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4 Ingredient Grain-Free Thumbprint Cookies

 
 
4 Ingredient Grain-Free Thumbprint Cookies
Author: 
Recipe type: Dessert, Cookie
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
This recipe is free from gluten, grains, dairy, soy, peanuts, tree nuts (coconut is not a tree nut, learn the science here), egg. For grain-free vanilla, use an alcohol-free version, such as Rodelle.
Ingredients
  • 1 cup raw unsalted sunflower seeds (you could substitute an equal amount of nuts, if you prefer)
  • ¼ cup coconut flour
  • ¼ cup honey
  • 6 Tablespoons coconut oil
  • 1 teaspoon pure vanilla extract (if you prefer, use alcohol-free vanilla)
  • Pinch of salt
  • Jam of your choice
Instructions
  1. Preheat your oven to 350F.
  2. Line a baking sheet with parchment.
  3. In your food processor, combine seeds and flour and process until seeds are broken down and mixture appears uniform.
  4. Add honey, oil, vanilla and salt. Process until mixture forms a ball in the food processor. Stop processing and transfer the ball of dough to a bowl.
  5. Make about 24 one-inch balls from the dough, rolling and pressing them in the palms of your hands, then place them 2 inches apart on your prepared cookie sheet.
  6. Make an indentation in the center of each ball, then fill with about ¼ teaspoon of jam.
  7. Bake 12-14 minutes, then remove from the oven to cool completely on the pan.
  8. Cookies will be soft as soon as they are out of the oven, but will firm up as they cool.
  9. Store leftovers at room temperature in a sealed container up to 3 days.

Red Wine Chocolate Truffles

Red Wine Chocolate Truffles
Yields 30-40 truffles
8 ounces (225 grams) high quality semi-sweet or bittersweet chocolate, finely chopped
1/2 (120 ml) cup dry, red wine (I used a Merlot)
2 tablespoons (30 grams) butter, melted
1/2 cup (40 grams) cocoa powder
Place the finely chopped chocolate in a small bowl. Set aside.
In a small saucepan, bring the wine to a boil over medium-high. Remove from heat and pour wine over the chocolate. Let stand for 5 minutes to fully melt the chocolate. Stir until the chocolate has completely melted and is silky smooth. Stir in the melted butter.
Allow the chocolate to rest until it begins to firm up, about 30 to 45 minutes. Stir every 5 to 10 minutes. If the chocolate gets too hard, melt over a double boiler and repeat the cooling process. (Do not refrigerate or freeze the chocolate to shorten the cooling time. This will only result in truffles with an uneven texture.)
Place the cocoa powder in a small bowl. Using a spoon, pick up anywhere from a teaspoon to a tablespoon of chocolate (the amount will depend on how large you want your truffles) and roll it between your palms until it forms a sphere. Roll the truffle in the cocoa powder until it is completely covered. Place the truffle in a fine mesh strainer and shake to remove the excess cocoa powder. Set on a baking sheet to firm up.
Store in an airtight container at room temperature for 1 week (or in the refrigerator for up to 2-3 weeks). Bring the truffles back up to room temperature before serving. If the truffles have absorbed the cocoa powder, you can re-roll them before serving to give a more polished appearance (in fact, I suggest this for the best results).

http://www.pastryaffair.com/blog/red-wine-chocolate-truffles.html

Tigernut Chocolate Chip Cookies

Tigernut Chocolate Chip Cookies
Prep time
Cook time
Total time
A unique chocolate chip cookie made with tigernut flour, tigernuts, and chocolate chips. GF VGN Paleo
Author:
Recipe type: dessert
Serves: 14
Ingredients
  • 1 cup almond flour
  • ½ cup tigernut flour
  • ½ cup dark chocolate chips
  • 2 tablespoons tigernuts, coarsely chopped
  • 2 tablespoons maple syrup
  • ⅓ cup + 2 tablespoons coconut oil, melted
  • ¼ cup brown rice flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
Instructions
  1. In a large mixing bowl, combine all the dry ingredients (flours, baking soda, sea salt, chocolate chips, tigernuts). Set aside.
  2. In a small mixing bowl, combine melted coconut oil with maple syrup, vanilla and stir until combined. Add this to the large mixing bowl with dry ingredients.
  3. Cover the dough and refrigerate for at least 30 minutes.
  4. Once chilled, take about 1 tablespoon of the dough and form a ball in the palm of your hands.
  5. Place on a lined baking sheet or well greased with coconut oil.
  6. Repeat until all the dough has been formed into small balls.
  7. Bake at 350 degrees F / 176 degrees C for 10 minutes or until golden brown. Check at 5 minutes for doneness.
  8. Allow cookies to cool before enjoying.
  9. You may freeze the cookie dough for later use and thaw when you'd like to bake.
Recipe by Nutrition Stripped at http://www.nutritionstripped.com/tigernut-chocolate-chip-cookies/

