Category Archives: Sugar substitutes

gluten-free, sugar-free, dairy-free choco-chip cookies

OK….

So if you scroll down, you will see my gluten-free, but with butter & refined sugar cookie recipe. I am off refined sugar, but wanted to share because I know not everyone is looking to get off it and maybe just want a gluten-free cookie that contains the other typical chocolate chip cookie ingredients.

I wasn’t satisfied with leaving it at that though because hey, I want to eat cookies sometimes too, but am no longer eating refined sugar. I also wanted to come up with a cookie that used all coconut oil and no butter.

At this point, the recipe I am about to post, fits that bill. Still, I plan to work on this to make it completely dairy-free too (as in no eggs), as well as make up or find a chocolate substitute. I’m pretty sure I could get carob here, but I’d rather either use organic, high percentage of cocoa dark chocolate naturally sweetened (meaning no refined sugar) or just come up with my own. Obviously, you can add whatever you’d like. I am not against chocolate (at all!), but I really want a cookie that is free from refined sugar in all forms, including the chocolate I use.

Note, these cookies get better as the days go by. One week later and they still look & taste delicious! They can be frozen, but I recommend consuming them throughout the week. They hold up like a traditional cookie much better the next day, so careful while handling them hot out of the oven, they can be very fragile.

Onward… :-)

Gluten-free, sugar-free, dairy-free chocolate chip cookies take III, or something like that… 

2 cups of TEFF flour (it’s an ethiopian food & available at most health food stores. You can also order it online)

1/2 teaspoon baking soda

1/2 teaspoon salt
*I use pink himalayan salt in rock form and grind w/ our hand electric salt grinder*

12 Tablespoons of gently melted and cooled/room temp organic, virgin coconut oil (or butter if you can/want to do dairy)

350-500 grams of large (pitted) dates. I used 500 grams for this recipe. They were sweet out of the oven, but the next day & days following, they were just right! If you want to do less, I think 350 would still make for a nicely sweetened cookie.

1 large egg PLUS 1 egg yolk OR chia seeds/flax to make an egg substitute if you are dairy-free

3 teaspoons vanilla extract *I use my homemade vanilla extract : https://glutenfreeineurope.wordpress.com/2011/07/07/make-your-own-gluten-free-sugar-free-vanilla-extract/

2 cups (or desired amount, we use a lot!) of chocolate chips. Note, this particular recipe tastes really good with a lot as the texture is more on the cakey side. The melted chocolate compensates – in a very good way!
Also note, If you are in Austria (not sure about Germany/Switzerland, etc…) and can’t find chocolate chips, the €1 baking chocolate at Spar & Mpreis cuts up nicely and is delicious! The best part is you can get this chocolate at the train station on Sunday’s when everything else is closed. :-)

*Optional – Choice of nuts (for this batch, I used none)*

1. Pre-heat oven to 165 〫 C     (325 〫 F)

2. Line baking sheet with parchment paper – set aside

3. Whisk teff (flour), baking soda & salt – set aside

4. In a food processer, blend your dates and gently melted/cooled organic, virgin coconut oil. Then scrap it out and put it in a large bowl. Note, it’s sticky business using dates, so be prepared. :)

4. By hand or hand-mixer (easiest!) mix the dates/coconut oil some more, then add the egg, egg yolk and vanilla. Blend really well. Note, the texture should be pretty thick and look like this:

5. Now add your set aside dry ingredients to above mix and beat on low speed or by hand. Low speed hand-mixer works best. Add chocolate (& nuts if desired).

6. Once you’ve mixed everything to your liking, refrigerate your cookie dough for at least one hour or until cool & hardened somewhat. Cooling the dough makes it easier to work with as the dates make it pretty sticky – you’ve been warned! :) If you don’t want to wait for the dough to cool, you can try coating your hands in Teff flour and rolling them that way. The dates really make for a sticky, hard to handle dough unless it’re pretty chilled.

7. Remove cookie dough from fridge and using a large spoon, form medium-sized balls. Instead of pulling them apart and re-constructing to make a nice looking cookie (like w/ the recipe below using butter & sugar), you will need to press them down with a spatula or by hand. The reason for this is w/out sugar, the cookies will not melt down. Once you’ve pressed them flat, bake for appx. 15-20 minutes, depending on your oven. The over-brown’ish color is due to both the Teff flour and dates, so you’ll need to inspect the cookie to make sure it’s cooked all the way through or the opposite, not overdone. It’s more difficult to tell when they are cooked (or over-cooked) since they’re not as light as a regular chocolate chip cookie.

Note: These cookies are best cooled off as the texture is more cake-like. They are also extra delicious and even better the next day and days following. Really! I am still eating them a week later and they’re gorgeous!

To keep moist, store in a tin or other air tight container.

Enjoy!

Love, Chris

p.s If you want a typical looking/tasting chocolate chip cookie (texture & taste-wise), please see my recipe below using butter & sugar. They are still gluten-free, but very much a typical chocolate chip cookie with the exception of the gluten.
For this particular gluten/sugar/butter-free recipe, it takes a bit more patience and work, but if you are willing to try it, you just might be surprised how delicious they are with no refined sugar and butter – dates & coconut oil instead. Mmmm…..

