Gluten Free Chocolate Chunk Cookies

I used Bob's Red Mill Gluten Free All Purpose flour once before to make chocolate muffins: and pumpkin muffins
They both turned out great, even though the recipe uses a different blend of flours.

I wanted to try a chocolate chip cookie recipe because...well, do I even need a reason? But I didn't feel like creating a recipe so I went to the Bob's Red Mill website and got a recipe for chocolate chip cookies I followed everything exactly and baked them for the full 12 minutes in order to get a nice toasty brown color on the bottom. I used chopped chocolate chunks instead of chips because that's what I had on hand. Now, as someone who CAN eat regular chocolate chip cookies made out of regular wheat flour, I like these GF cookies MUCH better. They are just as comforting and still have that chewy texture with a crisp edge.

So overall, I rate this recipe 5 stars and it will be my go-to recipe for chocolate chip cookies.

Wheat free, egg free, corn free, soy free, nut free Brownies.

The bf is allergic to wheat, eggs, corn, soy, and nuts and it has been fun coming up with meals and experimenting with different grains. Baking has been the biggest challenge since what makes traditional desserts so good are the processed white flour, butter, sugar, and eggs. Chemically, gluten is what gives baked goods that soft fluffy texture and without it, breads and cakes can come out like rocks. There are plenty of gluten-free recipes that account for this and can produce a dessert that tastes like ‘the real thing’. However, finding one that excludes all five of the ingredients above is difficult. I know, fruit makes a satisfying healthier dessert but we need a little decadent sweetness once in a while (especially during stressful times like receiving the 10th internship rejection letter). After looking at a gazillion gluten-free brownie recipes and getting a feel for what flours work best and how well flaxseed will work as an egg substitute, I put together a recipe.

The result was a fudge-y, chocolate-y brownie. Probably not the prettiest looking thing as it doesn’t smooth out on top, but...whatevs, its allergy free. They are best when they are completely cool because they fall apart when super warm (or you can just eat it with a spoon).

Also, it can be made in ONE bowl!

1/2 c. butter
1 bar (4oz) unsweetened chocolate
1 c. sugar (I used cane sugar, can use brown)
1tsp. vanilla
3/4c. brown rice flour
1 tsp. salt
2 tbls flaxseed mixed with 6 tblsp water.

Preheat oven 350 degrees. Grease 8 x 8 pan.

In a medium size bowl, melt butter and chocolate in microwave stirring every 30 seconds until completely melted. Add sugar and vanilla, mix. Add rice flour and salt, mix. Add flaxseed mixture, mix. Pour and spread into pan. Bake 30 minutes.

Banana, Chocolate Cherry, Blueberry muffins

What's up with energy/protein bars being soooo sweet and covered in chocolate? Where are SAVORY energy bars? I envisioned making my own energy bar using quinoa, which I like because it's high in protein. The only problem is finding a binder that isn't sweet (Lara bars use dates as a base, which are good, but too sweet for me). I thought I could use mashed apple bananas (I like apple bananas for their more tart flavor than regular bananas) and hopefully cover up the little bit of sweetness with spices. Another epic fail. I'm out of ideas for how to invent my own savory protein/energy/snack bar that doesn't require refrigeration. I just want a non-sweet snack that doesn't spike my blood sugar!

So instead...muffins! Banana, Chocolate Cherry, and Blueberry Bran muffins. They're healthy high fiber muffins that won't spike my blood sugar that I can either eat with breakfast as a pre-workout energy boost or an afternoon snacky. Yes I know, muffins are sweet, but I used agave in this recipe instead of honey and overall they are not a super sweet muffin. Even for the chocolate cherry muffin, I used bittersweet chocolate chips so there's less sugar.


The recipe is from 101Cookbooks for Baby Bran Muffins. I like this recipe because you can add in any fruit or nut or whatever you like. I followed it exactly, except I left out the sugar that goes into the dry ingredients, and substituted agave for the honey in the wet ingredients.

YUMMERS!


P.S. I only just realized NOW that I totally forgot to add the butter!!! haha, oh wells, they're still super moist and now, less fat!

Spicy Thai Basil Eggplant

The Pad Thai was an epic fail, due to several factors. Couldn't find rice noodles (Safeway nor Down To Earth had rice noodles) so I settled for brown rice pasta (and didn't feel like checking Don Quixote, though I'm sure they would definitely have it). It was my first time using tamarind and making my own pulp with it, and didn't know how strong it could be. Overall, it turned out to be a slimy, bitter, sour mess. Ohhhh wellll. I will attempt it again someday.

Since I had some eggplant from my CSA, I decided to try basil eggplant. I read a couple recipes and they're all different, so this is my own creation, taking what I like from each one.

Sauce:
2 Tbls Fish Sauce
2 Tbls Soy Sauce
1 Tbls Agave
1 Tbls Chili Garlic Sauce

Mix all together in a bowl. Measurements aren't exact, I didn't even use measuring spoons, just regular spoons. Adjust the ratios of salty, spicy and sweetness to your liking. I like the ratio of more spicy, then salty, then sweet.

1 chicken breast- bite size pieces (optional)
2 medium size eggplants or 1 large- cut into slightly larger pieces
chopped garlic (3-4 cloves, or however much you like)
Thai Basil- a handful

In pan/wok, on medium high heat, with tablespoon or so of oil, Stir fry chicken and garlic until cooked. Transfer to a plate. Add eggplant and stir a little bit. Add 3/4-1cup water and cover. When eggplant is cooked (easily pierced with fork), add chicken back into pan. Stir. There will still be water but some will evaporate and the rest will be part of the sauce. Add the sauce mixture. When mixed, add basil, quickly stir until basil leaves are barely wilted, then turn off heat. Serve and eat!!

I ate it with short grain brown rice. YUMMERS!!!!

This one is a keeper and luckily, I get eggplant and basil pretty regularly in my CSA.

I'm starting a foodblog! Inspired by 101Cookbooks, SmittenKitchen, and Foodgawker, I want to start documenting the meals I make. My goal is to make one dish a week, write out the recipe I used (as long as I get the recipe from the internet) and what changes I would make (if any) so I can make it better next time.

My preferred cooking style is simple and healthy. I live in a one bedroom apartment in Honolulu with a pretty small kitchen, and while this is a step up from my last kitchen (which consisted of a hot plate), I would still prefer to cook in a way that minimizes the amount of dishes, pots, pans, and counter space that I need to use.

I love vegetarian meals and can totally not eat meat, but I still like chicken and fish. I usually save eating red meat for when I go out (like Teddy's hamburgers or Diamond Head Grill's loco moco...mmMM)

I love desserts and baked goods, but I hate white processed sugar, so I will substitute any sweetener with Agave Nectar (even in regular dishes) and will try to use recipes that already call for whole wheat flour or whole grains.

My first recipe this week will be Pad Thai.