Tigernuts cookies


Tigernuts cookies


Tigernuts cookies
TIGERNUT COOKIES
About 70 (?) cookies
6-7 dl tigernut flour / 200g unsalted butter / 1 dl sugar
DIRECTIONS
1. Mix all ingredients in a bowl or a food processor. Be careful with the consistency - it should not be dry and crumbling, or sticky. Add more flour if the dough is sticky, or add more butter if it's dry.2. (Optional) Refrigerate the dough in the refrigerator for 30 minutes. This makes it easier to handle.
3. Roll into balls and put them on a baking tray with baking sheet, flatten very lightly.
4. Bake in a 175 degree Celsius oven, for 8-15 minutes (different ovens = different times). They should be golden around the edges, but not brown. They burn easily, so be careful.
5. Let cool.


http://www.tigernuts.com/blog/category/recipes/

Smoky Cardamom Ginger-Molasses Cookies

Smoky Cardamom Ginger-Molasses Cookies

By Carey Nershi
If you're looking for a crisp-on-the-outside, chewy-on-the-inside wintery cookie with a little extra something, look no further. Infusing the butter with black cardamom pods takes things to the next level, giving the cookies a hint of savoriness. If you can’t find black cardamom or would rather skip it, reduce the butter by 2 tbsp and add 1/4 tsp of ground cardamom instead. (Recipe adapted from: http://www.gimmesomeoven.com/chewy-ginger-molasses-cookies/)
Makes 2 dozen cookies
  • 14 tablespoons butter
  • 5 black cardamom pods
  • 1 cup sugar
  • 1/4 cup molasses
  • 1 egg
  • 1 cup bread flour
  • 1 cup all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon black pepper
  • 1/2 cup sugar (for rolling)
  1. Crack open the cardamom pods and remove seeds. Grind seeds with a mortar and pestle and set aside.
  2. Combine the butter and empty cardamom pods in a small saucepan. Heat on medium-low until the butter has completely melted and begins to foam slightly. Remove from heat, cover, and let stand for 30 minutes. After 30 minutes, remove and discard the cardamom pods and transfer the butter to a large mixing bowl. Cover and let the butter cool to room temperature.
  3. Sift together the flours, baking soda, salt, spices, black pepper, and reserved ground cardamom. Add the sugar to the butter and beat until light and fluffy. Beat in the molasses and the egg. Gradually beat in dry ingredients until just combined. Cover and chill in the fridge for at least 2 hours, or up to 2 days.
  4. Preheat oven to 375° F. Line a baking sheet with a silpat or parchment. Fill a small bowl with 1/2 cup of sugar.
  5. Scoop heaping tablespoons of batter, form into balls, and roll in the sugar. Place on a baking sheet two inches apart.
  6. Bake cookies for 8 to 10 minutes (mine were done after 8). Let cool on the baking sheet for 2 minutes, then transfer to a cooling rack.

