Oh my, a bit of a dry spell there, no? It’s not that I haven’t been baking; on the contrary: I’ve been testing recipes for the fabulous Carol of Simply Gluten Free. I’ll just say this: she has a magical flour mix and a recipe for dairy-free cream puffs. I’ll let that sink in for a moment.

I’ve also been trying out a bunch of bread recipes since I’m feeling stuck in a bread slump. Again. Kind of like last year. I’ll get through it, I’m sure.

But these are an old favorite. Originally brought to my attention by Book of Yum, financiers are a sweet little tart-like cake. If that makes sense. They are made with ground almonds, which bring a slight marzipan quality to the miniature bites. I like that they can be accented with all kinds of summer-fresh fruit. Here, I’ve used raspberries, and some cherries. Yes, the cherry stems + pits may not be the most practical addition, but after I saw them here, I couldn’t resist.

I’ve changed a few things around, based on the ingredients I had. I decreased the sugar amount by a smidgen. I also used coconut oil, thus forgoing the whole browned butter/Earth Balance step. Browning butter is a very worthwhile process, but I’m not sure what the result would be with coconut oil. I’ll have to try it next time.

Financiers (Dairy-free)

Originally from Book of Yum
Adapted by CinnamonQuill
*PDF Recipe*

8 Tablespoons coconut oil, melted
1/3 cup honey
5 egg whites
1 teaspoon vanilla or almond extract
1/3 cup raw sugar
1/4 cup confectioner’s sugar
1 3/4 cups ground almonds (measure after grinding; I used blanched almonds)
1/4 cup brown rice flour
1/4 cup + 2 Tablespoons sweet rice flour
1/4 cup tapioca starch flour
1/2 teaspoon salt
1/2-1 cup raspberries or other fruit/filling of your choice
Extra oil for pans

Preheat oven to 350F. Brush two miniature muffin pans (or other small molds) with oil, making sure to lightly oil the top surface of the pans as well (this helps when it’s time to umold cakes).

Beat together coconut oil, honey, egg whites, and vanilla in a medium mixing bowl. Incorporate sugars. Add almonds, flours, and salt. Fold until well-combined.

Using a fork, mash raspberries until they are almost a puree. Strain if desired (Yes, it’s an extra step, but the seeds do get kind of annoying.). Alternately, plan one whole raspberry per cake, or prepare other fruit or filling.

Fill muffin tins 5/6ths of the way with batter. Swirl 1/4-1/2 teaspoon of raspberry puree onto each cake, swirling puree into a heart shape, if desired (for the talented). Or, top with fruit or filling of your choice.

Bake 16-18 minutes, turning the pans once for even browning. Cakes should swell and be a light gold color.

Let cool 10-15 minutes in tins, then, using a small knife, cut around the outside of each cake. Use a spoon to unmold cakes.

Cool completely before storing.

Makes 2-3 dozen (depending on how full you fill the tins). Store at room temperature for one day, or refrigerate for longer life. They will be firmer and more marzipan-like when cold.

I could even see centers of chopped chocolate + orange flavor. A little swirl of Nutella or similar? Blackberries? Little apricot slices? Oh, and a while back I found these savory financiers.

P.S. Are you on Twitter? I am.

Well, I’ve been on a pancake kick lately. Opinions about pancakes seem just as subjective as those surrounding cornbread and chocolate chip cookies. There are countless recipes, variations, and a slew of very strong preferences. Crispy edges? Thick? Thin? Maple syrup?

I’ve never rejected a pancake, but my favorite type of ‘everyday’ pancakes are thick, fluffy ones; the kind I used to order when I’d go out for breakfast. I refused syrup for many years (I ate my pancakes with cream + sugar), but I’ve gone back to basics. Now, pancakes are merely a vehicle to transport vast amounts of pure maple syrup.

So, this recipe is for ultra-absorbent, syrup-soaking, soft, thick, and fluffy cakes. They may be made vegan, or not. I can’t actually decide which I like better, though the difference is negligible. The photos are from two different batches, one vegan, the other not.

