Easy Coconut Shortbread Cookies

As with the mayo, I had a little free time on my hands the other day and decided to spend it looking online for an egg-free, dairy-free, gluten-free coconut macaroon recipe.  BWAHAHAHA!!!  I came across one or two but the reviews were dim to say to the least.  After reading the recipes, I understood why.  I've been cooking a long time and can usually tell just by reading a recipe if its going to work.  As much as I love and use coconut flour, I know it will turn into sand if isn't combined with something that will bind it.

I think part of the problem is that many people don't understand the products they're using, their properties and how well they play with others!  I will say this right now...gluten-free products are not very forgiving.  A mistake will usually not turn out edible...LOL  You'll either get something that falls apart and can be used to fill a sandbox OR you'll get something heavy enough to bludgeon someone to death with.  My mind goes in strange places.  I'm envisioning an episode of NCIS in which Ducky informs Jethro that the victim died of blunt force trauma to the head inflicted by a laof of gluten-free bread! Abby finds trace evidence of fava bean flour and coconut fibers under the suspects fingernails.  Clearly, I need therapy!

Cookies can either be hockey pucks or sweet, gritty crumbs depending on how you play your cards.  Many of the recipes I came across relied on eggs for binding and of course...this homey don't play dat!  Still others used sweetened condensed milk and while not as allergenic (for me) as CEGB's, that stuff is like eating creamy corn syrup...yuck.  I hate the smell of it too.  That first whiff when you open the can is vaguely sour and sickeningly sweet at the same time. 

My little brain started spinning because somewhere up there, locked away among the cobwebs was a previously shelved idea of what to do with the commercial baker's grade coconut creme concentrate that I just happen to have a case of.  This is NOT to be confused with that crap in the market called coconut cream.  That stuff has a years worth of high fructose corn syrup in every spoonful and a little polysorbate 60 (or 80 can't remember which and does it really matter??) thrown in for good measure.  Probably has artificial coconut flavor added too.  Simple stated...bad ju ju! 

This stuff I'm talking about is made by Tropical Traditions (http://www.tropicaltraditions.com/) and is 100% pure concentrated coconut.  It's make up is about 70% coconut oil and the rest is the fiber from the meat.  I guess you could also think of this as coconut butter.  This stuff is insanely delicious...if you are a coocnut lover that is.  You can spread it on toast like butter or (dare I admit this) just eat a spoonful out of the jar once in a while.  Its naturally sweet because well...coocnut is natually sweet and when it's very concentrated like this product is...it almost tastes like it has been sweetened but it hasn't.  The cream is solid like butter also...to about 75-77 degrees.  Like pure coconut oil though, beyond that temperature it becomes liquid.  It's still very thick and creamy (much like the consistency of sweetened condensed milk) but pourable.

So I know you're dying to know how the cookies came out right?  They were marvelous BUT...the texture wasn't that of a macaroon.  To me it most closely resembled shortbread...hence the title.  These are like stupid easy to make.  The biggest thing is just getting the coconut cream concentrate.  BTW...you can also use this concentrate to make coconut milk.  You just add a teaspoon for ever 6 ounces of water.  Use warm water and blend, the chill.  So if you order a quart online don't be worried that you have to make a million cookies.  Just use it for milk and you can cook with it was well.  It's great in curries, breads, rice...whatever.
I guess I should add that I am NOT affiliated with or compensated by Tropical Traditions in any way.  I just happen to love their products.

Gluten-Free Vegan Coconut Shortbread Cookies

A drizzle of chocolate never hurt any cookie!

• 1/2 cup tropical traditions coconut cream concentrate, melted
• 1 heaping cup organic unsweetened shredded coconut flakes
• 3 tablespoons organic coconut flour
• 1/4 teaspoon xantham gum
• pinch kosher salt
• 3 tablespoons organic agave nectar
• 2 tablespoons melted organic coconut oil

Preheat oven to 350F.  Line a sheet pan with parchement paper. 

In a medium bowl stir together coconut cream and shredded coconut until blended.  Add coconut flour, xantham gum and salt; mix well.  Pour in agave and coconut oil.  Mix with wooden spoon until mixture is completely combined.  It will be very thick.

Use a small 1 ounce scoop (like a tiny ice cream scoop) to form mixture into 12 balls.  Pack into scoop well.  Release from scoop onto parment lined baking sheet.  Bake in preheated oven for 10-12 minutes.  Cookies should only be lightly browned and baked enough to hold together. 

This recipe only makes 1 dozen because it was a test batch and I didn't want to waste a large amount of ingredients if it didn't work.  Fortunately, I was pretty sure it would...and it did!  Double or triple the amounts if you want to make more cookies.  Store cookies in airtight container.

just out of the oven...lightly golden brown

close up...shows the dense shortbread consistency

don't the look scrumptuous?

it's coconut LUV

I don't know who could have done that...really!

