Dear Readers,
First of all, I am sorry it has been so long since my last post. As some of you know I was in Kenya most of the summer (which was incredible, by the way) then school started, which has proven to be my toughest semester yet. I took extra hours, got a new job, started a new editor position with our online newsmagazine and was training to be an aerobics instructor. Now that the semester is coming to a close, I am reader to start posting once again!
As I said two posts ago, I now no longer eat anything with gluten or dairy. Even though I still cook for my non-allergy friends and family, I do not want to recommend any recipes that I cannot personally recommend, so the recipes on this blog will almost entirely be gluten and dairy free but none less tasty.
I am also working on redesigning and editing, so it may change from time to time. And lastly, I have finally figured out more of the manual settings on my camera, so hopefully my photography has improved and will continue to improve.
To kick-start the restart to my blog I will pass on a recipe my mom and I made today from the Babycakes cookbook made by the owner of the famous New York bakery. It's a simple chocolate cookie but its so soft and delicious.
Babycakes Chocolate Chip Cookies
1 cup coconut oil
6 tablespoons unsweetened apple sauce
1 teaspoon salt
2 tablespoons pure vanilla extract
1 1/4 cups evaporated cane juice
2 cups Bob's Red Mills gluten-free all-purpose baking flour
1/4 cup flaxseed meal
1 teaspoon baking soda
1 1/2 teaspoons xanthum gum
1 cup vegan chocolate chips
Preheat oven to 325 degrees F and line 2 baking sheets with parchment paper.
Now, take out two medium bowls. In the first bowl mix together the coconut oil, applesauce, salt, vanilla, and evaporated cane juice. In the other bowl, mix together the flour, flaxseed meal, baking soda, and xanthum gum.
Using a rubber spatula, gently mix the dry ingredients into the wet and stir until a grainy dough is formed. Next fold in the chocolate chips.
Using a spoon, place small balls of dough one inch apart on the baking sheets. Once dough is placed, gently press the dough down using the back of the spoon.
Bake the cookies on the center rack of the oven for 15 minutes. After 9 minutes, rotate the trays 180 degrees so that they bake evenly.
Lastly, let cool on the sheets for 10 minutes then transfer to a cooling rack to cool completely. You can store these in an airtight container for up to three days at room temperature.
Now all you have to do is enjoy and share! Trust me, if you don't tell anyone they are gluten -free and vegan then no one will ever know (my family didn't!).
