Cookie Dough Bites-Egg Free!

I love cookie dough.  I have always loved cookie dough.  That is most of the reason I bake- so I can sample the dough.  I used to eat cookie dough with eggs in it when I ate eggs.  I never had a problem with salmonella, but now that the cookie dough is egg free, there is no cause for concern!



1 c. coconut oil (I used LouAna brand)

3/4 c. packed light brown sugar

1 c. granulated sugar

2 Ener-G eggs (or 2 real eggs- for 2 Ener-G eggs, mix 3 tsp. Ener-G powder with 4 T. water and let it sit for a few minutes)

1 T. vanilla extract (use the real stuff!)

2 c. brown rice flour

1 c. potato starch (not potato flour!)

1/2 c. tapioca starch

1/2 tsp xanthan gum (this is essential if you want your cookie to stay together)

1 tsp salt (a little less)

1 tsp baking soda

1 cup chocolate chips (I used Enjoy Life Mini Chocolate Chips.)


Directions: Make Ener-G eggs.  Mix together coconut oil and sugars.  Add Ener-G eggs and vanilla and stir well.

Stir together flours (brown rice, potato starch, tapioca starch), xanthan gum, salt, and baking soda.

Add flour mixture into wet mixture in thirds and stirring after each addition.  Stir in chocolate chips.  Form dough into balls and refrigerate or freeze.  If it is too wet to form into balls, refrigerate the dough for an hour and then try again.

After they are shaped, I freeze the dough bites so that I can take them out a few at a time and enjoy.  I have also served them over coconut ice cream.

Served over ice cream

Pineapple Upside Down Cake

I made this for my sister’s birthday last year.  We were all pleasantly surprised as to how nicely it turned out.  I used the toothpicks to keep the saran wrap off of the glaze in order to transport it and just didn’t think to take a picture before I had put them in.  Enjoy this adaptation of an adaptation of an adaptation!



Pineapple topping:

1 T. coconut oil, melted

3 T. light brown sugar

1 can of pineapple slices (save the juice-use the kind that is in its own juices, not in heavy syrup)


Dry ingredients:

1 2/3 c. flour (approximately 3/4 c. brown rice flour, 1/8 c. millet flour, 1/8 c. amaranth, 1/3 c. tapioca starch, 1/3 c. potato starch, 1/2 tsp xanthan gum)

1/2 c. light brown sugar

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

Wet ingredients:

3/4 c. pineapple juice (from the pineapple slice can)

1/2 c. coconut milk (canned)

1/4 c. coconut oil, melted

1 tsp vanilla



Brush a 9 inch round cake pan (I used spring form) with the 1 T. coconut oil.  Sprinkle the bottom of the pan with the brown sugar and then arrange the pineapple slices on the pan.  I think I just ate the extra(s) so it would look nice. 🙂

Combine the flour mixture with the other dry ingredients.  In a different bowl, combine the wet ingredients.  Stir the wet ingredients into the dry and mix just enough to make sure it is all combined (you could give it a quick 15 second whirl with the mixer after you have hand mixed it just to make sure).

Pour the batter into the prepared pan and make the top level.  Since I was using a spring form pan, I put the pan on a cookie sheet to catch the drips.  Bake in a preheated 350 degree oven for 30-35 minutes until a toothpick comes out clean.

Once the cake is cooked, allow it to cool for 10 minutes and then remove the edges of the springform pan and flip it onto a plate.  To prevent the cake from breaking, I put the plate on top of the cake and then flipped them over at the same time while pressing them together.

Adapted from:

Which was adapted from:

Lavender Lemonade

We had lavender tossed at our wedding.  Our venue had a long list of restrictions of what could be tossed and our photographer voted for lavender.  We found someone local who had some lavender buds they wanted to sell, so we bought it.  The photos turned out great and we found lavender buds everywhere for awhile.  When we came back from our honeymoon, family had delivered our leftover items from the wedding, including the satchels of lavender that hadn’t been tossed.  Now I am on a quest to use it up in the kitchen.  For this lemonade, you first make a simple syrup and then steep lavender in it.  The lemons are also special- they came from my sister’s lemon tree!



