The Queen of Tarts

Apple Spiced Muffins

A weekend trip to New Jersey to visit one of my closest friends left me with several pounds of apples... Jonathan Apples, Honey Crisp, Golden Delicious, and whatever else I could reach and twist off the trees with my hands.  The four pounds of apples I brought home added to the bunch I already had from my parents' house.  As much as I love applesauce, I needed to come up with some other recipes that both Dr. H and I could enjoy, and this is no small order especially because he is not the world's biggest apple fan.

So with the help of New Jersey's finest...

I decided to make BabyCakes apple cinnamon muffins.  I thought, based on their other recipes, that I would have a pretty good tasting little treat on my hands.  However I had no idea how yummy and flavorful these muffins would be.  The hint of cinnamon mixed with the fresh grated nutmeg enhances the apples. The muffins are not "cakey" in texture, but more moist, and almost reminiscent of a popover (in my mind anyway!) Even Dr. H remarked on the muffins... now considering that they are vegan and gluten free, and his favorite food is bacon, this is a major accomplishment. I made some changes to the original BabyCakes recipes, because I just can't help myself.  

This is great for breakfast and snacking - have fun, and enjoy!

Apple Spiced Muffins

(Recipe adapted from BabyCakes)

Serves 12-14

Preheat the oven to 325F

2 lbs apples, cut into 1 inch pieces
2 tsp ground cinnamon
1/4 c lemon juice
2 C Bob's Red Mill Gluten-Free All-Purpose Baking Flour
2 tsp baking powder
1 tsp baking soda
1 1tsp xanthan gum (this can be an expensive ingredient, but so worth it for gluten free baking!)
1/4 tsp ground nutmeg (if possible, use fresh ground, the taste is great!)
1/2 tsp salt
1/2 C coconut oil (this should be in liquid state, not solid)
1/2 C + 2 tbsp agave nectar
2/3 C almond milk
1 tbsp vanilla extract

Mix the apples, cinnamon, and lemon juice and spread on a baking sheet.  Place in the preheated oven for 20 minutes, and stir the apples after about 10 minutes to ensure even cooking.  The apples will be slightly soft.  Once finished allow to cool for about 10 minutes.

Mix the flour, baking powder, baking soda, xanthan, nutmeg, salt, and salt together in a large bowl.  Add in the oil, agave nectar, almond milk, and vanilla extract.  Mix until smooth.  Gradually add in the apple mixture.  Spoon about 1/3 - 1/2 C of the mixture into a regular sized greased muffin tin.  If you have any left over, use ramekins or self standing cupcake liners (I found that I had enough batter for 2 more little muffins...).

Bake for about 22-24 minutes, and then remove the muffins from the oven.  Allow the muffins to cool in the tin for 15 minutes, then remove and allow to cool completely on a cooling rack.  I have to admit, I did not wait and I thoroughly enjoyed every minute of the warm apple spiced muffin!

 

Fogbottom Applesauce

I would love to say that I am a city girl through and through.  That I grew up on the busy streets of a big sprawling city with the bright lights and constant buzz.  That is where we live now, and I love that we can walk to cafes, bistros, our favorite asian restaurant, and the gym.  I love not having to drive. And  being in the city has a level of excitement that is just not found in the country or suburbs.  All of  this being said, for most of my childhood, I grew up in the country surrounded by acres of farmland and the water.   

The country can be desolate, cold, and unwelcoming and truth be told, when we first moved to the country, I was not a huge fan.  However, as the years went on, I slowly started to appreciate the sheer beauty and the stillness.  I started to love the sounds of the wind whistling through the old colonial house, which holds more history than I could possibly read in any book.  And to this day, there is nothing as comforting as the smell of of a wood burning fire on a cool fall night.  Yes, I now actually love coming to this place - it is a place to come and relax and for just a few moments, get away from the city... a place to find solace and peace, and a place that I will always call home.

And truth be told, with this new found appreciation, over the years, a remarkable thing has happened...