(c)copyright Jill Anderson

The Homegrown Gourmet

May-yo Vegan Sammich Never Be Dry Again

Just tell me what kind of disturbed mind would spend an entire day researching mayonnaise?  Honestly, sometimes I even scare myself!  The crazy thing is...I don't even LIKE mayo.  In fact, I am dangerously close to hating it.  So why the sudden obsession with mayo?  Well, there are just so many recipes that use it, from salad dressings to chocolate cake.  Now mind you I'd sooner spread the stuff at the bottom of a pond on my sammich as to glop it up with mayo but I DO use it in recipes. 

I'm not a strict, die hard Vegan (anymore) because I do eat some meat and I need intervention for my addictions to Feta Cheese and Fage Yogurt.  But as anyone who reads my blogs knows by now, Im an egg-phobe and except for those two dairy products, pretty much a dairy tee-totaler.  I  must have googled 50 different homemade mayo recipes and couldn't find ANY that didn't have some objectionable ingredient in it. 

Most of the Vegan recipes use (bleeeccchhhh) tofu!  I don't know what it is with me and tofu...I just CANNOT eat or cook with that stuff.  Besides the fact that it tastes vaguely like mold/dirt, has an icky texture (IMHO), I just don't like to eat much soy.  There are too many controversial findings regarding soy consumption.  I just feel like where there's that much smoke there has to be some fire. 

Don't call the guys in the white coats when I say this BUT...I have made TWELVE batches of mayo today in an attempt to get a totally dairy and egg free coconut oil based mayo that has the right texture and taste.  This last batch FINALLY worked.  I know you are probably saying to yourself..."if it's that blasted hard to make...why is she publishing the recipe because nobody is going to make it."  Be of good cheer!  Its really not hard to make at all.  The issue was getting the ingredients and the amounts right.  I'm quite pleased with the final results...ok, well as pleased as I can be over mayonnaise anyway!  Seriously though, even though I don't plan to be slathering up a big ole mayo sammich anytime soon...I'm thrilled at the possibilites for vegan baking and dairy free salad dressings, dips and sauces.

Soy-Free Vegan Coconut Oil Mayonnaise

This is one for which I do NOT suggest Extra virgin Coconut Oil because of it's natural sweetness and the milk coconut flavor.  Expeller Pressed Organic Coconut Oil (buy organic so you don't get denatured, bleached junk) is flavorless but still has the same healthy medium chain triglycerides as virgin coconut oil.

• 1/2 cup cold water
• 1/4 cup unsweetened almond milk
• 4 Tablespoons non gmo organic corn starch (don't sub a different starch)

Dissolve the corn starch in the cold water and almond milk in a small saucepan.  Set over medium heat and bring to a boil stirring constantly until mixture thickens.  It will be VERY thick goopy!  Whisk in an additional 1/2 cup of unsweetened almond milk until blended.  Don't worry about any lumps.

Pour this mixture into the blender and add:

• 1 tablespoon fresh lemon juice
• 2 teaspoons apple cider vinegar
• 1 teaspoon kosher salt
• 1 teaspoon agave nectar
• 2 teaspoons dry mustard powder
• a tiny pinch of turmeric (for color...optional)

Blend with the cornstarch mixture until smooth.  With blender on high, gradually drizzle in 1/2 cup plus 2 tablespoons melted expeller pressed coconut oil.  The mixture will be somewhat thick and very creamy even while it is still warm.  Scrape mixture out into a jar or glass container with lid.  Cool to room temperature (uncovered so it doesn't sweat), cover and refrigerate.

I don't really know how long it will last in the fridge since this is the first time I've made it but based on the ingredients, I'd estimate 2 weeks.  I may ammend that as I study how the starch reacts as it "cures".  I can't see any of these ingredients going bad in two weeks but only time will tell how well it retains its texture.  I anticipate that it will do just fine because the coconut oil will keep it emulsified but we'll see!

The blending stage.  Wish I had thought about grabbing the camera while I was making the starch base but after 11 failed tries...I didn't have high hopes for this one either...LOL

The mayo is still warm at this point but you can already see that it's thickened and creamy.

Beautiful consistency and surprisingly light texture.

Thick enough to cling to the knife...that's good..and it's not even chilled yet!

I've scraped it out of the blender into a spring lid jar.

This hasn't even been chilled and the texture is really nice!  Almost looks good enough to take a bite...almost!

Hey...are you diggin my Tim-Burtonish nails??  These are my real nails BTW (someone asked before)...I just keep the gel coated and I LOVE goth designs!  These are rather like dead trees no??

