|Quinoa Chocolate Chip Cookies|
"Perseverance Generates Success" this is my favourite quote. I have always had the never giving up attitude. So, in March'2013 when we started our new life without Gluten. The biggest challenge was the bread. I had heard that eating a good bread is rare for a person with gluten intolerance.
Anyway, I started baking all kinds of bread. Each one was better than the last but always dense. About two weeks ago I thought why? don't I try a recipe that can be made in the bread machine. I spoke to my friend Prerna for advice and she built my confidence. The bread was risen but not baked so I took out and put it in the oven. The bread that came out was perfect :) .. anyway three days later I tired again and the same thing happened it didn't get baked in the bread machine. On my third try it got baked in the bread machine and this is what it looked like
Oh! my God it felt as if my prays were answered my baby can have French Toasts now. We all have been missing chicken sandwiches. Now the bread gets finished before it comes out. I am not going to share this recipe as I am planning something bigger for this bread. I think this is my pray being answered.
The recipe I am going to share is a Quinoa Chocolate Chip Cookie recipe.
Recipe : Quinoa Chocolate Chip Cookies
3/4 Cup Quinoa Flakes
1/2 cup Brown Rice Flour
1 cup Jawar
1/2 cup potato starch
1 1/2 cup brown sugar
1 1/2 tsp baking powder
1tsp baking soda
1tsp xanthum gum
3/4 tsp salt
2/3 cup olive oil
3 tbsp maple syrup
1 tbsp vanilla extract
Chocolate Chips : as desired
- Preheat the oven to 350 degree C. Prepare a baking tray.
- Mix all the dry ingredients together and set aside.
- In a mixing bowl add the maple syrup, vanilla and the eggs with a wooden spoon until it is thick and sticky batter.
- Add all the dry ingredients. Mix properly. Stir in the chocolate chips.
- Cover and chill the dough for one hour.
- Make small cookie dough balls and press them down a bit. Bake for 15 minutes and then cool on a wire rack.
- Since the number of ingredients go up in GF recipes. My advice would be take out all the ingredients and put all measuring cups/spoons in front of it before starting. That way you won't miss any ingredient. ( I baked lots of cakes for my kids without sugar ;) )
- I always add flax seed powder and mixed seeds to my cookies.
- Store in air tight container for 3 days.
I baked a Chef Cake for a student of mine, who loves to order her cake with me every year, this is what I did for .
|Chocolate Cake with homemade fondant|
Ho! Ho! Christmas is here and we are going to be baking all month. Till next time