Thick and Fluffy Pancakes

By CinnamonQuill
Inspired by this recipe from CeliacTeen
Adapted from this recipe

1 1/4 cup non-dairy milk
1 teaspoon vinegar
1 egg OR 1/4 cup unsweetened applesauce
1/4 cup canola or safflower oil
1-2 teaspoons vanilla or maple extract
Oil for pan

1/2 cup brown rice flour
1/2 cup millet flour
3/4 cup tapioca flour
1/4 cup sugar (I used brown sugar)
3/4 teaspoon guar or xanthan gum
1 teaspoon baking powder
3/4 scant teaspoon baking soda
Tiny pinch salt

Preheat skillet or griddle; brush with a very light layer of oil or cooking spray.

In medium mixing bowl, stir together wet ingredients. Whisk in dry ingredients, making sure there are no big lumps of flour. Let batter stand 3-5 minutes.

Using a ladle or ice cream scoop, pour batter by the scant 1/4 cup onto the hot pan. Cook until edges look set and there are little bubbles on the surface of the cake. Flip and cook 30-60 seconds more, until bottom is golden.

Halfway through, you may need to refresh the oil on the pan, depending what kind of pan you are using.

Because they are thick, these pancakes may take a bit longer to cook, be patient, and do a test pancake to determine exact cooking time.

Makes about 18-20 5″ pancakes.

Notes and troubleshooting:

-For a PDF of the above recipe, click here.

-Non-dairy milk differs in thickness, so you may need a bit more/less, depending on what you use. I’ve had the best luck with almond milk and lite coconut milk. Full-fat coconut milk is too thick, and may need to be watered down.

-While I used applesauce as an egg replacer, other methods would probably work too. Be sure to use unsweetened applesauce if you don’t want the pancakes to have an apple flavor. Also, increase the vanilla to mask any apple flavor, if desired.

-To get evenly browned pancakes, make sure the pan is adequately preheated. If pancakes get ‘lacy’ pattern, the heat is probably too high.

-I’ve had good luck using other flour mixes in this recipe, so it should adapt well to fit your needs.

If you have any favorite ‘mix-ins’ (I like chocolate chips, or blueberries) or pancake tips, please share.

Even before I went gluten-free, I could not bake a good pound cake. I tried several different recipes, always imagining a slightly dense, super buttery, golden mound, only to be met with uncooked centers, poor flavor, or airy texture. Add gluten-free flours to the mix, and things got even more interesting; one inch high pound cake, anyone?

I had just given up, again, when Shirley, of Gluten Free Easily, featured a recipe she titled ‘Perfect Pound Cake’. I was skeptical; I thought that a gluten-free pound cake scarcely existed, let alone a ‘perfect’ gluten-free pound cake. Well, she just likes to prove me wrong, and this pound cake is quite perfect. So much so, that I ate half of the entire first loaf, moments after it emerged from the oven. I’ve made this at -least- a dozen times, always changing things up a bit, depending on what I have; sometimes it’s been made with pineapple coconut juice, almond flavor, walnuts, chocolate chips, rhubarb, and, on the to-do-list is cherries. Rum soaked cherries? Homemade cherry pie filling? Anyway…

Shirley originally used light olive oil, which, confession, I never have. Instead, I used a neutral oil combined with extra-virgin olive oil, and a little applesauce to lighten it up a bit.

This recipe yields two impressive loaves, one of which I often turn into banana bread (instructions below). For egg-free fans: I’ve not forgotten you, I am working on veganizing the recipe, and it’s close. Stay tuned! If you don’t have the ingredients for the variation I make, check out the original recipe, and within a short time, you too can be enjoying Perfect Pound Cake.

(Perfect?!) Pound Cake and/or Banana Pound Cake/Bread

Originally from Gluten-Free Easily’s Perfect Pound Cake
Adapted by CinnamonQuill

1/2 cup canola or safflower oil
2 Tablespoons extra-virgin olive oil
2 Tablespoons unsweetened applesauce
1 cup raw sugar
1/4 cup dark brown sugar
2 teaspoons vanilla
3 eggs
1/3 cup full-fat coconut milk
1/3 cup water (OR, instead of water/coconut milk: 2/3 cup Lite coconut milk)
2 Tablespoons orange juice (secret ingredient!)

3/4 cup finely ground brown rice flour
3/4 cup potato starch
3/4 cup tapioca starch
1 1/2 teaspoons xanthan or guar gum
1 scant teaspoon salt
1 1/4 teaspoon baking powder

Preheat oven to 350 degrees F. Oil and sugar two loaf pans: I use two 8×4 inch pans.

