Need a little something sweet~ Gluten Free French Sable Cookies

I love dessert. I will talk about healthy eating forever, but I will never skip on dessert. A healthy lifestyle has a little dessert included, well at least that is what I believe and preach. Life is all about balance. We all  need a little sweetness in our lives and honey these cookies will deliver just that. First off they are gluten free, so they are great for people with gluten allergies. They are small and just perfect with a cup of hot ginger tea. I love making these cookies and sharing with my granddaughter, can you say, TEA PARTY! Bottom line they are so yummy, that’s really all you need to know, right?

So, stay on your healthy path. Eat clean food, drink clean water and make your desserts from scratch with good high quality ingredients. Enjoy them at least once a week or so and get out enjoy nature. It’s all in Divine order.

As always, Remember to Set the Table with Love. 🙂

Gluten Free Sable Cookies
Gluten Free French Sable Cookies

Gluten Free French Sable Vanilla cookies
Ingredients:
2 soft, plump vanilla beans
1/3 cup organic cane sugar
8 oz. (1 cup) unsalted organic butter
1/2 tsp. fine sea salt
1-1/3 oz. (1/3 cup) organic confectioners’
sugar, sifted
2 large organic egg yolks
2 cups of gluten free flour blend ( Pillsbury Gluten Free Flour Blend)
My favorite gluten free cookie blend
2 cups white rice flour
1 cup brown rice flour
2/3 cup potato starch
1/3 cup tapioca flour
1 teaspoon xanthan gum

Directions:

1. Cut the vanilla beans in half lengthwise and scrape the seed pulp into a small bowl;
add the sugar. Using your fingers, rub them together until blended.
2. In a large bowl with a hand mixer, mix the butter on low speed until smooth and
creamy, mix in the salt. Add the vanilla sugar and the confectioners’ sugar and mix until smooth, about 1 minute. Scrape down the bowl as needed. Add 1 egg yolk and mix for 1 minute. Still on low speed, mix in the flour just until blended; the dough will be soft.
3. Sprinkle a little gluten free flour onto the counter. Turn the dough out onto the counter and knead it gently a few times. Divide it in half and shape each half into a 9-inch log. Be
gentle with the dough and work with it, gluten free dough needs a little more care.
Wrap the logs in plastic wrap and refrigerate for at least 3 hours.
4. Position oven racks in the top and bottom thirds of the oven and heat the oven to
350°F. Line two baking sheets with parchment paper.
5. Sprinkle about 1/2 cup sanding sugar onto a piece of waxed paper. Combine the
remaining egg yolk with a splash of water in a small bowl and whisk with a fork.
6. Brush each log with the egg wash and roll it in the sanding sugar until evenly coated.
Trim the ends of the logs if they’re ragged. Using a knife, cut the dough into 1/2-inchthick rounds. Put them on the baking sheets, leaving about 2-inches between rounds.
7. Bake the cookies, rotating and swapping the baking sheets’ positions halfway
through, until the cookies are brown around the edges and golden on the bottom, 18 to
22 minutes. Let cool on the sheets for 5 minutes; then carefully transfer to a cooling
rack and allow to cool completely before serving. Sable’ cookies need to be eaten cool, so
cooling with allow them to set, so you can enjoy to perfection.

 

 

RAW Oatmeal Raisin Peanut butter cookies

What do you do when you are purposely not eating sugary desserts for a while? You turn to the Raw dessert diva within. These yummy raw cookies did the trick for me. Besides that, they are gluten free, high in fiber and protein. So. It’s truly is s win win.

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Ingredients :

1/2 cup dry oats (gluten-free)
3/4 cup raw peanut butter
1/2 cup raisins
1/2 cup raw peanuts, Georgia Grinders Peanut Butter 
1 1/2 teaspoon cinnamon
Pinch of sea salt
Directions:
Add everything to a food processor.
Process. Take the dough out of the processor and roll into balls. Put the balls on parchment paper and press down with your fingers.  So the dough reminds you of a oatmeal cookie.

Place in the fridge to set for a few minutes or enjoy right away. 

RAW Oatmeal Raisin Peanut Butter Cookie

What do you do when you are purposely not eating sugary desserts for a while? You turn to the Raw dessert diva within. These yummy raw cookies did the trick for me. Besides that, they are gluten free, high in fiber and protein. So. It’s truly is a win win.

Ingredients :

1/2 cup dry oats (gluten-free)
3/4 cup raw peanut butter
1/2 cup raisins
1/2 cup raw peanuts
1 1/2 teaspoon cinnamon
Pinch of sea salt

Directions:
Add everything to a food processor.
Process. Take the dough out of the processor and roll into balls. Put the balls on parchment paper and press down with your fingers. You want the dough to remind you of an oatmeal cookie. Place in the fridge to set for a few minutes or enjoy right away. 