Oatmeal Cookies

Oatmeal Cookies

By • February 3, 2012 • 40 Comments
♥ 411 Save ⎙


Author Notes: These are simply the best oatmeal cookies I have ever eaten. I originally found the recipe on "The Kitchn" awhile back, and thought these are good, but (…more) - Mr_Vittles
Makes about 50 cookies
  • 2 cups dark raisins
  • 2 cups all-purpose flour
  • 1 cup unsalted butter, browned
  • 2 cups light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups old-fashioned rolled oats
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon ground cinnamon
  • Optional, white/turbinado sugar, for rolling
  1. EDIT No.1: Feel free to reduce the sugar amount to 1 and 1/2 cups if you want your cookies less sweet. I think they are better the way they are.
  2. EDIT No.2: Since I wrote this recipe, I have tweaked it to make an even better version. Try the original, or make the following adjustments for the "Suped Up" version: Substitute light for dark brown sugar. Add 1 tsp "espresso powder" or very finely ground coffee to the dry mixture. Cut the rolled oats amount to 1 cup and add another 1 cup of oat bran (if you do not have access to oat bran, add 1 cup of rolled oats in a food processor, and pulse about 10 to 12 times). Overall, the changes will result in a cookie with deeper flavor, chewier texture, and ultimately, better cookie. Hint: They will also pair excellently with coffee.
  3. Preheat your oven to 350 degrees Fahrenheit. Line two baking sheet with parchment paper.
  4. To make the raisin paste: Toss raisins with 1/4 cup of the flour. Grind in a food processor with a blade attachment for 20-30 seconds until the raisins form a very thick paste and come together in a ball. If you don't have a food processor, you can use a blender or meat grinder to form the raisin paste.
  5. Brown the butter in a saute pan, making sure it does not burn. It is better to take the time and stay with the butter, than walk away from the pan. When you begin to see the bottom of the pan becoming browned, remove from heat. Add sugar, vanilla extract, and browned butter to a bowl and mix using a hand mixer or in a stand mixer; on medium speed. If it looks separated, it's okay. Mix for about 5 minutes to incorporate some air into the batter. Add eggs, and continue to mix on a medium speed. At this time the mixture should almost immediately come together. When the mixture appears homogeneous, add raisin paste and mix until thoroughly combined.
  6. In a separate bowl, combine the remaining 1 3/4 cups of flour, oatmeal, baking soda, salt, and cinnamon. Mix the dry ingredients into the wet mixture in 2 additions, until there is no flour visible.
  7. Roll small pieces of dough into balls slightly smaller than a ping pong ball, about 38mm. If using, roll the balls in a dish of sugar, this will make them extra crunchy when baked. Place balls on the lined baking sheet, making sure they are about 2 inches apart. Using a the buttery side of the butter wrapper, flatten each dough ball slightly to allow for even baking.
  8. Bake for 12-15 minutes, until the cookies are crinkly on top and just begin to turn golden brown. Another good way of testing is to lift a corner of the cookie, if it bends slightly and reforms when let go, they are ready. Allow to cool for 5 minutes on the baking sheet, before transferring cookies to a cooling rack. Store in a airtight container for up to 1 and a half weeks.

Macaroons

Macaroons
There’s nothing scary about macaroons and they’re perfect as edible presents. This easy-to-follow recipe shows you how to make them.

Ingredients


For the chocolate filling

Preparation method

  1. Blend the ground almonds and icing sugar in a food processor until well combined. Set aside.
  2. Using an electric whisk, slowly whisk the egg whites in a large bowl at a low speed until stiff peaks form when the whisk is removed. Slowly whisk in the cream of tartar and caster sugar until the mixture is smooth and glossy, increasing the speed of the whisk as the mixture stiffens.
  3. Gently fold in the food colouring and blended ground almonds and icing sugar until the mixture resembles shaving foam.
  4. Spoon the macaroon mixture into a piping bag fitted with a 1cm/½in round nozzle. Pipe 5cm/2in circles onto the baking tray lined with greaseproof paper. If a peak forms, wet your finger and smooth it down. Sharply tap the bottom of the tray to release any air bubbles from the macaroons, then set aside for 60 minutes (the macaroon shells are ready to go in the oven when they are no longer sticky to the touch).
  5. Meanwhile, preheat the oven to 160C/315F/Gas 2½.
  6. Bake the macaroons in the oven for 10-15 minutes, or until cooked through. Remove from the oven and set aside to cool for 5 minutes. Carefully peel away the greaseproof paper and set aside to cool completely.
  7. Meanwhile, for the chocolate filling, heat the double cream and chocolate in a saucepan over a low heat, stirring occasionally, until smooth and well combined. Add the brandy and butter and stir until smooth, then remove from the heat and set aside to cool completely.
  8. Use the filling to sandwich the macaroons together then chill in the fridge for 30 minutes.

Mango and passion fruit meringues

Whip up these pretty individual meringues with any seasonal fruit for an easy dessert that serves lots of people.