In the bowl of a mixer, combine oils, applesauce, sugar/brown sugar, vanilla, eggs, coconut milk and/or water, and orange juice. Mix until sugar dissolves, slightly.

Add flours, xanthan/guar gum, salt, and baking powder.

Mix for two minutes, or until all ingredients have transformed into a well-combined batter.

Pour into prepared pans.

Bake for 50 – 55 minutes, until toothpick in the middle comes out clean. Let cool in pans 10-20 minutes, then unmold onto a cooling rack until fully cooled. Can be stored on counter, in refrigerator, or freezer (this cake actually freezes very well).

For one banana loaf (variation):

1 super-ripe banana, mashed
1 teaspoon cinnamon
1/2-1 cup chopped walnuts (optional)

Pour half of above batter into loaf pan. To remaining batter, add banana, cinnamon, and walnuts, mixing until the banana and cinnamon are well-combined. Pour into other loaf pan. Bake as directed above.

*I usually make one pound cake and one banana loaf; I assume the above could be doubled to make two banana loaves, but I’ve never actually tried it.

Nothing like a slice of pound cake to start your day…wait, what about *chocolate* pound cake…anyone?

I know, more cookies, but ’tis the season! Girl Scout cookies are everywhere; those little rectangular boxes have been bombarding me at every turn, giving me the perfect excuse to work on gluten-free (Oh, and vegan!) versions of old favorites. Though, this particular cookie is not actually an old favorite of mine, but it certainly sounded good. In fact, I don’t ever recall tasting one of these, though I know it has its loyal followers (I live with one), so I gave them a try.

My favorite Girl Scout cookies were always Samoas, Thin Mints, and the lemony-(fake)buttery shortbread cookies. But here, we meet Peanut Butter Patties, also known as Tagalongs. The base is a rich, undersweet shortbread, topped with a peanut butter layer, and, finally, the entire thing is coated in dark chocolate. If you don’t/can’t eat peanut butter, I am sure almond butter or sun butter would be a delightful (and gourmet) substitution.

Typically, I test recipes a few times, if not more, before putting them on this site. This recipe, however, seemed to work perfectly on the first try, and because I am essentially out of flour (until my next shipment arrives), and because it is Girl Scout cookie time, I’ve made an exception. That said, this recipe may be in need of some tweaking, but if you are feeling adventurous, I am quite confident you will have good results. Then again, I’m always amazed how I can mess up even the most tried and true recipe. Ahem. I’ve had a kitchen full of those lately…

Vegan, Gluten-Free Tagalongs/Peanut Butter Patties (Girl Scout Cookies)

Originally from Baking Bites’ Homemade Tagalongs
Adapted by CinnamonQuill

1/3 cup organic shortening (could probably use butter if not vegan/dairy-free)
1/3 cup (make it a bit generous) canola or safflower oil
1/2 cup dark brown sugar (light should be fine)
1 cup brown rice flour
1/2 cup potato starch
1/2 cup tapioca starch
1/2 teaspoon guar gum
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
3+ Tablespoons milk (I used lite coconut milk)

Preheat oven to 350F. Line 2 cookie sheets with parchment.

In a mixing bowl, cream shortening, oil, and sugar. Add all other ingredients, and pulse a few times. Then, use your hands to knead dough into a ball. It will be a bit dry/crumbly (think shortbread, people!), but you should be able to make it come together. If it is very dry, add 1 additional Tablespoon milk.

On a piece of wax paper, take a baseball sized mound of dough and flatten it with your hands. If you’ve ever made traditional scones, it will be very reminiscent of the technique you used. Flatten dough, then push crumbling edges together; flatten more, then push crumbling edges together. You should be able to flatten dough to *about* 1/4 inch thick. Cut into circles using a cookie cutter or jar lid. Space 1/2 inch apart on cookie sheet, and bake, 11-13 minutes, until slightly golden around edges. Let cool on sheet. Cookies will firm and crisp as they cool.

Makes about 2-3 dozen cookies. Let cool completely before proceeding.

