For those of you who think that this post is going to be some sappy jibber-jabber about Valentine’s Day and how I fell in love and blah, blah, blah, you can skip on down to the recipe (and a special request I’m asking from my readers). I do not believe that one day of the year is the only day that you tell someone you love them. I will actually get mad at my husband if he attempts to buy me flowers, chocolates, cards – anything really that has Valentine’s Day written all over it. So, let us talk about something else, shall we?
My weekend normally consists of creating recipes to this here blog, family time and meal prep for the week. This past weekend however was full of potty training my son – unsuccessfully I might add. I tried ALL long weekend to get him to go in the toilet and out of the 3 days only got ONE successful try. One people. By the end, he was so thrown off his schedule that he was refusing to even sit on the toilet screaming “MOM! I do NOT want to sit on the potty! I already had a PEE!!!!!”. Great. Child, there is a difference between “I need to” and “I had a pee”. mmmK? Can we please establish the grammatical difference? And don’t use the excuse that you are just over the age of two…
I threw my arms up in the air and felt terrible for trying to push him to do something he obviously was not ready for. I was stressed out. I was near tears. Then my husband turned to me and said “How about I bake you some cookies?”. *Sigh* “Cookies would be great” I replied.
People often ask me how I come up with recipes that are gluten-free or vegan and still taste good. How do I figure out the right texture, the amounts, the flavouring, better nutritional value without baking 35 batches of the recipe. Well, first I will have to say that mistakes are going to happen when you first start out (or have done it for 4 years) and that’s what makes it easier when you attempt again. After a while you start to figure out what combinations you like and work to make a good product. I usually like to start with a recipe I know works in its original form and adjust from there to meet our food sensitivities. However, making a recipe gluten-free or vegan is often an argument in our house. “Why change it if we know it already works the other way?” my husband will ask me. My answer is always “Why not? If I can make something that taste great and won’t upset our bodies, then why not make it?”.
This weekend it was his turn. He pulled out his old small town recipe book and found a recipe he used to make back in the day when we ignored the signs of our food sensitivities. “Do you want me to make these gluten-free?” he asked. “Might as well, we have all the ingredients to do it”. *A tip for all of you is to keep your pantry stocked with all the good ingredients to make this process easier. He went through the ingredient list, changed the butter to coconut oil, reduced the sugar amount in half and used the less refined coconut sugar and used a brown rice flour instead of wheat flour…and voila! Out came the most delicious cookies that didn’t even need xanthan gum to hold them together. They were so good that I just had to share them with you all.
So, now I ask you all: What classic recipes would you like to make gluten-free or vegan but don’t know where to start? So far, my Gluten-Free Date Squares is the number one search recipe on my site. I’m taking suggestions for recipes that I could attempt for you and would love your feedback in the comments below. Remember, your email address is never published. Share your favourite one (savory or sweet), I will recreate it and write a post about it!
- ¾ cup coconut oil
- ¾ cup coconut sugar
- 1 egg
- ¼ cup water
- 1 tsp vanilla
- 1 cup brown rice flour
- ¼ tsp baking soda
- 1 tsp salt
- 3 cups oatmeal
- 1 cup unsweetened chocolate chips
- Cream coconut oil, beat in sugar until mixture is smooth.
- Beat in egg, water and vanilla.
- In a separate bowl, mix together flour, baking soda and salt.
- Then, mix wet and flour ingredients together.
- Stir in oatmeal. Fold in chocolate chips.
- Preheat oven to 350 degrees. Grease a cookie sheet.
- Roll about 1" of dough into balls and drop on cookie sheet. Flatten gently with a fork.
- Bake for 12mins. Let cool (or don't) and serve.