Saturday, February 19, 2011

Sweet Gluten Free Treats! Ginger Molasses Cookies & Pear and Cardmaom Mini-Muffins

Disclaimer:  While these are gluten free, these are not paleo, nor would I consider them healthy.  Enjoy them in moderation with someone you love.  

We don't eat a ton of sweets, but every now and then I have a killer sweet tooth and need something more than a piece of super dark chocolate, (and it was Valentine's Day this week).  Both these recipes I modified from  Gluten Free Girl and they are delicious.  I had to get them out of the house asap, so I took them to the gym.  Ironic, I know, but everyone needs a little sweet every now and then.

(if you'd like more thorough directions, ask away!  I'm happy to email them out)

**Gluten Free Ginger Molasses Cookies (left):
Sift 1/2 c sorghum flour, 1/2 c brown rice flour, 1/2 c arrowroot, 1/2 c teff flour, 1 tsp baking soda and 1/2 tsp salt. Add 2 tsp ground ginger, 1/4 tsp cinnamon, 1 tsp black pepper.

In a large bowl cream 1 1/2 sticks softened butter, 3/4 c brown sugar and 1/2 c xylitol. Add 3 large eggs one at a time, then add 1/2 c molasses and 2 tbs fresh ginger (peeled and finely diced).  Incorporate dry ingredients slowly - when well combined add 1/2 c greek yogurt and 1-2 cups of crystalized ginger.

Drop spoonfuls onto a greased baking sheet and bake at 350 for 10 minutes.

**Gluten Free Pear & Cardamom Mini-Muffins (right):
In a saucepan, heat 10 tbs butter just until it starts to foam.  Add 1 large grated pear, 1/2 tsp cinnamon, 2 tsp ground cardamom, 1/2 tsp ground ginger.

In a large bowl combine 3/4 c almond flour, 1/4 teff flour, 1/2 c arrowroot, 1 tsp salt, 1/2 tsp baking soda and 1/4 tsp baking powder.  Add 3/4 c xyliotl, 2 heaping tbs of greek yogurt,  and 2 large eggs and whisk until combined.  Mix in dry ingredients, then add the pear/butter mixture.  Mix in some toasted walnuts and bake at 375 in a greased mini-muffin pan for about 10-12 minutes. 

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