Peanut Butter Patty Layer:

3/4 cup natural, unsweetened, creamy peanut butter
1/4 cup confectioner’s sugar
pinch of salt (if peanut butter is not already salted)
1/4 teaspoon of vanilla.

*This recipe may be doubled if you like a thicker peanut butter layer.

In a small microwave-safe bowl or small saucepan, combine peanut butter and sugar gently with a spoon. Place in microwave for about 20 seconds, or low heat on stovetop. You want the peanut butter to melt the slightest bit so it is easier to combine. Add salt and vanilla. Stir well. Using a half teaspoon measure, create small mounds of peanut butter, then spread over cookies with a spreading knife (or fingers, which I found to work perfectly). Peanut butter layer should cover tops of cookies. Place cookies on a cookie sheet and freeze for 30 minutes, until peanut butter is no longer sticky to touch (may be slightly tacky, which is okay) and peanut butter layer is securely adhered to shortbread.

Chocolate Coating:

1-2 cups of semisweet or dark chocolate chips

Melt chocolate in microwave or in double boiler. I dipped the tops of the cookies in melted chocolate, then brushed the sides and bottoms using a silicone pastry brush. If you like a thick chocolate coating, dip all sides of cookies, otherwise use my method. Place coated cookies on parchment or wax paper lined sheet, then freeze for 15 minutes, until hardened.

Store cookies in a very cool place (or freezer). Makes about 2-3 dozen.

More Girl Scout Cookie action:

Gluten-Free, Vegan, Thin Mints
Flourless, Gluten-Free Samoas

Really though, what are the best Girl Scout cookies, in your opinion?

Thin Mints and Oreos might be the two crowns of the chocolate cookie world (though I’d have to add World Peace Cookies to that list); now you can make them at home, from one recipe, vegan, and gluten-free. It’s as simple as that.

It might seem rare that we successfully replicate a recipe so as to taste exactly like its gluten counterpart–let alone a brand name counterpart, which is why this recipe is a winner, and doubly so. Make a batch and divide it to end up with handfuls of ‘Thin Mints’ and several (coconut milk) glasses worth of ‘Oreos’.

I’ve tried this recipe with butter, organic shortening, and coconut oil–all with good results. The dough is easy to work with, and very forgiving. A real secret to this recipe is the jet black cocoa, which is usually available at specialty stores. If you can’t find it, try Hershey’s dark cocoa blend.

Oreos and/or Thin Mints

Adapted from Chocolate Graham Crackers variation in Gluten-Free Baking
Adapted by CinnamonQuill

Click here for PDF of recipe only.

1 1/3 cup brown rice flour
1/3 cup potato starch
1/3 cup tapioca starch
1/3 + 3 heaping Tablespoons dark cocoa blend (or 50/50 mixture of cocoa + jet black cocoa)
1/2 cup brown sugar (light or dark)
1 teaspoon baking powder
3/4 teaspoon xanthan or guar gum
1/2 teaspoon baking soda
1/2 teaspoon salt
7 tablespoons cold butter, shortening, or (slightly softened) coconut oil
4 tablespoons cold water
3 tablespoons honey or agave
1 tablespoon molasses (or extra Tablespoon honey/agave)
1 teaspoon vanilla extract OR peppermint extract (or both, if you are dividing dough)
Extra brown sugar/flour for rolling

In a mixing bowl, combine the dry ingredients. Add the butter/shortening/coconut oil and incorporate with a pastry cutter, fork, or your fingertips. Stir in the water, honey/agave, molasses, and vanilla or mint. *Alternately, if you are going to divide the dough, stir in vanilla and mint *after* dividing into two bowls.

Dough should come together in a ball. If it seems dry, add 2-3 tablespoons more water. Dough should not be sticky, but pliable like play-doh. If desired, divide dough in half (half for Oreos, half for Thin Mints), and add flavoring as desired. I’ve found that I like to use about 2 teaspoons of mint flavoring, but this will depend on the brand you are using.

Cover tightly with plastic wrap and refrigerate for 20-30 minutes. (I do not recommend refrigerating this dough for more than 24 hours as it dries out; it can be revived with a bit of extra water, but it is not ideal.)

Preheat oven to 325F.

Spread out a piece of freezer paper (or parchment, or silpat), and have about 1/4 cup of brown sugar/cocoa/flour mix handy for rolling.

