I have had a long love affair with chocolate. Can you fault me? Everything is better with and after chocolate. A celebration – chocolate. Outing with a friend – chocolate. Long day at work – chocolate. Mid day pick-me-up – chocolate. Pat on the back – chocolate. Just because it’s Friday – chocolate. See what I mean? Some might call that an addiction. I call it love…ah, second love to my husband of course. I don’t recall when the attraction began, but I do remember scarfing down bowls of chocolate chip batter with my sis on our bedroom floor, sneak runs to snag recess peanut butter cups from the kitchen freezer, and countless school lunch periods trying to barter off my can of applesauce for everyone else’s luscious cup of chocolate pudding. A lot of work went into cultivating that affair in those days. Now if I want something chocolaty I simply buy it, or if ambitious, make it.
Given my love for chocolate, it made sense that the first wheat free and dairy free recipe I tackled when catering my diet to food sensitivities over a decade ago was the chocolate chip cookie. The recipe I created below will turn out little golden nuggets, literally speaking. Brice rice syrup is not cheap, but well worth the investment on occasion to fuel that tasty affair of mine. Perhaps yours as well.
Ingredients
1 cup brown rice syrup*
¼ cup almond amazake*
2 ½ cups oat flour
1 cup soy flour
2 tsp baking power
½ 10 oz bag of chocolate chips*
Directions
Mix wet ingredients in a bowl.
Mix dry ingredients in another bowl (except for the chocolate chips).
Gradually mix in the dry ingredients with the wet ingredients.
Mix ingredients until the dough runs slightly off the spoon.
Stir in the chocolate chips.
With a spoon drop the dough into medium size balls on a cookie sheet.
Bake at 350 for about 12 minutes.
Cool before removing cookies from pan.
Makes 1 dozen.
*May substitute Almond Amazake with almond milk. Note that Lundberg’s makes a brand of wheat free brown rice syrup. If you are looking for a delicious chocolate chip that is wheat free and dairy free try brands by Sunspire’s Tropical Source or Enjoy life. The latter is gluten free and dairy free.
Enjoy!
Maria
Given my love for chocolate, it made sense that the first wheat free and dairy free recipe I tackled when catering my diet to food sensitivities over a decade ago was the chocolate chip cookie. The recipe I created below will turn out little golden nuggets, literally speaking. Brice rice syrup is not cheap, but well worth the investment on occasion to fuel that tasty affair of mine. Perhaps yours as well.
Ingredients
1 cup brown rice syrup*
¼ cup almond amazake*
2 ½ cups oat flour
1 cup soy flour
2 tsp baking power
½ 10 oz bag of chocolate chips*
Directions
Mix wet ingredients in a bowl.
Mix dry ingredients in another bowl (except for the chocolate chips).
Gradually mix in the dry ingredients with the wet ingredients.
Mix ingredients until the dough runs slightly off the spoon.
Stir in the chocolate chips.
With a spoon drop the dough into medium size balls on a cookie sheet.
Bake at 350 for about 12 minutes.
Cool before removing cookies from pan.
Makes 1 dozen.
*May substitute Almond Amazake with almond milk. Note that Lundberg’s makes a brand of wheat free brown rice syrup. If you are looking for a delicious chocolate chip that is wheat free and dairy free try brands by Sunspire’s Tropical Source or Enjoy life. The latter is gluten free and dairy free.
Enjoy!
Maria
No comments:
Post a Comment