Pumpkin Barley Waffle

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Waffles with nutella,who can resist to this beautiful pair. For our weekend breakfast, i quickly prepared this catchy pumpkin barley waffle and my kids enjoyed thoroughly. Usually i'll go for eggfree waffles, but this time these waffles have eggs in it, if you want to skip it you replace it very well with applesauce. You can check my eggfree sugarfree barley waffles to get an idea about eggless waffles. With a cup of coffee or a bowl of warm milk, these waffles goes awesome and you will have a super filling,healthy breakfast.Sending to my own event CWS-Barley guest hosted by Roshni.

1cup Whole wheat flour
1cup Barley flour
2nos Eggs
1/4cup Pumpkin puree
2tbsp Olive oil
1/4cup Sugar
1tsp Baking powder
1tsp Vanilla extract
2cups Milk

Preheat the waffle maker.

Sieve together the flours and baking powder, beat together the eggs,sugar,pumpkin puree,vanilla extract,oil and milk, gradually add the wet ingredients to the dry ingredients and turn as a batter.

Pour a ladle of batter to the waffle maker until they get cooked..

Serve with a cup of warm milk with nutella spread,jams or simply with maple or agave syrup.

Mutton Kurma-Pressure Cooker Method

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If am in hurry or feel like lazy to cook, i know i'll be making my dinner or lunch with my pressure cooker. Every trip to India,we never forget to get a new pressure cooker, even if someone ask me wat to get for me from India, i'll ask them to bring me the recent one, needless to say i have a bunch of pressure cookers with different sizes and brands.While going through my non vegetarian recipe list, i wasnt able to see my usual pressure cooker method mutton kurma, recently i prepared this quick version of my mutton kurma for our weekend lunch and clicked it without any fail to post it today.

Since this kurma is prepared through pressure cooker, the cooking time goes for less time when compared to the usual stove top method. Usually some cook their meat through pressure cooker and prepare their kurma separatly in an another vessel,but this kurma gets ready completely through pressure cooking.If you dont have enough time to cook your sunday mutton kurma for lunch, this pressure cooker method will help you definitely.


1/2kg Mutton with bone(fat removed,washed and cleaned)
2nos Onions (chopped)
2nos Tomatoes (chopped)
1tbsp Ginger garlic paste (for marinating)
1tbsp Ginger garlic paste
1/2cup Yogurt
1tbsp Lemon juice
1tbsp Coriander powder
1/2tsp Red chilly powder
2nos Green chillies (slit opened)
1/4tsp Turmeric powder
2nos Whole spices (bay leaves,cloves,cinnamon stick,cardamom)
1tsp Fennel seeds
1/4cup Mint leaves (chopped)
Oil

To grind:
2tbsp Poppy seeds(soaked in hot water)
4tbsp Grated coconut
5nos Cashew nuts

Marinate the mutton pieces with the ginger garlic paste,yogurt,lemon juice,salt,chilly powder and turmeric powder and keep aside for an hour.

Grind poppy seeds,grated coconut and cashew nuts as fine paste and keep aside.

Heat enough oil in a pressure cooker, fry the bay leaves,cloves,cinnamon sticks,cardamom seeds, fennel seeds until they turns brown.

Add the chopped onions,chopped tomatoes,ginger garlic paste and slit opened green chillies,cook everything until the raw smell goes away.

Now add the marinated mutton pieces,coriander powder,salt and cook for few minutes.

Add enough water and cook for few seconds,once the gravy starts boiling add the grounded paste,cook for few minutes.

Close the lid of the pressure cooker and cook upto 5whistles.

Once the steam gets released, add the chopped mint leaves and give a stir.

Serve hot with rice or rotis.

Eggless Molten Lava Cake

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Molten lava cake are always baked as single serving cake in ramekins and they have four main ingredients.Molten lava cake is quite a popular dessert, for our this month's Baking Eggless we have to bake an eggless molten lava cake. This month's challenge recipe was suggested by Sowmya of Nivedhanam. Eggless molten lava cake was quite tricky than the usual lava cake with eggs, i tried the recipe suggested by Sowmya but the first try didnt turned out good,fortunately i tried with less quantity. For the second try, i tried adding the equal amount of chocolate,butter,condensed milk. This time eggless molten lava cake turned out prefectly.

