musings of a gluten free runner » agave http://www.rungranolarun.com by Dana Solof Thu, 03 Nov 2011 21:07:39 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 A Tale of Two Cookies http://www.rungranolarun.com/2009/03/a-tale-of-two-cookies.html http://www.rungranolarun.com/2009/03/a-tale-of-two-cookies.html#comments Tue, 31 Mar 2009 03:05:00 +0000 Dana http://myf4t.wordpress.com/2009/03/30/a-tale-of-two-cookies/ We were gone all weekend at the Stanford Invitational track meet in Palo Alto. The weather was simply phenomenal and left me wondering, “why don’t I live in the bay area?” This point was driven home when we disembarked in Seattle to a sleeting 38 degree afternoon. And although Portland was a few degrees warmer when we finally landed, it was raining even harder.

So, after a beyond-muddy long run on Sunday, I decided that I would usher in nicer weather with some Spring Cleaning. Sometimes there is no greater satisfaction than bringing organization to chaos and disarray! OK… so maybe that’s a bit of an exaggeration. But I have been obsessed with cleaning and detox more than ever lately. I just want to shed any unnecessary baggage and live lightly, freely. I have recently donated significant portion of my clothes, weeded out unused kitchen items, and shredded loads of old receipts and papers.

In the spirit of domesticity and my new creative energy, I embarked on two new cookies- both vegan and gluten free of course…. Pumpkin Seed Hippie Cookies & Sunbutter Delights… one for me and the other for Ian.

Pumpkin Seed Hippie Cookies (Dana’s)

These are a hearty healthy energy boost that are perfectly satifisfying when you’re starving for something with substance! Pumpkin seeds are really high in iron, so I try to incorporate them into my diet wherever I can.

1/2 C virgin coconut oil
1/3 C raw agave (amber)
1/3 C erythritol
1/2 C almond butter
1 C quinoa flakes
1 C almond meal
1/2 C rice flour
1 tsp baking soda
1 tsp celtic sea salt- ground (or kosher salt)
3/4 C pumpkin seeds
Splash of almond milk for added moisture.

Cream coconut oil, sweeteners and almond butter together. Then add dry ingredients mixing well. I mixed these with my hands! If you want it to be sweeter, just add a few sprinkles of stevia. Drop dough in small mounds or spoonfulls onto cookie sheet. (I use the silicone liners so they are non-stick, if you don’t have these you will need to greese the cookie sheet).
Bake for 12-16 minutes at 300 degrees until edges get golden.

Sunbutter Delights (Ian’s)

These smell and taste very similar to peanutbutter cookies, but without the peanuts! Any child or picky husband will love these (mine is a glutton for gluten!). You can decide if you want to tell them they are vegan &/or gluten free!

1 C Palm fruit shortening (like jungle or spectrum)
3/4 C Raw sugar or evaporated cane juice
1/4 C Fruit sweet or apple juice concentrate
1 C Sunflower seed butter
1/2 C Garfava Flour
1 C Potato starch
1/4 C Tapioca Starch
1/2 tsp baking soda
1 tsp Baking Powder
1/2 tsp kosher salt
1 1/2 tsp Ener-G egg replacer wisked with 2 Tbs warm water

Cream oil, sweeteners and sunflower butter together. Then add dry ingredients mixing well. Whisk egg replacer, baking soda and baking powder all together with the 2-3 Tbs of warm water. Fold this foamy mixture into the batter and mix well. Drop dough in small mounds or spoonfulls onto cookie sheet. (I use the silicone liners so they are non-stick, if you don’t have these you will need to greese the cookie sheet). For that authentic peanut-butter cookie touch, you can press down with a fork to mark the tops of the cookies.
Bake for 12-14 minutes at 350 degrees until golden brown.
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