There's a lot I could post about food. Many many creations I've cooked up to meet our family's many many food needs. Nutrition, appealing to a slightly picky Matt, a differently picky me, a baby, a not so picky Alpha, and a highly allergic and also picky Bravo.
I'll get into the details of our specific allergies later, but currently Bravo is allergic to milk (NOT lactose but milk protein found in so many many many things), eggs, soy, peanuts, nuts, alfalfa, and clover (so glad that short and sandal season is ending!)
So for today is my current favourite recipe.
Allergy Friendly Pumpkin Crack Cookies
(egg free, soy free, dairy free, nut free, absolutely amazing and addictive pumpkin cookies)
(can also be vegan soy free pumpkin cookies)
I'll add in parentheses what the easier to use non-allergy friendly ingredient is for those who don't need to avoid them.
These are amazing cakey-type cookies with pretty icing on the top. Fine without the icing, but amazing with it.
Cookie Ingredients:
3 3/4 cups all-purpose flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ginger
3/4 teaspoon salt
3/4 cup spectrum shortening for soy free vegan. (use lard, normal shortening, butter or your fat of choice)
2 1/4 cup brown sugar
1 can (the size of a tomato or mushroom soup can, not the big one) canned pumpkin puree
1 1/2 tsp of egg replacer powder and 3 Tablespoons of rice milk or water (or 2 small eggs)
1 1/2 teaspoon vanilla extract
Preheat oven to 350.
Make like normal cookie. Mix dry ingredients in a bowl with a fork. Mix wet ingredients and sugar in a different bowl with a spoon or a mixer or whatever. Add dry ingredients to wet ingredients and mix until blended.
Spoon by large-ish teaspoon or small-ish tablespoon onto cookie sheets (I always line mine with parchment paper for ease of baking and cleaning). This makes between 4-5 dozen, depending on the size of cookies. Get a spoon and cup of cold water and smooth the tops of the cookies out with the back of the spoon, dipping in the water between each cookie for super-smoothing non-sticky power.
These don't spread too terribly much, so they can be kind of close together. Bake for 15 minutes.
Cool for about 5 minutes on sheets then transfer to wire rack to cool completely.
Icing:
This is open to whatever you want to do. I put cinnamon in the icing, but you don't have to. I've made it with maple syrup before, and that's really good. You just want a thick-ish glaze, so add what you want to make it the right runny-ness. It should drizzle off of a spoon, but not run off completely.
2 cups icing sugar
1 tablespoon melted shortening or butter
1 teaspoon vanilla
1 1/2 teaspoon cinnamon
3 tablespoons of rice milk or whatever milk you use (you made need more to get the right consistency)
mix the icing up, drizzle over the completely cooled cookies. Let set, and Voila!
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