Over the weekend I invited my good pal Rya into my kitchen to bake some sugar and allergen-free sweets. We flipped through the books above and selected a couple recipes that sounded delicious.
I Quit Sugar, by Sarah Wilson
The Joy of Gluten-Free, Sugar-Free Baking, by Reinhart and Wallace
They're really beautiful books
We used a few specialty products that can be found at any Whole Foods, specialty/health food store, and even at some run of the mill grocery stores
- Enjoy Life flour blend
- Date Lady pure date syrup
- Let's Do Organic coconut flakes
- Earth Balance Organic Whipped Buttery Spread
We began with a very simple recipe from I Quit Sugar.
Coconut Chips: free from dairy, nuts, peanuts, soy, egg, sugar, gluten
First we toasted a good helping (about 1.5 cups) of coconut flakes for around 5 minutes on medium heat and seasoned with a sprinkle of salt and cinnamon.
Then we put them in a bowl...
...and ate them. How wonderfully easy? They were an awesome finger food that went well with the cinnamon pumpkin seeds I had out as well
There are so many recipes in this book that we wanted to make, especially a coconut cream that I know Rya is eager to try out. We really liked that the author used a lot of crossover ingredients so that you won't be stuck with a specialty ingredient that you'll never use again.
Next we moved on to The Joy of Gluten-Free, Sugar-Free Baking. From this book we made a batch of jam thumbprint cookies and substituted the flour mix the recipe called for with Enjoy Life gluten and allergen-free flour. We also made our own jam and used The Date Lady pure date syrup instead of sugar. 10 points for us!
These cookies are free from: gluten, dairy, nuts, peanuts, and sugar
Rya cracked a few eggs into a large mixing bowl
Then she added melted Earth Balance and whisked well
After mixing in the dry ingredients she picked up 1 tbsp dollops of dough and rolled each one into a ball
Then she laid them out on a baking sheet lined with parchment paper and punched a well in the centre with her finger
We had prepared some jam ahead of time by simmering 2 peeled, cored, and diced pears with about 1/2 cup of frozen blueberries and 1 tbsp of date syrup for 40 minutes. Then we blended it in my handy Magic Bullet before spooning into the dough wells
After placing for the trays in a preheated 350F oven for 8 minutes, then changing racks and baking for another 8 minutes....
We had these amazing cookies! They would go really well with a cup of herbal tea or decaf coffee (Rya has been caffeine-free for some time now).
I highly recommend you pick up one or both of these books! If you have cookbook suggestions or recipes you'd like me to review, please let me know in the comments section or by email or social media.