I prepared 5 ramekins of this cake, but they vanished very quickly and i just struggled to click this picture as my lil one started screaming to have the cake. I couldnt even transfer this cake to a serving plate as my lil one finished already half of the cake.Since lava cake should be cooked like cake and while having the melted chocolate will oozes out when you cut the center of the cake, i added a chocolate pieces in each ramekins.I'll be making some soon again,as this eggless lava cake is a big hit at home among my kids.


1cup All purpose flour
1cup Butter (room temperature)
1cup Sweetened condensed milk
100grms Dark chocolate
1/2tsp Baking powder
1 pinch Baking soda
5nos Chocolate chunks

Sieve the flour with baking powder and baking soda,keep aside.

Melt the chocolate with butter in microwave oven for 2minutes.Add the sweetened condensed milk,to the melted chocolate, mix well.

Preheat the oven to 350F.

Finally add the flour and mix well. Fill the well greased ramekins with enough batter, drop a chocolate chunk to the center of the ramekin, take care to cover well the chocolate chunk.

Bake for 15minutes in middle rack.Let the ramekins sit for 5minutes.

Invert the cake to a plate.

Serve the cake  dusted with icing sugar or with icecream.

Chunky 'Choke & Chickpea Chow ♥ aka Chunky Artichoke & Garbanzo Spread

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Today's vegetable recipe: A great veg(etari)an sandwich spread, a sort of hummus meets artichoke dip. Weight Watchers, just 1 or 2 points, that's because the dense calories of chickpeas have been lightened up with virtually calorie-free artichokes. Vegetarian and when made with vegan mayonnaise, not just vegan, "Vegan Done Real".
Cha-Ching! When the word dancer in me noticed the chance to title this recipe with three CHs in a row, twas no chore to challenge myself to channel a fourth. "Chow" fit the bill! Chafing, I know, to my chagrin! But it might have been worse. You just don't the temptation to turn this into a mushroom spread too, you know, with chantarelles, perhaps with cheese and leaves of chive, served on china? And eaten with chopsticks! Please, tee hee, won't this arouse a small chortle?
Keep Reading ->>>

Summer's Best Corn Chowder ♥ Recipe

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A simple corn chowder recipe, packed with our favorite fresh summer vegetables like onion, carrot, red pepper, potato and sweet potato and of course, the soup's real star, kernels of sweet corn. As bright and colorful as crates of fresh vegetables lined up at the farmstand. Perfect for CSA members because the corn chowder recipe uses so many fresh vegetables, all at once.
In winter, big pots of simmering soup are a given, hearty bowls to warm us from the inside out. But what about summer soup, do you make summer soup? Summer soups are just different, aren't they? Lighter and livelier, more likely to be all about the fresh vegetables that are so alluring during these heady summer months.

For me, summer just isn't summer without at least two must-make summer soup recipes, Tomato Gazpacho, the chilled tomato summer soup that turned me into a seasonal eater, and this corn chowder recipe, bits of summer vegetables and sweet kernels of corn in a milky broth. It's takes a little chopping, we do love to cut vegetables, don't we? :-)

I like this corn chowder served warm, not hot, the better to really taste the individual vegetables, bite by bite. It's similar to Finnish Summer Soup, one of my very oldest recipes. Add shrimp and scallops and bits of fresh tomato for Summer Seafood Chowder, another summer chowder.

All fans of summer soup will definitely want to check out my collection of Favorite Summer Soup Recipes, some chilled, some warm, all filled with summer vegetables (and fruit too!) and summer color.
Keep Reading ->>>

30 Days, 30 Ways with Macaroni and Cheese

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                   Salami, Spinach, and Smoked Gouda Macaroni and Cheese

You never know where recipe inspiration may come from.

A few Sundays ago as I was trying to think of a new macaroni and cheese recipe, I was stuck. I knew I was going to use Wisconsin Smoked Gouda Cheese, but as for everything else, I just didn’t know. Did I want a Tex-Mex mac ‘n cheese with charred poblanos? Or how about a hog-wild American version with bacon and caramelized onions?

So I did what any good recipe developer would do: I started watching the Packers/Giants playoff game. Green Bay had just fumbled the ball, and the Giants recovered it. And I exclaimed, “That’s it!”

Click here to find out what happened next and to get the recipe for Salami, Spinach, and Smoked Gouda Macaroni and Cheese.

For 29 more amazing macaroni and cheese recipes from some of the best food bloggers out there, please visit The 3rd Annual 30 Days, 30 Ways with Macaroni and Cheese web site, sponsored by the Wisconsin Milk Marketing Board.