Line a few baking sheets with parchment paper.

Roll to 1/8 inch thick, then cut into small circles using a lid or cookie cutter. Bake for 12-15 minutes; let cool on baking sheet (as they cool they ‘crisp’). I usually bake them for exactly 15 minutes, but you may want to do a few tests to determine exact baking time.

Let cool completely before proceeding with next step(s).

For Thin Mints:

1-2 (6-12 oz) cups of dark or semisweet chocolate chips
1-2 teaspoons peppermint flavoring/extract

Line 1-2 baking sheets with waxed paper.

Start with 1 cup of chocolate (for half batch) or 2 cups (full batch), though this will depend on your preference; you may need more, you may need less.

Melt chocolate using desired method (stove or microwave). Stir in flavoring, to taste. You want something between peppermint essence and mouthwash (very scientific!). For a thicker chocolate layer, dip cookies into chocolate. For a thinner chocolate layer (my preference), spread chocolate onto tops, sides, and bottom of cookies. I use a silicone pastry brush, which makes it pretty easy.

Let chocolate set on waxed paper lined sheets for about 30 minutes. To expedite this process, put the sheets in the freezer.

Oreo Filling
(this makes a half batch of double stuffed Oreos, or a full batch of ‘normal’ stuffed cookies)
Adapted from Todd Wilbur

2-4 Tablespoons hot water
1 3/4 cups powdered sugar
1/4 cup organic shortening
1/2 teaspoon vanilla (or mint, for mint filled oreos)

Combine all ingredients with mixer until perfectly smooth. Getting the consistency right may take a test cookie or two;
you want the filling to be pliable, but not oozing; firm, but not crackly/stiff. You want to sandwich the filling between the cookies without it cracking (dry), or oozing (too wet). If dry, add water by the half Tablespoon, or, if too wet, add powdered sugar by the Tablespoon, mixing until correct consistency is achieved.

Use about a teaspoon to two teaspoons of filling for each sandwich.

Let stand 30 minutes before attempting the “Oreo twist”.

So, what about you, are you an Oreo or Thin Mint ‘person’? What ways would you like to spin the classic flavors of these two cookies; I’ve added coffee to the Thin Mints and mint to the Oreo filling, but what else might I try?

Lately, most of my produce clamoring has been directed towards the world of citrus, but locally grown apples from the fall harvest are still lurking, and perfectly suited for this unique “pan cake”.

This recipe is fairly simple, and a perfect way to use up apples that shouldn’t be forgotten just yet.

Part cake, part pancake, part torte; this creative twist is ideal for dessert, tea, or even breakfast. Serve it with whipped cream, (coconut milk!) ice cream, alone, or with some good maple syrup.

This brilliant creation originates from The Mansurovs, where I was smitten at first glance. Lola, the lovely creator, helped me with some substitution ideas, and I changed it up a bit to suit gluten and dairy-free needs.

Though this features fall’s most prominent fruit, it somehow reminds me of the coming spring. By varying the topping, you can achieve a whole host of different flavors. The first time I made this, I topped it with dried cranberries, which looked like little ruby jewels. I also think a caramel type topping would be truly decadent. Experiment, experiment!

Apple Pancake Cake

Originally from The Mansurovs
Adapted slightly by CinnamonQuill

1/2 cup mixed dried fruit (Such as raisins, figs, or cranberries; chop into bite-sized pieces, if necessary.)
1 cup water
4 medium-ish apples of your choice (about 4ish cups)
1/2 cup brown sugar (I used dark)
1/3 cup canola oil
3 eggs
1 teaspoon vanilla (or almond, or maple flavoring)
1/2 cup brown rice flour
1/4 cup + 1 Tablespoon tapioca starch
1/4 cup + 1 Tablespoon potato starch (not potato flour)
pinch xanthan gum
1/2 teaspoon baking powder
pinch salt
1/4-1/2 teaspoon cinnamon (or, more!)
1/2 cup walnuts, chopped
Oil + sugar for pan

In a small bowl, either plan to soak dried fruit in water for 2 hours, or microwave fruit + 1 cup water for 2 minutes, then let stand 10 minutes. After either method, fruit should be softened; drain water.

