Buckwheat Chai Shortbread

Holiday baking is upon us, and to say that I am excited would be an understatement.  Shortbread is one of my favorite cookies.  Its buttery crumbly simplicity is the perfect backdrop for subbing some regular flour for stronger flavored flours such as buckwheat.  Rich and nutty in taste, this gluten free flour is not a wheat at all, but a seed, and pairs quite nicely with a full-bodied spice blend like chai.  We’ve even provided a fully gluten free variation with buckwheat flour, brown rice flour and oat flour.  So let’s get that holiday baking on!

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Tropical Coconut Almond Cookies

Are you all ready for summer?  I know I am.  It’s not quite here though.  So I am making do with these little cookies that have flavors reminiscent of a tiki cocktail, and are basically a mashup of macaroons and macarons.  I’m not a big fan of either of those, I usually find them too sweet for my tastes.  So I reduced the sugar as much as I could, swapped out sweet coconut (which is in macaroons) for unsweetened, and punched up the flavor with lime zest and freeze dried pineapple.  And these cookies stay wonderfully soft with the almond meal (featured in macarons).  If you turn the heat up to 80 degrees, close your eyes and take a bite, you can almost believe summer is here.  And did I mention these little gems are naturally gluten-free and dairy free?

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Cardamom Chocolate Chip Lentil Cookies

More back-to-school/lunchbox ideas with these unusual but delicious cookies.  An after school snack (or afternoon coffee break!) of chocolate chip cookies is both iconic and nostalgic.  Who doesn’t want a cookie or three to look forward to and get them through the rest of the day?  My daughter always wants a sweet treat in her lunchbox, so I use it as a way to sneak in some healthy goodness.  Cookies are a great vehicle to “hide” healthy ingredients in.  While these have butter, sugar and chocolate chips (because I want them to actually taste good!!), they are also full of whole wheat pastry flour, oats, almond meal and an extra dose of protein from pureed lentils, which I promise you can’t taste.  And if gluten-free or nut allergies are a concern, don’t worry, we’ve got you covered with substitute ideas at the bottom of the recipe.

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