Ingredient: baking powder
Cookies

Pecan Cookies – gluten, dairy and egg free

Pecan cookies - A Free From Life

Few things are more comforting in life than the smell of freshly baked cookies (fresh baked bread and ground coffee are up there too). It’s home, it’s childhood memories and a great big hug all wrapped into one.

‘Free From’ cookies don’t have to be tasteless, dry or gritty and just because you have to avoid gluten and dairy, doesn’t mean you can’t experience that same home-baked, fresh cookie experience.

The ideal mix of crunchy on the outside and chewy in the middle, this cookie recipe is gluten, dairy and egg free, but is so tasty, I’d put money on no one telling the difference, or even caring for that matter.

Pecan cookies - A Free From Life

This recipe includes chopped pecans, but if you want to make it nut free, just change this part of the recipe for something else, such as raisins or chocolate chips. The combinations are endless, really. You can take out the cinnamon and add ginger, substitute the vanilla for almond essence or for a citrus flavour, add orange or lemon juice.

Pecan cookies - A Free From Life

These are so easy to make, my 10 year old made a batch all on her own. She used dark chocolate chips, instead of nuts or raisins and kept the cinnamon. It was a lovely combination.

Pecan cookies - A Free From Life
Pecan Cookies - Gluten, dairy and egg free
Print Recipe
Servings Prep Time
14 20 minutes
Cook Time
12 minutes
Servings Prep Time
14 20 minutes
Cook Time
12 minutes
Pecan cookies - A Free From Life
Pecan Cookies - Gluten, dairy and egg free
Print Recipe
Servings Prep Time
14 20 minutes
Cook Time
12 minutes
Servings Prep Time
14 20 minutes
Cook Time
12 minutes
Ingredients
Servings:
Instructions
  1. Weigh out the flours, baking powder, bicarb and cinnamon and mix together well. Set aside
  2. Cream the butter and sugar with a wooden spoon or electric whisk. Add the golden syrup and vanilla extract
  3. Add the dry ingredients to the creamed butter and sugar and continue to beat to until the mixture is incorporated into a soft dough
  4. Weigh out the pecans and chop, either by hand or in a coffee grinder. Add these to the dough and mix well
  5. Take desert spoonfuls of the dough and make into a round before putting onto a baking tray (lined with non-stick parchment paper) and flattening with the back of your hand
  6. Bake at 180C/Gas 4 for 12 minutes or until golden
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Carrot cake muffins – gluten and dairy free

Gluten and dairy free carrot cake muffins - A Free From Life

It was my birthday yesterday, so naturally this calls for cake.

gluten and dairy free carrot cake muffins - A Free From Life

Deciding on carrot cake muffins with ‘cream cheese’ topping, I set about converting a recipe. I’m not a fan of overly sweet things, really I’m not. Not since I’ve been doing yearly sugar detoxes anyway. Whilst I enjoy the occasional sweet treat, I find when I bake myself, I can reduce the sugar considerably and still produce a treat that satisfies.

I’m also a fan of wholesome cakes – my chocolate courgette cake being a family favourite. The sweetness of the carrots, combined with juicy raisins and the crunch of chopped walnuts, just fits the bill.

As you can see, I went a little overboard and made 24 muffins, which is a lot of cake, but I wanted to make plenty to share the birthday love!

Gluten and dairy free carrot cake muffins - A Free From Life

 

The muffins came out a lovely golden brown. They held well and the result was a delicious, moist cake.

If you would like to try them for yourself, you can find the recipe below.

Gluten and dairy free carrot cake muffins - A Free From Life
Carrot cake muffins - gluten and dairy free
Print Recipe
Servings Prep Time
24 20 mins
Cook Time
20 mins
Servings Prep Time
24 20 mins
Cook Time
20 mins
Gluten and dairy free carrot cake muffins - A Free From Life
Carrot cake muffins - gluten and dairy free
Print Recipe
Servings Prep Time
24 20 mins
Cook Time
20 mins
Servings Prep Time
24 20 mins
Cook Time
20 mins
Ingredients
Servings:
Instructions
  1. Preheat the oven to 200C/gas 5. Line 2 muffin trays with paper cases.
  2. Beat together the oil, sugar and eggs
  3. In a separate bowl, mix together the tapioca, sorghum and quinoa flours with the baking powder, bicarb, salt, cinnamon and ginger.
  4. Add the dry ingredients to the wet and beat together until fully incorporated.
  5. Grate the carrots and finely chop the walnuts. Add these, along with the raisins the the mix and stir in.
  6. Divide the mixture evenly between the muffin cases and bake for 20 minutes.
  7. To make the cream cheese frosting: Sift the icing sugar and cream with the margarine. Add the vanilla extract and cream cheese, then beat together until smooth. Once the cakes are cooled, spread the cream cheese frosting on to each muffin, then refrigerate until set.
Recipe Notes
Le Coin de Mel
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Gluten and dairy free pecan cookies

