Friday, May 6, 2016

Gluten & Dairy Free Chocolate Chip Lactation Cookies

There are a ton of lactation cookies out there, but for those of us who are gluten free we can’t have the primary component brewers yeast. SO instead this recipe includes oats and healthy fats in the form of coconut oil and chia seeds.

Chia seeds provide calcium and magnesium along with essential fatty acids protein, and fiber.  

Coconut oil is a healthy fat, it contains lauric acid that is great for the immune system and to help create nice fatty milk.

Dry Ingredients
3 cups of oatmeal (I used Trader Joes Gluten Free Oats)
2 cups of gluten free flour to make this dairy free I opted to use Pamela’s Gluten/Dairy Free flour if you are doing dairy, you can use Cup 4 Cup or your fav GF flour blend.
1 teaspoon of salt 
1 teaspoon of baking soda
1 & 1/2 cups chocolate chips (make sure they are Dairy Free)
1/4 cup chia seeds
Wet Ingredients
1 & 1/2 cups of light brown sugar
1 cup of refined coconut oil – room temperature, (you can use unrefined but it will add a coconut flavor) *see note
2 eggs
4-5 tablespoons of water 
1 teaspoon of vanilla extract

Preheat your oven to 350.

Cream together the sugar and coconut oil, then add in the eggs & vanilla.

In another bowl mix together the dry ingredients (minus the oats and chocolate chips).

Slowly incorporate the dry ingredients into the wet ingredients until well mixed.

Add in the oats and mix until well incorporated, then its time for the chocolate chips.

Scoop onto a parchment lined baking sheet (the cookies do not spread while baking so you can fit quite a few on a pan).

Bake for roughly 12 minutes. Cookies are done once they are slightly browned around the edges.

*if it’s a hot day, your coconut oil might be liquid, you want it to be in its solid state, so I would suggest perhaps popping it in the fridge for a few minutes to help solidify it. You want it solid but still soft.

Monday, May 2, 2016

Lemon Angel Food Cake with Lemon Curd and 7 Minute Frosting (GF/DF)

So this weekend was my husband's 40th Birthday. For the last 10 birthdays I have made him a cake for his birthday, this year he wanted something with lemon. He is also a huge fan of angel food. 
Now because I'm currently not doing dairy on top of being gluten free I wanted to make a cake I could also eat because as anyone who has ever breastfed knows, it makes you crave sugar! 

It might seem like this is a lot of work, but it didn't take too long, I did spread it out over a couple days  due to time constraints with an infant so if you do that- I would suggest making the lemon curd first. 

For the Lemon Curd:
4 whole eggs + 1 egg yolk
1 cup of sugar
1 cup lemon juice
6 tbsp coconut oil (refined, so it doesn't have that coconut flavor)

If you want to make regular lemon curd using butter I always go with David Leibovitz's recipe, I have made it numerous times and it always turns out. 

Mix all ingredients (except coconut oil) in a heavy bottom sauce pan whisking constantly over medium heat until it thickens, do not let it boil. Remove from the heat and whisk in the coconut oil. Strain using a mesh strainer. Stir every few minutes until its cooled slightly then place in the fridge. 
here is the curd on the second layer

For the Cake:
I used Recreating Happiness' recipe for GF Angel food cake. I added a bit of lemon extract as well. I also opted to make a layer cake instead of the traditional angel food shape in a tube pan. In order to do that, place parchment rounds in your pans, and fill them 1/2 full. Do not grease the pans. 
Bake for 12 minutes, or until brown and a toothpick comes out clean. 

1 1/2 cups sugar, divided into 3/4 cups.
1/2 cup white rice flour
1/4 cup potato starch
1/4 cup tapioca flour
1 tsp xanthan gum
¼ tsp salt
1¼ tsp cream of tartar
1 tsp vanilla extract 
zest of 12 large lemons

12 egg whites, room temperature

Preheat oven to 375 F.

In a small bowl, whisk together ¾ cup of the sugar, the white rice flour, potato starch, tapioca starch, xanthan gum, and salt.

In a large mixing bowl mix egg whites on low speed 1-2 minutes until frothy. Sprinkle cream of tartar over the egg whites and with mixer on medium speed pour the remaining ¾ cup of sugar. 

When all the sugar is incorporated scrape the sides of the bowl with a plastic spatula. Add vanilla and lemon zest & lemon extract.  Beat on med-high speed until stiff peaks form.
Sift one half of the flour mixture over the egg whites and quickly fold in. Repeat with the remaining flour mixture being sure to scrape the sides and bottom of the bowl
Place parchment rounds in your round pans, and fill them 1/2 full. Do not grease the pans. 
Bake for 12 minutes, or until slightly brown and a toothpick comes out clean. 

For the Frosting:
7 minute frosting is what I opted to use, its pretty sweet, but with the tartness of the lemon curd I figured it would be a good balance. 

1 1/2 cups granulated sugar
1/3 c cold water
2 large egg whites - room temperature (you can put cold eggs in a bowl of warm water to warm them up a bit)
1/4 tsp cream of tartar
pinch of salt

In the top of a double boiler, combine the sugar, water, egg whites, corn syrup or cream of tartar, and the pinch of salt. 
Beat with an electric mixer set at low speed for 30 seconds, then set the pan over boiling water (the pan shouldn't touch the water). Beating at high speed, cook the frosting for about 7 minutes, or until it's stiff and glossy.
Remove it from the heat, add the vanilla, and beat an additional 2 minutes. Use immediately.