Preheat oven to 360F. Oil and sugar an 8 inch straight edge cake pan, or springform pan. A deep-dish pie plate should also work. Set aside.

Peel and core apples, then slice thinly (I sliced them about 1/8 inch thick.).

In a mixing bowl, whisk together brown sugar, canola oil, eggs, and vanilla. Add flour/starches, xanthan gum, baking powder, salt, and cinnamon, mixing well, until batter is smooth. With a wooden spoon or spatula, fold in the apple slices and 1/4 cup of the chopped walnuts.

Spread batter into prepared pan, smoothing out top. Scatter dried fruit + remaining 1/4 cup of walnuts over top.

Bake for 45-60 minutes; cake should be golden brown, and center should spring back slightly.

Let cake cool for 20-30 minutes before attempting to un-mold or slice. Serve with accoutrements of your choice. I like this cake refrigerated so it has firmed up nicely, but it is totally slice-able after a bit of cooling.

Store in refrigerator for up to 4 days.

Notes:

-It would be interesting to cook this in an iron skillet.
-Swap the dried fruit for chopped fresh fruits like cranberries, blueberries, or even bananas.
-Be sure to check out the original recipe at The Mansurovs, to see how Lola incorporated strawberries into the mix!

I’ve followed Elana’s Pantry for quite some time; admiring her creative use of less-known gluten-free flours like coconut and blanched almond. Fast-forward to last October, when I *won* Elana’s Gluten-Free Almond Flour Cookbook from the wonderful Shirley at Gluten-Free Easily!

I immediately placed an order with Honeyville, one of the many carriers of the unique almond flour Elana uses. Blanched almond flour is much different than conventional almond meal, or almonds ground in a food processor; it is surprisingly fine and light. A triumph, really.

Moments after the almond flour’s arrival, I promptly stirred together the ingredients for Elana’s renowned chocolate chip cookies. It took me about five minutes to mix up the dough. No butter? No eggs? Impossible. Just, impossible.

Elana’s recipes call for agave nectar, which I don’t often have on-hand, so I’ve tested the recipe using alternate sweeteners. These alternatives also offer options for those who aren’t fully satisfied with agave’s seemingly fragile reputation. I’ve provided the size recipe I usually make (half). I am sure I’ll mature, but at this point in my life, I’m unable to leave a plate of these cookies unattended, so only bake what you intend to eat. Trust.

Elana’s Pantry Chocolate Chip Cookies

Original source: Elana’s Pantry
Substitution notes by CinnamonQuill

1 1/4 cups blanched almond flour (no substitutes)
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup agave nectar, or honey or maple syrup or rice syrup or brown sugar*
1/4 cup grapeseed oil or canola or melted coconut oil**
1/2 tablespoon vanilla extract
1/4-1/2 cup chocolate chips

Honestly? I combine all ingredients, except the chocolate chips, in a medium bowl. Mix well. Depending on which sweetener you’ve used, dough may be a bit wet. Add desired amount of chocolate chips, and incorporate. Next, refrigerate for 20ish minutes. Preheat oven to 350F. On parchment-lined baking sheet, drop round (generous) tablespoonfuls of dough, spacing 2 inches apart. If dough seems dry and rigid, flatten a bit. If you like ultra chewy cookies, flatten dough into discs before baking.

Bake for 7-9 minutes, until lightly golden (If you like crisper cookies, bake 9-10 minutes.). Let cool on baking sheet for 10-20 minutes, until set.

Yields about 12 2-3″ cookies. Recipe may be doubled. Dough may be stored in refrigerator for 2-3 days, until ready to bake. Store cookies in airtight container, up to a week.

*Sweetener guide:

-Agave nectar makes dough that is very wet, and cookies spread a lot, resulting in soft and chewy cookies. The flavor is mild and slightly floral.
-Honey yields a very good taste and level of sweetness. It is what I use most often.
-Maple syrup adds a slight caramel quality to the taste, and crackles the tops of the cookies a bit.
-Rice syrup works well, though may be considered slightly under-sweet by some. I happen to like under-sweet cookies, but if you don’t, opt for another choice.
-Brown sugar (light or dark) can also be used, though dough will be drier; be sure to flatten cookies prior to baking.
-A combination of the above sweeteners also works well; use what you have!

