Friday, March 25, 2011

Gluten and Milk Free Oatmeal Almond Cookies with Chocolate Amaretto Ganache

I saw This post on Dream About Food's blog and wanted to try making something similar.  As I really detest coconut (and I sick to my stomach when I have it) but wanted to try to make something similar.  I decided to sub gluten free oats for the coconut.  Also, pecans are not readily available in Germany (if at all) so I used ground almonds instead.  I also added a shot of Amaretto in the Ganache :)  I must say that bit was the best idea :)

I had a major issue with the first batch running, so I added some oats to the 2nd batch (recipe below compensates for this).  I also had what I thought was a brilliant idea - to use a non-stick cupcake/muffin tin - then they could not run.  Well, this worked, except impossible to get out in one piece :(  So, it was a crumbly mess.  But it tasted so absolutely lovely, that I could not throw it away. So I put it in a ziplock in the freezer to use for a base for a cake or cupcakes in the future.

Third time was a charm. I used the adjusted recipe above, only using the cookie sheet this time.  They did run a bit more than I wanted them to, but there was still a bit of indentation in them to put the chocolate into. 

The taste of these is so light and wonderful.  Because the base is whipped egg whites, it is more of a meringue type texture and the oats went just lovely with the other flavors.  Again, a must though is the Amaretto in the chocolate :)

A note on the oats.  It took me ages to find gluten free certified oats in  Germany (previously, I would stock up when I would visit UK), but now Bauckhof had them.  I have not seen them in any of shops here yet, but you can order them online.

Gluten and Milk Free Oatmeal Almond Cookies with Chocolate Amaretto Ganache

3 large egg whites at room temperature
1/4 teaspoon salt
1/2 vanilla extract
1/4 teaspoon cream of tartar
100 grams Mascobado sugar
1 tablespoon agave nectar
120 grams gluten free rolled oats
75 grams ground almonds
30 grams ghee at room temperature
100 grams dark chocolate bar, chopped
1 tablespoon of Amaretto

Preheat the oven to 170°C and line baking sheet with baking paper.

In a stand mixer, whip egg whites with salt, vanilla and cream of tartar until they are frothy. With the beater running, slowly add sugar and agave nectar and keep beating until stiff peaks form (this can be up to 5 minutes). Gently fold in oats and ground almonds by hand using wooden spoon or spatula.

Drop by large spoonfuls onto cookie sheet lines with baking sheet. Use the spoon to create a well in the centre of each cookie and build up the sides. Bake for 12-15 minutes, or until golden brown. Turn off oven and prop open the door with a wooden spoon and let the cookies cool in oven for about an hour.

In a small metal or ceramic bowl set over a pot of gently simmering water, melt ghee, amaretto and chocolate together. Stir until smooth. Drop spoonfuls of melted chocolate into the centre of each cookie. Let cool until set.

Nutrition Facts
14 Servings
Amount Per Serving

Calories 132
Total Fat 6 g         
Total Carbohydrate 22 g      
Dietary Fiber 3 g         
Protein 4 g

Thursday, March 17, 2011

Happy St. Patrick's Day!!! Green Peanut Butter Kiss Cookies

I scored some Hersey's Kisses so decided to make my Guy some cookies as he loves them.  I used the same recipe as before found here only added green food coloring :)

Happy St. Patrick's Day!!

Wednesday, March 16, 2011

Chocolate Amaretto Bites Gluten & Milk Free

I literally just threw this together as wanted to try out my mini-cupcake pan that Mama With Flavor sent me for my birthday last month.  These really were throw into a bowl what I felt like and tried out.

60 grams Almond flour
15 grams Raw Brown Sugar
pinch of Salt
15 grams Cocoa Powder
1/2 teaspoon Baking Powder
1/2 teaspoon Vanilla
2 Tablespoons Water
2 Tablespoons Amaretto
3 teaspoons vegatable oil
1 egg 

Mix dry ingredients together.  Mix wet ingredients together, then add to the dry.  Mix with whisk until smooth.  Fill mini-cupcake liners 2/3 full and bake at 180°C for 10 min.

For the top, I put a colored marshmallow on each on while they were still hot.

Saturday, March 5, 2011

Gluten Free Bayrisch Brez'n (Bavarian Pretzels)

My Guy had a hard week this week and I wanted to treat him to a nice breakfast.  He loves Weißwurst so thought I would make that for breakfast.  Was going to run out early and get him a freshly baked Brez'n (Bavarian pretzel) but didn't want to get dressed and run to the bakery, so decided to try to make them for scratch, as I sort of wanted one too :)

I found several recipe and all seemed to be pretty much the same, flour, water and yeast.  So, I created the recipe below and it worked quite well!!  Am very pleased with the results, as was Guy!

Note* I only used Buckwheat and Amaranth as those were all I have in the pantry at the moment, When I make these next time, I will probably make a mix of those 2 along with Millet.  You can really use any GF flours you want, as long as you use the same amount in weight!

Gluten Free Bayrisch Brez'n (Bavarian Pretzels)
Makes 4 medium Brez’n

Ingredients for Brez'n:
21 g Fresh Yeast (1/2 of a cube)
1 tablespoon very Warm Water
½ cup + 2 tablespoons Warm Water
40 grams Raw Brown Sugar
160 grams Buckwheat Flour
100 grams Amaranth Flour
20 grams Tapioca Flour
½ teaspoon Xanthan Gum

For the preparation:
2/3 cup Baking Soda
6-8 cups Water
1 Egg Yolk whisk with 1 tablespoon warm water
Corse Sea Salt

Mix the yeast with a large pinch of sugar and 1 tablespoon very warm water in your stand mixer bowl. Allow this to sit for 5-10 minutes until it is bubbly.  

Shift the flours and xanthan gum together. 

When your yeast is ready, move the bowl to the stand mixer and attach the dough hook.  Add the remaining sugar and water.  Mix a few seconds until blended. 

Stir in the flours/xg mix. Mix dough on low speed 1 for a few minutes until dough forms one ball and is smooth and elastic.

Place a damp cloth over the bowl and let sit in a warm space for 45-60 minutes, or until doubles. 

Heat oven to 230°c.

Mix the 6-8 cups or water and the baking soda in a large pot and bring to a light boil and then turn down to simmer. 

Divide the dough into 4 equal parts.  Roll each into a long thick pencil shape  (about 50cm long) with your hands. Pick up both ends, cross to form rabbit ears and then twist the ends and pull them back to the rest of the loop. Place on baking sheet lined with baking paper. 

Place each Brez’n into the boiling water, one at a time, for 30 seconds. Remove from the water using a large flat spatula. Return to the baking sheet, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the course salt if desired.

Bake approximately 10-15 minutes (depends on the flours you used) or until dark golden brown in color (this could be a couple minutes shorter or longer).

Enjoy while warm with some Weißwurst and sweet mustard!

The Weißwurst are in a bowl under the Brez'n on the left in the picture, here is a pic of what they look like for those not familiar with them.