Cookbook Review: Parents Need to Eat Too by Debbie Koening

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While most moms spend their entire pregnancy worrying about how and what to feed their newborn, they often neglect themselves. While baby is fortified with breast milk and organic mashed veggies, mom has the number of the nearby Domino's memorized.

Lucky for new moms and dads, there's Debbie Koenig, proud mom of 5-year-old Harry, and author of the remarkably useful new cookbook, Parents Need to Eat Too.

The idea for the book grew organically from Koenig's own life. As a sleep-deprived new mom, she found herself resorting to too many fried egg sandwiches and Clif bars instead of nutritious homemade meals. So she started making a few changes: During Harry's morning and afternoon naps, she'd chop and roast vegetables or whip together a cheese or tomato sauce so that when dinnertime came, she'd be way ahead of the game. Miraculously, it worked! So well, that you're now reading this review of her cookbook.

Parents Need to Eat Too has over 150 delicious, nutritious, easy-to-make recipes divided into creative chapters including "Nap-Time Cooking, "Un-Recipes for Partners Who Can't Cook," and "Galacta-what? Recipes to Support Breastfeeding." It also gives new moms tips on how to stock her pantry, which cooking tools and gadgets to buy, and how to shop with a baby.

In the "New Mom's Pantry" chapter you''ll find lots of satisfying, simple, one-pot wonders and pasta dishes such as Smoky Split-Pea Soup (perfect for baby food), Spaghetti Alla Puttanesca, and Southwestern Polenta Lasagna.

"Nap-Time Cooking" will no doubt be the most popular among most new moms. Once the baby's asleep, Koening helps you dice and slice like a pro. You'll find recipes for Zucchini and Spinach Risotto, Indian-Spiced Black Lentil Stew, and more.

And on those days when Sweet Pea won't stop crying, and you have to carry him around all day, Koening even has a tasty selection of "One-Handed Meals," including Chicken (Pot) Handpies, Meat Pasties, and BBQ Chicken Empanadas.

You still wonder, Will the recipes really work? Yes. How do I know this? Because the recipes were tested by a group of more than 100 parents! Indeed, you'll appreciate (and sometimes chuckle at) the "Mama said" section at the end of each recipe that includes a note from a parent who made the recipe. Conveniently, every recipe also has instructions to make baby food from the same ingredients.

If it seems that Koening has anticipated all of your new-parent eating dilemmas and come up with tasty solutions for you, it's because she has. It's called Parents Need to Eat Too, and if you click here, you can watch of video of Debbie Koening telling you more about it.

There's more! If you order the book before February 21st, you'll receive a FREE Digital Starter Kit with bonus recipes, a guide to making baby food, a bookmark, and more.

Give-Away Time!
In the comment section below, tell me why you'd like to win a copy of Parents Need to Eat Too. Tweet about it and mention @Susan_Russo, and I'll count that as another entry. I'll announce the winner on Monday, February 20th. Good luck!

Mother's Day 2012: Memories of Sunday Suppers with My Mom

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Mom and Me, 2012

Sundays are for suppers. Not just any suppers. Suppers made patiently, slowly, lovingly. Like the way your mother or grandmother used to do.

When I was a child, most Sunday mornings were spent rolling the meatballs. From the time I about four years old, I’d stand on my mom’s rickety yellow step stool, and eagerly dig my hands into the cold pork and beef mixture she had waiting for me on the counter top. I’d add the eggs (yes, I was an egg-cracking prodigy), the bread crumbs, the parsley, the grated cheese, and I’d being to squish and mash the mixture with delight. That is, until my hands turned purple from the cold. Then my mom would run my hands under warm water, rubbing them with her own, before she’d let me start rolling the meatballs again.Click here to continue reading this post. 

Thinking of Dad this Father's Day (Plus, a Give-Away)

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As I was thinking of what to write about for a Father's Day post, I started to recall the times I talked about my dad on this blog. Turns out, it's a lot of times. So, rather than create a new story, I'm going to share some of the spark some good memories of you and your and dad. And, to dads everywhere, thanks, and Happy Father's Day.


There's a give-away too! 
In the comment section below, please share a fond memory of your dad. It can be sentimental, funny, quirky, food-related, sports-related, whatever. It's completely up to you! I'll choose 5 winners and mail them a signed copy of my book, Recipes Every Man Should Know. 

