There are these days when inspiration takes over and things left behind are taken up in an instant. Today is such day. The sun is shining, my son sleeping on my back in the carrier, and I feel amazingly inspired to use this little time I’ve got to share with you my newest recipe for gluten-free cookies.
I have done gluten-free cookies before, and generally use following recipe:
- 250g gluten-free flour
- 125g margarine
- 60g sweetener
- pinch of salt
- 1 egg
- 1/2 a teaspoon Xantham Gum (ususally I forget, so this time that I remember I think it’s a sign to share it with the world ;D )
Then I would add anything I find, such as raisins, cacao powder, carob powder, cranberries, chia seeds, hemp seeds, dried apricots etc. The outcome always was tasty, yet out there in the world some companies always manage to atop this tastiness by bringing something onto the market that blows my taste buds away – in a positive sense 😉
Inspired by this and the wish to make the cookies even healthier, I came up with adding beet root and carrot to the cookies. As there are carrot cakes, why not carrot cookies, I thought. So there I went. I decided upon two different versions, which I list here:
1. Version – Beetroot-Cranberry-Carob cookies
- add 1/2 fist-size grated beetroot
- as much cranberries you like (I didn’t make them smaller, but it would be good to cut them maybe a bit tinier)
- carob as much as you like
- I used sugar beet syrup (and I guess more than 60g, just didn’t measure 😉
2. Version – Carrot-Raisin-Cinnamon cookies
- add 1,5 grated carrots
- as much raisins you like
- as much cinnamon you like
- rice sirup or agave or any other
And now, the most important part. Usually I don’t even consider to put it, but somehow God seemed to know where to lead me and brought baking powder into my hands. I added to each cookie version 7 g baking powder. And THAT! made the magic! ;D
Of course, as usual, I mixed up everything first. This time it was actually my dear husband who took over and put his positive energy to get the dough together (don’t blame me if your cookies won’t work out; in that case I guess it was the hands of my husband who made the cookies come out magically tasty). Then I wrapped them in foil, forming sausages, which later on I would put in the fridge. Usually, it’s enough to keep it half an hour. This time I left it overnight, as with my little son in the arms there were more important things to attend.
In the morning I couldn’t wait for my husband to rise, so I put my son in the carrier on the back, and while he fell asleep I baked my delicious cookies. I put them in the middle of the oven for 10 minutes at 200 degrees Celsius upper and down heat. Oh dears out there, what a treat! I was blown away by the deliciousness!
So, you can imagine what filled my stomach that morning, and not only morning, that whole day! ;D Okay, I admit I ate also something else, but big part was occupied by these treats.
What I need to mention, though, is that the next day the cookies get dryer. The beetroot one not as much as the carrot cookies, but they do dry out like all gluten-free cakes or breads I am making. Probably, I would need to add some moisturizer, but I have no glue which. If you have an idea, feel free to share! Nonetheless, I am enjoying this cookies, and so does my husband. He admitted that with these cookies he could finally wean from the gluten version. Isn’t that a great compliment? 😉
I did get an idea how to revive the yummy-ness from the baking day. I put them like my gluten-free bread, which I usually freeze to keep it fresh for longer, in the pan and heated them. The outcome was very tasty, and the heat gave them some special feeling to savor upon. They don’t turn out exactly as on the baking day, but are VERY close and get even a bit crunchy through the re-heating. Oh, I love them, and I hope you, too! Enjoy the spring coming!