No, it isn't really a cobbler, not technically. But it is a delicious cookie bar that happens to be wheat-free.
Chocolate Chip Cobbler Bars
1/2 c. butter
1/2 c. peanut butter
1 1/2 c. sugar
4 small or medium eggs (or 3 if you're using jumbo or extra-large)
1 t. baking soda
1 t. baking powder
1/2 t. salt
1/2 t. vanilla
1 1/2 c. oatmeal (quick cooking is best for this recipe)
1 c. almond flour
1/2 c. rice flour
1/4 c. cornstarch
1 c. milk chocolate chips
1 c. butterscotch chips
Cream butter, peanut butter, and sugar until fluffy. Add eggs, baking soda, baking powder, salt, and vanilla. Cream until very smooth and light in color, at least 2 minutes on high. Stir in oatmeal, flours, cornstarch, and chips. Stir until well mixed. Spread in a greased 9x13 baking dish. Bake at 350° for 30 minutes, until very lightly browned on the edges and mostly set in the middle.
Let the cookie bars cool for at least an hour before cutting and serving.
To make these with normal flour - substitute 1 1/2 c. regular all-purpose flour for the almond flour, rice flour, and cornstarch.
Showing posts with label wheat-free. Show all posts
Showing posts with label wheat-free. Show all posts
Thursday, November 2, 2017
Thursday, September 22, 2016
Thursday Recipe - Vegetable Pakora (Wheat-Free Gluten-Free Dairy-Free)
My go-to order when we end up at an Indian restaurant is vegetable pakora and butter chicken, hold the cilantro on both! Love the flavors and the crunch. My daughter is excited about both because the pakora is like tempura except it doesn't have any wheat. It uses garbanzo bean flour instead.
I've been trying to re-create it and I think this version comes close. I found garbanzo bean flour at our local grocery store in the bulk food section, but our local grocery store is weird. It has a section that is almost like a mini health food store with all the gluten-free and dairy-free and "healthy" foods as well as a bulk food section. I love shopping there because I never know what I'm going to find.
You definitely want the garbanzo bean flour, not something coarser. I tried this with corn meal and it was a total no-go. If you have a grinder and want to make your own, you could if you can find dried garbanzos. My grinder is full of wheat so I didn't go there.
A word on the newari spice - I found this recipe and mixed it up. It's like a mild curry powder, sort of. My kids like it better than curry powder. Use what you've got and what you like in this recipe.
I just need to figure out how to make the plum chutney sauce they serve at the restaurant...
Anyway, on with the recipe.
Vegetable Pakora
1 egg
2/3 c. garbanzo bean flour
I've been trying to re-create it and I think this version comes close. I found garbanzo bean flour at our local grocery store in the bulk food section, but our local grocery store is weird. It has a section that is almost like a mini health food store with all the gluten-free and dairy-free and "healthy" foods as well as a bulk food section. I love shopping there because I never know what I'm going to find.
You definitely want the garbanzo bean flour, not something coarser. I tried this with corn meal and it was a total no-go. If you have a grinder and want to make your own, you could if you can find dried garbanzos. My grinder is full of wheat so I didn't go there.
A word on the newari spice - I found this recipe and mixed it up. It's like a mild curry powder, sort of. My kids like it better than curry powder. Use what you've got and what you like in this recipe.
I just need to figure out how to make the plum chutney sauce they serve at the restaurant...
Anyway, on with the recipe.
Vegetable Pakora
1 egg
2/3 c. garbanzo bean flour
1/3 c. cornstarch
1 c. milk or substitute milk (rice milk worked great)
2 t. newari spice mix or curry powder
1 t. salt
1/2 t. baking powder
3-4 c. fresh vegetables - okra, zucchini, cauliflower, broccoli, spinach, carrot, onion, potato, whatever you've got
oil for deep frying
Get your oil heating in a deep saucepan. You want it a medium hot temperature, similar to what you'd cook french fries or fritters.
Wash and trim the vegetables. Slice very thin for zucchini, carrot, potato, and similar vegetables. Cut cauliflower and broccoli into small pieces. Slice onion into thin strips. Wash and dry spinach. Set them aside.
In large mixing bowl, beat the egg until smooth. Stir in garbanzo bean flour, cornstarch, milk, spices, salt, and baking powder. Beat until smooth. It should be like a thin pancake batter. You can add a little more milk if it's too thick or more garbanzo bean flour if it's too thin. Dip one slice of something and test fry if you aren't sure. It should mostly coat the vegetable with a thin layer.
When you are happy with the thickness of the batter, add vegetables and stir gently to coat.
Drop into hot oil by smallish spoonfuls, you want enough surface area that the batter can get thoroughly cooked and the veggies will get tender. But don't worry about getting just one piece of veggie per spoonful. Several at once is just fine. Cook for 3-5 minutes, turning every minute or so, until nicely browned. Remove from oil and drain on paper towels for a few minutes.