Spreads VERY nicely.  I'm proud of myself.  Now I just need someone to tell me how it tastes!  LOL...I actually did break down and force myself to taste it in the interest of science!

(c)copyright Jill Anderson

The Homegrown Gourmet

Whose got your Gluten-Free, Vegan Back Baby?

I knew it was a crazy idea because everyone knows you can't make crepes without eggs right?  Then I started thinking about all that gluten and stomach ache I was going to have even if I figured out a way to make them without chicken embryo gut bombs.  My thinking was, "they are going to be these carboard tasting, goey textured pancakes".  Which, let me add at this juncture...they WILL BE exactly that if you don't chill the dough AND if you fail to cook them long enough.

Typically crepes are made over moderately high heat (not screaming though) and they only cook a couple of minutes per side.  It doesn't matter whether you use a crepe maker or a saute pan (like I do...I don't need another electric gizmo to take up space in my kitchen), the traditional crepe cooks pretty darn fast.  But if you take note of the texture of the batter...especially right after it hits the hot skillet and you swirl it all out nice and thin, you'll notice that it LOOKS rubbery.  Now, if you know how to make them, they don't taste or feel rubbery but you can see the elasticity when they cook.  This of course if from the protein bonds in eggs and the flour. 

Gluten-free Vegan crepes will not have that.  They'll have a little bit of a protein bond from the interaction of the flour and the almond milk...but certainly not enough.  That's why I add a little xantham gum to my batter.  I tried it both ways...with and without.  The ones made without just fell apart.   The ones made with...looked and cooked up much like a traditional crepe with the exception of the cooking time.  Also, the batter doesn't "run" quite as easily when you swirl the pan.  You may need to give it a little help by filling in the gaps with a few drips of batter here and there.  As for cooking time...no less than 5-7 minutes per side, depending on how hot your pan is.  If you get it too hot, the crepes will burn on the outside before they are cooked through so take it easy on the heat.  I kept mine set at a steady medium...dead center of the button on my stove eye.  Match your skillet size to your burner size for even heat distribution and thus even cooking also. 

I know all this sounds like one gigantic pain in the butt...BUT...if you're already a gf and or vegan cook, you are well aware that experimenting is part of the process.  Some of them work...some don't.  This one works great.  As to the taste...they actually taste amazinly close to a regular crepe which totally blows my mind because the CEGB's make up most of the flavor component of regular crepes.  Or is it just a fried bread thing?? 

You can make these sweet or savory.  Reduce the amount of maple syrup in the batter for a savory crepe though.  In this recipe, I made them for dinner filled with mushrooms and shallots sauteed in white wine.  I hope you'll give them a try. 

Gluten-Free Vegan Crepes

•1 cup all purpose gluten free flour blend

•1 teaspoon xantham gum

•2 cups unsweetened almond or rice milk

•1/2 cup water

•1/2 teaspoon kosher salt

•1/4 cup melted coconut oil

•2 tablespoons pure maple syrup - reduce to 2 teaspoons if making savory crepes

 

•Combine flour, xantham gum and kosher salt in medium bowl. Add remaining ingredients and mix until no lumps remain. This process can also be done in the blender.

•Cover batter and chill for at least 2 hours. Note: Chilling is important and crepes may not turn out as well if batter is not chilled.

•To Fry: Heat an 8" non stick skillet over medium heat and brush with a small amount of coocnut oil. Test by dropping a few drops of batter into skillet. Batter should blister up right away.

•Mix batter well before adding to pan. It should be about the consistency of unbeaten heavy cream. Ladle into pan and immediately tilt pan to spread batter. Fill in any holes with a few drops of batter.

•Fry until browned and set before attempting to flip. Crepe will need to cook twice as long as a traditional crepe or inside will be doughy. About 6-7 minutes per side over medium heat.

•Transfer to a plate and continue making crepes until all batter has been used. Use filling of choice.

For a delicious and simple savory filling; saute four thinly sliced shallots in two tablespoons of olive oil. Stir in 1 1/2 pounds of sliced mixed mushrooms. Saute until mushrooms are tender. Deglaze pan with 1/4 cup white wine and season with salt and pepper to taste.

Make a slurry of 1 teaspoon arrowroot powder and 3 tablespoons of water or vegetable broth. Pour into mushroom mixture and stir until thickened. Use this mixture to fill crepes.

Make a simple sauce using 1 cup vegetable broth and 1/2 cup unsweetened almond milk thickened with 1 tablespoon arrowroot. Bring this mixture to a boil; season with salt, pepper and herbs of choice. Serve over mushroom crepes. These are particularly good with a sprinkle of minced fresh Tarragon.

