Monthly Archives: March 2011

Black and White Cookies

Brian and I just moved back to New York! Yahoo!  Which is why I haven’t posted in a bit AND why this post is about Black and White Cookies.  Black and white cookies are the quintessential New York dessert.  In my quest to come up with a gluten free black and white I started to do a little investigative work into how the original black and white cookies were created.  From one of my favorite food blogs, Smitten Kitchen, I discovered that black and whites were originally made by adding extra flour to leftover cake batter at bakeries.

I decided that this would be my plan of action.  I found a great cake recipe using coconut flour at The Spunky Coconut and made just a few changes to it.  I added less egg and a little more coconut flour as well as subbing agave for honey and grapeseed oil for coconut oil for a more buttery flavor.

While the bottom cake-part of these cookies are fairly healthy, gluten free and lower carb, the tops are pure sugar!  I took recipes from The Joy of Baking and Smitten Kitchen and combined them a bit to create what I believe is vanilla sugary goodness and chocolate sugary goodness on top of the cookie.

These cookies were heartily approved by gluten eaters in my house and at my school!  Enjoy!

Cookie

In the food processor place:

2 cups cooked white beans
5 eggs
1 tsp pure vanilla extract
1/2 tsp pure lemon extract
1/3 cup agave

Puree well.

Add to food processor:

1/4 cup grapeseed oil
1/3 cup + 2 Tablespoons coconut flour
1/2 tsp kosher salt
1 tsp baking soda
1 1/2 tsp baking powder

Puree well.

Pre-heat oven to 350°F.  Line 2 baking sheets with parchment paper.  Using a ¼ cup measure, place batter 2 inches apart on the baking sheets. Bake for 18-23 minutes until lightly golden brown.  Place on a wire rack to cool before frosting.  Makes 14 cookies.

Frosting

4 cups confectioners sugar
1/3-1/2 cup hot water
2 Tablespoons light corn syrup
1 tsp vanilla
3 oz. semi-sweet chocolate disks or chips
2 Tablespoons unsweetened cocoa

Place the confectioners sugar in a large bowl. Gradually stir in the hot water, corn syrup, and vanilla extract, stirring constantly, until the mixture is thick, smooth, and of spreading consistency. Add more sugar or water if necessary to get the right consistency.  Remove about 1/2 cup of the frosting and place it in another heatproof bowl.

Spread vanilla frosting on half of the flat side of each cookie.  Leave cookies on a wire rack for frosting to set. While frosting is setting…

Add the finely chopped chocolate and cocoa powder to the frosting that has been set aside. Place the bowl over a saucepan of simmering water until the chocolate has melted and the frosting is smooth. Add extra water if frosting is too thick.  Remove from heat.

Spread chocolate frosting on second half of the cookie.  Leave cookies on a wire rack for the chocolate frosting to fully set.

Enjoy these cookies within a few days as the cake will start to dry out!

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Filed under dessert, gluten free, vegetarian

Ginger Teff Muffins

Mmmmm….muffins.  Have I already shared how much I like muffins?  I think I may have back in my post about my lemon blueberry muffins I made with almond flour.  One of the reasons I love muffins so much these days is that I have a hard time eating a real breakfast in the morning, what with being a teacher and getting up so early.  Muffins are the perfect on the go breakfast food, as long as they are not laden with sugar.  For me, muffins need to pack some nutritional and delicious goodness into each bite to be worth eating.

If you have ever eating Ethiopian food, you have had Teff flour.  It is the main ingredient in injera, the Ethiopian flatbread served alongside delicious meats and vegetables and is used in place of silverware.  You can read more about teff HERE. (Thanks Wikipedia!)

You can purchase teff flour at Whole Foods and I buy my arrowroot powder from Penzey’s Spices.  Enjoy!

Ginger Teff Muffins

Ingredients

1/2 cup plus 2 Tablespoons teff flour
1/4 cup arrowroot flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
2 teaspoons ginger
1/2 teaspoon kosher salt
2 Tablespoons grapeseed oil
4 Tablespoons water
1 teaspoon vanilla
2 Tablespoons agave
4 Tablespoons molasses
2 eggs, lightly beaten
2 medium overripe bananas, mashed

Directions

1. Pre-heat oven to 350°F.  Spray 6 muffin cups with non-stick cooking spray.  If using a 12-muffin cup tin, use the outside edges.

2. In a medium mixing bowl stir together teff flour, arrowroot powder, baking soda, cinnamon, ginger and salt.

3. Make a well in the middle of the dry ingredients.  Add oil, water, vanilla, agave, molasses, eggs and banana to the center of the bowl.  Stir all ingredients together to combine.  Do not over mix. The mixture will be liquidy.

4. Evenly distribute batter between 6 muffin tins.  The tins will be full to the top.

5. Bake muffins for 25 minutes or until a toothpick comes out clean. Enjoy!

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Filed under bread, breakfast, gluten free, nut free, snack, vegetarian