Baby/toddler oat sticks Take III – recipe included!

OK…

So I saved the oat sticks! I know, I lead an exciting life. lol

Basically, I just cut around the hard edges because I really did cook them too long. After that, they were the perfect size for my daughter to hold & enjoy!

Look!

Note, if you’re still not comfortable giving snacks that could be a choking hazard, I highly recommend a mesh feeder. We used one when we first starting with teething biscuits and although we are over that hump now, we still use it for snacks like fresh cut apple chunks and other fruit she’s not quite ready to handle on her own. Turns out my daughter likes to stuff entire chunks of apple down her throat and choke.

Oh, they look like this just in case you don’t know what I am going on about:


Yes this is my daughter’s mesh feeder back in the day – full of banana and parmesan cheese. You’re welcome.

Onward…

What I used to make & bake baby/toddler oat sticks (change as much as you want):
1 cup whole oats
1 cup ground oats (I used a coffee grinder)
1 cup coconut milk (or milk of your choice. Can also use breast milk or formula if you prefer)
3 Tablespoons coconut oil (or oil of choice – olive, vegetable etc…)
1 mashed banana (can substitute for applesauce, best made fresh & sugar-free)
About a teaspoon of spirulina powder (I added this to sneak in some extra nutrition. You don’t need it. You can also add whatever you want here – wheatgrass? chlorella?)
Dash of himalaya salt (can omit which I think I’ll do next time)
1 teaspoon baking powder (can use substitutes which I also think I’ll do next time or just test it w/out it, but for this batch, I was too impatient to goof around:-)

Combine all ingredients except the coconut milk, to form a dry dough that is not sticking. Once mixed, add coconut milk to form a dough you can work with. If it’s too dry, add a bit more coconut milk. If it’s too moist and sticks to your hands while forming, add a bit more oats either whole or ground. If you want, add spirulina for the ‘finishing touch’ :-)

Shape into desires shape. I made sticks.

Bake on parchment paper at 350〫F or appx 170〫C for appx. 15-20 minutes.
Check on them often. Every oven is so different. You want them soft enough to melt in your baby/toddler’s mouth, but not so soft it’s raw.

I overcooked mine and let them go for 30+ minutes – oops! Still, once I cut off the hard edges, they were brilliant! Smell, look (the green didn’t really come out, which I personally wouldn’t have minded!) and taste good. My daughter loves them and is having no problems holding & eating them.

After reading ingredients on some of the baby/toddler teething biscuits & snacks available to buy, I am convinced this is the way to go. Home made I mean, not necessarily mine. :-)
Who needs the added sugar, preservatives and names of stuff we can’t even pronounce and isn’t it fun to find an excuse to bake? :-)

Filled with the good stuff you decide! No preservatives or weird named garbage!

I hope you enjoy them and please let me know how they turned out! I would also love to see your versions should you fart around with the recipe. Yes, I meant to say fart.

Liebe Grüße,
Chris in Austria

P.S I took the crusts I cut off and threw them in the coffee grinder.
A perfect topping in yogurt & other snacks!

p.p.s I have no idea how long these will keep, as we just made them. Once I figure it out, I’ll come back and post!

gluten/grain-free mixed berry muffin experiment – pending!

A quick note to say I am ‘hiding out’ trying to lean new techniques like making my own nut & bean flours etc… as well as make some yummy gluten and at the moment, also grain-free stuff.
On the menu last night were gluten/grain-free mixed berry muffins.
I haven’t perfected the recipe yet, so stay tuned for that.
The first batch were still mighty delicious though, so it shouldn’t be too long before I post an even better version of last night’s culinary delight!

coconut/chestnut flour pancakes *gluten/grain-free*

Photobucket

NOTE:  I double this recipe, but it depends how many pancakes you want.

  • 1/4 cup coconut flour
  • 1/2 cup chestnut flour 
  • 2 eggs
  • 1-2 cups coconut milk until batter is pancake like – add last
  • 1 tsp baking powder
  • 1-2 teaspoons vanilla extract
  • 2 Tablespoons of desired sweetener (I use xylitol when I want them sweet)

Combine all ingredients except coconut milk, mix on high speed w/ a hand mixer/food processor or whip by hand until very smooth, (as smooth as you can get them that is) Add enough coconut milk (can use milk or other substitutes if wanted) until batter is a pancake-like thick (but not too thick) consistency.

Feel free to add in extra goodies (in not too large of amounts) like hemp seeds, flax seeds, chia seeds, dried fruit, etc…

Cook on griddle or in a pan with coconut oil/butter, GHEE, etc…

Drizzle with desired topping!

We use fresh fruit puree or jam (made w/ xylitol *see recipe on this blog* ) and sometimes my homemade kefir  or yogurt + whatever nuts and/or fresh/dried fruit we have on hand. Lately, I am a dehydrating fool rescuing ready to rot fruit, so we have loads of dried stuff around.

We also eat these with warmed up farm honey or maple syrup. My toddler and husband fight over them! :)

Enjoy! <3