Ingredients

For the meringues
For the filling
  • 1 x 425g/15oz tin sliced mango, drained (juice discarded)
  • 1 lime, finely grated zest only
  • 2 passion fruit, pulp scooped out

Preparation method

  1. Preheat the oven to 110C/225F/Gas ¼. Line a baking tray with greaseproof paper.
  2. Beat the egg whites in a bowl until stiff peaks form when the whisk is removed. Slowly add the caster sugar, whisking well after each addition, until the mixture is smooth and glossy.
  3. Carefully fold in one-third of the icing sugar, then repeat with the remaining two-thirds.
  4. Spoon the meringue mixture into a piping bag and pipe 18 small dollops of meringue onto the lined baking tray. Make a small hollow in the top of each meringue with the back of a teaspoon (for the filling to go in), then bake in the oven for 1½ -1¾ hours, or until cooked through.
  5. Meanwhile, for the filling, blend the mango slices and lime zest to a purée in a food processor. Stir in the pulp of one of the passion fruit.
  6. To serve, spoon a little mango and passion fruit purée into the hollow of each meringue and drizzle over the remaining passion fruit pulp.

Shortcake biscuits with salted peanut caramel filling

Shortcake biscuits with salted peanut caramel filling

Shortcake biscuits with salted peanut caramel filling
Wickedly sweet and just a little bit salty, these biscuits are deliciously moreish.

Ingredients

For the caramel peanuts
  • 50g/2oz caster sugar
  • 1 tbsp water
  • 2 tbsp salted peanut halves
For the biscuits
For the salted peanut caramel filling

Preparation method

  1. For the caramel peanuts, lightly grease a non-stick baking tray and arrange the peanuts on the tray.
  2. Heat the sugar and water in a saucepan until the sugar melts and the mixture is boiling and golden-brown in colour (do not stir the caramel). Pour the caramel over the peanuts and set aside to harden. Once set, roughly chop the caramel peanuts and set aside.
  3. Meanwhile, for the biscuits, preheat the oven to 170C/325F/Gas 4. Line two baking sheets with baking parchment.
  4. Cream the butter and sugar together in a bowl, then beat in the peanut butter until well combined. Sift over the flour and stir until the mixture comes together as a dough. Cover the dough with cling film and chill in the fridge for 15 minutes.
  5. Roll the biscuit dough out onto a lightly floured surface and, using a biscuit cutter, cut out 24 biscuits. Place the biscuits onto the lined baking trays and chill for a further 15 minutes.
  6. Bake the biscuits in the oven for 12-15 minutes, or until golden-brown. Remove the biscuits from the oven and set aside to cool for 5 minutes, then transfer to wire rack to cool completely.
  7. Remove the pan from the heat and stir in the sea salt and chopped, salted peanuts. Set aside to cool (make sure the filling mixture doesn’t harden completely).
  8. Spread the dulce de leche on half the biscuits, then sprinkle with sea salt and chopped peanuts. Sandwich together with a plain biscuit.
  9. Melt the chocolate in a bowl set over a saucepan of simmering water (do not let the base of the bowl touch the water). Drizzle the melted chocolate over the biscuits then sprinkle over the caramel peanuts.
  10. Set aside until the chocolate has set, then serve

Lil’s Favorite One Bite Banana Cookies

Lil’s Favorite One Bite Banana Cookies



Makes about 3 1/2 dozen
·    6 tablespoons unsalted butter, softened to room temperature
·    1/4 cup light brown sugar, packed
·    1/4 cup granulated sugar
·    1/4 cup mashed ripe banana (from one small or ½ of a larger banana), in a bowl
·    1/2 teaspoon baking soda
·    1/2 teaspoon vanilla
·    1 cup all purpose flour
·    1 teaspoon curry powder
·    Pinch of salt
·    3 tablespoons unsweetened shredded coconut
·    Fleur de sel for sprinkling

1.    Preheat oven to 300° F.
2.    Cream the butter and sugars together until light and fluffy.
3.    Add 1/2 teaspoon baking soda to mashed banana. Set aside for a minute.
4.    In a bowl, stir together flour, curry powder and salt.
5.    Mix banana mixture into butter mixture. Add vanilla, mixing to evenly combine.
6.    Add half of dry mixture to wet ingredients and mix for 10 seconds. Add remaining dry ingredients and mix until just combined, using a spatula to scrape down the sides. Fold in unsweetened coconut.
7.    Drop by the teaspoonful on two parchment lined baking sheets, leaving about an inch between each. Bake, one sheet at a time, until golden brown, about 14 to 16 minutes, rotating the pan once halfway through. Sprinkle hot cookies with fleur de sel if desired. Transfer to wire racks to cool. Best enjoyed warm.
8.    Note: If cookies soften in storage, reheat on a pan in a 300° F oven for 5 minutes.
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