I have started to notice that the light just looks different at night as the sun sets down low in the West behind the trees...

And with the shorter cooler nights, come some unexpected surprises.  After almost 30 years, the trees at the end of the yard are finally, finally growing edible apples.

Apples?  So what you might say.  Well, it is not just so what.  My father planted these trees what seems like forever ago, and now they are actually producing edible fruit.  It is a BIG DEAL.  Or at least we think that it is a big deal, and I suppose that is all that really matters in the end.

I first found out about last week.

"They are organic!" My father proudly stated, "We've not sprayed them with anything!"  And with that he handed me a plastic bag filled with about 20 apples.  I was instructed to use the big yellow ones for baking, while the smaller ones could be eaten straight away.  We had a small family discussion about applesauce, and whether one should leave the skin on (we all told my sister, that yes, in fact, applesauce is much better with the skin ON!), no sugar should be added to applesauce, and a hint of orange is always nice.  Well, I decided that I would get started right away.  

I mean I have made numerous apple desserts before - from store bought apples, and I think that I remember picking apples a few times.  But I have never made apple desserts like this.  With "real" apples.  Literally, from our home to our table.  This was different.  This gave me a whole new appreciation for our home and the land.

And so I began the task of making applesauce, applesauce from my father's apples, and it could not have tasted better - and that is coming from a self-proclaimed "city girl".

 

Fogbottom Applesauce  (serve 6-8)

8 medium - large apples (golden delicious, macintosh, macoun, and cortland) are all great!), washed and cut
1 1/2 cups water
1 1/4 tsp cinnamon
Juice of 1/2 lemon

Cut the apples into 1 inch pieces and place them into a heavy bottomed pot.  Place the apples, water, cinnamon, and lemon juice into the pot over medium heat and allow to simmer.  You will want to stir the mixture occasionally.  Over a period of about 15 minutes, the apples will start to soften...

As you continue to stir, the apples will start to break down.  I like chunks of apple pieces in my applesauce as it add texture and makes the whole thing more tustic, so after about 30 minutes, you  should have a thick applesauce with pieces of apple.  If you let the mixture cook down longer, the apples will continue to soften, or if you prefer a smoother sauce, you can puree the mixture in a blender.

The sauce can be served by itself, over yogurt, oatmeal, ice cream, and the list keeps going on!

Moroccan Spiced Almonds

It was only once, but it made an impression of a life time.  I knew that it was a place that I wanted to go, a place of winding streets, bargaining shopkeepers, fresh markets, and history.  A sense that time, no matter how hard it tried, would never seep into all of the corners of the magical city.  Marrakech. A city of beauty and wonder.  It is no surprise then, given my preconceived notions of what I thought the city would be like, that I fell instantly in love - head over heels in love in fact.  The food, the people, the architecture, and did I mention the food?  I had no idea that I would like cumin as much as I do, and it is now a staple in our spice drawer, and sits along side the salt and pepper at most meals. I try to add flavors to cooking that remind me of our Moroccan holiday whenever possible.

Perhaps it was out of necessity, but recently, I was opening all of the cabinets, the refrigerator, and the kitchen drawers looking high and low for something that would satisfy both the savory craving that I was having and the need to crunch something.  What I really wanted was some crackers - something that would crumble upon first bite, and fill my mouth with an explosion of salt and dryness - kind of like an oatcake.  But we had nothing. Nothing that would even come close. But we always have unsalted almonds in bulk waiting to be used in some kind of recipe.  I figured that I could make some roasted almonds - add a little seasoning, and then I would satisfy my craving, and it would be a healthy snack too.  Not too bad!  I tend to make spiced-up almonds during the holidays for our annual holiday party, but given my desperate need to savory and crunch, I thought that I would start a bit early this year.

