Taste Test Results

So - we made the oatmeal cookies from the Babycakes cookbook.  They did taste very good, but not like oatmeal cookies - more like cinnamon cookies.  I think that I would add more oatmeal to the batter next time.  The batter consistency was on a the runny side so the cookies were flatter than I like, but still yummy. 

We also made the banana bread from the Comfy Belly website.  She uses coconut and almond flours.
My whole family thought this bread was delicious.  In fact, you WOULD NOT KNOW it was gluten free!!! (except that it doesn't rise as high as bread made with white flour.) 
Even if you don't have to worry about gluten, this would be a great recipe to have in your box that you can use when you need to serve someone with a gluten intolerance.
Be sure to store your almond and coconut flours in the freezer.  (These are available from Bob's Red Mill - either on line or through Azure Standard or the local grocery store like Fred Meyer, if you live in the Northwest.)

My personal verdict:  I do think that the Babycakes cookbook would make a good addition to Hannah's gluten free/dairy free library of cookbooks.  I'd like to try a few more things before I buy it.  She states specifically to not substitute or use off-brand ingredients from the ones she recommends. While, I know that she has done extensive research and test baking, I don't know if I have access to all of her ingredients...like vegan sugar (?) What is that?  I just used the organic sugar from Wholesome Sweeteners from Costco.

I will turn to the Comfy Belly website often for delicious recipes!

Sorry, I forgot to take pictures of the cookies and bread.  We ate them too quickly.  ;-)

Here are both recipes for you to try.

Oatmeal Cookies from Babycakes Covers the Classics.

• 1-3/4 c. Bob's Red Mill All Purpose Gluten free baking flour
• 1 c. vegan sugar
• 1/2 c. Bob's Red Mill gluten free oats     (*I used old fashioned oats that I buy in bulk from Azure standard.  They are not certified gluten free, because we don't need to be that extreme.  Oats are a gluten free food.)
• 1/4 c. ground flax meal
• 2 Tbsp. ground cinnamon (Yes, that is 2 Tablespoons!)
• 1-1/2 tsp. xanthan gum
• 1 tsp. baking soda
• 1 tsp. salt
• 1 c. melted refined coconut oil or canola oil.  (* I use Wilderness Family Naturals organic coconut oil)
• 1/2 c. unsweetened applesauce
• 2 Tbsp. vanilla extract
• 3/4 c. raisins

Preheat oven to 325.  Line 2 rimmed baking sheets with parchment paper and set aside.  In a medium bowl, whisk together the flour, sugar, oats, flax meal, cinnamon, xanthan gum, baking soda, and salt.  Add te coconut oil, applesauce, and vanilla and stir with a rubber spatula until a thick dough forms.  Add the raisins and stir until evenly distributed.  Drop the dough by the tablespoon onto the prepared baking sheets, about 1" apart.  Bake for 8 minutes, rotate the baking sheets and bake for 7 minutes more, or until golden.  Let stand on the baking sheets for 15 minutes before serving.
Makes 36.

Banana Bread (using coconut and almond flour)

Ingredients (for one loaf, but this is easy to double for two loaves)

• 3/4 teaspoon of baking soda
• 1/2 teaspoon of sea salt
• 3/4 cup of almond flour
• 1/4 cup of coconut flour
• 2 tablespoons of olive oil
• 3 eggs
• 2 ripe (soft) bananas
• 1/4 cup of 100% real maple syrup
• 1/2 cup of chopped walnuts, (optional)

Method

1. Preheat your oven to 350° F/175° C.
2. Using a whisk or fork, blend all the dry ingredients together.
3. Add the wet ingredients together, blend well, and then mix them into the dry ingredients. I use a mixer to ensure the batter is well blended.
4. Bake for 40 minutes, or until browned and a toothpick inserted in the middle of the bread comes out clean.

Hope you enjoy!