dairy free, dessert, gluten free, soy free

espresso chocolate chip cookies

Happy new year! This January marks two years since I gave up eating gluten, and my baking life hasn’t really been the same since. There have been a few successes, most notably this cornmeal almond cake, some brownies, and a few other things here and there, but for the most part my forays into gluten-free baking have been far from successful. Sunken loaves of banana bread, and several dozen variations of cookies which began with a lot of hope and twelve spoonfuls of dough on the cookie sheet, yet somehow always became one thin, crumbly mess. I know there are gluten-free baking mixes out there, but I haven’t found one that works for me- either it contains dairy (off limits), has a grainy texture, or still leads to the aforementioned pancake cookie.

And then, about a month ago, one of my co-workers at Williams-Sonoma gave me the recipe for gluten-free cinnamon swirl raisin bread from The How Can it Be Gluten Free Cookbook (America’s Test Kitchen). The bread was a huge success – (I’m still enjoying slices from the freezer) – but what was equally exciting was the leftover gluten-free flour mix I had ready to go in the pantry. I’ve been baking quite a bit using that blend since then, and the cookies are finally turning out! The recipe below is adapted only to make these cookies gluten- and dairy-free, but otherwise comes straight from Aida Mollenkamp’s Keys to the Kitchen.

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Espresso Chocolate Chip Cookies

Makes 2 dozen cookies

1/2 cup Earth Balance (soy-free), at room temperature

1 egg, at room temperature

3/8 cup cane sugar

1/4 cup brown sugar, packed

1 tsp. vanilla

142 g. America’s Test Kitchen gluten-free flour blend (you can find the recipe here)

1 tsp. salt

10g ground espresso / coffee

1/2 tsp. baking soda

1 cup chocolate chips

Heat the oven to 350. In a small bowl, combine the flour, baking soda, salt, and coffee. Set aside. In a larger bowl, combine the butter and two sugars. Beat with a hand mixer on high for 3 minutes, until mixture is light and fluffy. Add the egg and vanilla and beat for one minute. Add the flour mixture to the butter mixture and stir until combined. Add the chocolate chips and stir until incorporated.

Line two baking sheets with parchment or a Silpat sheet, and drop by the Tablespoonful onto the sheets. You should get about 12 per sheet and 24 cookies total. Bake one sheet at a time for roughly 8-10 minutes, or until cookies are set. Let cool completely before removing the cookies from the sheet, and store at room temperature in an air-tight container. cookies_05

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breakfast, recipes, san francisco, sides, travel

millet bread

It’s so good to have another option for breakfast. Last year when jon and I were visiting Anne in Philadelphia, we went to the reading terminal market as part of our downtown tour. amongst a million options, I ended up choosing a cup of coffee and millet muffin from metropolitan bakery: it was nutty, had a crunchy top but surprisingly light and pleasant middle, not too sweet. it was delicious. I’ve been meaning to attempt a replication ever since, and was inspired once again this morning when I woke up and saw the glass jar of millet sitting next to the sink. as I am currently without a muffin tin; I used a small loaf pan instead which worked great.

forty-five minutes later i had successfully recreated the market muffin in a small apartment kitchen in san francisco.

millet bread

(slightly adapted from 101 Cookbooks) 

1 1/8 cups whole wheat flour

1/3 cup raw millet

1 teaspoon baking powder

1/2 teaspoon salt

1 cup almond milk

1 large egg, lightly beaten

1/4 cup melted butter

1/4 cup honey

1 T. lemon zest

1 T. lemon juice

Preheat the oven to 400 degrees and butter the loaf pan.

Combine the flour, millet, baking powder and salt in a large bowl. In another bowl, whisk together the milk, eggs, butter, honey, and lemon zest and juice until smooth. Add the wet ingredients to the dry ingredients and stir until the flour is just incorporated. Pour the mixture into the pan.

Bake for about 35-40 minutes, until the top is brown and just barely begins to crack. Let cool for 5 minutes in the pan, then serve with honey butter.

*I substituted earth balance for butter to make the recipe dairy-free.

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