Category Archives: Cookies

Gluten Free!

Exciting news!

For many years I have been making an all natural oatmeal cookie with ingredients such as flax seed, all bran, a bit of whole wheat flour, various dried fruits, and almonds. Sometimes I add peanut butter or pumpkin to the base of the cookie. Rather than white sugar, I use honey or applesauce to add sweetness to my recipe. It is a delicious bite and I am thrilled to sell bags daily at our Centerpeace studio and now at Local, a new restaurant in Chappaqua.

Over the course of the past few months, I have been reading about the benefits of removing gluten from our daily diets to reduce inflammation.  A gluten-free diet excludes foods containing gluten, which is a protein found in wheat (including kamut and spelt), barleyrye, malts and triticale. It is used as a food additive in the form of a flavoring, stabilizing or thickening agent, often as “dextrin.” I am hopeful that this connection might be specifically helpful to my goal of reducing my own ever-present inflammation in my right leg causing pain and discomfort.

While I had taken a step years ago by switching from white to whole wheat flour, I now wanted to find ways to continue to bake delicious homemade cookies, breads and muffins using only gluten-free ingredients.  And so I began to expand to the gluten-free aisle of the markets where I found a wonderful product.

I am happy to announce a gluten-free version of my cookie.  Its base is made from an amazing baking and pancake mix made by Pamela’s Products, sold at Whole Foods. It is wheat-free and gluten-free.  I have used this brown rice and natural almond meal mixture in pancakes, pumpkin bread, zucchini muffins and now my cookies with delicious success!

Bon Appetit…..




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Filed under Cookies, cookies, General, oatmeal, Recipes

It’s a Delicious Time of Year!

Okay, so typically I stick to healthy whole foods especially for my blog.
However, with this recipe I make an exception.  Last night I had the pleasure of attending a friend’s annual “Cookie Party.”  I arrived and walked into a house decorated from top to bottom with Christmas and holiday decor.  Lights sparkled, friends mingled and in the dining room were forty (40!) different holiday cookies beautifully displayed. Each year someone wins the award for best cookie.  Hands down, this chocolate
toffee bark won thanks to Lydia Altman’s gift of making bark.  I had to share it with all of you after I indulged in its decadent flavors. Trust me, it was worth every bite.  Thank you Michele for a warm, wonderful evening filled with good friends, yummy treats and your loving kindness.

Chocolate Toffee Bark

Makes about 40 pieces

10 0unces bittersweet (not unsweetened), dark or semisweet chocolate, coarsely chopped (optional: + extra for drizzling on top)

7 ounces good quality white chocolate (Ghirardelli, Lindt or Baker’s), coarsely chopped (optional: + extra for drizzling on top)

1/2 cup creamy peanut butter (do not use old-fashioned style or freshly ground)

Toffee chips or chopped Skor or Heath bars to taste

8 ounces good quality milk chocolate (Ghirardelli or Lindt), chopped

Turn large baking sheet upside down. Cover tightly with foil. Mark a 12×9 inch rectangle on foil.

Stir bittersweet chocolate in medium bowl set over saucepan of barely simmering water until melted (do not allow bottom of bowl to touch the water). Pour melted chocolate onto marked rectangle on foil.  Using icing spatula, spread chocolate to fill rectangle. Refrigerate while making peanut butter filling.

Stir chopped white chocolate and peanut butter continuously in heavy medium saucepan over med-low heat until mixture is melted and smooth. Remove from heat. Cool to barely lukewarm, about 10 minutes.  Pour over bittersweet  chocolate. Working quickly, spread to coat bittersweet chocolate completely. Sprinkle generously with toffee chips. Chill until very firm, about 20 minutes.

Stir milk chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted. Remove and pour chocolate over toffee chips, spreading quickly to cover. Sprinkle with more toffee chips.

Optional: warm additional bittersweet and white chocolate (separately). Dip spoon in bittersweet chocolate and drizzle lines over toffee chips.  Repeat with white chocolate. (This can be done using a pastry bag or plastic zip-loc bag).

Chill bark until firm enough to cut, about 20 minutes.

Lift foil with bark onto work surface.  Cut crosswise into 5 2-inch-wide strips. Cut each strip crosswise into 4 sections, and diagonally into 2 triangles.

Can be made 2 weeks ahead. Keep chilled in airtight container.

ENJOY!!

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Filed under chocolate, Cookies, Recipes

My New Favorite Cookie

This is my new favorite cookie…filled with delicious oats and sesame seeds providing that perfect carbohydrate/protein balance.

Pour yourself a hot cup of tea and treat yourself to these. Worth every bite and good for you!

Oatmeal Sesame Raisin Cookies

3 cups oats

2 eggs

1/2 cup honey

3/4 cup whole wheat flour

1/2 cup toasted sesame seeds

3/4 tsp cinnamon

1/4 tsp salt

2/3 cup rice syrup

1/2 cup coconut oil

1 tsp vanilla

1/2 cup raisins

1/2 cup raw almonds (optional)

Mix all ingredients together and drop by heaping tablespoon on parchment.

Bake 8 – 10 minutes, watching carefully. They burn quickly!

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Filed under Cookies, oatmeal, Recipes

My Favorite Cookie Recipe

Steph cookiepic

We sell these cookies at Centerpeace. Yummm!!

Perfect for a mid-morning snack for you – and my kids love them when they come home from school.

Enjoy making them yourself!

Ingredients:

2 cups whole wheat flour

1 cup All Bran cereal

1/2 cup wheat germ

1/2 cup oat bran

1/2 cup pumpkin or sweet potato or shredded carrots

1/2 banana

1/4 cup agave nectar or date sugar

5 tbls honey

2 large eggs

1 tbls vanilla

1/2 cup flax seeds

1 cup raisins or dried prunes

1 cup almonds or walnuts (optional)

2 tbls cinnamon

2 tsp baking soda

1/2 cup chopped dates

1/2 cup apple juice (to moisten batter if needed)

Mix all ingredients except flour and baking soda together in a large bowl. Add flour and baking soda. Add apple juice to hold batter together.

Line baking sheets with parchment paper. Use an ice cream scoop to place cookies on sheet.

Bake at 350 degrees until slightly brown on top, about 20 mins.

Note: Every time I make these cookies they come out a little bit different – sometimes soft and sometimes hard. I don’t know why, but they’re delicious either way!

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Filed under Cookies, Recipes