1 1/2 to 1 3/4 c. sugar

1 cup water

3 T. lavender buds

1 1/2 cups lemon juice

7 cups of water



Combine the sugar and 1 cup water in a sauce pan and bring to a boil while stirring.  Boil until sugar is dissolved.  Remove from heat and add the lavender buds.  Cover and let sit for 10 minutes (or longer if you want a stronger lavender taste).  Strain out the lavender buds and allow the syrup to come to room temperature.

Chill the syrup.  Once chilled, add the lemon juice and the remaining 7 cups of water.  Stir well and continue to chill until ready.  Slice extra lemons and put them in the pitcher to serve.

I served the lemonade in this, but unfortunately I forgot to take a picture with the lemonade in the bowl!

Adapted from this recipe: and

Focaccia Bread

I made this the other day with a friend.  This picture was taken while it was still bubbling.  When I took it out of the oven I thought it was a failed recipe and my friend said, “It looks like fried bread.”  After about 20 minutes it soaked up the oil and was perfect!  With that said, make this and then let it rest before trying to wrest it out of the pan.  If you wait it won’t be hard :-).  Use fresh herbs if you can but dried herbs will work too.  I may or may not have eaten about half the pan the first day…


Oil mixture:

1/2 c. olive oil

2 cloves garlic, minced

1 T. fresh thyme, chopped (or 1 tsp dried thyme)

1 T. fresh rosemary, chopped (or 1 tsp dried)

1 T. fresh oregano, chopped (or 1 tsp dried)

1 T. fresh basil, chopped (or 1 tsp dried)

1/4 tsp black pepper

Flour mixture:

1 c. warm water (about 110 degrees- I use a candy thermometer)

2 1/4 tsp active dry yeast (1 envelope)

1/4 tsp honey (or use sugar if you want it to be truly vegan)

2 1/2 c. flour (I used Bob’s Red Mill 1-to-1 baking flour- it already has xanthan gum in it)

1 tsp salt



Combine olive oil, garlic, herbs, and black pepper in a small saucepan without the heat on.  After it’s combined, turn the heat on to low and stir occasionally for 5 to 10 minutes.  The herbs should start smelling good but the garlic should not brown.  Take off the heat and set aside.

In a large mixing bowl (use your stand mixer bowl if you have one), stir together the warm water, honey, and yeast.  Allow it to sit for 5 minutes.  Add 1 c. of the flour blend and 1/4 c. of oil mixture.  Stir just until flour is moistened.  Allow it to sit for another 5 minutes.  Add the remaining flour mixture and the salt.  Don’t forget the salt!  Stir until blended.  Stir on low speed using a stand mixer for about 1 minute (the equivalent of being kneaded 10-15 times, but I wouldn’t try kneading with gluten free dough-it’s just too sticky.)

Oil another large bowl and move the batter into that bowl.  Cover it with a towel and set in a warm, undisturbed area for 1 hour.

When dough is almost finished rising, preheat the oven to 450 degrees (230 degrees Celsius).  Use 2 T. of the oil mixture to grease a 9×13 inch pan (I used a Pyrex dish).

Press the dough into the baking pan with your fingers making sure to leave dimples in the top (this should happen naturally as long as you don’t smooth it out with a spatula).  Drizzle the top with the remaining oil mixture.  Let dough rise for another 20 minutes.  Bake at 450 degrees for 15-20 minutes or until golden brown.  Allow it to cool in the pan.*

*When it came out, mine looked like it was sitting in a bunch of oil and I thought it had failed.  As the bread started to cool, it soaked the oil back up which is what it was supposed to do.  Leave it in the pan until it cools.  After it soaks the oil up, I would suggest loosening the bread from the pan with a spatula but leaving the bread in the pan.  This should help prevent it sticking to the pan when it cools.  This could also work as a pizza crust.


Adapted from:



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