I typically throw a few handfuls of almonds into a pan, cover them with cooking spray or olive oil, add some seasoning, and something sweet.  In the past, the seasoning has always, and I mean ALWAYS been Tony Chachares .  This is perhaps one of the greatest seasonings ever created in the world - it has heat, salt, and reminds me of being in Louisiana.  However, given that I was all out, I reached into my spice drawer and pulled out Bart Ras El Hanout - a Moroccan spice.  I had never cooked with it before, but my mother insisted that I buy it, and that I would not be disappointed.  So over the saute pan, I sprinkled some of the spice, added some salt, and threw in some sweetness.  I stirred up my concoction, and while the skins of the almonds started to crackle and pop, the cumin, the cardamom, and everything else that made Ras El Hanout what it is started to fill the kitchen and the rest of our loft.  I am not one to wait for things to happen, so I reached into the hot pan (which I do not recommend) and pulled out a few of the newly spiced almonds.  Amazing.  The heat was there, the salt was subtle, and the sweetness pulled it all together.  

These are a great thing to serve with cheese or wine before a dinner party, or to just have around.  I like to eat them warm, but they are really pretty great at any temperature.  I have also tried using agave nectar as a sweetener.  While this works well, it will make for a sticker end result.

 

Moroccan Spiced Almonds

2 C unsalted almonds - with the skins on

1-2 tsp Ras El Hanout (a Moroccan Spice that typically contains black pepper, cumin, cayenne, ginger, cardamom, nutmeg, tumeric, coriander, cloves, allspice, and mace... my version also has a small amount of rose petals...the literal translation is "Top of the Shop") The more of this you use, the spicier things will be!

1 tsp salt 
1 tbsp brown sugar
1 tbsp olive oil OR cooking spray

Spray the saute pan (or add oil) and heat the pan over medium - high heat.  Add the almonds and as they are heating up, sprinkle on the salt.  As the almonds get hot, you will start to hear the skins pop and crackle.  Add the Ras El Hanout and stir the ingredients together.  Make sure that you watch carefully so that the nuts do not burn.  Lower, or turn off the heat once the almonds deepen in color, and add in the sugar.  Continue to stir.  Allow the almonds to cool a bit in the pan before placing in a dish. They are best eaten warm, but can be eaten at any temperature!

Goldilocks Granola

 

I would not be surprised if someone compared me to Goldilocks at times - you know, as in "Goldilocks and the Three Bears".  When it comes to certain food items, I often find that they are never just right.  I am perhaps one of the pickiest eaters around.  None of my friends or family would argue that point.  I like things the way I like them, and that is that. For example, Granola.  It is often too crunchy, too, sweet, or too oily.  I rarely find it just right.  It is one of those things that I want to love but often do not because of the texture, the taste, etc.  I come across elements of one type of granola (like the fact that the raisins are actually soft and not crispy) and want to bring those to a not-so-sweet granola that has a hint of coconut and another that is not oily.  

So I decided that the only reasonable thing to do was to come up with my own version.  I am fully aware that my version might not be for everyone.  I like my raisins soft, I do not like my granola too crunchy or too sweet, and I like a touch - just a touch - of salt.  I made batch upon batch of the granola and threw in the some chocolate chips for our wedding gift bags.  It turned out to be a big hit all around.  Every time I make it, I change things slightly - a little more oatmeal, fewer raisins, more coconut, less coconut oil, more coconut oil.  It really all comes down to taste in the end anyway.  This is a completely versatile dish - and can be used as a snack by itself, over yogurt, with milk... you get the picture, right?  Plus, it is full of good stuff and vegan etc.

Yesterday afternoon, I baked up a batch and added in mejdool dates...sweet, plump, and firm - they lost none of their texture after baking for about 15 minutes, and blended in well with the rest of the mix.  So here it is, and use your imagination to come up with your own favorite version.

