Saturday, February 01, 2014

Lazy Arrowroot Cookies

My allergic son attends preschool where a variety of snacks are served. I, of course, provide his food and find myself crafting allergy-safe replicas of what the other kids are having.  Every week I check the calendar for what I need to prepare; sometimes remembering to check at 10pm the night before and realizing I need to make safe noochie crackers to complement the Goldfish crackers that the others will be eating.

I was ahead of the game this week. Arrowroot cookies are on the menu! These are ridiculously easy - hence the name I gave this recipe!The only way to make these even lazier would be to buy them off a shelf...but taking a look at the ingredients of Mr. Christie's version, who would want to?

Ingredients: Enriched wheat flour, sugar, vegetable oil shortening (soybean or canola, modified palm, modified palm kernel), arrowroot flour, glucose-fructose, salt, cornstarch, baking soda, glycerol, soy lecithin, diammonium phosphate, sulphites, natural flavour. Contains wheat, soy and sulphite.

Now, these are targeted to kids - mainly babies! I'm perplexed as to why anyone would want their 10-month-old sucking on these, after reading the list of crappy ingredients. But I digress...

I looked on the web everywhere for a vegan version that also didn't contain soy, one of my son's allergens. I found one that included coconut oil and agave that was dense and revolting; almost like a sugar cookie gone bad. It was missing that starchy taste too. Plus, it required that you roll out the door, cut out shapes, transfer them to a sheet, roll dough out again...blah, blah, blah...I loathe cookies that require that effort.

Again, enter Lazy Arrowroot Cookies! Now I should disclose that I didn't even use arrowroot. I just can't seem to find one that hasn't been processed with soy or tree nuts. I did spend some time searching online then gave up. So I used a safe tapioca flour. You could even use cornstarch if desperate! Just try to be good to yourself and find one that is non-GMO, but good luck with that.


Lazy Arrowroot Cookies


2 1/2 cups whole wheat flour

3/4 cup arrowroot starch (or like me, tapioca flour)
2/3 cup coconut sugar
1 teaspoon baking soda
1/2 cup hemp milk
1/2 cup oil (I used light olive)
1/4 cup pure maple syrup
1 teaspoon vanilla

Preheat oven to 350 degrees. Cut 3 equal lengths of parchment paper, large enough to line a cookie sheet with. 


This is easy. Mix dry ingredients and set aside. Combine wet ingredients in a glass measuring cup and whisk to combine. Add wet to dry ingredients and stir with a wooden spoon until dough forms. Divide dough in half to make two balls. Place one ball on a piece of parchment paper and top with a second piece of parchment. Roll out to an even 1/8"-thickness (don't worry about the shape if you can). Remove top parchment and make vertical then horizontal slices in the rolled dough using a pizza cutter. Prick dough with a fork, or a tool like I have that I think is for pricking pastry (it's awesome!). Pick up the parchment and transfer to a cookie sheet. Repeat process for other ball of dough. Discard the parchment topper sheet...it just saves you from having to scrub the rolling pin, and not having to dust flour around!


Once dough is rolled and cut, transfer sheets to the oven and bake for 15 minutes. I like to turn the oven off at this point and leave the cookies in there to hang out for a 5-10 minutes to ensure they are crispy. I then remove them and let them cool completely on the cookie sheet. Since they have been pre-scored with the pizza cutter, they are a cinch to break apart and devour. 




Of course I have pics of all of my steps but getting them on my PC is too much work for someone who is too lazy to make real arrowroot cookies. And of course, mobile blogger is acting up.




Friday, January 03, 2014

Happy 2014 & Update

Happy new year! Hope this year is full of good times and great food!

A little update - I had to close my bakery biz to new orders as the demand for vegan, allergy-friendly cupcakes and cookies far exceeded what I had planned as a stay-at-home mom of three young kids. I hope to resume baking in the fall with more healthy options too!

But the good news is that I will soon be offering an e-book that feature my original vegan and allergy-friendly recipes! I'm really excited and will share more in the coming weeks!

So my publishing my own ebook is one of my resolutions...what are you planning as a new year's resolution?

Monday, September 30, 2013

Vegan MoFo - Day 30

Wow. This is it! 30 days (minus a few here and there...I'm a mom of three and was out of town!) of hempy foods...never thought I'd be able to blog about so many!

