274. Flourless Emergency Cookies [Gluten Free, Vegan, No Sugar Added]

Flourless Emergency Cookies | GF, Vegan, NSA| Ann Ning Learning How

I had an emergency on Monday.  A cookie emergency.

And then I had an emergency on Wednesday.

Twice.

These flourless cookies saved the day (all three times).  You can make them oatmeal raisin or chocolate chip, depending on your mood.  If you are truly allergic to gluten/dairy, use certified GF oats and DF chocolate chips.  If you’re just pretending like I am, you can play it loosey-goosey.

Emergency Cookies [GF, Vegan, NSA]

Makes 6-7 cookies; these mix up in a flash and bake up in the toaster oven.  Time elapsed from when you start mixing to when you taste one warm from the oven:  15-20 minutes

Preheat toaster oven to 350, grease a small baking sheet or line it with parchment paper or a silpat.

  • Approx. 2/3 c almond butter
  • 1/3 c applesauce
  • 1 Tbsp ground flax
  • ¼ tsp baking soda
  • splash of vanilla

for oatmeal raisin:

  • 2 Tbsp rolled oats
  • handful of raisins
  • dash of cinnamon

for chocolate chip:

  • 2 Tbsp unsweetened shredded coconut (you could sub oats or do 1 Tbsp coconut and 1 Tbsp arrowroot)
  • handful of chocolate chips

 

Mix the almond butter and applesauce.  When combined, add everything else in and stir well.  Mine fit in a 2-cup measuring cup with lots of room to spare.  Drop by the spoonful or a mini ice cream scoop onto your baking sheet.  Bake at 350 for 12 minutes.

 

Me want COOKIE

34.  (Tough) Cookie Monster

34. (Tough) Cookie Monster

 

 

266. Sun or Almond Butter Scones [Grain and Dairy Free, No Sugar Added]

Sun Butter Scones (with dried fruit; flourless) | Grain and Dairy Free, NSA |Ann Ning Learning How

I love scones.  It’s impossible to grow up in this house and NOT love them.  Baker Smurf is a prolific producer of fantastic scones.  And I’m not talking about those huge doughy wedges you buy at the coffee shop or local bakery – not that I’m utterly opposed to these (esp. the strawberries n cream one at Panera) – they’re just…different.  Mommy’s are flaky, tender triangles (or little mountains if they are blueberry drop scones) with a light dusting of sugar on their golden tops.

I baked scones often in Oregon.  I always used all whole-wheat flour, and I used to always be surprised by how good Mommy’s scones were (all white flour) when she’d come to visit and leave some scones in my freezer for me.  I used to add a tablespoon of cocoa powder and some dried strawberries so I had delicious chocolate-strawberry scones.  That’s the only flavor I made.  And I used to brush the tops with half-and-half and sprinkle a little turbinado sugar on top from a little jar I kept in my cabinet solely for that purpose.

These are the first scones I’ve made since getting sick and I’m very excited about them.  I can make these since they are so simple – they are basically two ingredients:  sun butter (or almond; I haven’t tried PB yet, but I want to), and dried fruit. There is no need for butter, cream, flour, or sugar.  This is a small batch since I’m home again and I need to be able to fit things in my toaster oven since our home configuration doesn’t allow me to use the oven safely.  So you’ll get 6 scones out of this.  You have two choices:  1)Drop:  use a spoon or two to drop 6 mounds of batter onto a parchment lined (or greased) baking sheet, or 2) Wheel:  Pat the dough into one wheel/mound.  Use a butter knife to cut it into 6 wedges.  Place the wedges on your baking sheet.

They bake up in 10 minutes, so you can make these in a flash.

Sun Butter Scones or Almond Butter Scones (Grain Free and Dairy Free, NSA)

Preheat oven to 350
Line a small baking sheet with parchment paper
Yield:  6 scones – this is a small batch

 

  • ½ c sun butter or almond butter (I haven’t tried peanut butter, but that’s next.  Sun tastes like PB to me, which I love.  Almond butter has a milder taste, and smells SO good as it bakes, so that is a fabulous choice, too.  It just depends on what you have on hand.)
  • 10 apple rings (dried), or scant 1 cup mixed (larger) dried fruit (by larger I mean that raisins probably aren’t a good choice.  I had a mix of prunes, apricots and apples I wanted to use up – you want things to be kind of chunky.)
  • 1 egg
  • ½ tsp baking soda
  • splash of vanilla (if using almond butter, feel free to add any other extracts you like, e.g. maple or almond)
  • 6 DF Chocolate pieces for garnish – optional – I did these on the sun butter version but dispensed with them the second time around

Combine everything except the fruit in a small food processor or the Ninja small cup (that’s what I used).  Blend well for about 30 seconds.  Add the fruit in.  Pulse about 10x.  You want things to still be chunky, not pulverized.  Remove the blade (careful!) and stir by hand.  Make drop scones or do a wedge wheel (see above).  Bake at 350 for 10-12 minutes.  Serve warm.  (I like baking mine for 10 and then toasting them as needed in the morning for breakfast.)

