Gluten-free, egg-free, milk-free Chocolate Spice Cookies

* 1/2 cup Sugar
* 1/2 cup Brown Sugar
* 1/4 cup Coconut oil, soft but not liquified (or butter)
* 2 Tbsp potato starch + 1-1/2 Tbsp liquid (or 1 egg, or other egg replacer)
* 1/2 tsp. Vanilla
* 1/3-1/2 cup Cocoa + 2 Tbsp water + 2 Tbsp oil
* 1/2 tsp. Salt
* 1/2 tsp. Baking Soda
* 1 tsp. Cloves
* 1 tsp. Nutmeg
* 1-1/2 cup Gluten free flour blend



1. Preheat oven to 375 degrees Fahrenheit.

2. Cream together the sugars and the coconut oil.

3. Beat in potato starch mixture and vanilla.

4. Beat in cocoa mixture.

5. Mix together the rest of the ingredients, mix into wet mixture. Batter will be sticky and glossy.

6. Form into balls and place 2-3 inches apart on a prepared cookie sheet. If you want flatter cookies, you must squish them a little; with the exact recipe, they won't spread hardly at all. I didn't squish them so I had ball cookies.

7. Bake in preheated oven for 10-15 minutes, depending on size. Check after ten minutes, remove from oven when start to brown on edges by pan.

8. After cool, top with frosting, melted chocolate, or this fudgey-dark chocolate "glaze" that I made:

9. For really dark chocolate glaze: In double boiler, dissolve 3 Tbsp sugar in enough oil to wet it, do not over-wet. add one square baker's chocolate, dissolve. You may have to stir over low heat for quite some time to melt the sugar completely. If it's not smooth enough, or looks too thick to spread, add a little rice milk, water, or coffee. I left the sugar partially granulated for a stunningly dark chocolate topping that got sweeter after a couple of chews.

Yesterday was not a good stomach day. I ate bland foods all day. Dinner was rice noodles with olive oil, goat cheese, salt, pepper, and a little sugar (yes sugar, it pleasantly cuts the strong taste of the goat cheese).



Then last night I made cookies. (I will post the recipe soon, I have to figure it out, I did a lot of approximating and random ingredient additions....) They actually turned out pretty good, though they didn't spread at all so they are just little balls. They needed a little something though, so I melted some baking chocolate and stirred in some sugar to make a really nice, really dark chocolate "glaze." I remelted it some more today to melt all the sugar crystals, because I was hasty yesterday, so it was still quite crunchy.





Lunch and dinner were good today.

My stomach has still been finicky, so I tried to keep it simple. For lunch I had bean threads (noodles made from bean starch, and oh so good- I really like them, maybe more than rice noodles), with sauteed carrots and rosemary turkey breast cut into little bits.



For dinner I was craving pizza, with is a horrible, terrible idea, so I improvised. I took tome flat bread and topped it with tomatoes, the left over turkey from lunch, a little goat cheese, and lightly steamed spinach. Threw it in the oven for ten minutes or so at about 300 degrees, and there I had a lovely, tasty dinner.

I made flatbread today, and it turned out amazing. The best since I stopped being able to use eggs. :)



I made two pans, the first turned out a little crispy on the bottom, the second was nice and soft.




2 cups Indian rice flour
1 cup tapioca starch
4 Tablespoons sugar
3 teaspoons xantham gum
1 teaspoon salt
1-1/2 c. water
2 Tablespoon yeast, dissolved in 1/3 c very warm water
2 teaspoon cider vinegar
4 Tablespoons EVOO
4 Tablespoons potato starch dissolved in a little cold water
2-3 Tablespoons sweet rice flour (for dusting pan/hands)

1. Preheat oven to 400 degrees Fahrenheit. Heat 1-1/2 c. water until very warm, pour over rice flour, blend well, set aside.
2. In a separate bowl, mix together the rest of the dry ingredients.
3. Mix vinegar, dissolved potato starch, oil, and dissolved yeast into rice flour mixture.
4. Blend in the rest of the ingredients.
5. Dust cookie sheet with sweet rice flour. Place six or so dollops of the dough (will be very soft) apart on the pan. Sprinkle dough with a little more sweet rice flour, cover with plastic wrap and smooth the dough until flat (it is very sticky, so you can do this with just your fingers, but it takes much longer and is hard to make even).
6. Remove plastic wrap. Tap all over with fork for ventilation.
7. Bake for 10-14 minutes. Remove when golden around edges. Let cool in pan for a few minutes. When cool enough to touch, cut into pieces and store in air-tight container or zip-lock bag.



original recipe

I adore him, really.


It's quite dim in my kitchen.

I made gluten-wheat-corn-milk-egg free pumpkin pancakes tonight for dinner for the roomies and myself. Lots left over. :) Yay breakfast for a few days.







I made pancakes like this this morning for the group of friends that we accompanied to Jillian's house, however, I just added that much pumpkin to Bisquick pancake mix. This of course meant that I couldn't eat them, which was one of the reasons I wanted to make them tonight. For myself I sauteed some potatoes, at the end adding soft goat cheese, and then sauteed some pineapple in maple syrup (that was really really good).



pumpkin pancake recipe, with 'regular' substitutions

1 c. Sorghum flour
1 c. Rice flour
1/2 c. Tapioca flour
(all four could be substituted with 1-1/2 c. regular all purpose flour)
4 tsp. Baking Powder
1 tsp. Salt
1 tsp Clove
1 tsp Nutmeg
(or 2 tsp of any blend of spices you want)
4 Tbsp. Brown Sugar
3/4 c. Pumpkin Puree, heaping
4 Tbsp. Olive Oil (or butter)
2 c. Rice Milk (or regular milk)
4 Tbsp. Potato Starch (2 eggs)

1. Heat rice milk to very warm, but not boiling. In a medium sized bowl, pour over rice flour and blend well, set aside.
2. Blend all dry ingredients in a separate bowl.
3. Add pumpkin and oil to rice flour mixture, blend well.
4. Add blended dry ingredients, mix well.
5. Drop desired amount of batter onto hot, oiled skillet, flip when edges start to change color slightly (the batter is so thick that it doesn't bubble hardly at all as regular pancakes would).
6. Serve with butter (oil) and brown sugar, syrup, and/or whipped cream.

I'm going to go back through and add the recipes for the food that I've posted, so check back in the next day or two if you are interested! :)