Gluten and dairy free pecan cookies - A Free From Life

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.

pecan-cookies-4

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.

Gluten and dairy free pecan cookies - A Free From Life

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.

Gluten and dairy free pecan cookies - A Free From Life

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!

Gluten and dairy free pecan cookies - A Free From Life

Gluten and dairy free pecan cookies - A Free From Life
Gluten and dairy free pecan cookies
Print Recipe
Gluten and dairy free pecan cookies - A Free From Life
Gluten and dairy free pecan cookies
Print Recipe
Ingredients
Servings:
Instructions
  1. Preheat the oven to 180C/Gas 4/Fan 160C
  2. Beat the butter and sugar together until creamy, then add the syrup
  3. Measure the flours into a separate bowl and add the baking powder and bicarbonate of soda. Mix well
  4. Add the mixed flour to the butter/sugar/syrup mix and stir or beat together to form a sticky dough
  5. Put the pecans in a blender and pulse until roughly chopped
  6. Add the pecans to the dough and stir to incorporate
  7. Grease a baking sheet
  8. Place walnut-sized balls of the dough on to the baking sheet, with space in between. Makes approx. 15 (no need to flatten them)
  9. Bake for 12 minutes or until golden
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Baking

Courgette and carrot loaf – gluten and dairy free

Courgette and carrot loaf - A Free From Life

We have a small vegetable patch in our garden and every year, one of our greatest successes is courgettes. With such an abundant crop, it would be easy to become fed up of eating them, which has happened in previous years. So I’ve had to become more inventive in how I use them up.

One of our favourites is a chocolate courgette cake and I also enjoy letting the odd one grow big enough to be marrow size, then baking it in the oven, halving, scooping out the middle and filling with a savoury rice, mince Bolognese or chilli. It’s such a hearty meal.

Courgette and carrot loaf - A Free From Life

Then I inherited a recipe for a courgette and carrot loaf that I thought I’d try out. I had to convert it to be gluten free and with the addition of sunflower oil, it’s dairy free too. What I love about this courgette and carrot loaf is that it’s packed with flavour and wholesome goodness.

Courgette and carrot loaf - A Free From Life

The ingredients work together so well, with the carrots providing some sweetness, the courgettes moisture and the nuts give just the right amount of crunch. A slice of this loaf will give you a tasty, satisfying mid-morning snack that will keep you going until lunch or an afternoon tea treat to last you until dinner.

Courgette and carrot loaf - A Free From Life

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Link up your recipe of the week
Courgette and carrot loaf - A Free From Life
Courgette and carrot loaf
Print Recipe
A tea time loaf packed with vegetables and nuts for a tasty, satisfying and filling treat.
Prep Time
20 mins
Cook Time
50mins - 1 hr
Prep Time
20 mins
Cook Time
50mins - 1 hr
Courgette and carrot loaf - A Free From Life
Courgette and carrot loaf
Print Recipe
A tea time loaf packed with vegetables and nuts for a tasty, satisfying and filling treat.
Prep Time
20 mins
Cook Time
50mins - 1 hr
Prep Time
20 mins
Cook Time
50mins - 1 hr
Ingredients
Servings:
Instructions
  1. Weigh out the flour, sugar, baking powder, salt and mixed nuts. Stir well
  2. In a separate bowl mixed together the beaten eggs, oil, lemon rind and grated veg.
  3. Add the wet ingredients to the dry and mix together until well incorporated.
  4. Pour in to a greased loaf tin and bake in the oven at 180/gas 4 for 50 mins to 1 hour. Check with a tooth pick to see if it comes out clean. If so, it is done.
Recipe Notes

Leave to cool in the tin before turning out on to a wire rack.

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