Yes even if you’re going gluten-free you can indulge in delicious cookies for holiday time. Last week in her Rural Foodie column in the Roanoke Rapids Daily Herald, Betty included three that were just that - gluten-free and delicious. Here are two of the three. Happy Holidays to you and yours from us at Food Cures U. Blessing to all.
Chewy Ginger Molasses Cookies
These cookies contain no flour, eggs or dairy, so are prefect to make for the folks who are avoiding these foods.
1 tablespoon flax seed meal*
½ cup almond butter
1/3 cup coconut palm sugar
2 tablespoons molasses
1 teaspoon vanilla extract
3 tablespoons coconut flour
1 teaspoon ground ginger
¼ teaspoon allspice
¼ teaspoon course or kosher salt
¼ teaspoon baking soda
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper; set aside. In large bowl with electric mixer at medium speed, beat flax seed, 3 tablespoons water, almond butter, sugar, molasses and vanilla extract until smooth. Add coconut flour and remaining ingredients; beat until sticky dough. Using small cookie scoop or 1 tablespoon dough drop 2 inches apart on baking sheets, about 6 per sheet. If needed, flatten cookies slightly. Bake 10-12 minutes or until edges just turn lightly brown. Remove from oven; cool 10 minutes on sheets on wire rack. Remove and cool completely. Makes 12 cookies.
*If desired 1 whole egg can be used to replace flax seed meal and water.
Chai Meringue Drops
If you enjoy the taste of chai tea you’re going to love these fat-free, sweet and uniquely flavored meringues.
1 bag English Breakfast tea (or about 1 teaspoon tea leaves)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
¼ teaspoon ground cardamom (optional)
1/8 teaspoon ground cloves
3 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/4 teaspoon salt
3/4 cup sugar
1 teaspoon vanilla extract
decorative sugar (optional)
Position racks in upper and lower thirds of oven; preheat to 225 degrees F. Line 2 baking sheets with parchment paper. Remove tea leaves from tea bag. If leaves are large, finely grind in a spice grinder. In small bowl mix tea, cinnamon, ginger, cardamom, and cloves; set aside. In large bowl with electric mixer at medium speed, beat egg whites until frothy, about 30 seconds. Add cream of tartar and salt; beat until soft peaks form, 3 to 4 minutes. Increase mixer speed to medium high; slowly beat in sugar. Beat until stiff peaks form, 4 to 5 minutes. Beat in vanilla extract and tea-spice mixture. With piping bag (fitted with ½-inch star tip, if desired) pipe 1 1/4-inch mounds about 1 inch apart on prepared sheets. Sprinkle with sugar, if desired. Bake, switching pans halfway through, until meringues are dry enough to peel off parchment easily, about 2 hours. Turn off oven; leave meringues in oven to finish drying, about 1 more hour. Let cool completely on pans. Makes about 60 drops.