4 C rolled oats

1 C Swiss Muesli (no sugar added)

1/2 C Coconut Oil (make sure that it is in liquid form before measuring)

1 C Raisins

1/3 C Unsweetened Coconut Flakes 

3/4 C chopped salted almonds

6 large Mejdool dates, pitted and chopped into medium / small pieces

1/2 C Agave Nectar (or honey or maple syrup)

1/2 tsp salt

Preheat your oven to 375F.  Line a baking sheet with foil or a silpat sheet.  Combine the oats and muesli in a large bowl and add the oil.  Mix together.  Then add the agave nectar and the salt.  Adjust the flavors to taste.  Add the almonds, dates, and the coconut and then spread evenly on the baking sheet. Bake for about 6 minutes, and then gently stir the ingredients on the sheet so that everything will cook evenly.  After about 5 more minutes, stir again.  Cook for another 5-6 minutes, and then remove the sheet from the over.  While the granola mixture is still on the tray, add the raisins.  I like to add the raisins at the point, because they will remain soft.  Since the mixture is hot, they will soak up the coconut flavor, but will not cook as much as they would if they had been in the oven.

End of Summer Sweet Tahinis

We were sitting around the table over a multi-course Middle Eastern dinner the other night discussing food.  Rather appropriate to discuss food as we were eating it... Over hummus, watermelon and feta salad, baba ganoush, quinoa with cilantro, whole wheat pita seasoned with za'atar, and chicken with a yogurt cumin marinade, the topic of baking emerged.

I tend to bake less often in the summer months.  This summer in particular, the oven has seldom reached a temperature of 350F and received one of my tray of cookie dough or loaves of buttermilk raisin nut bread.  We got married, we traveled, and the heat in Boston has made it less than appealing to turn on the gas stove.  However, September is only days away, and my cookbooks are quickly collecting dust.  Several hours before our dinner, I thought that I should make some kind of dessert to round out the night's Middle Eastern theme, and since the watermelon was already used in a salad, I dusted off the Flying Apron's Gluten-Free & Vegan Baking Book.  I am pretty much fine eating food that contains gluten, and as you can see from above, I am not a vegan.  However, I do love to experiment with new recipes and ingredients.

Jennifer Katzinger's book takes ingredients that might be considered by some strange or bizarre, and turns them into staple home items:  brown rice flour, almond meal, agave nectar, palm oil, coconut oil, organic whole cane sugar, and garbanzo bean flour.  I find my shelves full of these items since I also own the Baby Cakes cookbook.

Katzinger's book goes beyond sweets, and opens a door to savory, meals, and overall baking.  She takes out the mystery behind gluten free baking and the end result is delicious.  I leafed through the book and found what I was looking for..."Sweet Tahinis".  A cookie that contained tahini oil would perfect for my Middle Eastern themed dinner.

This recipe is adapted from Katzinger's recipe.  The cookies are soft, and have the smoky tahini-flavor that I have come to love.  Whether you eat gluten free or not, they are sure to please!

Make 16 Large Cookies

Preheat Oven to 375F

2 C Brown Rice Flour (I could not find my brown rice flour, but used white rice instead...)

1 tsp baking power

3/4 tsp salt

1/2 C tahini (found in most supermarkets these days)

1/2 Palm oil or coconut oil (I used Spectrum Organic All Vegetable Shortening)

scant 1 C whole cane sugar (just under 1 cup)

1 1/2 tsp vanilla extract

1 C agave nectar

Combine the dry ingredients in a bowl and set aside.  Mix the tahini, oil, sugar, and vanilla in a standing mixer with a paddle attachment under well blended.  Add the dry ingredients slowly in 2 batches until well incorporated.  When the wet and dry are mixed, slowly add the agave nectar.

Scoop the batter out onto a parchment-lined cookie sheet, and make sure that you have about 1 1/2 inches in between each cookie since they spread while baking.  Press the cookies down with the top of a fork and bake for about 15-17 minutes.  Remove from oven and allow to cool on tray for about 2 minutes before removing to cookie rack.  The cookies are soft and fragile, so take care as you transfer them from the tray to the rack.

Best when eaten following a Middle Eastern meal...

