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Sunday, 22 December 2019

GF Chocolate Oat Biscuits - perfect for s'mores!

These are a yummy oat biscuit-style cookie.  Crispy, crunchy, with a touch of cocoa powder in the cookie as well as mini chocolate chips make it perfect to eat alone or with a toasted marshmallow.   These have become a regular to have in our freezer for trips, lunches, or snacks.  They'd be great to take along for outings like skiing.  I took some on a plane trip recently, and it was a perfect little snack.  Yum! 
Gluten Free Chocolate Oat Biscuit
Freshly baked Chocolate Oat Biscuits - fresh from the oven! 

Gluten Free Chocolate Oat Biscuits

Makes about 45 cookies

Preheat oven to 325 F.  Line cookie sheets with parchment paper.

In a food processor, pulse or mix about 1-2 minutes, until nicely blended and oats are a little finer (but still have larger pieces throughout:
3 cups quick cook oats (Make sure these are gluten-free if Celiac or sensitive)
1/3 cup brown sugar
2 tsp cocoa powder
1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt

Add and mix, just until blended:
1/3 cup oil
3 Tbsp maple syrup
3-4 Tbsp water

Add, mixing just until thoroughly combined:
1/2 cup mini chocolate chips
Mixed chocolate oat biscuit dough

Scoop 1 Tbsp scoops onto the parchment paper.  Cover the bottom of a flat glass with plastic wrap.  Dip briefly in water between pressing every 1-2 cookies (to help avoid sticking).   Press cookies until they're as flat as the mini chocolate chips will allow.  This will help them be thin and crispy!  I typically find I end up making 3-4 trays of cookies.
1 Tbsp scoops of cookies.
Flattened cookies - Yum!

Bake cookies at 325 F for ~20 minutes.   Let them rest for 5-10 minutes before removing cookies to a cooling rack to cool completely. 
Fresh cookies, ready to eat!

Once cooled, these last well in a closed container for several days, or you can freeze.  These are SO yummy with a hot marshmallow on top - like a s'more but with the chocolate and graham cracker combined.  These have also been the perfect cookie to bring along on trips.  Yum!  Enjoy!!!
Gluten Free Chocolate Oat Biscuit S'more
Ready to eat with a hot marshmallow! Yum! 

Gluten Free Chocolate Oat Biscuit Recipe by Successfully Gluten Free!

Sunday, 8 December 2019

Spiced Falafel-Style Hamburgers

I'm always looking for variations on favorite flavors and these burgers are just the thing!  They have a falafel-type taste, but are great if you can't eat falafel, or don't feel like making fried falafel.  You can serve them in homemade gluten-free pita breads or on your favorite gluten-free hamburger bun.  They're also perfect for my mom, who is allergic to nuts and legumes, like chickpeas.  You can fry these up on the BBQ, but I like to just bake them up in the oven when it's cold and snowy outside.  Enjoy!

Homemade pita bread with tzaziki sauce and a spiced falafel-style hamburger inside. Yum! 

Spiced Falafel-Style Hamburgers -  oven baked!

In a large bowl, mix together thoroughly:
1 lb. ground beef
2 Tbsp freeze-dried cilantro OR 1/4 - 1/3 cup fresh cilantro, finely diced
1 tsp freeze-dried chives OR 1/4 cup fresh chives, finely diced
1/2 large onion, minced
3 tsp crushed garlic
1 tsp cumin
1 tsp salt
1 tsp pepper
1/3 - 1/2 cup gluten-free rice breadcrumbs
1 egg

Form into hamburger patties.  Flatten with hands and oil each side with olive oil or avocado oil.  Place on a cookie sheet.

Bake hamburgers at 375 F for 15-20 minutes, until cooked through. (Cook time varies depending on size and thickness of your burgers.)  

These are SO great to have in place of falafel in a homemade pita with cucumber tzaziki sauce.  You can add lettuce and tomatoes, too. Enjoy!

These are tasty on homemade gluten-free hamburger buns, too!  

Spiced Falafel-Style Hamburgers by Successfully Gluten Free!