Serve with your favorite dipping sauce. We used sweet chili sauce and pineapple habanero sauce. Like I said earlier, I'm still working on a recipe for the plum chutney sauce. The cilantro one ain't gonna happen at my house, not unless I'm dead and long gone. But if you like cilantro, feel free to add it to your dish at your house.
1 c. milk or substitute milk (rice milk worked great)
2 t. newari spice mix or curry powder
1 t. salt
1/2 t. baking powder
3-4 c. fresh vegetables - okra, zucchini, cauliflower, broccoli, spinach, carrot, onion, potato, whatever you've got
oil for deep frying
Get your oil heating in a deep saucepan. You want it a medium hot temperature, similar to what you'd cook french fries or fritters.
Wash and trim the vegetables. Slice very thin for zucchini, carrot, potato, and similar vegetables. Cut cauliflower and broccoli into small pieces. Slice onion into thin strips. Wash and dry spinach. Set them aside.
In large mixing bowl, beat the egg until smooth. Stir in garbanzo bean flour, cornstarch, milk, spices, salt, and baking powder. Beat until smooth. It should be like a thin pancake batter. You can add a little more milk if it's too thick or more garbanzo bean flour if it's too thin. Dip one slice of something and test fry if you aren't sure. It should mostly coat the vegetable with a thin layer.
When you are happy with the thickness of the batter, add vegetables and stir gently to coat.
Drop into hot oil by smallish spoonfuls, you want enough surface area that the batter can get thoroughly cooked and the veggies will get tender. But don't worry about getting just one piece of veggie per spoonful. Several at once is just fine. Cook for 3-5 minutes, turning every minute or so, until nicely browned. Remove from oil and drain on paper towels for a few minutes.
Serve with your favorite dipping sauce. We used sweet chili sauce and pineapple habanero sauce. Like I said earlier, I'm still working on a recipe for the plum chutney sauce. The cilantro one ain't gonna happen at my house, not unless I'm dead and long gone. But if you like cilantro, feel free to add it to your dish at your house.
Thursday, July 28, 2016
Thursday Recipe - Flourless Peanut Butter Zucchini Brownies
Yeah, you read that right. Flourless peanut butter zucchini brownies. I have zucchini because I planted some and it grew. I'm still proud of my green thumb. I've been known as the zucchini killer for quite a few years now. Nice to know that a change of location also changed my black thumb green.
I was making zucchini brownies (and banana brownies with this recipe) because I had a pile of zucchini and a pile of overripe bananas. My youngest is allergic to wheat but she loves brownies and chocolate, too, so when I stumbled across this recipe, I knew I had to try it out. But since this is me cooking, I couldn't do it the way it was written. What I came up with is very tasty, not vegan, but wheat-free. This is my version.
Flourless Peanut Butter Zucchini Brownies
3/4 c. peanut butter (I used chunky)
1/4 c. honey
1/3 c. sugar (because I like it sweeter, you can leave it out if you want)
1 c. finely shredded zucchini (don't squeeze out the water! You need it)
1/4 c. cocoa
1 egg
3/4 t. baking soda
Chocolate chips (I used milk chocolate to help boost the sweetness)
Mix everything except chocolate chips in a bowl until well blended. Spread into a greased loaf pan (I used an 8 inch loaf pan). Sprinkle chocolate chips generously over the top. Bake at 350° for 30 minutes.
Let cool completely in the pan. Refrigerating overnight is best. Cut into bars and keep what you don't devour immediately in the refrigerator.
I was making zucchini brownies (and banana brownies with this recipe) because I had a pile of zucchini and a pile of overripe bananas. My youngest is allergic to wheat but she loves brownies and chocolate, too, so when I stumbled across this recipe, I knew I had to try it out. But since this is me cooking, I couldn't do it the way it was written. What I came up with is very tasty, not vegan, but wheat-free. This is my version.
Flourless Peanut Butter Zucchini Brownies
3/4 c. peanut butter (I used chunky)
1/4 c. honey
1/3 c. sugar (because I like it sweeter, you can leave it out if you want)
1 c. finely shredded zucchini (don't squeeze out the water! You need it)
1/4 c. cocoa
1 egg
3/4 t. baking soda
Chocolate chips (I used milk chocolate to help boost the sweetness)
Mix everything except chocolate chips in a bowl until well blended. Spread into a greased loaf pan (I used an 8 inch loaf pan). Sprinkle chocolate chips generously over the top. Bake at 350° for 30 minutes.
Let cool completely in the pan. Refrigerating overnight is best. Cut into bars and keep what you don't devour immediately in the refrigerator.
Thursday, June 3, 2010
Thursday Recipe - Monster Cookies
My youngest is allergic to wheat, dairy, and soy. Finding treats she can enjoy is a real challenge. Gluten-free snacks don't contain wheat, but many use dairy or soy to compensate. Besides, they're expensive. So when I found a cookie recipe that my daughter can eat, that everyone else enjoys, that doesn't cost a fortune, you can bet it became one of our family favorites. These cookies also contain protein and fiber, much like a granola bar, without the dry cardboard taste or weird bits of woody things and unidentifiable fibrous masses.
