Rainbow Cookies (gluten, dairy, corn, soy, and refined sugar free)

-


I've always loved rainbow cookies. I haven't made them since before going gluten free. Although I have seen many recipes for gluten free rainbow cookies, I haven't seen one that didn't use refined sugar or almond paste. I wanted to avoid both these ingredients. I came up with this recipe that doesn't use either and is gluten, dairy, corn, soy and refined sugar free! The cookie and chocolate topping are both sweetened with maple syrup. The raspberry filling I used is just fruit with no sugar added by Fiordifrutta.

Ingredients
1 1/4 cup GF Bob's Red Mill All Purpose Flour
1/2 teaspoon xanthan gum
1 1/4 teaspoon baking powder
1/4 teaspoon salt
3 eggs
2/3 cup maple syrup
2/3 cup melted coconut oil
1 tablespoon almond extract
raspberry preserves (I like Fiordifrutta)
natural food coloring (I like India Tree)


chocolate coating: (first posted here)
3/4 cup (100 grams) raw cacao butter
6 tablespoons raw cacao powder
4 tablespoons organic maple syrup

Melt the cacao butter over low heat until melted. Add the maple syrup and cacao powder and whisk until smooth.

Preheat oven to 325 degrees and line three 8x8 pans with parchment paper and spray with coconut oil. Leave the parchment paper hanging over the sides of the pans so it is easy to remove the layers when done.

In a large bowl mix together the flour, xanthan gum, baking powder and salt. Add the eggs, maple syrup, coconut oil and almond extract. Stir until combined. Divide batter into three bowls. Color one pink, one green and leave the other as is. Spread batter evenly in pans and bake for approximately 15-18 minutes until toothpick comes out clean and edges are just golden.

Let cool for about 10 minutes then remove green layer and place on wax paper, spread with preserves, top with white layer and spread with preserves. Top with pink layer. Make your chocolate coating. Pour chocolate onto top of layered cookies. Put in refrigerator until hardened. Flip over onto another piece of wax paper and pour chocolate onto the other side. Put back in refrigerator to harden again. I usually leave overnight to really set. Once hardened, cut into strips then into one inch cookies.

Comments

Post a Comment

Popular posts from this blog

Jac's Gluten Free Bakery in Hicksville NY

-
Image
If you are near the Long Island, New York area, you need to check out Jac's Bakeshop & Bistro in Hicksville. I went there for the first time 2 weeks ago when they opened and have been back many times since. We have sampled and enjoyed many items such as their bagels, sandwich bread, bistro rolls, crumb cake, pretzels, rainbow cookies and cupcakes. It is great that they are gluten free but what I love even more is that their products are natural, 100% whole grain, use organic unrefined sugars, all natural food coloring and are 80% organic. Many of their items are also dairy free, egg free and vegan. I have not had a decent bagel since going gluten free. I've tried some gluten free bagels but none of them were that good so I'd rather just not have them. Jac's bagels are amazing and taste just like a traditional NY bagel. The bistro buns were great fresh, but also great after being frozen and defrosted for later use. I now keep some in my freezer so anytime we nee
Read more

Turkey Broccoli Bites

-
Image
I'm always looking for new ways to sneak veggies into a meal for myself and definitely for my kids. These turkey broccoli bites are the perfect meal paired with a nice big salad or as a snack anytime. They are kid approved! I know because I can barely keep them on the plate as they run by and keep grabbing them. I usually double the batch when making these because they also freeze good for another meal for a busy night during the week. Ingredients 1 lb organic ground turkey 1/4 cup pureed broccoli (I make a batch of pureed broccoli and freeze it in portions to use when needed) 1 egg 2-3 tablespoons gluten free bread crumb (you can use Jillians or Chickpea breadcrumbs ) 2 teaspoons garlic powder 1 teaspoon salt pinch pepper olive oil or coconut oil for cooking Directions In a mixing bowl beat egg and add all ingredients except for turkey. Mix well until all ingredients are combined. Add the ground turkey and roll into bite size balls or patties. Heat a large ski
Read more

Interview on Probiotics

-
Interview with Registered Pharmacist John Azzarelli Anyone who knows me, knows that for years I had been dealing with digestive issues. It wasn't until about 2 years ago, that I really started to find out the things that were causing these issues. The first thing I removed was gluten and that made a world of difference! But, I still wasn't feeling as good as I should be. Then I met John Azzarelli owner of Dr. BWell Naturally in Plainview, NY. He is a Registered Pharmacist and Certified Nutritional Consultant. He is very knowledgeable in many areas of health, particularly Probiotics and Digestion. He had suggested that I had yeast imbalance. I never would have thought that the symptoms I had would be coming from my gut, itchy skin, sinus congestion, headaches, breakouts, and digestive issues. Once I followed his recommended regimen I felt like a new person!! No more headaches and sinus pressure, my itchy skin was relieved and my hair and skin never looked better! I also lost
Read more