Tag: gluten-free

Red Wine-Spiked Double Dark Chocolate Chocolate Chunk Cookies

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A lot of richness goes into this cookie. Red wine, dark cocoa powder, chocolate chunks. They’re soft, thick, and make the perfect pairing for a cold glass of thick almond milk. Created for National Chocolate Chip Cookie Month (back in March), if you’re a fan of red wine and chocolate and cookies, then you’ll like these.

gluten-free vegan red-wine spiked double chocolate chunk cookies 2

Red Wine-Spiked Double Dark Chocolate Chocolate Chunk Cookies

3/4 cup (180mL) dark cocoa powder
3/4 cup (180mL) sorghum flour
1/2 cup (120mL) teff flour
1/4 cup (60mL) tapioca flour
1 tablespoon (15mL) ground flaxseeds
1 teaspoon (5mL) xanthan gum
1 teaspoon (5mL) baking powder
1 teaspoon (5mL) fine sea salt
3/4 cup (180mL) loosely packed brown sugar
1/2 cup (120mL) granulated sugar
1/2 cup (120mL) vegan buttery spread, such as Earth Balance
1/2 cup plus 2 tablespoons (150mL) red wine, preferably Merlot
1 teaspoon (5mL) vanilla extract
1 cup (240mL) nondairy, semi-sweet chocolate chunks

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

Put the cocoa powder, sorghum flour, teff flour, tapioca flour ground flaxseeds, xanthan gum, baking powder, and salt in a small bowl. Whisk to combine.

Put the brown sugar, vegan buttery spread, and 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 wine and vanilla extract. Beat to combine (it will look loose and separated… that’s completely fine). Add the flour mixture. Beat to combine. Stir in the chocolate chunks by hand.

Drop the mixture on the prepared baking sheet, about 2 tablespoons of the mixture per cookie. Press down slightly. Leave about 2-inches of space between each portion.

Bake for 8 to 10 minutes, until the centre just becomes firm.

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

gluten-free vegan red-wine spiked double chocolate chunk cookies

The Best Chocolate Buttercream. Ever

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So here’s the deal.

I have a really, really good chocolate buttercream recipe in my book The Allergy-Free Cook Bakes Cakes and Cookies. For a long time, it held the position of my favourite chocolate buttercream. Not necessarily my favourite chocolate frosting (hello? Have you tried the Chocolate Macadamia Frosting in the book? That’s my favourite…), but definitely the best chocolate buttercream. I mean, that’s why it is in the book after all.

And then I made this.

the best chocolate buttercream ever - gluten-free, soy-free, vegan, dairy-free

The Best Chocolate Butter Cream. Ever.

  • Servings: To generously frost a 2-layer 9-inch round cake
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4 ounces (112 grams) unsweetened chocolate, coarsely chopped
3 cups icing sugar, sifted
1/2 cup vegan buttery spread
3 tablespoons unsweetened nondairy coconut beverage (almond should work fine), plus more as needed (about 1/3 cup more)
2 teaspoons vanilla extract
1/2 teaspoon fine sea or Himalayan salt
1/4 cup dark cocoa powder

Melt the chocolate over a double boiler. Let cool to room temperature (or, if you’re like me, be impatient and put the bowl in front of the fan in your makeshift Cooling Station).

Put the icing sugar, vegan buttery spread, 3 tablespoons of the nondairy beverage, vanilla extract, and salt in the bowl of a stand mixer or a large bowl. Using a hand mixer or a stand mixer, beat until fluffy and well-combined, scraping down the sides as needed, for about 3 minutes.

Turn the mixer to low speed and stream in the chocolate. Scrape down the sides again, then beat for two minutes. Add the cocoa powder and a few splashes of nondairy beverage. Beat again, adding more nondairy beverage as needed, until light, fluffy, and luscious.

Sample it a few times, then spread it on the cooled cake, licking the utensils, bowl, mixer (unplugged), as needed.

Salted Maple Caramel Corn with Crunchy Lentils, Dried Cherries, and Cashews

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Caramel corn is loaded with nostalgia for me; when I was young, it was a tradition to make it when we would sleep over at my grandma and grandpa’s house. I’m pretty sure that grandma didn’t load hers with lentils, but she’s definitely the first person I think to tell when I have a hankering for this salty sweet deliciousness. Sweet, salty, crunchy, chewy… This maple-kissed caramel corn has all your favorite tastes and textures rolled into one. Of course, if you have a hot-air popper (which I don’t have), you can nix the step for making the popcorn on the stovetop, and use the appliance, instead.

Along with the Chocolate Peanut Butter Truffle Pie, this was made for the Lentil Recipe Revelations Challenge.

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Salted Caramel Corn with Crunchy Lentils, Dried Cherries, and Cashews

1/2 cup dried red lentils
Fine sea salt
1 tablespoon coconut oil, plus more for the pans
2/3 cup popcorn kernels
1 1/2 cups dried sweet cherries
1 heaping cup salted cashews, toasted
1 cup dark brown sugar, lightly packed
2/3 cup pure maple syrup
1/3 cup vegan buttery spread, such as Earth Balance
1 teaspoon vanilla extract
1/2 teaspoon fine sea salt
1/2 teaspoon baking soda

Soak the red lentils in about 3 cups water for 4 hours. Drain, rinse well, and drain again. Preheat the oven to 350 degrees F. Spread the lentils in a single layer on a large baking sheet. Sprinkle with salt. Bake on the centre rack for about 30 minutes, until the lentils are crisp. Cool completely.

Once the lentils are cool, preheat the oven to 250 degrees F. Lightly oil two baking sheets.

Melt the coconut oil in a large pot or dutch oven with a tight-fitting lid. Bring to medium-high heat. Add the popcorn kernels and cover. Let cook until the kernels begin to pop, then reduce to the heat to medium-low. Continue to cook, shaking the pan frequently, until the popping has slowed down. Remove from heat. When the popping has stopped, pour the popcorn into a large bowl. Add the crunchy lentils, dried cherries, and cashews.

Put the brown sugar, maple syrup, and vegan buttery spread in a medium pot. Bring to a boil, and cook for 4 minutes, stirring once. Remove from heat, and stir in the vanilla extract, salt, and baking soda. Mix well, then working quickly, pour the mixture over the popcorn mixer. Mix well (a metal spoon is easiest here) to coat.

Spread the mixture on the two baking sheets in a single layer. Bake on the centre rack for 35 minutes, stirring once halfway. Let cool at least 15 minutes before serving.

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