Experimenting With Natural Food Colors

It was fun using various foods to color my Easter cookies naturally this year. I chose a macaroon cookie made with egg whites. The colors were overall successful, but I think the liquid did cause the cookies to flatten some (although there were some other factors).

I tried a variety of natural colors. I tried collecting juice from frozen berries that were thawed, but since I was using small amounts that didn't always work. I did use a strainer for some, but then you get some pulp and that may not work for some things. The best way is probably to use cheese cloth, if possible, to just get the juice.

Raspberry - I expected a light pink, but ended up with a purple. I used the juice from thawed berries.

Turmeric - Mine was old but still had a smell. It didn't seem to affect the cookies right away, but I thought I detected a difference after a few days. Turmeric made a very nice bright yellow.

Blueberry - This made a bluish purple.  I ended up using a strainer for this one. I did not try blueberries and blackberries together (supposed to make raspberry purple).

Carrots - Although shredded carrots seem to have the potential to stain my counter top orange, they did not produce enough juice to attempt to color my cookies. That idea will need more work since I do not have a juicer.

Blackberries - This was my favorite color which I would describe as a violet, or a soft purple.

Strawberries - I did get my pink after cutting out the white inside of the thawed berry and using the berry after straining.

It was fun and easy to experiment with natural colors from food.

Cookies for Breakfast

While cookies for breakfast doesn't sound quite right, imagine a cookie with lots of rolled oats, nuts and dried fruit and enough egg,sugar, oil and flour to stick it all together. Made into 3 - 4 inch rounds, these cookies have great flavor and are slightly chewy. With all of the oats, nuts and dried fruit in them, there are sort of like granola and could reasonably be eaten for breakfast.

This recipe was adapted from an oatmeal raisin cookie recipe by Cal Schroeck from Allrecipes.com with a high ratio of oats to flour. I was also impressed that the recipe used oil instead of a solid fat.

Breakfast Cookies

1 1/2 c. rolled oats (gluten-free if needed)
1/3 c. brown rice flour

2 T. potato or tapioca starch
1/3 t. zanthan gum
1/4 t. baking soda
1/2 t. cinnamon
1/8 t. salt
1/4 - 1/3 c. packed brown sugar
1/3 c. canola oil
1 large egg
3/4 t. vanilla
1/2 c. chopped walnuts
1/4 c. chopped dried cranberries
     (or any dried fruit)
2 T. mini chocolate chips (dairy-free if needed)


Combine oats, flours, zanthan gum, baking soda, cinnamon, and salt in a medium bowl and mix well. In a separate bowl, whisk oil, egg and vanilla. Stir in dry ingredients. Add nuts, dried fruit and chips and mix until everything is sticky. Dough will "sort of" stick together. Divide dough into 12 parts. Spoon each part, about golf ball size, onto a greased cookie sheet and press dough into cookie shape about 1/2 inch thick. Cookies will grow little during baking and will seem like they will not stay together, but they will. Bake at 350 degrees F for about 10 - 12 minutes or until edges start to brown. Don't over bake. Wait 2 - 3 minutes and remove to rack to cool.

Notes:
If you start having trouble shaping your cookies because the dough is sticking to your hands, try washing your hands so they are not sticky. We like our cookies with just 1/4 c. brown sugar, but to some people that may not be very sweet. If desired, shape your cookies into bars.

Whether you sneak one at breakfast or eat one for snack, these cookies are delicious and nutritious.

A Twist on Chocolate Chip Oatmeal Cookies

You don't have to be a kid to love a good cookie. A friend was telling me about a vacation five years ago where her and her husband received a cookie a day as a special treat. One of the cookies was so good, she saved the wrapper with the ingredient list, promising herself she would try to make something similar to that delicious treat. Just recently, she decided to give it a try and they turned out great. I converted the recipe to gluten and dairy-free and they turned out great, too. The cinnamon, lemon and ground oatmeal give these cookies a great flavor. See what you think.

Gluten-Free Chocolate Chip Oatmeal Cookies     print recipe

1/4 c. dairy-free margarine
1/4 c.  dairy-free shortening
1/2 c. brown sugar
1/2 c. white sugar
1 egg
1/2 t. vanilla
3/4 t. lemon juice
1 1/2 c. gluten-free rolled oats,
       blended to powder
1/2 c. brown rice flour
1/2 c. tapioca starch
3/4 t. zanthan gum
1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/2 t. cinnamon
1/2 c. dairy-free mini chocolate chips
     (or 3/4 c. regular size)
1/2 c. chopped walnuts

Cream the shortening and margarine with the sugars. Whisk in egg, vanilla and lemon juice until mixed well.

Whisk oats, flours, zanthan gum, baking powder, baking soda, salt and cinnamon in a separate bowl until combined. Add to egg mixture and stir until flour is combined. Add chocolate and nuts.

Form 1 inch balls and place 2 inches apart on an ungreased cookie sheet. Flatten about 1/2 way. Bake about 6 - 8 minutes depending if you want chewy or crunchy cookies. Cool 1-2 minutes and remove to rack to cool completely.

Happy cookie making.

Sweet Memories

One of my fondest memories of Christmas of years past is of my grandmother. She lived nearby and was an important part of our life. My grandfather died when she was 70 and she lived independently in that same house for another 28 years. She loved to bake and help others.

I specifically remember enjoying her "Mexican Wedding Cakes" (or melting moments) around the holidays. They were covered in a gummy powder sugar layer and melted in your mouth. She gave me the recipe and explained that she shook the cookies in a bag of powder sugar twice. Once when they were still warm and once after they cooled. Yum!

In honor of my grandmother, I here is my gluten and dairy-free version of her wonderful holiday treat.

                                                                                  Print Recipe

Grandma's Mexican Wedding Cakes

1/2 c. plus 2 T. brown rice flour
3 T. cornstarch
3 T. potato starch
1/3 c. powdered sugar
1/2 t. zanthan gum
pinch baking powder
1/3 c. dairy-free margarine
1 t. vanilla
powdered sugar or frosting   

Whisk dry ingredients together in a small bowl. In a separate bowl cream margarine with vanilla. Work in dry ingredients until completely mixed in. Form 1 inch balls. Place on ungreased cookie sheet 2 inches apart. Flatten slightly and bake at 350 degrees F for 10 - 12 minutes or until cookies are very lightly browned on the bottom and set. Cool until cookies are just warm not hot to the touch. Put about 1/3 c. powdered sugar in a plastic storage bag. Shake 2 - 3 cookies at a time in the bag to cover with sugar. Repeat again after cooled. If desired, frost instead. Cookies keep covered in a cool place for 2 - 3 days. Freeze any leftovers. Makes 14 - 16 cookies.

Remember, if you don't have a lot of GF cookie recipes for the holiday, it's easy to make different versions of your favorite recipes. Make meringue cookies with different shapes and colors like candy canes, put toppings or sprinkles on brownies or use nuts, jellies and chocolate to spruce up your sugar cookies. Be creative and have fun.

Merry Christmas and Happy Holidays to all!