The Leaning Tower of Raw Cinnamon Pecan Cookies with a Maple Coconut Whipped cream

I love the play on words for this recipe. Hee Hee. :).

How did this madness come about, well here’s the skinny. First off this post will be really short. It’s 5:11 and I need to get dinner on, so when the hubby walks in the door as usual, he will smell something good. Why? Because I have no idea what I am making. Okay, I used too many words.

This recipe came about when I wanted something sweet, but healthy sweet. I wanted cinnamon rolls, but a Raw version. How would I do that, most recipes call for nuts. Too many nuts can make me go nuts sometimes, we have a love/hate relationship and I also am allergic to dates. So I went back to old faithful, when I am making any raw unbaked good, Mr. Gluten Free Oatmeal and instead of dates I use raisins.  So, the cinnamon rolls turned out great. I actually had some dough leftover and decided to make this concoction. Total Yum!!

Well, let me stop babbling here’s the recipe, it was adapted from Rawified I love her post!! Just amazing. Check out her version, as well. Enjoy.

The Leaning Tower of Raw Cinnamon Pecan cookies with a Raw Coconut Maple Syrup

Raw Cinnamon Pecan Cookies aka, in another life cinnamon rolls

Dough
1 cup gluten free quick oats

1/2 cup flax seed grounds ( meal)

1/4 cup maple syrup
Filling
3/4 cup organic raisins

1/4 cup water

2 tbsp. cinnamon

1 tbsp. coconut oil

1/4 tsp. salt

2 tbsp. raisins

2 tbsp. pecans ( optional)

Coconut Maple Whipped Icing

1 cup refrigerated coconut milk in a can.

1 tbsp.maple syrup

pinch of sea salt, to taste.

Inside Goodness

Directions:
Add oats and flax grounds into a food processor, until you get a flour consistency. I used my Ninja. Add in maple syrup, add distilled water if needed, just a little at at time, you are making a dough this is like playdo, not too sticky and not too dry.  Remove the dough from the food processor, and place between two large sheets of wax paper. Using a rolling pin, flatten into a large square (about 8×8 to 9×9 inches). Peel off top layer of wax paper, and set aside.
The Filling :

Add the raisins, wataer,puree dates, water, cinnamon, coconut oil, and salt into a thick paste. Spread this evenly over your dough, and sprinkle with raisins and chopped pecans. Next you’re going to roll your dough into a tight cylinder, as if you were making sushi and the wax paper were the mat. I used a slightly damp knife to make sure the dough came up off the paper clean. Place your roll in the fridge to set for about half an hour, then remove and cut into eight equal pieces before topping each one with coconut icing. These keep well without the frosting for up to a week.

The Icing:

In a blender add all the ingredients and blend until smooth. I use this cream for soups as you see on my previous post and also for topping smoothie bowls, nice dream and whatever suits for your fancy.

THE COOKIES:

To make theses into The Leaning Tower of Raw Cinnamon Pecan Cookies, just press them down gently in to a cookie form, stack on top of each other and drizzle the whipped icing down the sides. They are so delicious!!

The Leaning Tower of Raw Cinnamon Oatmeal Cookies with a Maple Coconut Cream icing The Leaning Tower of Raw Cinnamon Oatmeal Cookies with a Maple Coconut Cream icing

Bake with Love ~ Gluten Free Christmas Star cookies

There are some people you just love cooking food for, you see their appreciation right away.  I love cooking and baking for my friends and family, but especially those who, yes, live to eat and love to eat!

So last night as I was putting invoices and labels together for my organic skin care company B’Tyli Natural Skin Therapies shipment. I decided to bake Christmas cookies for one of my foodie friends. We are always on Facebook talking about food, posting pictures of food, on all our social media spots. Last night being in the Christmas spirit, I came up with these Gluten Free Christmas Star cookies. You will never know these are gluten-free. I hope you can share them with those you love to bake for and always Set the Table with Love. 🙂

Gluten Free Christmas Star cookies

Gluten Free Christmas Star cookies
Gluten Free Christmas Star cookies

The flour below is a great gluten-free flour blend for baking cookies and pie crust.

Ingredients:

  • 2 cups white rice flour
  • 2/3 cup potato starch
  • 1/3 cup tapioca flour
  • 1 teaspoon xanthan gum
  • 1 cup organic cane sugar
  • 1 cup (2 sticks) unsalted butter, softened at room temperature
  • 2  cage free egg yolks
  • 1 tablespoon gluten-free vanilla extract
  • 1/2 teaspoon sea salt

Directions: I am not a big gadget person. I made this recipe with a fork and spatula.

