Fig Cranberry Walnut Cookies

Made these cookies yesterday and they turned out great! They are perfect for breakfast and go well with tea. One thing I love about this cookie dough is that is isn't too touchy or difficult. Small adjustments don't make too much of a difference. Plus they are gluten-free! 

Fig Cranberry Walnut Cookies 

Makes about 2 dozen

6 Tablespoon softened butter

1/2 cup white sugar

1/2 cup brown sugar

1 Tablespoon ground flaxseed 

3 Tablespoon water 

1 egg

1 1/2 teaspoon vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoon cinnamon

2 teaspoon cocoa powder 

2 1/4 cup oat flour

1/2 cup oats  

1/4 cup chopped dried figs 

1/4 cup chopped dried cranberries 

1/4 cup chopped walnuts 

1) Mix softened butter, white sugar, and brown sugar until smooth

2) Blend flaxseed until powdery then add water (let mixture sit for 5 minutes)

3) Add flaxseed/water mixture to the butter and sugar- mix until combined. 

4) Add egg and vanilla to butter/sugar and mix until combined 

5) Mix the oats, oat flour, baking soda, salt, cinnamon, and cocoa powder together 

6) Add the dry ingredients to the wet ingredients. (Add little bits at a time and stir) 

7) Add chopped figs, cranberries and walnuts to the dough

8) Put dough in fridge for 15-20 minutes while oven preheats to 350F 

Bake for 10-12 minutes - until edges become golden grown 

*Note- if you desire, you can add 1/2 cup chocolate chips as well

Ginger Nectarine Tart

GF Ginger Nectarine Tart 

Find the gluten-free crust recipe here: https://simplygluten-free.com/blog

Filling:
3 to 4 nectarines
1 1/2 Tb tapioca flour
1/2 cup sugar
pinch of salt
1 tsp vanilla
1/2 lemon- juiced
1/8 tsp cardamom
1/8 tsp ginger

1) Mix together the flour, sugar, salt, vanilla, cardamom, and ginger
2) Cut up nectarines into thin slices
3) Mix nectarines in lemon juice and vanilla
4) Pour flour mixture into nectarines and mix together
5) Arrange nectarines in uncooked tart crust

Bake for 30 minutes at 375F'

Note* this filling recipe makes enough to fill one small tart crust - double or triple the recipe for a large tart

GF Vanilla Orange Muffins

I absolutely love these gluten-free muffins with a big cup of darjeeling
Check out http://www.teacampaign.ca for some great Darjeeling!

GF Vanilla Orange Muffins

2 1/2 cup oat flour
1 Tbs baking powder
1/4 tsp salt
1 cup cream (or milk)
1 egg
3 Tbs honey
1 Tbs olive oil (or butter)
2 tsp vanilla
2 tsp shaved orange peel

1) Preheat oven to 350F
2) Mix all ingredients together in a bowl
3) Scoop a little more than 1/4 cup into each muffin tin
4) Bake for 20-25 minutes

Iced Honey Lemon Darjeeling

It's finally warm and sunny so I hope you're ready for lots and lots of summer recipes!

I decided to kick spring and summer off with this Iced Honey Lemon Darjeeling

I used some amazing First-Flush Darjeeling from Tea Campaign Canada. I'm currently running the Instagram for this tea company and I highly recommend their darjeeling. Check out their website here: http://www.teacampaign.ca

Iced Honey Lemon Darjeeling

4 cups hot water (175F)
4 tsp loose leaf darjeeling (find the darjeeling I used here: http://www.teacampaign.ca)
2-3 Tbs honey
1 lemon

1) Measure out 4 tsp. of darjeeling and 3 Tbs of honey

2) Heat water to 175F and steep the darjeeling in 4 cups of water for 12-15 minutes (this can vary depending on your preference)

 

3) While the tea is still hot, add 2-3 tablespoons of honey and stir to help it dissolve

4) Add 1-2 tablespoons of lemon juice until the taste is to your liking

5) Set tea in fridge for 2-3 hours until chilled

Gluten-Free Mini Blueberry Pies

Made these adorable little pies today!

For the crust, I used my tart crust recipe which you can find here: http://lexalexrecipe.blogspot.ca

Here's the filling recipe:

Filling

4 1/2 cups of blueberries (or 3 1/2 cups blueberries, 1 cup raspberries)
1/2 cup sugar
3 Tablespoons tapioca flour
3 Tablespoons arrowroot flour

-Bake for 15 minutes at 400F
-Change temp to 350 and cook for 20-30 more minutes (until filling is bubbling)

Gluten-Free Plum Spice Tarts

Sometimes experimenting in the kitchen is what creates the best results. I pretty much winged this recipe with only a little help from the internet. I added some yummy spices like ginger and cardamom to turn this summery dessert into a fall treat.  