Double Nut Chocolate Chip Cookies

 

Every time I make a batch of cookies, I am thrown back into my mother's kitchen, or the kitchen's of my mother's friends growing up in Providence.  Cooking, aside from having small children and working, seemed to be a common thread that kept everyone together and coming around the table for more. When we would sit down for a family dinner or lunch, it was not just our four-some immediate family, but often a group much larger that brought in parents, grandparents, and children from all over.  Many a meal ended with oversized cookies served on a large platter:  mocha chip, chocolate orange, oatmeal raisin, chocolate chip, lemon shortbread, and linzer.  As many ideas as my mother had in her head, she could create a recipe for them.  I still think about those cookies and genius behind many of the recipes. While variations on the traditional chocolate chip cookie are still my favorite, I recently started to experiment with new flours and recipes to see what could come up with that would break from the norm.  Several months back I made a coconut chocolate chip cookie that combined both whole wheat and white flours, canola oil, coconut milk, and agave nectar, chocolate chips, and salt for an "oatey" crunch that had just the right balance of sweetness from the chocolate and salt.

I recently read about Teff Flour in the Flying Apron Gluten Free and Vegan Baking Book and bought some at Whole Foods Market.  One of the great things about Bob's Red Mills products, is that the back of the packages often have a few recipes.  And this is what inspired me to make these double nut chocolate chip cookies.  I knew that Teff Flour was from Ethiopia, but I had never used it before.  Worst case scenario was that I made the batch, and then threw the whole thing out.  It is something that I am rather used to in the trial and error thing called cooking.

These cookies are both gluten-free and vegan, and they are reminiscent of good old fashioned peanut butter cookies.  They have a wonderful nutty texture, and satisfy both a sweet and chocolate craving - one (or maybe 2) cookies should take care you.  Plus, they are packed with good stuff, and do not require a lot of fuss to make!  So I have both my mom and Bob from Bob's Red Mills to thank for this recipe!

Double Nut Chocolate Chip Cookies 

(Inspired by Bob's Red Mills Teff Peanut Butter Cookies)

1 1/2 C Teff Flour

3/4 tsp sea salt

1/2 C agave nectar

1 tsp vanilla

1/2 C canola oil

1/2 C peanut butter (I used salted, chunky, all natural)

1/2 C almond butter (I make my own almond butter, but it is smooth and salted)

1 C dark chocolate chips

Preheat your oven to 350F and set aside an ungreased cookie sheet.  Combine dry ingredients in a mixer. In a food processor, combine the nut butters, agave, and canola oil until well mixed.  Pour into the dry mixture, and turn the mixer on low speed.  Gradually add the chips and vanilla.  I use a cookie scoop (1 inch) and place the balls on the cookie sheet and gently press down with the palm of my hand and then use the tines of a fork to press down a little harder to flatten the dough.  (yields about 26 cookies) Bake for about 12-14 minutes (I like my cookies slightly under done...)

Please note - these cookies can crumble - they are delicate, but freeze well and after cooling, if you freeze them, they will hold their form better.

Vegan for Three Weeks

It really did not seem that bad when @wired2theworld brought it up… I mean vegan and gluten free for 21 days – 3 wks based off of the Quantum Wellness Diet.  Why would I do this?  Why not.  Oh, and I should tell you there is also no sugar, alcohol, or caffeine allowed either.  I have taken vacations for three weeks, so it was kind of like a little 3-week vacation from my normal routine.  Except that it was not a real getaway to some place warm and tropical with a white sand beach and crystal blue waters.  I thought that it would be easy as my daily routine normally consists of almond or soy milk in my coffee which is  decaf.  Normally, I do not eat a lot of sugar, but instead surrender to my sweet tooth with agave nectar swirled on top of plain yogurt, oatmeal, or flax cereal and pieces of extra dark chocolate late at night.  YUM, I am sure that you are now jumping up and down at the thought of flax cereal, but it is good, really (or at least that is what I keep telling myself).

