Well the pie trials are in full force as the summer fruit bowl stays full. This
week featured a blueberry pie (with a quart of blueberries!). It had a
buttermilk biscuit crust which held its shape beautifully when the pie was
sliced. The crust looked like it was incredible right out of the oven, but
when it cooled it got a little tough, so more pies are coming, and someday
I'll get my crust recipe!
The pie still looked beautiful and cute, served with fresh green figs from
Hamada Farm and watermelon ices from Happy Boy Farms.
On a more successful note, these cookies just came out of the oven, and they are divine. Not too sweet, full of food, with a kick from the chocolate chips and decaf coffee beans!
Gluten Free and Vegan Quinoa Cookies:
Preheat oven to 350 (or 325 if it runs hot)
Mix together:
1 c quinoa flakes (or sub oats)
1/2 c garbanzo fava bean flour
1/2 c brown rice flour
3/4 c tapioca starch
1 1/2 t baking powder
1 t xanthan gum
1 t salt
1/2 t cinnamon
In a separate bowl, combine:
1/2 c coconut sugar (or sub regular or brown sugar)
1/4 c flax seed meal
1/2 c olive oil
1/2 c honey (sub agave or maple syrup)
1/2 c tahini (sub peanut butter)
2 t vanilla extract
1/4 c warm water
Mix the wet ingredients in with the dry. Stir in:
3/4 c chocolate chips
1/4 c very coarsely ground coffee (I used decaf)
1/4 c sunflower seeds
Roll 2 T dough into spheres and press flat on a baking sheet. Bake for 15
minutes. The cookies will not look done, but allow to cool and they will
be perfect. Enjoy thoroughly.
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