Smoothies, dips, bread, cookies, seitan...the possibilities are endless! 

Today I have an ultra hempy post. First up is dinner - Chloe Coscarelli's Avocado Pesto Pasta. Being nutfree here, and free of many other foods that are allergens to my son, pesto is normally off-limits due to pine nuts. But swap in hemp seeds and you not only have a safe dinner, but also a much healthier one too! Blended with an immersion blender with avocados, garlic, olive oil, basil and my touch, a big handful of spinach, and they are magically transformed into creamy deliciousness. After mixing with hot pasta, I topped with sundried tomatoes.


Next up is a healthy and yummy energy bar. I love this recipe because the combos are endless because it's based in ratios - you can read about it here: http://www.nomeatathlete.com/homemade-energy-bar-recipe/

Here's my combo:
  • 1-pound can of beans - black beans
  • ½ cup binder - chia/water
  • ¼ cup sweetener - agave
  • ¼ cup soft sweet fruit - applesauce 
  • 1 teaspoon of extract (optional) - vanilla
  • 1 teaspoon of dry spice (optional) - cinnamon
  • ¼ teaspoon sea salt
  • 1.5 cups of oats
  • 1 cup dry base ingredient - hemp pro 70/ some cocoa
  • 1 cup stir-ins - choc chips/coconut/hemp seeds

I then topped the baked and cooked bars with 1 1/2 times the recipe of frosting from Dreena Burton's B-raw-nies. I could just make it and eat it out of the mini food processor. Thick and fudgey!





Sunday, September 29, 2013

Vegan MoFo - Day 29

It's breakfast time!!!


Great way to use the many apples we picked last week + get in lots of hemp!

My fave waffle recipe is actually a Dreena Burton pancake recipe from Let Them Eat Vegan. I always double the recipe and use hemp milk as the nondairy milk of choice. It's great because the only sweetener in the waffle is the apple (which I grate) and hemp milk...so I feel a little less guilty about that drizzle of maple syrup. And each waffle gets about two tablespoons worth of hempseeds...what a healthy way to start the day!

I would have embellished with more fruit but I had to snap a pic, gulp it down, then feed a little hungry 4-month-old...


Yum...

http://books.google.ca/books?id=KqvMu7ipYzYC&pg=PT91&lpg=PT91&dq=dreena+burton+apple+hemp+pancakes&source=bl&ots=dEsuqF8OsD&sig=uws5cjkZK33BEhphdx_KYXOGj74&hl=en&sa=X&ei=IC5IUvKuObOs4APZq4DIDQ&ved=0CDIQ6AEwAw


Saturday, September 28, 2013

Vegan MoFo - Day 28

Here's another salad dressing...this one is way more 'hempy' than the last one...to be honest, I didn't really like it. I just found it was missing something. 

I think you could have made this, then tossed in a big handful of sundried tomatoes. Would have made something like a 1000 Islands style dressing, but it would have given it more punch!


http://ohsheglows.com/2013/09/23/ultra-creamy-hemp-salad-dressing-nut-free-oil-free-delicata-squash-salad/

Thursday, September 26, 2013

Vegan MoFo - Day 26

I love adding hemp seeds to baked goods...can you see them in my crackers?


Look hard...How about now?


I always double a batch of Chloe Coscarelli's Goldfish Crackers (I use homemade marg and whole wheat flour as subs) then add in about 1 cup of hempseeds to the dry ingredients. So noochy and flaky! 

http://chefchloe.com/on-the-side/vegan-goldfish-crackers.html

Wednesday, September 25, 2013

Vegan MoFo - Day 25

There are times that you think you have a great recipe already, and then you get schooled.

Take, for instance, my vegan French toast: I was completely happy mixing up rice milk, flour, nooch, vanilla and cinnamon. That is, until I tested Dreena Burton's recipe for Cinnamon French Toast from her forthcoming new cookbook. 

I, of course, followed her instructions to make it nut free by using hemp instead of cashews, but her recipe also calls for chia...BRILLIANT! I'm not yet completely sold on the chia pudding thing yet, but it's application in French toast is perfect! The hemp plus chia combo (plus my own toss-in of nooch!) really bumped up the nutritional profile and tasted awesome! And I used my homemade Quinoa-Hemp-Oat Bread (blogged about earlier) so it made this an even more healthy dinner!