Almond Butter Scones (with dried fruit; flourless) | Grain and Dairy Free, NSA |Ann Ning Learning How

 

Click HERE for more Grain Free treats.

242. Land and Pool PT Pie [Gluten Free and Vegan]

I <3 PT Pie |Flourless Almond Coconut Blondie + Brownie Swirl |GF, Vegan | Ann Ning Learning How

I thought this was going to get easier, but it isn’t.  I’m not going back to Planet Rehab.  I didn’t know I wasn’t returning when I left NRH in June, but it turns out that my health insurance is changing and I’m going to let it take me (for a variety of reasons) somewhere closer to home.  When I came to this realization recently I was sad.  Ed broke out in hives.  The only thing I could think to do was bake something – this is a flourless almond butter coconut blondie with a brownie swirl.  I practiced on the one in the picture, and I’ll bake another and bring it in to the nice peeps at NRH on Friday.  Thanks for everything xoxo.

I’ve always just called my sessions, “PT” and “Pool Therapy,” but I’ve often heard staffers distinguish the two by saying, “Land” vs. “Pool” Therapy.  The contrast between the two is why I wanted to bake something with two distinct entities in it.  The almond coconut blondie is fantastic, even if I do say so myself.  Technically, the brownie swirl is optional, but I highly recommend it.  I could barely wait to snap the picture above before I sampled the pie on the blue plate.  As I was chewing I decided that I really enjoyed the chocolatey edge the brownie swirl gives to the sweet fudgy blondie.  I used almond butter this time, and tried making my own in the Vitamix.  It was 90% successful, I’d say – I think the fact that there’s one ingredient (almonds) and the homemade texture might influence the gooeyness of the pie, but I’m not sure since I’ve never bought almond butter from the store.  The coconut adds a lovely bit of texture, and it’s yummy, too!

My sister made a chocolate chip pie a couple of times this summer and served it with ice cream to some very happy guests.  I looked longingly at that pie, sad that I had decided to go grain free.  Well, this is a delicious compromise.  Ai Ai, I need you to make this and see if my children like it.  I’m sure Timmy will, since he’s so obliging like that.  But if you want to omit the coconut just throw some oatmeal in there.

I ❤ Land & Pool PT Pie [Gluten Free and Vegan]
Flourless Almond Coconut Blondie Pie with a Brownie Swirl
Preheat oven to 350, Grease a pie plate

For the Blondie:

  • 1 c almond butter (I used homemade)
  • ½ c unsweetened shredded coconut
  • 1 flax egg
  • ¼ c maple syrup
  • ¼ tsp baking soda
  • splash of vanilla
  • pinch of salt

Mix everything in a bowl and pour it into your pie plate

For the Brownie Swirl:

  • 2 Tbsp cocoa powder
  • ½ Tbsp ground flax
  • ½ Tbsp maple syrup
  • splash of almond milk – or enough to facilitate mixing

Stir everything together.  I used the same mug I had used to make the flax egg for the pie.  Mine was very powdery, but when I let it sit for a minute as I wiped up a spill (oops, my bad), it settled down perfectly.  This quantity will make more than you need, but I needed enough to hold on to while I made the swirl.  It doesn’t have to be a swirl, BTW, you can make the design anything you wish.  Pour the chocolate batter into a Ziploc sandwich or snack size bag, leaving one corner clean (lean the bag to one side).  Snip the corner so you can use the hole to squeeze the batter out on top of the pie in the pattern of your choice.

Bake for around 17 minutes.  (That’s how long it took me – just keep an eye on it.  Ovens are different!)

This is what happened when I got discharged from Therapy last time:

69.  Williamsburg - Taliaferro-Cole Summer Garden by NH

69. Williamsburg –  Taliaferro-Cole Summer Garden
by NH