Deadline for entry is the end of the day, Sunday, June 10th so I can mail you the books in time for Father's Day on June 17.

Tweet about the contest, mentioning @Susan_Russo, and I'll count that as another entry. Good luck!


Lobster So Big, You Could Put a Saddle on It and Ride ItSee a video of my dad trying to crack open a 14-pound crustacean. This is good viewing, folks.

How to Make Italian Pepper BiscuitsMy dad share's his perfect pepper biscuits for my Christmas cookie round-up.

What's In Your Basement?My attempt at an intervention regarding my dad's obsession with stockpiling food. 

How to Roast Peppers with Jerry LewisDad + Jerry Lewis + bushels of peppers = Labor Day celebration

How to Make Pizzelle Cookies in 5 Easy StepsBuddy may be the Cake Boss. My dad is the Pizzelle Boss.

Hey, Dad, I Finally Like Spaghetti Squash!A story about my dad's overzealous appreciation to spaghetti squash.

Bring Back the McDonald's Shamrock ShakeMe: Wisdom teeth, pain. Dad: Shamrock Shakes. Lots of them. 

Patriots PizzaOne of the first posts I had written on Food Blogga highlighted two of my dad's favorite things:pizza and football.

Under the Weather

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Thanks for the well wishes - still not feeling 100%, but definitely getting better.  When I am feeling under the weather I usually crave soup, specifically Won Ton soup.   

I also like to eat spicy foods to help clear the sinuses.  Yesterday it was dak galbi with some rice and kimchi.

I wasn't really feeling up to cooking today so I stopped at my favourite restaurant, 13th Avenue Food & Coffee House, for some food to-go.  This restaurant was awarded the cities best veggie burger for the past few years in a row, and they have a few choices.  I got the Cathedral burger that has carrots, beets, sprouts and pickle on it - mmmm!

Hopefully I'll be back to my usual self for the weekend.  I have some fun plans, including seeing some bands play, a movie and a Christmas party.
How is your week going so far?  Anything fun planned for the weekend?

Dad's Cheese Apple Pie

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What made this so good was that my dad wasn't too accuratewith measuring, so there was always extra cheese (and use extra-old or sharpcheddar, not those lame low fat or imitation cheddars). Plus his crust wasalways VERY thick, which really gave the cheese its punch. I've never been anapple pie fan, but I ALWAYS requested this!  - Marg

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The surprising nutrition facts were created at Calorie Count! 
Dad's Cheese Apple Pie

For pastry:
3/4 cup grated cheddar, fairly well packed
3 T shortening
3/4 cup flour
1/4 tsp salt
2 T cold water
For filling:
3 apples, pared, cored and sliced
1/4 tsp cinnamon
2/3 cup brown sugar
For topping:
3/4 cup flour
1/4 cup brown sugar
1/4 cup grated cheddar
3 T cold firm butter
Pastry:  Creamtogether cheese and shortening, then cut in flour and salt until doughresembles coarse meal.  Drizzle in waterand toss with a fork.  Press into a balland roll out on floured cloth to fit a shallow pie plate and make a high flutededge.
Filling: Combine filling ingredients and fill pie crust.
Topping: Mix together all topping ingredients except butter.  Cut in the butter until the topping is thesize of peas.  Spread topping over applesand make smooth by pressing with palms.

Bake: at 375 for 45 minutes.

Dear Abby's Famous Pecan Pie

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Here's the pecan pie recipe.  It was givento me by my mom, who cut it from her newspaper - I think in 1997.  The headline read, "Abby forks over recipefor her Famous Pecan Pie! This recipe is included in the "Dear Abby'sFavorite Recipes" booklet. The nutrition facts were made at Calorie Count!

Abby's Famous Pecan Pieby Abigail Van Buren
Ingredients:
9-inch unbaked pie crust1 cup light corn syrup1 cup firmly packed dark brown sugar3 eggs, slightly beaten1/3 cup butter, melted½ teaspoon salt1 teaspoon vanilla1 heaping cup pecan halves
Directions:
Heat oven to 350 degrees F.
In large bowl, combine corn syrup, sugar, eggs, butter, saltand vanilla; mix well.
Pour filling into unbaked pie crust; sprinkle with pecanhalves.
Bake at 350 degrees F. for 45 to 50 minutes or until centeris set.  (Toothpick inserted in centerwill come out clean when pie is “done.”)
Allow to cool.
If crust or pie appears to be getting too brown, cover withfoil for the remaining baking time.
You can top it with a bit of whipped cream, but even plain –nothing tops this!
Serves:  8 to 10.

