It has been quite a while since my last post. Much has gone on with end of school and Christmas. Now I am getting ready for the new school year with my youngest starting school this year.
So, my thinking is again approaching food and what I am going to feed her at a vegetarian school when she essentially follows a dairy, gluten, soy and rice free vegan diet. That part isn't actually really so bad ... it's getting her to eat it away from my watching eyes!
But on a happier note, the last few months has brought a few recipe successes.
There is my very own version of a "Mexican Wedding Cookie", plus a reasonable Irish Soda Bread that I found online - it is more like a damper really, and quick to make.
I'm also about to venture into making my own water & coconut based kefir, plus try out a sourdough culture to see if that is any better in the bread making stakes.
Now for my favourite recipe.
Mexican Wedding Cookies
1 c. Sorghum
1 c. Corn Starch
1/4 c. Coconut Flour
3/4 c. Finely ground Almond Meal
2/3 c. Pure Icing (confectioner's) Sugar, plus more for dusting
1/8 t. salt
1 c. Nuttelex (dairy/soy free margarine) at room temperature
2 T. pure maple syrup
1 t. vanilla extract
1. In a medium sized mixing bowl, sift together the flours, almond meal, icing sugar and salt and set aside.
2. In a large mixing bowl, using an electric mixer set on a medium speed setting, cream together the margarine with the maple syrup until fluffy. Add the vanilla, beating until just incorporated. Add the dry ingredients in several additions, beating until combined. Divide the dough in half, wrap each in plastic wrap, and refridgerate for 3-4 hours (or overnight).
3. Preheat the oven to 180 C and line two large baking sheets with baking paper. Roll about 2 t. of the dough at a time into balls, placing each on the prepared baking sheets as you work. Bake until th eedges just begin to brown, about 12-14 minutes. (Don't let them brown all over, as they will dry out very quickly!) Transfer the cookies to wire cooling racks to cool for about 15 minutes. Roll in icing sugar to coat and return to the wire cooling racks to cool competely.
4. Enjoy!!
Notes:
a) When blending flours, mix together with a dry kitchen whisk to blend all dry ingredients together. This stops clumping of similar ingredients, especially when using baking soda.
b) The dough will keep wrapped in plastic wrap in a air tight container for up to 2 weeks. So you can have some handing to make a fresh batch of cookies if expecting company. The dough will dry out a little and bake with some minor cracks, but it still tastes great! And the icing sugar covers up any sins.