We've made these as small cookies, giant cookies, and bars. They freeze well. The recipe is easy to change around, too. If you don't like the butterscotch chips, substitute in a different flavor, just not mint. That's nasty. If you don't like coconut, replace it with oatmeal. If you don't have M&M's on hand, just add more chocolate chips. My friend can't eat chocolate, so we make these with butterscotch and white chips when she's around.
Be aware these are NOT gluten-free; oats do contain traces of gluten.
The name comes from the original recipe, which made a monstrously huge batch of cookies. Anything that takes 18 cups of oatmeal, 12 eggs, and 6 c. of peanut butter is a huge batch. I've reduced it to a manageable size. It still makes a lot of cookies, around 8 dozen regular size cookies, 3 dozen giant cookies, and 2 cookie sheets of bar cookies.
Monster Cookies
1/2 c. butter
2 c. peanut butter, creamy or chunky, your choice
1 1/3 c. brown sugar
1 c. white sugar (or just use 2 c. brown sugar and forget the white)
4 eggs
1 t. vanilla
2 1/2 t. soda
6 c. oatmeal, regular or quick, doesn't really matter, just don't use steel-cut
1 1/3 c. coconut (or use 1 c. oats and leave it out)
1 c. chocolate chips
1 c. butterscotch chips
2 c. M&M's
Heat oven 325° for bar cookies and giant cookies, 350° for regular size cookies. Cream butter, peanut butter, and sugars. Add eggs, vanilla, and soda. Beat smooth. Add oatmeal, coconut, chocolate chips, other chips, and M&M's. Stir just until mixed. Scoop onto greased cookie sheet. Bake regular cookies 9 - 11 minutes at 350°. For giant cookies, use ice cream scoop or about 1/4 c. dough. Bake 12 - 15 minutes at 325°. For bar cookies, spread dough on two greased cookie sheets. Bake 20 - 25 minutes at 325°. FOR ALL COOKIES - Let cool on sheet at least 10 minutes. Cookies won't look browned when you take them out, but if you cook them long enough to brown, they will be burnt.
To freeze - Let the cookies cool completely, then package 2 or 3 cookies per snack size ziploc. Chuck into the freezer. They never last more than a week at my house, so freezer burn isn't an issue. If it is at your house, then package the snack baggies into a larger plastic container or freezer bag.
We've made these as small cookies, giant cookies, and bars. They freeze well. The recipe is easy to change around, too. If you don't like the butterscotch chips, substitute in a different flavor, just not mint. That's nasty. If you don't like coconut, replace it with oatmeal. If you don't have M&M's on hand, just add more chocolate chips. My friend can't eat chocolate, so we make these with butterscotch and white chips when she's around.
Be aware these are NOT gluten-free; oats do contain traces of gluten.
The name comes from the original recipe, which made a monstrously huge batch of cookies. Anything that takes 18 cups of oatmeal, 12 eggs, and 6 c. of peanut butter is a huge batch. I've reduced it to a manageable size. It still makes a lot of cookies, around 8 dozen regular size cookies, 3 dozen giant cookies, and 2 cookie sheets of bar cookies.
Monster Cookies
1/2 c. butter
2 c. peanut butter, creamy or chunky, your choice
1 1/3 c. brown sugar
1 c. white sugar (or just use 2 c. brown sugar and forget the white)
4 eggs
1 t. vanilla
2 1/2 t. soda
6 c. oatmeal, regular or quick, doesn't really matter, just don't use steel-cut
1 1/3 c. coconut (or use 1 c. oats and leave it out)
1 c. chocolate chips
1 c. butterscotch chips
2 c. M&M's
Heat oven 325° for bar cookies and giant cookies, 350° for regular size cookies. Cream butter, peanut butter, and sugars. Add eggs, vanilla, and soda. Beat smooth. Add oatmeal, coconut, chocolate chips, other chips, and M&M's. Stir just until mixed. Scoop onto greased cookie sheet. Bake regular cookies 9 - 11 minutes at 350°. For giant cookies, use ice cream scoop or about 1/4 c. dough. Bake 12 - 15 minutes at 325°. For bar cookies, spread dough on two greased cookie sheets. Bake 20 - 25 minutes at 325°. FOR ALL COOKIES - Let cool on sheet at least 10 minutes. Cookies won't look browned when you take them out, but if you cook them long enough to brown, they will be burnt.
To freeze - Let the cookies cool completely, then package 2 or 3 cookies per snack size ziploc. Chuck into the freezer. They never last more than a week at my house, so freezer burn isn't an issue. If it is at your house, then package the snack baggies into a larger plastic container or freezer bag.
Subscribe to:
Posts (Atom)