What will go in your Megalunch? Part 1

I am currently in week 2 of Spring Break.  So far it has been great- I can't say I have done too much other than catch up on life and sleep as well as some homework that I was falling behind on.

One of the 'life things' I had to catch up on was cooking.  I cooked and baked to my heart's content- it was lovely.

I like to fill our freezer with soups, sweets, and dinners so when life gets hectic we have ready made food for lunch and dinner. It also helps us save a load of money from not eating out because we usually have things in the freezer.

This is what I called organized chaos...don't judge me, ok!

Right now, I don't have kids and this is totally doable...we'll see if this is still the case in a few years.

This week's agenda includes: meatballs, pizza, and perogies.  There is also a family birthday coming up, so I am going to give my ice cream cake another try.

Today I share with you about my favorite cookie trick...who doesn't love cookies?

Dan loves cookies!  Who am I kidding...I love them too! But Dan loves the ones made with wheat.  And though we occasionally have a bag of cookies in the house, I try to entice him with homemade cookies because they are healthier and cheaper (I'd like to think so at least!).

I adore fresh baked, out of the oven, warm cookies.  So, I have a little trick when it comes to cookies...I make them and roll them, but instead of putting them in the oven I put them in the freezer.  When frozen, I throw them in a container and pull them out whenever we want to serve fresh baked cookies to our guests or to ourselves.

I will also bake up some cookies, as well as loaves, wrap them individually in plastic wrap and toss them in the freezer.  When it is time to make Dan's megalunch*, he has baked goods to tie him over for a few days.

*Dan is away a couple of days every week for school.  To help our budget, he has agreed to rarely eat out.  In return he brings a megalunch, consisting of 2 breakfasts, 2 lunches, snacks galore, and a dinner. It is huge.  Having ready to go freezer soups and snacks makes this doable.



Now what would a blog post be without a recipe, so here are the recipes that I used this week**. 

Double Chocolate Cookies

Gingersnap Cookies

Dutch Apple Loaf

Notes:
**I made these for Dan, so I used white flour and omitted the xanthan gum.  They turned out great!
*** I adapted the dutch apple loaf, but will share about those next week- it was so good that it deserves it's own post.

Double Chocolate Chip Cookies...Enough Said.

With all the rain lately, snuggling up to a nice cup of Chamomile Tea and some Chocolate cookies sure is a treat.  This would be the case, except I don't have any cookies left.  I brought most to a party and must confess I ate the remaining dozen in a very short time. 

Hard to believe these are wheat, gluten, dairy AND egg free!!!

This recipe comes from one of my favorite cookbooks, Veganomicon.  I myself am not vegan, but I find that vegan recipes are fantastic for dairy free and egg free options.  So if you are looking for a new cookbook, this is a great one!

This cookie recipe went over very well.  The plate was empty in no time.  They are dangerously good for both gluten free vegan's as well as those that can eat whatever they want.   I put a plate out and they were gone pretty quickly.  So if you are going somewhere that have one or two people who need 'special' food, know that you can make these and everyone can enjoy.

Double Chocolate Chip Cookies- makes 36 cookies
adapted from the Chocolate-Chocolate Chip-Walnut Cookie in the Veganomicon

Ingredients:

• 2 cups all purpose gluten-free flour *
• 1/2 tsp xanthan gum
• 2/3 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2/3 cup canola oil
• 1 1/2 cups sugar
• 4 tsp ground flax seeds**
• 1/2 cup dairy free milk
• 2 tsp vanilla extract
• 3/4 cup vegan chocolate chips***
• OR omit chocolate chips and add dried cranberries and walnuts

Instructions:

1. Pre-heat oven to 350 degrees
2. Line two cookie sheets with parchment paper (or spray if you don't have any)
3. In a large bowl, mix together flour, xanthan gum, cocoa, soda & salt
4. In a seperate large bowl, mix together the oil and sugar.  Add the flaxseeds, soy milk, and vanilla, and mix well
5. Fold in the dry ingredients using a fork.  If batter gets too stiff, use your hands to mix.  
6. Add the chocolate chips
7. Roll dough in 1-inch balls and flatten, placing about an inch apart.  
8. Bake for 10 minutes and allow to cool on cookie sheets for about 10 minutes, then transfer to a wire rack to cool completely.

Chewy chocolatey goodness!

Notes:
*I made my own flour blend- it was great! Find the recipe here
**Flax seeds are optional, but I recommend them.  They keep the cookies chewy and add fiber.
***I use Trader Joes' brand chocolate chips. Though they are made in a facility containing dairy, the chocolate chips themselves do not (and are only $2 per bag).  Yay for us lactose intolerant people!

The Perfect Allergy Friendly Christmas Cookie: Gingersnaps

I love to eat cookies, so I was pretty happy when I was able to use substitutions on a really good gingersnap recipe and create an even better one, one that I could enjoy.

  

These super easy cookies are a must for you to make if you have guests this Christmas Season with an allergy/intolerance to wheat, gluten, dairy or eggs.  I have gotten the approval from those that have allergies and even those that don't, so rest assured that your guests will enjoy them and be ever thankful that you made something they could enjoy with you.

Gingersnap cookies (Make 2 dozen large, or 3 dozen small cookies)
gluten, wheat, dairy, and egg free!                                                                                                                     

Preheat Oven to 350 degrees

1.  In large bowl, combine:
-  1 cup canola oil*
-  2 cups white sugar
- ½ cup molasses
-  Flax gel (6 tbsp hot water + 2 tbsp ground  flaxseed)*
-  1 tsp vanilla
 


2. In a separate bowl, mix together:
- 4 cups Gluten Free Flour blend* (I used bob’s all purpose GF Flour)
- 1 tsp xanthan/guar gum*
- 1.5 tsp baking soda
- ½ tsp salt
- 1 tbsp cinnamon
- 1 tbsp ginger
- 1 tsp cloves

3. Mix dry ingredients into wet. 

 

4. Roll cookies in sugar and place on parchment lined cookie sheets. 

5. Bake for 10 minutes at 350, then let cool for five minutes before removing to a wire rack.  They make about 3 dozen and freeze really well.

 ***If you want to swap ingredients for 'regular' ones, follow the guide below:
- Canola oil- use margarine or butter

- Flax Gel- use 2 eggs

- GF Flour Blend- use white flour and omit the xanthan/guar gum 

Yum!