You see, I enjoy eating well.  I like the process of purchasing my ingredients and coming up with an entire creation from start to finish.  So when I really thought about the 3 weeks of vegan/gluten free/no alcohol I had a few questions for myself… What would I do with my vanilla flavored protein powder?  There is milk in there.  Oh, and I do like to have an occasional glass of red wine.  I suppose that I would have to just stare longingly at the bottles as the dark ruby red color shined back at me and whispered into my ear just how good it was for my heart and that perhaps, just perhaps, I was actually doing my body a disservice by not sipping a glass of Duoro, Baltos, or Cabernet every other night with Hector.  Then there are those moments, when you get home from work and you just want to grab whatever is most convenient.  Often, that tends to be a piece of bread or a cracker or something.  It is about relearning what to grab and thinking about the choices that are really and truly what I want.

But 3 weeks?  I could do 3 weeks.  So here I am rounding out week number 2 and it really has not been that hard.  Perhaps the hardest part is explaining to friends (when they invited us over for brunch) the situation…

Them: So do you want to come over for brunch?

Me: Sure, can we bring anything? [CODE FOR ME TRYING TO GET AROUND THE SITUATION]

Them: How about some wine? [DAMN! I AM STUCK NOW…]

Me: OK, but I am doing this vegan thing for a few weeks just so you know…

Them: OK, will you eat eggs?

Me: Ummm, no, but Hector loves eggs! But I will be fine.

Them: No problem, we have tons of friends who are vegan!

So for the past two weeks my meals have consisted of (not all in one sitting mind you) oatmeal, fruit, flax seeds, several goes at gluten free bread, veggies in every which way, soups, beans, tofu, nuts, and I would be remiss if I left out dark chocolate...

Suddenly the situation is no longer a problem.  So I guess what I am doing is really like a mini vacation.  When I am traveling, I do not eat the same way that I do when I am at home, and truth be told, I rather enjoy it.  What do I miss?  A few ounces of grated parmesan on top of grilled vegetables and an occasional glass of wine.  A piece of rye bread under the broiler with melted jarlesberg and dried chili peppers on top.  However, I do think that it is always a good idea to break from routine and try something different from time to time, and this is exactly what I am doing.  I do not think that I will stay in this zone forever.  There is my wedding to think about, and I know that nothing will keep me from that cake that has eggs, sugar, flour, etc.  And a champagne toast will be in order.  So events will occur and I will partake.  However, what has occurred is a different level of awareness regarding the food that I eat.  Thank you Kristina!

White Bean and Leek Soup

  

Soup is one of those meals that comforts, heals, and relaxes you all at the same time.  In the summer it can be refreshing and cooling.  In the winter a single bowl can warm you up and take the harshest winter chill away.  Of all the people I know, it is my mother who makes the single best soups.  The day I came home from the hospital after my open heart surgery, she made chicken soup.  You might think, yes Lily, everyone's mother makes chicken soup.  But I do not normally like chicken soup.  I only like white meat, it has to be cleaned to perfection, and I am easily turned off by things in my soup that I do not think should be there (however, other people simply call me crazy).  This chicken soup was made with boneless breasts that she grilled with rosemary and olive oil and the broth was a light clear broth that had sweet onions, celery, and carrots.  Very few ingredients, and full of flavor.  The soup was so good that I actually told her I thought that I could return to work the following week (mind you this was hours about returning from the hospital and only 3 days after my surgery).  She looked at me, told me that my body was still full of an insane amount of drugs, and to continue eating my soup.  And for once, I listened to my mother.  My mother is an amazing cook.  

A year or so later, feeling considerably better, I found myself eating soup again in my mother's kitchen. This time it was a white bean and leek soup.  I kept asking her for the ingredients over and over again, because I did not believe her the first time.  The soup was rich and creamy, full of flavor, and unlike the chicken soup, this version happened to be vegetarian.  I was convinced that she added cream or butter, but no.  The flavors were enhanced by the freshness of the quality ingredients, and of course the fact that my mother had put the meal together...  Unfortunately, I still think that her version of trumps my recreation, but I felt satisfaction knowing that I came somewhat close to her level of greatness.  Enjoy!

