I’ve been meaning to write this post for some time. Then I found out I’d been nominated for an award and it put the post to the front of my mind again. I mean me, little old me and my little old blog? It’s a lovely honour that someone should think of this little corner of the virtual world as being a contender for the Allergy Blog Awards UK and it is a reminder of why I started it in the first place. That’s what I wanted to talk about today. Continue Reading
Try these gluten and dairy free pecan cookies for a tasty after school treat
Now the kids are back at school, I find myself thinking once more about packed lunches and afternoon snacks. Sunday is the day for preparation in our house and that usually involves turning my kitchen into a mini bakery. I make at least two or three different things, thinking that will see us through the week.
Of course by Tuesday or Wednesday there’s nothing left, something that’s inevitable when you offer up home baking to a family of five. My gluten and dairy free treats go down well with everyone, not just my intolerant son and these cookies are no exception.
When I made these pecan cookies for the first time last week, they went down such a storm, I ended up making two batches. They really were very easy to make though, taking just 10 minutes to prepare and 12 minutes to bake.
I like to experiment with different gluten free flours and I highly encourage you to give it a try. The difference in taste you get compared to the shop-bought blends is staggering. Not that I’m criticising commercial gluten free flour blends, it’s just that they tend to use rice flour and I’m not a fan. I don’t like the grittiness you get and I personally believe there are much tastier gluten free flours out there.
This recipe uses a combination of sorghum flour (my favourite gluten free flour) and chestnut flour, which I thought I would try out. I’ve used chestnut flour before in a gnocchi recipe and found it worked well. I thought the nuttiness of the chestnuts would complement the pecans in this recipe. I’ve also used tapioca flour, which is my starch of choice. Whenever you blend gluten free flours, the recipe works much better if you combine the flour with a starch. You’re aiming to recreate the gluten effect and starch can help with that. You can find out more about baking gluten free from a previous post I wrote.
If you’re worried about buying a new flour, using it once and wasting the rest, don’t be. If my experience is anything to go by, these cookies will become a family staple and before you know it, you’ll have used up the whole bag!