  1. In a medium container, whisk together rice flour, potato starch, tapioca flour and xantham gum together throughly. Measure out 2-1/4 cups of this flour mixture and place in a bowl. The remaining flour will be used to dust your counter when rolling out the cookie dough.
  2. In the bowl combine sugar and butter, I used a fork to blend these ingredients. Mix until smooth, scraping the sides of the bowl down occasionally with a plastic spatula.
  3. Add egg yolks and vanilla and mix until smooth, scraping down the sides of the bowl occasionally.
  4. Stir salt into the flour blend and add it to the sugar mixture. Mix completely until ingredients are well incorporated. Cover bowl and refrigerate for at least 1 hour.
  5. Preheat oven to 350F and line two baking sheets with parchment paper.
  6. Lightly flour the counter with remaining gluten-free flour mixture.  Place your dough onto counter and roll dough out until it is about 1/4-inch thick.
  7. Using 2 to 3-inch cookie cutters, cut dough into shapes. Place on prepared baking sheets.
  8. Bake for 8 to 12 minutes or until edges are golden. Let cookies cool on baking sheets for 5 minutes. Transfer to wire racks to continue to cool. I took a sifter and add powder sugar to each one.

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Gluten Free Vanilla Bean Pound Cake

I love all the holiday treats, but boy my tummy usually is not happy after all those bake goods. Gluten is not always my friend, like we hang for a cookie or two, but after awhile,  she start getting suspect and all. LOL.

Organic Gluten Free Vanilla Bean Pound Cake
Organic Gluten Free Vanilla Bean Pound Cake

So I decided to make this wonderful Gluten Free Vanilla Bean Pound Cake. I was a little scared because a lot of the times I buy gluten free flour blends and they taste like cardboard or just nasty. This time around I made my own blend, since I am a little more educated about gluten flours and how to use them to get the results you want.

I hope you enjoy this recipe.

  • 1 cup Sweet White Rice Flour
  • 1/2 cup Sorghum Flour
  • 1/4 Potato Starch
  • 2 tsp Baking Powder
  • 1 tsp Xanthan Gum
  • 1 cup Butter, room temperature
  • 1 cup Granulated Sugar
  • 4 Eggs
  • half of a vanilla bean (de seed the bean add to the mixture)
  • 1 tsp Vanilla

Directions

Beat the butter until creamy and smooth. Add the sugar and beat into the butter until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each one. Add the vanilla beans and vanilla, blend until completely incorporated.In a separate bowl, combine the flours, potato starch, xanthan gum and baking powder and blend together with a whisk. Add the dry ingredients to the wet and blend until fully mixed. Spread into a greased 9-inch bread pan. Bake for 60 minutes at 350°F. Cool for about 10 minutes. Remove cake from pan and cool completely.

Vanilla Glaze

  • 3 cups powdered sugar (sifted)
  • 1/2 cup non dairy milk
  • 1 whole vanilla bean
  • 1 dash sea salt

IMG_3761

Double Chocolate Chip Heart Shaped Scones for Valentine’s Day

I love this recipe and for Valentine’s Day, you can make someone very special .

One of the great things about cooking for people you love is to see the smiles on their faces, once they bite into something  you took time out to just make for them, is priceless. But even more, is when you make cook or bake food, that takes them back to a special time in their lives.

My husband reminded me of this when I was baking these scones for one of my best friend’s mom.  My mom has passed on, but making these for my Su Su ( that is what we call Mrs. Susan) reminded me when I would make food for my mother. She would smile and be so proud.  Now granted I was only 10 or so, but she would enjoy the food as if some famous French chef had prepared her coq au vin!  In reality it was just scrambled eggs with cheese.

I guess cooking for others also helps me  to relive some of the precious moments in my own life.

Enjoy! this recipe adapted by Hershey’s with my own healthy twist and remember to Set the Table with LOVE!

Dark Chocolate Chip Heart shaped Scones

Yield: 24 scones

Ingredients:

3¼ cups organic gluten free flour with xanthan gum
½ cup organic cane sugar
1 Tablespoon + 1 teaspoon baking powder ( no aluminum)
¼ teaspoon salt
2 cups (12-oz) package dark chocolate chips
2 cups vanilla almond milk or regular milk
2 Tablespoons butter, melted
Additional Sugar for garnish

Directions:

1. Heat oven to 375 degrees. Lightly grease two baking sheets.

2. Stir together flour, 1/2 cup sugar, baking powder and salt in a large bowl. Stir in chocolate chips.

3. Pour the milk into the flour mixture, stirring just until ingredients are moistened.

4. Turn mixture out onto lightly floured surface. Knead gently until soft dough forms (about 2 minutes). Divide dough into three equal balls. One ball at a time, flatten into 7-inch circle; cut with a heart shaped cookie cutter. Transfer hearts to a prepared baking sheets lined with parchment paper , spacing 2 inches apart. Brush with melted butter and sprinkle sugar if you like.

5. Bake 15 to 20 minutes or until lightly browned. Serve warm.