Chewy Nutty Almond cookies

In a previous post I mentioned that I had tried a cookie recipe from the Gluten Free Goddess. These cookies ended up tasting just like caramel! I had to freeze half the batch just to ensure that I wouldn't end up eating them all at once! This tactic didn't really work out because I ended up thawing out the cookies shortly after freezing them... at least I made a legitimate effort, right?
I made some modifications to the GFG recipe - using Honeyville's blanched almond flour instead of Bob's Red Mill. Sometimes I find the taste of sorghum flour a bit too strong so I used a mixture of sorghum flour AND brown rice flour, subbed canola oil for the olive oil, and used a flax "egg".

Mix dry ingredients together in large bowl:

• 1 cup Honeyville blanched almond flour
• 1/2 cup sorghum flour
• 1/2 cup brown rice flour
• 1/2 cup tapioca starch
• 1.5 tsp. baking soda
• 1 tsp. sea salt (NOT kosher salt)
• 1.5 tsp. xanthan gum

Mix/"cream" these together in another bowl:

• 1 cup brown sugar (packed)
• 1/2 cup sucanat
• 1/3 cup canola oil (or light olive oil)
• 1 Tbsp. vanilla extract
• 1 Tbsp. agave nectar (or honey, maple syrup, etc.)
• 2 Tbsp. flax meal mixed with 6 Tbsp. water

1. Make flax "egg" and allow to sit for about 10 minutes, or until it starts to get gel-like. Then mix with other liquid ingredients. 
2. Add the dry ingredients mixture to the creamed sugar mix.
3. If too dry, add 1-2 Tbsp. almond milk, 1 Tbsp. at a time.
4. Stir until mix has a dough-like consistency.
5. Stir in, by hand, 1/2 cup chopped almonds (or pecans, hazelnuts, other favorite nut)
6. Cover bowl and chill the dough for 30 minutes in fridge.
7. Preheat oven to 350 degrees F (177 Celsius) and prepare baking sheet. Line sheet with parchment paper.
8. Scoop little balls of dough onto lined baking sheet, 2 inches apart, and press dough balls down just a bit to flatten.
9. Bake in preheated oven for about 18-19 minutes, until cookies are golden. I ended up slightly burning my first batch, and ended up being WAY TOO hard to eat after they cooled. Learn from my mistake ; )
10. Remove cookies with spatula, place on cooling rack. 

English Muffins - GF and Yeast-Free!

I've constantly been on the lookout for breakfast-type bread recipes that are gluten-free AND yeast-free. I recently came across this english muffin recipe from The Daily Dietribe. I just bought a bag of blanched almond flour from Honeyville and have been waiting for the right recipe to come along to try it out! The downside of almond flour is that it is very expensive. However, I don't really bake all that often (aside from VeganMoFo, that is) so when I actually do bake I don't mind using a more expensive flour if it means that I will get reliable and fantastic results!

And so far... everything that I have created in the kitchen with almond flour has turned out great! In addition to these english muffins, I've made some almond cookies from Gluten Free Goddess that tasted just like caramel! I will be posting about those in the next few days, so stay tuned!

Now, a word about these muffins. I realize that they don't really look like english muffins at all. I don't have any photos of the muffins that I've cut in half and toasted, but they work just like an english muffin with all the nooks and crannies! I swear!

GF English Muffins 
    check out the recipe from The Daily Dietribe

Bob's Red Mill - Mighty Tasty
Hot Cereal. An ingredient for this recipe!