Almond Butter Cookies Improved

NothingChocolate Almond Butter Cookie

NothingChocolate’s Almond Butter Cookies

Baked these a few times after this post and the result was a “cakier” bake than I experienced my first time out.  Re-worked the recipe and figured out these need no white flour at all to be deliciously crunchy.

Here’s the improved recipe.

NothingChocolate Almond Butter CookieNothingChocolate Almond Butter Cookie

Here’s my Almond Butter Cookie.
These are on my list for holiday baking gifts!

NothingChocolate’s Almond Butter Cookies

Yield = 24 cookies

Ingredients

Dry
3/4 C rolled oats, processed
1/2 C almond flour
1 t baking powder
1 t baking soda
Pinch of salt

Creaming
½ C sugar
1 C almond butter
½ t molasses — optional

NothingChocolate Almond Butter Cookie

Creaming…

Wet
1 egg
1 t vanilla
¼ C maple syrup
¼ C almond milk

Process: cream sugar with almond butter and molasses (if using) until smooth; mix the wet ingredients together; process the rolled oats and add to a large bowl; combine all the dry ingredients together and set aside; add the wet mixture to the creamed mixture and mix well; add the dry ingredients and mix to combine; the resulting mixture is wetter and spreads easily making a crispier cookie; drop onto a prepared cookie sheet by tablespoon about 2 inches apart; bake for 12-15 minutes at 350 F.

Almond cookies and wine, what better combo is there?

Almond cookies and wine, what better combo is there?

Options

Raisins, chocolate chips or nuts can be added to the batter. I also decorated some with sliced almonds.  My next batch will include a sea-salt version; a sprinkle of sea salt onto each cookie before baking.  And dipping the finished cookie into melted chocolate is yet another alternative for this versatile recipe!


Gluten-Free Exploration

Blackberry Almond Cake GF

Blackberry Almond Upside-Down Coffee Cake

The world of gluten free is an unusual one that I really had doubts about entering.  I really thought the gluten thing was just made up by highly sensitive folks who didn’t really enjoy food the way I did.  (I initially thought that these issues were caused by a by-product of our environmental changes and the way in which wheat is grown, which actually could be a contributor.)

How I came to take it seriously was happenstance.  While exploring a small town, I stopped in By the way Bakery, as it was mentioned to me by two locals.  They are a gluten-free, dairy-free bakery.  Hmmm…  I know gluten-free is all the rage but really, how can you bake anything good without dairy (I’ve baked a pretty decent vegan version of my oatmeal chocolate chip cookies).

They offered samples of their blueberry-almond coffee cake.  Wow!  Nice crumb, great flavor from the blueberries, not too sweet!  Pretty unbelievable!  I wound up buying an apple flavored version of the blueberry which was just as delicious.

Since people have been requesting GF baked goods and since I never believed how good they could actually be until tasting them, it was now time to do more investigating.  I checked GF cookbooks, recipes and readings I found online.

I was fortunate to find some of the flours that I thought were quite strange at first but that I had become accustomed to seeing in the GF recipes I came across.

Some of what I found out.

GF baked goods contain a combination of flours and starches.  Most cakes, which is where I wanted to begin, contain white and/or brown rice flours.  And yes, they are from rice that is ground into a powder.  No rice and beans here!

GF baking also requires a substance that will provide some elasticity since the protein that does this is nonexistent.  Guar gum or xanthan gum are used.  They read like a chemical additive yet they are both naturally derived.  Guar gum is from the guar bean.  Click here for more information.

Guar or Cluster Bean

Xanthan gum is derived from fermentation (black rot) found on various organisms and vegetation.  It was recommended that guar gum is truly GF since xanthan gum can traditionally come from a source that may contain gluten.  For this reason, I used guar gum ($8.19 for 8 oz. — Yowza!).

Lately I’ve been a bit more bold with my baking.  I’ve been adding and combining new flavors for cakes and scones and right now don’t even need to follow a recipe when I bake a batch of my healthy scones!  Awesome!

This is a great topic for me to continue experimenting with as it encourages my creativity and since there are so many GF flours available the combinations are limitless.

Here is list of a few commonly used GF flours:

Sweet white rice flour
Brown rice flour
Sorghum flour
Amaranth flour
Tapioca flour
Corn starch
Potato starch
Potato flour
Corn flour
Tef flour

Check here to read more on each of these flours.

Blackberry Almond Cake GF

I searched around for a flour combination that would make a basic yellow cake as a guide for proportion and flavor to develop my own recipe for this Blackberry-Almond Upside Down Coffee Cake.

Here’s the recipe.

Blackberry Almond Cake GF

Blackberry Almond Upside-Down Coffee Cake

Yield = 9” 1-layer cake
Prepare a 9” round baking pan by greasing and adding parchment paper.

Ingredients

Topping

¼ C GF flour mix below
¼ C sugar
½ t lime zest
3 T butter, melted
2 C blackberries
1/3 C sliced almonds

Process:  combine all ingredients except for berries and almonds, mix well.  Combine this mixture to the berries and add to a prepared baking pan.  Sprinkle the almonds over this and set aside.

Cake

Dry
1 C rice flour
1 C almond flour
½ C tapioca flour
½ t baking soda
1 ½ t GF baking powder
½ t fine sea salt
1 t guar gum

Folding In
3 egg whites, beaten until soft peaks form

Creaming
½ C sugar + 7 T butter
2 egg yolks
1 ½ t vanilla
1 C milk/plain yogurt mixture

Process:  combine all the dry ingredients and mix well, set aside; beat the egg whites until stiff and set aside; cream the butter and sugar until fluffy; add the egg yolks and vanilla and continue to mix; alternating with the milk and yogurt mixture add the flours to the creamed butter and sugar and beat well; fold in the egg whites; add to prepared pan with berry topping; bake at 350F for about 35 minutes.

A bit more to the baking process yet it allows more to enjoy a tasty treat!

Blackberry Almond Cake GF

Feel free to contact me for information regarding gluten-free cake-baking or if you’d like me to bake you a gluten-free cake.

I’m planning another version of this cake with a yummy crumb topping.  Coming soon.

Blackberry Almond Cake GF