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Successful substitutions

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I’ve always liked cooking so much more than baking. I believe it’s because you don’t have to follow any rules. (Interesting, but the character analysis will have to wait for another time). You can add an extra tomato here, an onion there. Don’t have fresh basil? Use another fresh herb instead. And the dishes still turn out ok.

Baking is much more a science!

Blog 35 - 1 Ingredients

 

 

 

 

 

 

 

 

 

 

 

So for this weekend’s cookie exchange I did start with a formula (aka recipe) but I had to do a lot of substitutions so that those with food allergies and sensitivities could enjoy a Christmas sweet. I replaced butter with coconut oil, sugar with low glycemic coconut sugar, sweet rice flour with sorghum flour for example.

These cookies can easily be vegan friendly by replacing the egg with flax/water mixture. And, as I was mixing the four kinds of gluten-free flour, I thought about a great Christmas gift idea. If you decide to make these cookies – measure out the flour mixture into your mixing bowl and then do it several more times into glass mason jars or seal-able plastic bags to give to friends and family along with the recipe (in case their grocer doesn’t sell brown and white rice flour, sweet sorghum flour and tapioca starch or they don’t want to buy it for one recipe)

Blog 35 - 2 Flour mixes

 

 

 

 

 

 

My niece said I could sell these cookies for $5 each – high praise indeed!

Gluten-Free Delightfully Chewy Molasses Cookies

Yield: About 3 dozen cookies
NOTE – the batter needs to be chilled for 4 hours + (so don’t start these if you don’t have the time ☺)

Ingredients:
1/2 cup + 2 tablespoons brown rice flour
1/2 cup + 2 tablespoons white rice flour
1/2 cup tapioca flour
1/2 cup sweet white sorghum flour
2 teaspoons baking soda
1 teaspoon g-f baking powder
1 (scant) teaspoon xanthan gum
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground roasted cinnamon
1/8 teaspoon salt
3/4 cup organic coconut oil, melted
1 cup coconut sugar
1 large egg (for vegan cookies – substitute egg for 1 tbsp ground flax mixed with 3 tbsp water )
1/3 cup dark molasses
additional small bowl of coconut sugar for rolling

Directions:
1. In a medium bowl, whisk together dry ingredients

2. In a large bowl, use an electric mixer to combine melted coconut oil and coconut sugar. Blend in the egg (or flax/water mixture) and then the molasses. Add in the dry ingredients, a little at a time, until you can no longer see any streaks of flour. Cover the bowl with plastic wrap and refrigerate for at least 4 hours.

3. Preheat oven to 350 degrees and line cookie sheets with parchment paper. Scoop out a spoonful of the dough, roll it into a ball with clean hands and roll it in the bowl of coconut sugar. Place it on the cookie sheet and continue with the remaining cookie dough. Bake for 8 minutes, or until the cookies are crackled and set. Let the cookies cool for 10 minutes on the cookie sheet, then remove them to a wire rack to cool completely.

Adapted from RecipeGirl.com

Blog 35 - 3 Cookies!

 

 

 

 

 

 

Now back to cooking. The other places where I’ve found some very successful substitutions are in meatless dishes. Really, bourguignon is all about the red wine and those cute little onions. When you have all the flavours you are used to in a dish – it’s an easy transition. I made this Mushroom Bourguignon recipe for friends and they didn’t miss a thing! Stay tuned for Kung Pao Cauliflower (still in the testing phase!)

Blog 35 - 4 mushrooms

 

 

 

 

 

 

Mushroom Bourguignon (G-F, Vegan)

1 tbsp olive oil
1 small onion finely chopped
2 tbsp olive oil
3 garlic cloves, crushed
1 tsp dried thyme
2 large Portobello mushrooms, sliced
2 to 3 cups white mushrooms, cremini mushrooms, sliced
1/2 cup cooked brown lentils
1 cup red wine (use a good French wine – remember if you wouldn’t drink it, don’t cook with it!)
1 tbsp arrowroot flour
2 to 3 cups vegetable stock
1 tbsp tomato paste
1 to 2 cups pearl onions, peeled
Salt and pepper to taste

1. In a large, heavy skillet, heat a drizzle of oil and saute the onion for 2 to 3 minutes, until soft. Add the remaining oil, garlic, thyme and mushrooms and cook until the mushrooms release their liquid, soften and then start to brown. Add another drizzle of oil if the pan seems too dry.

2. Add the lentils and cook for 1 or 2 minutes, then add the wine and cook for a few minutes more, scraping any browned bits off the bottom of the skillet, until the wine has almost cooked off. Sprinkle arrowroot flour over the lentil and mushroom mixture and stir to blend, then add the stock and tomato paste.

3. Bring to a simmer and cook, stirring often, for about 10 minutes, or until the sauce is thick and dark and the mushrooms are tender. If the sauce is too thick, add a little more stock.

4. Meanwhile, heat a drizzle of oil in a skillet and cook the pearl onions over medium-high heat until golden and soft; add to the mushroom mixture. Serve hot, over noodles or mashed potatoes. Serve with crisp green beans.

 
Adapted from http://www.treehugger.com/easy-vegetarian-recipes/mushroom-lentil-bourguignon.html

Blog 35 - 5 Bourguignon

 

 

 

 

 

 

 

 

 

 

 

Dear readers: Please share any of your successful substitutions.