White Bean and Leek Soup - serves 6

30 oz cooked white beans (or 2 cans of white beans - I used cannellini)

1 leek stalk

2 tbsp Olive Oil

2 tsp Sea Salt

2 C. Vegetable Broth

Rinse and slice the leeks.

 

Heat the olive oil in a large heavy bottomed pan and add the leeks and the salt.  Cook the leeks for about 15 minutes until they begin to brown.  

Once the leeks are cooked, at the leeks, the white beans, and the vegetable broth to a blender and put on high until all of the ingredients are mixed into a smooth puree. Pour the mixture into a large saucepan to warm.  Serve immediately.  For added flavor top with fresh grated  pepper, a side of whole wheat bread, and chopped scallions on top.

Flying Chocolate Chip Cookies

I have never meet anyone who has not liked chocolate chip cookies.  I have met many people whose opinion differs as to what kind of chocolate chip cookie they like - chewy, crispy, full of chips, milk chocolate, dark chocolate, etc.  But never, ever, have I met anyone who has not liked them.  With this post, I am sure that they will make themselves known, but until they do, I will hold tight to my convictions.

I have tried many, many different kinds of chocolate chip cookie recipes in my 30+ years, and have found some that I like more than others.  Perhaps the best kind are those that are made with someone else, whether it be a good friend, or the help of little hands...

I recently started baking with more non-traditional ingredients and incorporating these into my cookies, cakes, and confections.  Whether it be agave nectar for sugar, whole wheat flour for white flour, or even coconut oil for butter, I wanted to see what I could do to "bake better" for myself.  Sure, I am positive that many people would disagree, and tell me that it is a waste of time, money, and energy to stray away from butter and eggs and good old flour.  But I actually enjoy the chemistry that goes into finding out why the ingredients react - or fail to react - based on what goes into the mix.  I also tell myself that I am doing something good for myself, and whether this is the case or not, that is my story, and I am sticking to it so there!

It actually all started with a chocolate chip cookie you know... A coconut chocolate chip cookie that led me down the path to baking without eggs, and trying out alternative recipes.  I then stumbled on the Baby Cakes NYC Cookbook and made several batches of those cupcakes, which are perfect little snacks (I make mini unfrosted ones, keep them in the freezer, and defrost a few when I need something sweet).  For full disclosure, following my Baby Cakes post, I was contacted by a publicist for the new cookbook "The Flying Apron", which is a vegan and gluten free bakery out in Seattle.  I received a copy of the book, and looked through it nightly for several weeks until today, when I opened it up and finally decided to make the chocolate chip cookie recipe.  I had the ingredients all collected, so I really had no excuse to not give it a go.

Following recipes to the 1/8 of a teaspoon in gluten free / vegan baking is critical, and I tend to not be the best at that.  I like to add a little here and a little there, and make things up as I go.  However, if I plan to post things on a blog, and expect people to follow a recipe, that will not really work.  So, when I opened up the Flying Apron's Gluten-Free & Vegan Baking Book I already started to see substitutes for ingredients listed in my mind... coconut oil instead of the recommended canola oil.  Agave nectar instead of the recommended organic cane sugar, almond milk instead of the recommended rice milk etc.  So there was really only one solution - I have both recipes below for you... you can do either one, or you can make them both!  I made the one in purple, and the cookie is not the crispy one that you might find with heaps of butter, but the result is a cookie, a substantial cookie, with a small hint of the coconut and crispy edges, with a soft middle.  Enjoy, from the bottom of my heart...

Flying Apron Chocolate Chip Cookies (with adaptations...)

2 3/4 cups brown rice flour

1 1/2 cups + 1tbsp garbanzo bean flour

1 tsp baking powder

1/2 tsp baking soda

3/4 tsp sea salt

1 c canola oil [1/2 c canola oil+1/2 c coconut oil]

1 c organic whole cane sugar [2/3 c agave nectar]

1 tsp vanilla extract

1 c rice milk [1 c almond milk]

1 c vegan chocolate chips [1 1/2 c vegan chocolate chips]

optional: 1/4 c chopped nuts

Preheat the oven to 350F.