Thursday, 5 December 2019

Gluten Free Pita Bread!

These gluten free pita breads are quick and easy to whip together.  In fact, it made me wonder why I've never bothered making them before, particularly when I make homemade naan bread all the time.   I've also made a spiced falafel-style hamburger that's perfect in place of gluten-free falafel inside the pita.  I'll be posting it shortly and will add the link here.  I added a note below, but if you're worried about whether or not your pitas will puff up properly, you can let them rise 15-20 minutes and then bake as directed.  They'll be cooked through and puffed enough that you can easily slice and use them as pitas.  Enjoy! 
Gluten Free Pita Bread
Homemade pitas with GF falafel and tzaziki sauce filling. Yum!
Gluten Free Pita Bread
Look at those nice pitas.  Yum!

Gluten Free Pita Bread!

Makes 6-10 pitas, depending on the size you make them

Place a cookie sheet in the oven.  Preheat oven to 475 F.   You want your cookie sheet to remain in the oven and stay nice and hot for baking your pita breads.

In a mixer, combine:  (It's important to mix the flours first in gluten-free baking to avoid lumps)
(You can use 2 1/2 cups Kristin's Gluten-Free Flour Mix in place of the flours and xanthan gum listed here - but I like the flavor of this particular blend in the pitas)
1 1/2 cup brown rice flour
1/2 cup sorghum flour
1/4 cup tapioca starch
1/4 cup potato starch
1 tsp xanthan gum
1 tsp salt
2 tsp rapid-rise/instant yeast

Add, and beat 4-5 minutes:
1 Tbsp olive oil
2 Tbsp butter, softened (not melted)
1 1/2 cup milk, warmed

Place a piece of parchment paper on the counter.  Add 2-4 large spoonfuls of dough (with your spatula).  Place a piece of plastic wrap over your dough.  Flatten with your hands.  Then use a rolling pin to make a little more even, between 1/4" - 1/2" thick.  Aim for a bit thicker than you'd be rolling for something like pie dough or pizza crust.   Remove plastic wrap.
Make sure to use plastic wrap to flatten first with your hand, and then a quick roll with the rolling pin.  Remove the plastic wrap and pop right into the oven!

Quickly, place your piece of parchment with the flattened dough on the hot pan in your 475 F oven.  Bake 4-5 minutes.  Flip the pitas IN the OVEN with tongs or spatula, quickly close the oven door and cook another 3-4 minutes.   ***Every oven is a little different - they may need a little less or little more time.  Too little baking time, and you'll end up with them feeling too mushy in the center of the pita, too much and they'll be a little crispy on the outsides.  I prefer to err on the side of crispy.  The main thing is you want your oven and pan piping hot and staying that way as much as possible.   Remove pitas from oven and place on a cooling rack.***
Gluten Free Pita Bread
Fresh from the oven.  You can see that sometimes they pull fully, sometimes bits and pieces of them puff up.  No problem!  Just slice apart and you're good to go!

Roll out your next pitas on fresh parchment paper, the same as before, and bake.  Continue until you've used all your dough.
I've made them smaller, larger, nicely shaped, slapped together quickly.  They're quite versatile! 

***If you're worried about whether or not your pitas will puff up during baking, just let the rolled out pita dough rise 15 - 20 minutes and then bake them, flipping as instructed earlier.  They will not "puff up" during baking, but can be easily sliced in half and then sliced open like a pita.  Still tastes great and takes away a bit of the stress of whether or not they puff up enough.***

I like to slice the pitas in half and use a knife to help slice apart any section of the pita that isn't fully opened.  (There's always some little part that doesn't puff up in every pita I make)  Fill your pitas with GF falafel, or falafel-spiced hamburgers and a cucumber yogurt sauce.  You can add tomatoes, lettuce, extra cucumbers.  You can serve these alongside other meals, too, or use for sandwiches or as an alternative to hamburger buns! Yum!
Gluten Free Pita Bread
A bit of an overcooked pita here, but tasted great with spiced falafel-style burgers. 

Gluten Free Pita Bread Recipe by Successfully Gluten Free!