Betty's Stir & Roll Pie Crust

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This is an old recipe (1955 Life Magazine). Betty used to make this for her family - her son Mike remembers how fantastic the crust was and suggested it be shared on CC Palate. Today’s flour does not necessarily need sifting to get all the bits of mill stone and other impurities, nor does it need refining for texture. Lightly fluff up the flour with a wooden spoon or whisk to aerate – easy if you store your flour in a wide mouth container. Then keep a light hand with a spoon while adding flour to the measuring cup and level with a flat knife. If you like to sift, then do so! It won't hurt this delicious crust.

The nutrition facts were made at Calorie Count!

Original Recipe from 1955 Life Magazine

Betty’s Stir & Roll Pie Crust

Ingredients:
2 cups sifted (if you want) all-purpose flour1 t of baking powder1 t salt1/2 cup vegetable oil (the original said use Wesson Oil)1/4 cup cold milkcooking spray
Directions:
Mix the dry ingredients together flour, salt and bakingpowder.  
Measure the liquids - oil and milk by pouring them intoanother container without stirring it (a two cup Pyrex measuring cup would be perfect). Make a well in the flour.  Pourthe liquid in all at once and stir gently with a fork only until most of theflour is moistened. Do not over stir.
For a two-crust pie or two pie shells:  cut dough in half.  Press each half into a ball.
Place the halves between two pieces of wax paper and rollout one ball with a rolling pin. Keep the dough between wax paper to keep it from sticking to your rolling pin. Hold the pie pan over the rolled out dough to make sureit is big enough. You want the dough to be larger than the pan by about ½-1inch all around. Don't get ridiculous about it, you just need some hanging over the edge for "fluting".
Spray the pie pan with cooking spray.
Carefully peel off the top wax paper (the dough is a bit sticky compared to dough made with shortening).  Flip it over onto the pie pan and remove thebottom piece of wax paper.  Press down lightly toshape to the pan. Don't fuss the tears and thin spots - the dough is moist and easily amended with a bit taken from the overhanging edges.
Add filling of your choice. 
Roll out the other crust. Apply to the top and crimp edgesto seal with your fingers – create “ridges” of dough that poke up between yourfingers. Make a few slices with a sharp knife in the top crust to allow the steam to escape during baking. Place strips of aluminum foil over the fluted edge to prevent over browning.
A fun thing to do is to cut shapes such as leaves (see the pic from Life Magazine) out of thesecond crust and apply them artistically to the top of the filling. If you dothat, just crimp the bottom crust. No need to slice for steam vents.
Bake according to your pie filling directions.

Grammie Vee's Never Fail Pie Crust

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I tried a lot of pie crust recipes with total failureuntil my oldest daughter taught me to make this crust.  I have been making it for years now. Thenutrition facts were made at Calorie Count!

Grammie Vee's Never FailPie Crustmakes three 2 crust pies

Ingredients:
2 Cups Shortening (I use butter)5 cups Flour1 Egg1 Tsp SaltScant Cup of Milk
Directions:
Combine Shortening and flour until cornmeal consistency.
Break egg in a 1 cup measure. Beat egg slightly with a fork.Add salt.
Add enough milk to make one cup and mix with fork todissolve salt.
Slowly add the liquid mixture to the flour/shorteningmixture.
Mix gently with fork until fully incorporated/
Form into a ball and let rest for 1/2 an hour.
Divide into six sections and roll for the pie.
Notes:
This crust freezes well if you only make one or two pies.

Michael's Cucumber Yogurt

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This is a delightful garnish for lamb, beef, burgers or other sandwiches... or just eat it right out of the bowl!


Michael's Cucumber Yogurt
nutrition facts

Ingredients:

1 large cucumber
1 cup plain yogurt
1 pinch dill
1 T white wine vinegar
Optional: 1/2 t sugar or packet of Splenda

Directions:

Rinse and slice a few pieces of cucumber to serve as the garnish. Then peel and slice the cucumber in half. Removeseeds with melon baller - or just use an English or seedless cucumber.

Dice the cucumber and mix with the plain yogurt. Add a pinch of dill, a bit of chives, and/or a splash or two of white wine vinegar and stir.