Combine the flours, baking soda, baking powder, and salt in a large bowl.  The a standing bowl of an electric mixer with a paddle attachment add the oil(s), sugar (agave nectar), and vanilla and combine until well mixed.  With the speed on low, add the flour mixture and the milk (almond or rice) and mix until well combined - this will take about 2 minutes.  Add in the chocolate and nuts if you are using them.  Scoop out the dough onto a greased cookie sheet about 1 inch apart...

and bake for about 14-16 minutes until the top is golden brown. (I like to under bake my cookies, so I bake them for 14 minutes).

An Introduction to Babycakes NYC

I love to bake.  My cupboards are filled with flours, baking powder, baking soda, cocoa powder, oils, shortening, and then in the fridge there are always the necessary eggs and milk when needed.  However more and more I am turning about from baking and cooking with animal products and trying out vegetarian and vegan recipes.  I have never been a huge meat eater, but there is something that is so simple and clean about eating a diet that is animal free.  Moreover, I have several friends who eat this way and also have food sensitivities and/or allergies so I am always looking for alternative recipes.  I recently stumbled across the Babycakes-NYC cookbook and did not have to think for more than a few seconds before marching up to the register and bring home my latest purchase.

I have tried many gluten-free desserts, however they are in the cookie form for the most part, and I have bought them in the supermarket.  I have made some gluten-free desserts (black bean brownies), but none have involved multiple types of specialty flours, xanthun gum, and coconut oil.  After reading through the Babycakes-NYC cookbook several times (It will pull you in and you will have a hard time letting go...), I had to give the recipes a go!

I learned very quickly that it is critical that you read over the recipe FIRST and ensure that you have every single ingredient.  The specialty flours are a bit pricier that regular flours, however you are creating a high quality ingredient treat.  Your body (and taste buds) will thank you. Do not leave anything out, there is a reason that all of these items are included below!

Chocolate Cupcakes - adapted from the Babycakes-NYC

1 3/4 C garbanzo-fava bean flour

1/2 C potato starch

1 C unsweetened cocoa powder

3 tbsp vanilla extract

1 C hot water

1/4 C arrowroot

1 tbsp + 1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp xanthan gum

2 tsp salt

1 C coconut oil

1 1/3 C agave nectar

3/4 C applesauce (unsweetened)

Preheat the oven to 325F and line a 12-cup standard muffin tin with paper liners.  Mix the dry ingredients together and then add in the oil, vanilla, agave nectar, and applesauce.  Stir batter until smooth.  Spoon out about 1/3 cup into each of the muffin tins so that they are almost full.  Bake the cupcakes for 22 minutes, rotating the tin 180 degrees after 15 minutes.  The cupcakes should bounce back to the touch when light pressure is applied when they are done.

Remove from the oven and allow to rest in the tin for 20 minutes, then remove the cupcakes from the tin.

Frosting:

If you have a favorite frosting, and you do not have to use a vegan one, go for it.  However, this frosting is rich, creamy, and has a hint of coconut flavor with a buttercream texture. Make sure that you allow the frosting sit in the fridge so that it will harden BEFORE you frost it.  However, if you want to pipe it on, you will then want it to warm up just a bit after it hardens - it is kind of a science to get it just right.

1 1/2 C unsweetened soy milk

1/2 C dry soy milk

1/4 C unsweetened cocoa powder

1 tbsp coconut flour

1/4 C agave nectar

1 tbsp vanilla extract

1 C coconut oil

2 tbsp fresh lemon juice

In a blender or food processor, combine soy milk, soy powder, cocoa powder, cocoa flour, agave nectar, and vanilla.  Once the ingredients are well incorporated, add in the coconut oil and lemon juice and mix.  Pour the mixture into an airtight container and refrigerate for 6 hrs up to 1 month.