Author Archives: kchan

Gluten Free Chinese Almond Cookies

Posted on by .
Gluten Free Chinese Almond Cookies

I’ve made this recipe a few times.  I’ve added almond flour, coconut oil, etc but this is the basic recipe that gets devoured.  The end result is a cookie that is crunchy and melts in your mouth.  Just what I was looking for to enjoy with a cup of coffee in the afternoon.  I’ve even made “mini-cookies” for our afternoon tea party with the girls and their dollies.  The smaller the dough balls reduces the baking time (obviously) but it was fun to have doll-sized cookies for our tea party today.

GF Almond Cookies

 

My Love swears these are not Chinese Almond Cookies as I didn’t include almond flour in the final version.  Although technically, I didn’t use a little almond flour in a blend…but certainly not the amount I had put in the other batches.  And while e the other batches were tasty, this one met with picky-kid approval.  They are thinner than the Chinese almond cookies I remember too but they taste the same.  I’ve been vacillating on the title for this post but meh…..it’s on the photo.  Ah well.  :D

Enjoy!

Gluten Free Chinese Almond Cookies

Serves 12-18 cookies
Cook time 9 minutes
Kate Chan Kate Chan

Ingredients

  • 1/2 cup butter or coconut oil
  • 1/2 cup sugar
  • 1 teaspoon almond extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup gluten free flour mix
  • 1 egg, slightly beaten
  • 1/3 cup sliced almonds

Directions

Step 1 Cream together butter, sugar and almond extract.
Step 2 Add baking soda, salt, flour and egg. (Reserve sliced almonds). Mix well.
Step 3 Scrap dough into a ball, cover with plastic wrap and refrigerate until well chilled (one hour or overnight).
Step 4 Preheat oven to 300F.
Step 5 Shape dough balls with a teaspoon. Set on parchment paper at least 2 inches apart. (The butter based cookies will spread a little further apart than the coconut oil ones.)
Step 6 Pressed a couple sliced almonds into the top of each ball. There is no need to mash the ball down - it will do so on its own while baking.
Step 7 Bake for 9-12 minutes or until the edges are golden brown.
Step 8 Remove from oven and cool. Cookies will be crispy and melt in your mouth when cool.

Gluten Free Scones

Posted on by .
fresh out of the oven!

Just like mom makes.

IMG_0937_2

Well, I hope.  I have actually never tasted my mom’s scones as they entered her repertoire after I was diagnosed with Celiac Disease.  And I usually don’t post recipes that I haven’t made many times, but this recipe is hers – save for the gluten free conversion.  I trust it.

The gluten free version (bellow) is a bit heavier and biscuit like than I remember scones to be and it should be eaten warm.   We made some last night and I reheated them briefly this morning for breakfast and they were still tasty.  Fresh is best, but reheated is delicious too.

IMG_0938_2

So far we’ve made vanilla bean scones and the ones pictured above are Coconut-Almond scones (or “Grammy Cones” as my youngest thinks they are called).  Next up?  Cranberry!  I’m thinking some dried cranberries and maybe even a handful of white chocolate chips?   Ro – my youngest daughter – likes to cook and baking is new.  She says she “isn’t patient enough” to wait for things to get out of the oven.  (Ha!)  These, however, have made her curious.  Tonight she told me she wants to try pumpkin “grammy cones”.  Guess we will toss in some pepitas or maybe stir in some pureed pumpkin.  So many options… so many summer days to explore new ideas.

Ah…. it feels so good to be on ‘vacation” right now.  This last school year just about wiped me out.  :D

Gluten Free Scones (Almond and Coconut)

Serves 8
Prep time 10 minutes
Cook time 12 minutes
Total time 22 minutes
Dietary Gluten Free
Meal type Bread, Breakfast
Misc Child Friendly, Serve Hot
Kate Chan PB/Adapted by Kate Chan

Ingredients

  • 2 cups gluten free flour mix
  • 2 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil
  • 1/2 cup milk
  • 3 tablespoons almond glaze (see recipe notes)

Optional

  • 1 teaspoon almond extract
  • 1/2 cup sliced almonds
  • 2 heaped tablespoons Swedish Pearl Sugar

Directions

Step 1 Preheat oven to 400F
Step 2 Mix together dry ingredients: gluten free flour, sugar, baking soda, baking powder, cream of tartar, salt and sliced almonds.
Step 3 Cut in coconut oil until no large pieces remain (pea size or smaller)
Step 4 Add milk and mix until dough comes together.
Step 5 Scrape bowl together and gently shape with your hands into a disc that is about 1.5 inches thick (and about 8-9 inches in diameter). Top with Swedish Pearl Sugar, if using. Cut disc into 8 pieces (like a pizza).
Step 6 Carefully separate the 8 pieces and gently place them on parchment paper on a baking pan.
Step 7 Bake for 9-12 minutes until golden brown on the edges and top.
Step 8 Remove from oven and drizzle with almond glaze if using. Serve warm immediately. Without the glaze, serve warm with butter and jam.

Note

We finished the scones with a light almond glaze (butter, powdered sugar, milk and a hint of almond extract).   The glaze was made by melting a bit (1 tsp) of butter, 1/2 teaspoon of almond extract, adding a teaspoon of milk and stirring in powdered sugar until it formed a glaze consistency.

Enjoy!

-Kate and family

 

Your favorite #glutenfree grab-n-go bar?

Posted on by .

I make my own granola bars. But tonight I ran out of gluten free oats. So what did I do? I stirred in some cooked quinoa to my peanut butter/maple syrup slurry. The result? Well… this (as it sits between parchment paper in the refrigerator):

What to do when you run out of GF oats?

What to do when you run out of GF oats?

I added a couple handfuls of chocolate chips to try to improve my …. umm…creation.  Not so sure that worked!  Ha!

What’s your favorite grab-n-go bar recipe?