Tuesday, August 28, 2012

Almond butter chocolate chip cookies

I found another out-of-this world cookie recipe, which is both gluten free and vegan. It produces the most amazing chocolate chip cookies, crunchy on the outside, slightly soft on the inside. It's got flaxseed in it, instead of an egg. It just has to be good for you. (Minus all the sugar, of course).

Almond Butter Chocolate Chip Cookies

1/4 cup oil
3/4 cup granulated sugar
3/4 cup brown sugar
1 1/4 tsp baking soda
1/2 tsp cinnamon
3/4 tsp salt
3 cups oats
1 10-oz bag dark chocolate chips
1 cup almond butter
2 Tblsp ground flax mixed with 6 Tblsp warm water
2 tsp vanilla extract


Preheat oven to 350 degrees.

In a blender, mix the oil, almond butter and sugars until well blended. Add vanilla and flax/water mixture.

In a separate bowl, mix together oats, baking soda, salt and cinnamon. Add to wet ingredients along with chocolate chips. Mix until just combined.

If you want these to be pretty, roll small balls of dough and place three inches apart on a parchment paper-lined cookie sheet tray. Do not flatten dough balls. If you don't care about pretty, just drop by spoonfuls with a little space between them. Bake for 10-12 minutes until puffy. Let cool for a minute on cookie sheet before transferring to cooling rack.

Saturday, August 25, 2012

Peach Crumble

What to do with the last of the summer peaches? Make peach crumble, of course. This is a recipe I always google and then make whichever one has the highest ratings, though finally I've found one that I've adapted for peaches, which I think is going to stay my permanent recipe. You could substitute plums (as in the original recipe) or other fruit, depending on the season. (Pears would be nice in just a few months).

For the peaches:
2 Tbsp. lightly packed brown sugar
1 ½ Tbsp. flour
¼ tsp. ground cinnamon
¼ tsp. ground ginger
6-7 peaches, peeled, seeded, and sliced

For the topping:
Between 1/2 & 3/4 cup granulated sugar
1 cup flour
½ tsp. ground cinnamon
1 tsp. baking powder
¼ tsp. kosher salt
1 egg, beaten well
7 Tbsp. unsalted butter, melted

Position a rack in the center of the oven, and preheat the oven to 375°F.

Mix the first four ingredients together, then toss with sliced peaches. Spread in an ungreased 9" pie plate.

Mix topping: sugar, flour, cinnamon, baking powder, and salt. Pour in beaten egg and mix with your fingers to incorporate, making small and large particles. Sprinkle over the peaches.

Bake 30-35 minutes, or until golden brown on top. Serve with ice cream.