Tag: gluten-free

Lavender Chocolate Chip Cookies

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Fragrant, floral lavender adds complexity to this classic chocolate chip cookie. These are a direct adaptation from our “family” recipe, but gluten-free and vegan (and a touch a lavender). Be sure to use lavender that’s meant for cooking/baking. You can get Culinary Grade Niagara Lavender locally at NEOB Lavender Boutique in Niagara-on-the-Lake.

gluten-free vegan lavender chocolate chip cookies2

Lavender Chocolate Chip Cookies

3 tablespoons (45mL) warm water
1 tablespoon (15mL) ground flaxseeds
3/4 cup (180mL) sorghum flour
1/2 cup (120mL) quinoa flour
1/4 cup (60mL) tapioca flour
1/2 teaspoon (3mL) xanthan gum.
1 teaspoon (5mL) baking powder
1/2 teaspoon (3mL) fine sea salt
1 1/2 tablespoons (7mL) Culinary Grade Lavender
1/2 cup plus 1 teaspoon (125mL) granulated sugar
2/3 cup (160mL) vegan buttery spread, such as Earth Balance
1/2 cup (120mL) loosely packed brown sugar
1 teaspoon (5mL) vanilla extract
1/2 cup (120mL) mini semi-sweet chocolate chips

Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.

Put the water and flaxseeds in a small bowl. Mix to combine. Let sit until thickened, about 3 minutes.

Put the flour, baking powder, and salt in a small bowl. Whisk to combine. Put the lavender and 1 teaspoon (5mL) of the sugar in a mortar. Use the pestle to crush and combine the mixture until the buds are broken and the mixture is fragrant.

Put the remaining sugar, vegan buttery spread, and brown sugar in the bowl of a stand mixer or a large bowl. Using the stand mixer or a hand mixer, beat until light and fluffy, about 5 minutes. Add the vanilla extract and lavender mixture. Beat to combine. Add the flour mixture. Beat to combine. Stir in the chocolate chips by hand.

Drop the mixture in heaping tablespoonfuls on the prepared baking sheet, press down slightly. Leave about 2-inches of space between each portion.

Bake for 10 to 12, until edges start to brown.

Let cool on the baking sheet for about 5 minutes. Transfer to a cooling rack to cool completely.

Toasted Millet with Shredded Brussels Sprouts

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I’m all about baking with millet flour, and the whole grain itself is one of my favourites. It has enough texture to give a bite, but nothing too chewy or creamy, making it perfect as a rice replacement in pretty much everything. By toasting the millet beforehand, it offers an additional nuttiness.

Toasted Millet with Shredded Brussels Sprouts

Toasted Millet with Shredded Brussels Sprouts

1 cup (240mL) millet grain
2 cups (480mL) mushroom broth, plus additional broth as needed
1/4 teaspoon fine sea or Himalayan salt
4 tablespoons (60mL) extra-virgin olive oil
1 1/2 cups (360mL) finely chopped beets
1 cup (240mL) finely chopped celery
1 large yellow onion, finely chopped
1 clove garlic, grated
4 teaspoons (20mL) dried thyme leaves
1 tablespoon (15mL) poultry seasoning
1 1/2 pounds (680g) Brussels sprouts, trimmed and shredded
3/4 cup (180mL) sliced dried figs
Fine sea or Himalayan salt to taste
Juice of 2 to 3 lemons

Put the millet in a dry saucepan. Bring to medium heat and cook for about 3 minutes, until fragrant, stirring often, just enough to toast it. Add the broth (it will splatter for a moment), bring to a boil, then reduce the heat and simmer, covered, for 15 minutes. Remove from heat, and fluff with a fork. Stir in 2 tablespoons of the olive oil. Set aside.

Put the remaining olive oil in a large skillet over medium-high heat. Add the beets, celery, and onion, cooking until softened, about 8 minutes. Stir in the garlic, poultry seasoning, and thyme, cooking for 1 minute. Season with salt and pepper. Add the Brussels sprouts, dried figs, and millet and continue to cook, about 5 minutes, until softened (add additional broth as needed if it becomes too dry in the pan.) Test for seasonings. Add the juice of one of the lemons, mixing well, and adding more to taste. Serve warm.

Persian-Inspired Roasted Cauliflower

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I am definitely not skilled in Persian cuisine, but I’ve eaten it and love all of the rich, warm flavors. Here, tender roasted cauliflower takes on the flavors of cumin, cinnamon, mint, cilantro, and pomegranate… and will hopefully warm you up a bit on these super chilly nights.

Persian-Inspired Roasted Cauliflower2

 

Persian-Inspired Roasted Cauliflower

2 tablespoons (30mL) medium-intensity extra-virgin olive oil
1/2 large red onion, chopped
1 cup (240mL) packed finely chopped kale
2 cloves garlic, chopped
1 1/2 teaspoons (7mL) ground cumin
1 teaspoon (5mL) ground turmeric
1/2 teaspoon (3mL) ground cinnamon
4 roma tomatoes, chopped
1 cup (240mL) pomegranate juice
1/4 cup (60mL) chopped cilantro, plus more for garnish
2 tablespoons (30mL) chopped mint, plus more for garnish
1 small head cauliflower, cut into florets
Fine sea or Himalayan salt to taste
Freshly ground pepper to taste

Preheat the oven to 450 degrees F. Lightly grease a baking sheet.

Heat the oil in a large skillet over medium heat. Add the onion and cook for about 5 minutes, until softened. Stir in the kale and cook until tender, about 2 minutes. Add the garlic, cumin, turmeric, and cinnamon, cooking until fragrant, about 30 seconds. Add the tomatoes, scraping the bottom of the pan with a spatula to get any spices (flavor!) that might be sticking to the pan.

Pour in the pomegranate juice, bring to medium-high heat, and let cook until the liquid has thickened, about 5 minutes. Stir in the cilantro and mint. Let cool slightly, then transfer the mixture to a food processor. Process until smooth. Season with salt and pepper to taste.

Toss the cauliflower with the sauce, mixing well. Bake, stirring occasionally, for about 25 minutes, until tender.

Switch the oven to the broiler setting. Move the baking sheet to the second rack from the top. Broil for about 5 minutes, until the cauliflower is dry and starting to brown. Garnish with additional cilantro and mint. Serve warm.