Gluten Free Plum Spice Tart 

Crust
1 1/2 cup almond meal
1/2 cup brown rice flour
1/4 cup white rice flour
1/4 cup tapioca flour
6 Tablespoons melted butter
2 Tablespoons sugar
2 egg whites
pinch of salt
2-3 Tablespoons milk (depending on how dry the dough is)

1) Mix all the flours and almond meal together
2) Add the butter, sugar, egg whites, salt, and milk
3) Mix until everything sticks together like a crumbly dough
4) Press dough evenly onto one big tart pan or 3 mini tart pans
5) Stick in fridge until filling is ready

Filling 
5-6 small plums, pitted and cut up (use more if needed)
3 Tablespoons tapioca flour
2 Tablespoons arrowroot powder
2/3 cup sugar
pinch of salt
2 teaspoons vanilla
Juice from 1/2 lemon
2 teaspoons grated fresh ginger
1/4 teaspoon of cinnamon
1/4 teaspoon cardamom
pinch of all-spice
1 Tablespoon cold butter

1) Mix all the ingredients (except the butter) together in a bowl
2) Pour filling into crust evenly
3) thinly slice the butter and place on the very top of tarts
4) preheat oven to 400F and bake for 20-25 minutes
5) Change oven heat to 300F bake for another 15-20 minutes (make sure crust doesn't burn)

Gluten-Free Earl Grey Tea Cookies

Yesterday I tried out a Lemon Earl Grey Cookie recipe from http://www.tastyeatsathome.com

Since I didn't have the exact ingredients, I made some alterations- and the results were beautiful!
I'm not a big fan of quinoa flour in desserts since it's more bitter. I used brown rice flour in it's place and it worked great. I also used real butter in this recipe- because what are tea cookies without butter?

I used Scottish Earl Grey Tea from http://www.craftoftea.com/
I highly recommend this tea- it is a lovely blend flavored with bergamot

Earl Grey Tea Cookies

1/2 cup sweet rice flour
1/2 cup brown rice flour
2/3 cup tapioca flour
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1/4 teaspoon baking powder
pinch of sea salt
1 1/2 tablespoon of earl grey tea leaves (crushed up)
1/2 cup softened butter
3/4 cup sugar
1 large egg
1 teaspoon vanilla
2 teaspoons lemon zest
1 1/2 or 2 Tablespoon fresh lemon juice

1) Mix all dry ingredients (rice flours, tapioca flour, xanthan gum, baking soda, baking powder, salt, tea leaves) together in a bowl
2) Mix softened butter and sugar in a mixing bowl (on medium speed) until completely combined
3) Add egg and vanilla to butter/sugar, mix until combined
4) Add lemon zest and juice to the wet ingredients and mix until combined
5) Slowly add dry ingredients to wet ingredients while mixing on low
6) Mix all ingredients on low until combined
7) Place dough in fridge for 30 minutes
8) Preheat oven to 350 degrees and bake cookies for 10 minutes (until golden brown on edges)

Honey Cocoa Iced Tea

I typically make iced coffee in the summer but I just started making good iced tea. Since I have way too much tea and it's far too hot outside to drink it warm, I needed an alternative.

Here are some simple tips for brewing your own iced tea with loose tea leaves:

1) Use more tea leaves then you would for hot tea (rather than 1 teaspoon use 1 1/2 teaspoons)

2) Let your tea steep for a good chunk of time. Depending on how strong the tea is, I usually let it steep for about 20-30 minutes

3) Sweeten your tea while it's still hot- this way the sweetener fully dissolves. I like to use honey rather than sugar so my drink is sweet, but not entirely bad for me!

4) Make tea ice cubes so the tea does't get watered down. Like watery iced coffee, it just isn't pleasant.

Ok enough tips, here's how I made this delicious Cocoa Iced Tea!

Honey Cocoa Iced Tea

4 cups of hot water
5-6 teaspoons of cocoa tea leaves (I used this tea: http://www.ambrosiaherb.com)
1 Tablespoon organic honey
2-3 teaspoons caramel sauce (Optional- this is for more of a dessert iced tea)
1/4 cup almond milk, milk or half & half (I prefer a mix of milk and almond milk)

1) Add tea leaves to almost boiling water

2) Add honey and caramel sauce

3) Let leaves steep for about 20 minutes

4) Strain tea into container and set in fridge until completely chilled

5) Pour chilled tea into glasses with ice

6) Add a touch of milk/cream

Enjoy!