Coconut Chocolate Chip Cookies by Allison (GF, Dairy-Free, Grain-Free)

While these cookies don’t taste like my Mom’s chocolate chip cookies, they taste really good when you’ve cut out all the nuts, dairy and grains on top of the gluten! By the way, nothing can beat my Mom’s cookies. Really truly. I’m serious. She has a gift, well many gifts, but one of them being the ability to make amazing cookies. Her sugar cookies, chocolate chip cookies, molasses crinkles, peanut butter blossoms, and oatmeal raisin cookies are all off the charts fabulous (and I’m not the only one who thinks so)!

I haven’t always been gluten-free, but the last three years I have and I don’t miss much as far as food or treats go, but I do miss my Mom’s incredible cookies. These coconut chocolate chip cookies can’t be measured against your cookies Mom, they are not even in this same world but they are interesting. They are a totally different kind of cookie than you’ve ever had before but I still think they are worth the calories! You can buy everything you need right here in Prague as well! Whip up a batch and have it with a glass of coconut milk and tell me what you think! Enjoy!

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Coconut Chocolate Chip Cookies (Gluten-Free, Nut-Free, Dairy-Free, Grain-Free – but not taste free)

recipe adapted from The Lemon Bowl

 

Ingredients
  • 2 Tbsp. ground flaxseed plus 3 Tbsp. water (mix and let sit)
  • ¼ cup coconut oil (melted )
  • ¼ cup coconut sugar
  • ½ cup coconut milk (I use homemade as coconut milk has a lot of additives in it)
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • ⅓ cup + 2 Tbsp coconut flour (gf )
  •  ⅓ cup mini chocolate chips (I use Lifefood 80% sugar-free chocolate)
Instructions
  1. Pre-heat oven to 190 degrees Celsius and line a baking sheet with baking paper or foil
  2. In a small bowl, whisk together ground flax seed and water, then set aside for a few minutes.
  3. In a medium bowl mix melted coconut oil, date sugar, coconut milk, vanilla, and salt.
  4. Using a rubber spatula, stir in coconut flour, chocolate chips and flax seed mixture.
  5. Scoop cookies using a large tablespoon and form a ball, flatten with the palm of your hand and place on a baking sheet and bake for 8-12 minutes or until slightly browned.
  6. Let cookies cool completely before removing from pan. Enjoy!

 

Freedom Bites by Allison (GF, DF, and Refined SF)

I shared this new concoction with good friend Michelle who is a guest blogger on the Prague Basket at times and asked if she would like “a gluten-free, dairy-free, refined sugar-free lemon almond cookie) and she said, “Oh, I’d love a freedom bite!” Free from  grains, white sugar and dairy products that is……I laughed out loud and said, “I love the name ‘freedom bites’, that just might have to stick!” So you too can whip up these delicious freedom bites with just about 10 minutes to combine the ingredients together.

I made my own almond flour my placing almonds in my coffee grinder that I only use for nuts and seeds until processed. There still ends up being little chunks of almonds which resembles more of an almond meal of sorts unlike a finely processed almond flour. Try it however you’d like it! I purchased my coconut oil at DM here in Prague but you can also pick it up at Country Life as well. They freeze well and you can pop them out of the freezer when you’re ready for a lemony sweet treat! Enjoy!
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Freedom Bites

recipe from The Vedge
Yield: 13
Ingredients:
  • 2 cups almond meal/flour
  • ½ tsp baking soda
  • ⅛ tsp salt
  • ¼ cup coconut oil
  • 2 Tbsp maple syrup
  • 1.5 Tbsp lemon juice
  • 1 Tbsp organic lemon zest (about 1 lemon)
Method:
  1. Preheat oven to 175°C / 350°F.
  2. Combine almond meal, baking soda and salt in a food processor, and process until fine.
  3. Add coconut oil, maple syrup, lemon juice and lemon zest, and process until a dough ball forms.
  4. Scoop out about 1-2 Tbsp of dough, roll into a ball and place on baking tray.
  5. Gently press down.
  6. Bake for 6-8 minutes (mine took about 7 minutes), until just golden brown (after you remove them from the oven they will continue get darker).
  7. Let cool for 15-30 minutes (or they will fall apart).
  8. Yield: 13

Eggless Pumpkin Chocolate Chip Scones by Nikki

freshly canned pumpkin

Today is November 23 and it is American Thanksgiving Day- my favorite holiday. Many people ask why it is my favorite and my response is the same- it is one day to truly celebrate gratefulness. For me, Thanksgiving has always been a celebration of family, friendship, food and of course, the life blessings I have received and am currently thankful for. It is the time of year when I begin to look back at the current year, reflect on the ups and downs, the accomplishments, the failures and begin to let next year’s goals take shape… yes, I am that goal setting type person!

butter and flour

So much about November has to do with pumpkins… pumpkin pie, pumpkin cookies, pumpkin bread, pumpkin cake or muffins, pumpkin patches, pumpkin lattes, pumpkin stuffed shells and recently, warm pumpkin dip! As November soon comes to a close and December and the winter celebrations begin, I am featuring one more pumpkin based recipe on The Prague Basket!

pumpkin pie spiced puree and cream

My classroom of 16 Kindergarten children are currently inquiring about bread, where it comes from and how a bakery works as a team to create breads of all kinds. I happen to have a child in my classroom with a severe allergy to eggs. Baking without eggs is fairly new to me, but I have been experimenting with eggless baking to safely and authentically guide the learners through the baking experience.

These scones are so easy to put together and not too terrible for your waistline. Because I made them for my breakfast club friends, I used chocolate chips, but I imagine they would be tasty with dried cranberries, nuts or seeds, or possibly a cinnamon glaze for the top! Today, on American Thanksgiving, I am not only thankful for my family and friends but also for the opportunity to learn and explore a new side of baking- NO egg style!

Pumpkin Chocolate Chip Scones

Ingredients:

1 cup (120 grams) whole-wheat flour
1 cup (125 grams) all-purpose flour

1 tablespoon (15 grams) baking powder, preferably aluminum-free

1/4 cup (50 grams) sugar
1/2 teaspoon fine grain sea salt
6 tablespoons (85 grams) unsalted butter, chilled
1/2 cup (91 grams) chocolate chips (or dried cranberries)
3/4 cup (190 grams) pumpkin puree (flavored with pumpkin pie spice to taste)
1/3 cup (80 ml) heavy cream

Directions:

Preheat oven to 425F / 220C degrees.

Line a baking sheet with parchment/wax baking paper.

In a bowl, whisk flours, baking powder, sugar, and salt together.

Add butter and mix together initially with a wooden spoon.

Switch to using your hands and mix until the “dough” begins to look shaggy!

Using a spatula, add the pumpkin puree and cream and fold into the dough.

Note: Fresh pumpkin puree will add more moisture than canned puree. You will most likely need a bit more flour to keep the dough from becoming too sticky… I used about 1/4-1/2 cup extra!

mmm… scone dough

When the dough comes together, place onto a lightly floured surface.

Roll or flatten with hands into a circle about 1 inch (2.5 cm) thick.

I generally use my hands to flatten the dough!

ready to cut

I used a circular pastry cutter to make circle scones…

if you prefer, you can flatten dough into a rounded rectangle and cut them into triangles or small squares with a knife.

scones, scones, scones

For a finishing touch, I paint a little cream on the top of each scone and sprinkle with just a hint of golden sugar!

Place scones on the baking sheet and bake about 12-15 minutes depending on size and thickness.

Enjoy!

Adapted from the Whole-Wheat Raspberry Ricotta Scone recipe in The Smitten Kitchen Cookbook by Deb Perelman.