter if possible) would substitute quite well for the pumpkin seed butter.

Preheat oven to 350 degrees. In the bowl of a food processor combine:

2, 15 ounce cans of garbanzo beans (chickpeas), drained and rinsed (save the aquafaba for another recipe; it’ll store in the refrigerator for a week)

1 cup quinoa flakes (find it in the cereal aisle)

3/4 cup pumpkin seed butter

1 tablespoon avocado oil

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/4 teaspoon sea salt

1/3 cup date syrup (or honey, agave or coconut nectar, or maple syrup)

1/3 cup unsweetened non-dairy milk

1 teaspoon baking soda

Pulse until the garbanzo beans are creamed and incorporated into the batter. The batter will look mottled because of the quinoa flakes. While it’s pulsing, line an 8″ square baking pan with parchment paper and spray with a non-stick cooking spray. Scoop the batter into the pan and bake in a preheated 350 degree oven for 25-30 minutes. Cool before serving.

Sweet Potato or Pumpkin Blondies

I’ve never had a blondie since I’ve always preferred bars made with chocolate. Now that I no longer can have chocolate, it seems like a good time to check out blondies. I understand from watching people make them on TV that they should be very dense and moist, almost fudgy, rather than cake-like. This recipe, adapted from thebigmansworld.com, doesn’t have any flour and can be made without any sweetener as well. I opted for some date sugar which I think pumpkin really needs and added some vanilla to the mixture as well but if you want to intensify the pumpkin or sweet potato flavor, a teaspoon of pumpkin pie spices would go well. Be sure to chill them thoroughly before slicing and removing from the pan. And, the smaller the pan, the thicker the blondies will be (I used an 8″ square pan for the pumpkin and an 8″ round for the sweet potato.

Preheat oven to 350 degrees. Spray with non-stick cooking spray, a small baking pan (8″ or less). Put into a medium sized, microwave safe mixing bowl:

1/2 cup pumpkin seed butter (or any other butter your family likes)

Heat for about 1 minute which should thin it out a little. If you’re using roasted (brown) pumpkin seed butter or a thicker butter such as sunflower, this may take longer to melt. Add to the butter:

1 cup pumpkin or sweet potato puree

2 tablespoons carob powder

1/4 cup fine date sugar

1 teaspoon vanilla extract

Stir until all ingredients are combined. Pour into the prepared baking dish and bake for about 20 minutes depending on the size of your baking dish – the 8″ pans took the full 20 minutes in my oven. They will puff up slightly when they are cooked. Cool on the counter for 15-20 minutes and then refrigerate and chill completely before slicing and serving. Number of pieces will also depend on the size of the pan you used – I got 9 pieces from the square pan.

Oatmeal Cookies

My husband’s favorite cookie was oatmeal raisin. These are very easy to make (if you have a food processor) and very tasty. And they don’t have very many ingredients, also a pretty good thing. If you have dried dates which most of us do since fresh dates are not always available, soak them in boiling water for 5-10 minutes to soften them before using them in this recipe.

Preheat oven to 350 degrees. Spread a medium size cookie sheet with parchment paper. In the bowl of a food processor, add:

1 1/2 cups gluten-free old fashioned oats, preferably organic

1/2 cup seed butter like sunflower or pumpkin butter or tahini

10-12 softened dates, medium sized

1/4 cup date syrup (or if you don’t have date syrup, use some of the water from soaking the dates just increase the number of dates if you want a sweeter cookie)

1/4 teaspoon sea salt

1 teaspoon vanilla extract (optional)

Blend until combined and the oatmeal is partly ground and a dough forms. This should take only about a minute. Remove from the food processor to a bowl and stir in:

1/2 cup carob chips (optional)

1/4 cup raisins or dried cranberries (optional)

Scoop out several tablespoons (to a 1/4 cup depending on how large you’d like the cookies) of the dough and form into a flat, round disc. Repeat with the remaining dough. The recipe should make approximately 12 cookies. Bake for 10-12 minutes. Let cool for about 5 minutes before removing from the baking sheet.

Pseudo Graham Crackers (or Vegan Graham Crackers)

Never one of my favorite foods, graham crackers are generally made with lots of brown sugar, whole wheat flour, and an egg or two. Here’s a recipe for graham crackers that I actually really like. In fact, I made them this afternoon for a recipe I’m going to make tomorrow which calls for graham crackers (Pumpkin Cheesecake Bites). That is, I’ll make it tomorrow if there are any left! These are so tasty, you might want to make a double batch if you need some for another recipe like I do. Maybe I’ll also make some marshmallow and post up a recipe for smores, that is if there are any leftovers.

Preheat over to 350 degrees.

