Breakfast cookies (vegan and gluten free)

On a rainy day, nothing's better than baking at home. I didn't have much left in my cupboards and I wanted something quick to make and to bake, so I looked for a cookies recipe, preferably vegan as I'm trying to avoid eggs for a while. I found Amélie's lovely blog, adapted the recipe with what I had and the result is brilliant! I'll definitely use the recipe again. So here is my adapted recipe:

For about 10 cookies

The base:

- 110 g of gluten free flour (I used 100 g of whole rice flour + 10 g of kokkoh cream)
- 1/2 tsp of GF baking powder
- 70 g of brown sugar (next time I'll try with a bit less sugar)
- 30 g of margarine
- 40 g of almond butter
- 25 g of rice milk

Add whatever you like in, I put:
- cinnamon
- buckwheat flakes
- raisins
- candied fruits
- coconut flakes

Instructions

Cream the margarine and almond butter with the sugar. Add the milk. Then add the flour, baking powder and cinnamon. To finish, add everything else. Easy :)
On a tray lined with greaseproof paper, form the cookie balls, flatten them with your hand.
Cook for about 10 minutes. The cookies should still be soft when you take them out. Leave them to cool down for a few minutes and enjoy!

GF quinoa and chocolate chip cookies

Ok, ok I know it doesn't sound very Christmasy, but I bought some quinoa flour for the first time (my trip to Peru inspired me and I now want quinoa in everything!) and came across this recipe while searching for ideas on what to do with it. Actually I also found a recipe of pancakes but they were so yummy that I didn't get the chance to take a picture of them before eating them, so I guess I'll have to cook some more before posting!

Anyway these quinoa and chocolate chip cookies are absolutely gorgeous and are the closest thing I found to the wheat cookies I used to bake. I'm already loving quinoa flour.

Ingredients

- 125 g of quinoa flour

- 1 ½ tsp of GF baking powder

- 80 g of sugar (I used half muscovado/half demerara)

- 25 g of almond butter

- 25 g of oil

- 1 egg

- 100 g of dark chocolate chips

Directions

1/ Mix the almond butter and the oil until you get a smooth texture, add the sugar and whip for a bit. Stir in the egg.

2/ In a bowl, combine flour, baking powder and chocolate chips. Stir in the first mix. Leave it aside for 10-15 minutes.

3/ Preheat the oven on 180°C.

4/ On a baking tray covered with greaseproof paper, form little bowls of dough (leave enough space between them, they are going to spread a bit). Flatten them.

5/ Bake for 10 to 15 minutes. They are ready when they get a nice golden colour but are still soft inside. You can keep the cookies for a few days in a tin.

Gluten free muesli cookies

... or how to transform a boring gluten free muesli into an exciting breakfast :)

So I bought that gluten-free muesli with rice, millet and soya flakes in the hope of getting a healthy nutritive breakfast. But when I poured my almonf milk on it, it turned into a really mushy thing that I didn't enjoy eating at all! So I tried to find a use for it - because it is a big pack and I don't like waste - and adapted a muesli cookies recipe that I found online. The cookies are a bit crumbly but taste great and I'm really happy that I saved my bag of muesli!

Ingredients (for a dozen of cookies)

- 200 g of gluten free flour mix

- 100 of gluten free muesli (mine contains rice, millet and soya flakes, raisins, currant, cashews, almonds and walnuts)

- 30 g of dessicated coconut

- 150 g of demerara sugar

- 125 g of dairy free margarine

- 1 egg

- 1/2 tsp of vanilla

- 1/2 tsp of bicarb

- 1/2 tsp of gluten free baking powder

Directions

1°/ Preheat the oven to 180°C.

2°/ Combine flour, sugar, muesli, coconut, bicarb and baking powder.

3°/ Whisk the egg and the melted butter. Add the vanilla.

4°/ Combine dry mix and wet mix together. Stir well.

5°/ Line a baking tray with parchment paper. With a spoon, scoop balls of cookie dough and place them on the tray (leave some space between them as they will spread out). Cook for 10-15 minutes.