Gluten-Free Chocolate Chip Cookies - New Recipe

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How do I say this? These new chocolate chip cookies are the best.

There are stirrings afoot here at Casa Allrich. Our gypsy boot heels are itching to wander yet again. Tugging at the threads of our daydreams. Stirring up old ghosts like some October trickster wind. Frayed old dreams folded neatly away and tucked quietly behind the stack of responsibility are getting aired out with a vengeance and enlivening discussions once again. That trip to the Cape got us thinking.

But before I speak too soon, there are chocolate chip cookies to ponder.

The subject of cookies is a favorite topic on Gluten-Free Goddess, and for good reason. I've written about cookies before- in posts too numerous to count.

So why are these different?

Why are these chocolate chip cookies blog worthy?

I will tell you darling.

Because they are golden and gently crisp on the outside, and soft and chewy within. Like the cookie you remember- that gorgeous, sweet caramel bite of homemade love. Warm from the oven these taste remarkable like the classic Toll House cookie recipe I baked a thousand times.

I credit the new flours and fat I used.

Gone is the brown rice flour. Gone is shortening. I've nixed the tapioca starch. And the result is a truly wonderful, soft dough that tastes closer to a real Toll House cookie than any other gluten-free chocolate chip cookies (though delicious!) I've baked.

So while we here at Casa Allrich discuss our future plans to ramble, bake up a batch of these- for your own road not taken.

Amy Bloom and cookies.

A gluten-free cookie you can offer guests with no apology.

Gluten-Free Chocolate Chip Cookies - A New Recipe

We've been baking gluten-free chocolate chip cookies for eleven years now. And we've tried all kinds of flours and various fats. These cookies have a soft, chewy center and a subtle golden brown sugar flavor. And they are dairy-free!

Ingredients:
1 cup sorghum flour
3/4 cup potato starch (not potato flour)
1/2 cup almond flour
1 teaspoon xanthan gum
1 teaspoon sea salt
1 teaspoon baking soda
1 1/2 cups light brown sugar
3/4 cup expeller-pressed organic canola oil
2 large organic free-range eggs, beaten
1 tablespoon bourbon vanilla extract
Rounded 1/2 cup vegan dark chocolate chips

Optional:
1/2 cup chopped walnuts

Instructions:

In a large mixing bowl, whisk together the sorghum flour, potato starch, almond flour, xanthan gum, sea salt, baking soda, and brown sugar.

Add in the oil, eggs and vanilla extract.

Beat the dough for two minutes, until it is sticky and smooth.

Add in the dark chocolate chips; and stir by hand to combine. Add in walnuts, if desired.

Note: If it is hot and humid, cover and chill the dough for one hour.

Preheat the oven to 350ºF. Line a baking sheet with parchment paper.

Form the dough into 28-30 balls. Place a dozen or so on the lined baking sheet and press down lightly- not too flat.

Bake for 14 minutes. The cookies will look golden- but still feel slightly soft to the touch. They crisp a bit as they cool.

Cool cookies on a wire rack.

Sensational warm from the oven.

Wrap cooled cookies by twos and freeze in freezer bags for future g-free treats. I place a small piece of parchment paper between cookies.

Warm thawed cookies briefly in a microwave for melty chocolate chips and a fresh-baked style soft center.

Makes 28 to 30 cookies.

Recipe Source: glutenfreegoddess.blogspot.com
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Notes:

This particular gluten-free flour combo makes for a delightfully soft centered, chewy cookie. Not cakey. Not hard. Not brittle. Just right. I suspect that's because sorghum flour is softer than brown rice flour (which is a tad gritty). Potato starch also helps. It creates a softer baked good. Tapioca starch tends to be a little tougher.

The almond meal adds an oh-so-subtle texture and flavor to the dough. If you cannot use nut flours, I suggest trying millet flour. Or if you like buckwheat flour, you could try that. I'd stay away from rice flours in this recipe.

For the fat in this recipe, I experimented. Organic Canola oil baked up beautifully- with no greasy mouth feel.

For egg-free see my vegan chocolate chip cookie recipe- developed without eggs.

For health information on canola oil please see Mayo Clinic's canola oil article here.

Pumpkin Chocolate Chip Cookies- Gluten-Free Recipe

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Gluten-free pumpkin chocolate chip cookies with a secret ingredient.

