Keeping things simple in my kitchen is important to me. One for the most frustrating things for me when looking at gluten- and grain-free recipes is seeing a long list of ingredients that I do not have on hand and which would be expensive purchases for just trying a new recipe that my family may or may not like. My goal was to find or convert recipes to minimum ingredients that I have on hand regularly. Here is a recipe I came up with for peanut butter chocolate chip cookies.
Peanut Butter Chocolate Chip Cookies
- 1/2 c Butter (soft)
- 1/2 c Peanut Butter
- 1 c Sugar
- 1 tsp Molasses
- 2 Eggs
- 1/2-1 tsp Pure Vanilla
- 1/2 tsp Sea Salt
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 2 1/2 c Oatmeal (old fashioned)
- 1/2 c Coconut Flour
- 1/4-1/2 c Chocolate Chips
Mix ingredients. Scoop onto cookie sheet. Bake at 350° for 8-10 minutes.
Coconut Flour Waffles that work! I found this recipe at The Unrefined Kitchen and had to try it out.
Coconut Flour Waffles
Makes 5-6 four-inch waffles
4 eggs, separated
2 Tbsp. coconut oil, melted
1 tsp. vanilla
1/2 tsp. baking soda
1/8 tsp. salt
1/8 tsp. cinnamon
1/3 cup almond milk or coconut milk
1/4 cup sifted coconut flour
1/2 Tbsp. honey
1. Put all the egg whites in a bowl and set aside.
2. In a second mixing bowl, combine egg yolks and all the rest of the ingredients.
3. Beat egg whites until stiff peaks form. Fold egg whites into batter mixture and gently mix until egg whites are incorporated.
4. Pour appropriate amount onto your waffle iron and cook. (On my waffle iron, I put 1 to 1 1/2 cups of batter on it and cooked for 2 1/2 to 3 1/2 minutes.)
5. Serve with fruit, pure maple syrup, and/or coconut whipped cream!