I placed my pan of finished crepes under the broiler with just a little of the sauce over them to crisp up the tops.  It made them look and taste yummy!

About to take a nice big yummy bite!

(c)copyright Jill Anderson

The Homegrown Gourmet

Vegan Fudgy Espresso Brownies

I know...I know...I'm on a roll right? TWO desserts in two days! However, I did give my solemn vow that I would publish the Espresso Brownie recipe that is the most recent addition to my youtube video series. I actually had to make an emergency run to the supermarket last night to buy dark chocolate chips so I could make a batch today. My hubs claims he suffers withdrawal if he doesn't get brownies once every couple of weeks.

So I know you are wrinkling your noses right now saying "oh great...another recipe for tofu brownies" but there isn't a smidgen of tofu within the dense, gooey, insanely chocolaty (is that a word?) depths of these babies! You have my word on that and I was a Girl Scout back in the day. Don't worry if you aren't a vegan either. When I serve these nobody asks because they are too busy stuffing their faces.

I hope you have some industrial strength willpower because that is what it will take to keep you from eating half (or more) the pan. So, ladies and gentlemen and chocolate lovers of all ages I FINALLY present The Homegrown Gourmet's top secret Fudgy Espresso Brownie recipe.


http://www.youtube.com/watch?v=BwIpmVhSqEI

Vegan Fudgy Espresso Brownies

3/4 cup organic spelt flour*

1/2 cup unsweetened dark cocoa powder

2 tablespoons instant espresso powder

1/4 teaspoon aluminum-free baking powder

1/8 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup organic tropical source** chocolate chips

1/4 cup melted organic extra virgin coconut oil

1 small organic banana, mashed

1/2 cup organic unbleached cane sugar (I use Florida Crystals)

1/2 cup coconut, almond or rice milk

2 tablespoons organic golden flaxseed meal (ground flax)

2 teaspoon pur vanilla extract

1 cup toasted, chopped nuts of choice (I LOVE hazelnuts in mine)

1-Preheat oven to 350.

2-Lightly grease an 8 or 9 inch square baking pan, line with parchment paper and then grease paper as well.

3-In a medium bowl; combine flour, cocoa powder, baking powder, baking soda and salt. Set aside.

4-Place chocolate chips and coconut oil in a double boiler to melt chocolate. Make sure the bottom of the bowl does not touch the water. Stir to blend, remove from heat.

5-Add mashed banana and sugar and espresso powder to melted chocolate mixture.

6-Combine flax meal with almond milk and let stand for 5 minutes. Stir in vanilla extract.

7-Combine the milk mixture with the chocolate mixture. Make a well in the dry ingredients and add the wet to the dry. Mix until no dry spots remain. Do not over mix.

8-Fold in nuts and turn batter out into prepared pan.

9-Bake 20-25 minutes or until a pick inserted 2 inches from the side of the pan comes out clean. If inserted in the center it should come out slightly sticky because the middle will still be soft.

10-Cool on wire rack. Turn out onto flat surface; remove parchment paper and cut into 12-16 squares.

I haven't done a nutritional analysis on these yet and calorie wise...we probably are better off NOT knowing! But, at least they are made with clean, healthy ingredients. I cannot be held responsible for their effect on your waistline!!

*I chose spelt flour because I actually like the texture it gives Vegan baked goods. Strictly speaking, if you are trying to avoid Gluten...you are out of luck. Contrary to popular myth, spelt IS a glutenous flour. However, it does have more fiber and protein the UABW (unbleached all purpose white). Plus if you have a specific allergy to wheat, spelt makes a great substitution. You can find spelt flour at most any health food store and some grocery stores now carry quite a few "specialty flours." If you need more info on spelt flour...just ask and I'll try to help you find it.

**Tropical source chocolate chips may be a new one on you. Pick up a bag of any commercial or store brand chocolate chips and check out the ingredient list. It is likely that you will see butter and milk listed there. Tsk...tsk....tsk! REAL quality chocolate should be made with cocoa butter. In tropical source chips, any oils added for emulsifiers/stabelizers will be palm and or coconut and NOT some hydrogenated nightmare. Hense the name...tropical source. Tropical oils (particularly coconut) can withstand extremely high temperatures without becoming rancid which make them ideal for cooking/baking. I really NEED to get to that coconut oil article very soon! Some supermarkets are now carrying tropical source chocolate chips and most health food stores have them. Again, if you need assistance you can write to me for a brand name and help finding it.

I suppose I shouldn't even mention how decadently delicious these are served WARM with a scoop of homemade Coconut Milk Vanilla Ice Cream. Nah... I won't say it. That would be torture!

(c) copyright Jill Anderson, The Homegrown Gourmet