In a food processor, combine:

1 1/4 cup brown rice flour

2 tablespoons corn starch (or tapioca or potato starch, or arrowroot)

1/3 cup date sugar

1 teaspoon baking powder

1/2 teaspoon salt

Pulse to combine and break up any clumps in the date sugar. Add:

5 tablespoons vegan margarine (that’s 1/4 cup + 1 tablespoon), cold

Pulse to combine until the dough resembles little peas. Add:

1/3 cup non-dairy milk (I used oat but any will work)

3 tablespoons honey (put a little oil on the measure so the honey will slide right out)*

Again pulse until the dough comes away from the sides of the processor bowl. If the dough is too thin, add more flour(I used about 1/4 cup more brown rice flour) until the dough is no longer sticky and comes away from the bowl. Place a 14×16″ piece of parchment (more or less) on the counter and dump the dough onto the parchment. Form into a rectangle as much as possible. Top with a second piece of 14×16″ parchment and using a rolling pin, roll out the dough until it’s almost the size of the parchment and about 1/8″ thick. Slide the parchment onto a baking sheet (an extra large cookie sheet without sides works best) and refrigerate the dough for up to a half hour. Remove from refrigerator and remove the top piece of parchment. Using a knife, pizza cutter, or pastry wheel, cut the dough into pieces either rectangular or square (mine were about 3×3″). Pierce each piece with a fork like you would a pie crust. Bake for 9-11 minutes and then turn the pan and bake for an additional 9-11 minutes or until the edges of the crackers are brown and the center is a golden brown. Cool completely before eating. The crackers should separate easily (mine actually mostly separated during baking). Delicious! Store in an airtight container (if there are any left to store) or in the freezer for long-term storage (haha, not in this household!). Makes approximately 16 crackers depending on size cut.

*By a little, I mean put a drop on your finger and rub it in the measuring spoon. It doesn’t take much.

HINTS: 1 teaspoon of cinnamon or allspice could be added

1/4 cup carob or cocoa could be substituted for some of the flour

Maple syrup could be substituted for the honey

Rice Crispy Bars

This is a rice bar that is carob rather than marshmallow based so it’s much simpler to make. Quick and easy it makes a tasty treat. I cut them, put several into a baggie and put them in the freezer so I can take one out when I really need something sweet.

Prepare an 8×8 or 9×9 baking dish by lining it with parchment paper. Into a medium size bowl place:

1/3 cup avocado oil

2/3 cup tahini (thicker rather than thinner tahini) or pumpkin butter (or any seed or nut butter you like)

1/4 cup agave or coconut nectar, date or maple syrup

1 teaspoon vanilla extract (or 1/4 teaspoon mint extract if a minty flavor is desired)

Whisk together until smooth. Add:

1/2 cup carob powder (or cocoa if you can have it)

1/4 cup pumpkin seeds (or any other seed or nut chopped that your family enjoys)

1 1/4 cup puffed rice cereal (or any puffed cereal your family likes)*

Stir to combine. (*More or less cereal may be needed depending on the consistency of the butter added.) Spread in the prepared dish and put in the freezer for 1 hour or until it is solid when you lift the parchment paper out of the dish. Slice and enjoy!

Coffee Energy Bites

In a medium to large bowl combine:

Ever look for something, not much, you just need a little something to lift you up in the middle or towards the end of your day? These will work – full of energy (and carbs), these bites will get you going and the whole grain oats and flax will sustain your energy for awhile. Easy to make, variable by your taste, and chock full of flavor, can’t beat the combination!

1 cup whole grain gluten-free oats (organic if possible)

1/2 cup ground flax

1 tablespoon instant coffee granules*

1/4 cup dried berries (small pieces work best but not powder)

1/4 cup carob chips (or chocolate if you can have them)

Mix to combine evenly. In a small bowl stir together:

1/2 cup tahini (slightly thick better than runny)**

1/4 cup honey, agave or coconut nectar, or maple syrup depending on taste

1 teaspoon vanilla

Pour the wet ingredients into the large bowl with the oat mixture and stir with a large fork to combine. Mixture will be slightly sticky but shouldn’t be too sticky. It should easily stick together when pressed into your hand. With DRY hands, form into roughly 1″ balls. I found I had to rinse off my hands every 2-3 balls to keep the mixture from sticking to me instead of itself! Should make 20-24 balls. Store in airtight container.

*I used 2 tablespoons of instant coffee granules and after eating several of these bites, I’ve decided it was a little too much coffee – they taste a little bitter to me so depending on your love for coffee, add 1 or 2 tablespoons.

**I used tahini because of my nut allergy but feel free to use any seed or nut butter you like. But if you use a really thick butter, add a little water or liquid sweetener to it to thin it slightly. If your tahini is too thin, add a little more of the dry ingredients.

Oatmeal and Pear Cookies

This are very easy to put together and tastes delicious. Per usual, I can’t eat apples, peaches, nectarines, etc., but if you can, this cookie would work with any of those fruits, probably cherries as well. Just be sure that the fruit is not overripe or the mixture will be too wet.

In a medium bowl, combine:

1 tablespoon ground flax

1/3 cup aquafaba

Whisk and let sit for at least 5 minutes then add:

2 tablespoons avocado oil (or coconut oil)

1/2 cup agave or honey (or date syrup)

1/2 cup diced pears (or other fresh fruit)

1 teaspoon vanilla extract

Combine and add:

1 cup quick gluten-free oats

3/4 cup all purpose gluten-free flour

1 teaspoon xanthan gum (or guar gum)

1 1/4 teaspoons ground cinnamon

1/4 teaspoon allspice

1 1/2 teaspoon baking powder

1/4 teaspoon salt

Stir until all the dry ingredients are mixed into the wet. Set aside and let sit for 45-60 minutes. Preheat oven to 325 degrees. Prepare a large cookie sheet by covering it with parchment paper (or a silicone mat). Scoop by tablespoon the cookie dough placing cookies at least 1 inch apart (they don’t spread). Bake for 13-15 minutes. Makes approximately 18 cookies.