Reprising this autumn-inspired cookie recipe from the 2010 archives, because so many of you are new to gluten-free baking - and may have missed it!

Fall usually stirs my culinary imagination to conjure seasonal soup recipes and Crock Pot comfort food. The key word here is usually. Historically. As in, what I've done before, come the Autumn Equinox. This time around the season's wheel, however, my restless spirit has been wandering far and wide and away from dreams of butternut chili and baked rice casseroles toward the tempting, sweeter things in life.

As in cookies.

Like the character Ana Pascal confesses in one of my favorite movies, Stranger Than Fiction, I decided that if I was going to help make the world a better place this week, I'd do it with cookies.

So today's post, Dear Reader, is brief and sweet. Just like the treat I baked this weekend when I began with the idea of a pumpkin cookie. I craved something different than my Pumpkin Pecan Cookies and my nutmeg icing drizzled Pumpkin Quinoa Cookies. I craved dark chocolate. And peanut butter. And so I threw them in the bowl with pumpkin and coconut flour and, well.

There was a happy ending to the story.

The texture is a hybrid of peanut butter and chocolate chip cookies.

Gluten-Free Pumpkin Chocolate Chip Cookies Recipe

A secret ingredient or two makes these cookies special. I added subtle spices- not too much. I didn't want to overpower the medley of flavors in this unusual cookie.

Ingredients:

1 cup sorghum flour
1/2 cup organic coconut flour
1/2 cup potato starch or tapioca starch
1/4 cup almond flour or hazelnut flour
1 1/2 cups organic light brown sugar
1 teaspoon baking powder
1/2 teaspoon fine sea salt
3/4 teaspoon xanthan gum
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2/3 cup organic pumpkin puree (canned is fine)
1/2 cup organic cashew butter, peanut or almond butter
2 tablespoons organic canola oil or grapeseed oil
2 free range organic eggs, beaten (or Ener-G Egg Replacer for 2 eggs, mixed)
1 tablespoon bourbon vanilla extract
1/2 cup dark chocolate chips

Instructions:

Preheat the oven to 350ºF. Line a cookie sheet with parchment paper or an Exopat.

In a large mixing bowl, whisk together the gluten-free flours, starches, sugar, xanthan gum, leavening, and spices.

Add in the pumpkin puree, cashew butter, oil, eggs, vanilla extract.

Beat until the ingredients come together and form cookie dough. The dough should stick together when you pinch it. If it is too dry, add a teaspoon of warm water.

Add in the dark chocolate chips. Stir by hand until the chips are distributed.

Divide the dough into 18 pieces.

Using the palms of your hands, roll the 18 pieces of dough into balls. Place the balls on the prepared baking sheet and press down lightly with your palm to slightly flatten the dough. Shape into a circle if you need to. Press on a few extra dark chocolate chips, if you like.

Bake in the center of the oven for 15 to 20 minutes. Cookies will be firm and slightly golden brown on the bottom. Don't over bake, as they will crisp up as they cool.

Cool cookies on a wire cooling rack.

Delicious warm and gooey with a glass of ice cold rice milk.

Makes 18 medium sized cookies.

Wrap leftover cookies in foil when cooled. Bag and store in the freezer for maximum freshness and an easy on-the-go snack.

Recipe Source: glutenfreegoddess.blogspot.com
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Karina's Notes:

This recipe has cashew/nut butter, coconut and nut flour, which some of you avoid. I can only suggest trying a safe-for-you brand of seed butter and your favorite flour blend as a substitute.

Note that changing the flours changes the texture and flavor of the recipe. So please taste test and adjust according to your preferences.

If you sub out the coconut flour, you may need less oil, as coconut flour grabs oil.

You can also add chopped walnuts, pecans, raisins or dried apricots for even more cookie fun.

Not your average gluten-free cookie.

More seasonal pumpkin yum from food bloggers:

Crock Pot Pumpkin Spiced Latte from Stephanie at A Year of Slow Cooking
Gluten-Free Vegan Pumpkin Oatmeal Cookies at Whole Life Nutrition Kitchen
Pumpkin Chocolate Chip Bars at Gluten-Free Is Life
Gluten-Free Pumpkin Roll at The Gluten-Free Homemaker
Gluten Free Easily has a crustless Gluten-Free Pumpkin Pie

And... if you need even more pumpkin deliciousness, here's my Gluten-Free Goddess Pumpkin Recipes.