Posts Tagged ‘baking’

Gluten Free Flax Muffin Tops

Wednesday, October 5th, 2016

Some mornings I get up and my dear hubbie has left me a surprise…an empty cookie tin with crumbs in it from my flax muffin tops.  This is to signal that I should make more of them asap so he does not suffer without them even one day. When I go travelling alone without him (he does not like to make porcelain dolls, speak French, or play recorder…most of which are connected to  my travel quests!)I have to ensure that a supply is on hand in the freezer.

There were a lot of flax recipes on the internet, so I tried a few and tinkered a lot, and I have what I think is a very nutritious, gluten free, tasty breakfast bread that can be toasted, can be a vehicle for jam or peanut butter, or my hubbie’s favourite, liver pate (go figure!). They also freeze very well, and easily keep a month, but I can’t proove this because the empty can usually shows up in a few days here at Riverlea.

Flax Muffin Tops

Dry ingredients:

200 g  (2  cups) ground golden flaxseed, (I grind it in dry container of vitamix)

2 TBL chia seeds

2 TBL hemp hearts

1 TBL baking powder

1/2 tsp salt

Wet Ingredients

3 eggs

3 TBL olive oil

1/2 cup water

Mix this all up in a bowl. Spoon batter into medium muffin greased muffin top pan. If you really want to get fancy put sesame or poppy seeds in the bottom of the wells first.   Let sit at least 3 minutes for the flaxseed to soak up the liquids before baking.  Bake 20 minutes at 350.

Remove from muffin top pan or at least push them up so they dont get sweaty.

Cool and eat or freeze.  If you dont have a muffin top pan this also works equally well as a flat bread, just spread out on a cookie sheet so the batter is about scant 1/2 inch think.

I’m posting this for a friend, pictures to come later.

Orange Thyme Icebox Butter Cookies

Monday, December 21st, 2015

Orange Thyme Icebox Cookies

One of my favourite sweet cookbooks is the Martha Stewart’s Baking Handbook.  This book has a wide range of recipes including cookies, quickbreads, cakes, and pastries, lots to satisfy most home bakers.  The instructions are clear, and every recipe I have made from it has been scrumptious.  As well as many common favourites, there are also a few gems that are not in other books of this type such as sfogliatelle, Spanish olive oil wafers, and Breton biscuits to name a few.  This is my favourite cookbook to give to new enthusiastic bakers.

The recipe for icebox cookies is one I return to again and again.  The cookies are a combination of crisp and buttery.  Many different flavourings work, as well as the addition of nuts and spices.  My most recent take on these cookies was to add thyme and orange rind for the spicings.  The resulting cookies are semi sweet and go well with afternoon tea or also with cheese for an appertif.

One of my favourite recipes in the book

After shaping the dough into logs, refrigerate and slice, easy peasy!

Use a really sharp knife.  I used a ceramic knife and it worked perfectly.

The texture is the best, like shortbread but with a crunch.

The recipe?  In the book.  The flavouring is 1 1/2 tsp of thyme,  grated orange rind from one orange, and about a 1/2 cup chopped pecans.

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