**Oil:

-Elana calls for grapeseed oil, but again, I often don’t have it in my pantry, so I’ve tried other oils, including canola, and melted coconut, both with good results. I generally use about three tablespoons of canola oil + 1 tablespoon of mild-flavored olive oil.

I love chocolate chip cookies with additional ‘mix-ins’ like dried cherries, chopped ginger, orange extract in place of the vanilla, and walnuts or pecans. What are your favorites? I’m always looking for new ideas…

2009 was a year of much baking, a bit of blogging, and many wonderful interactions with savvy kitchen folk I’ve met through this site.

In the spirit of starting a new year, I thought I’d provide some highlights from the past.

Cinnamon Quill recipes from ‘09:

A few splendid sites born in ‘09 (far from conclusive):

Healthy Tasty Chow (healthy takes on favorite cuisine)
Every Last Cookie (a whole bunch of Martha Stewart cookies)
The Edible Perspective (a food diary with all kinds of recipes)
New Grain Recipes (sophisticated gluten-free fare)
Wheatless and Meatless (and wonderful)
The Healthy Plate (a fun place for food and words)
Gluten Free Betsy (food, products, and news)
Gluten Free Gourmand (fresh and adventurous food)
Gluten Hates Me…(food + life)

Some curiously successful recipes from the blogworld in ‘09*:

One Bite More’s Macaron recipe (see above photo for proof)
Closet Cooking’s Cranberry Sauce w/ Pinot Noir
Dreena Burton’s Festive Chickpea Tart
Nooschi’s Best Guacamole w/ Secret Ingredients
Gluten-Free Easily’s Flourless Pizza Crust (really)
Sippity Sup’s Cheddar Cheese Pancakes
Veggie Belly’s Pea Fritters
Diet, Dessert, n Dogs’ *Raw* Key Lime Pie (you won’t believe it)
Picky Palate’s Garlic and Olive Oil Baked Potato Chips
Hey, That Tastes Good’s Milano Cookies

(*Some recipes require small revisions to make gluten-free, FYI.)

And now, to look ahead; coming soon to The Cinnamon Quill nearest you:

-My obsession with Elana’s Pantry’s chocolate chip cookies (including results of using alternate sweeteners)
-Gluten-free ‘Krispy Kreme’ style donuts that are baked, and dairy-free; including chocolate and cider adaptations.
-Vegan brownies
-More bread variations, including soft pretzels + bagels
-Scones with homemade cinnamon chips
-Many more dairy-free recipes
-One year blog birthday

What recipes are you currently perfecting and/or craving?

All my best peace, love, and cookies for 2010!

Until this past summer, I was on somewhat of a bread hiatus. I’d gone from years of frenzied gluten-free bread-baking to practically forgetting its existence. I was done with dense bricks of off-tasting sponges, especially after one of my “small” loaves clocked in at (over) five pounds. There is nothing light and airy about a five pound loaf of bread. Nothing.

Everything changed when a reader, Laurel, made some very lofty praises about a vegan, gluten-free bread recipe she’d been using. I was hesitant, but moved forward, wanting to provide her feedback, and secretly hoping for some kind of success.



And now, I believe in bread, once again. Is it perfect? No(t quite). In my world, it’s very close. Crusty outside, soft inside (with a bit of spring), totally slice-able, edible for three days on the counter (without crumbling into oblivion), whole-grain, VEGAN, and, well, good.

I’d serve this to guests without thinking twice, apologizing, or offering up lengthy explanations.

Sandwiches are a real entity again. It’s a work in progress, for sure, but I’m finally enjoying the work again.

I’d never thought of an item’s vegan status as an inherent strength, but in this case, it is key. This bread is light, without burden, thanks to the simplicity of ingredients; eggs, butter, and milk can really weigh a loaf down. So I’ve learned.

The ten loaves I’ve made thus far have all turned out reasonably well, though always slightly nuanced depending on the weather and my demeanor (impatience is not a virtue in bread making).

Gluten-Free, Vegan, Buckwheat Bread

Adapted by: CinnamonQuill
Supplied by: Laurel
Originally sourced by: Gluten Free, Soy Free, Vegan

Yield: One 8×4 inch loaf (If doubled: two 8×4 inch loaves, or one 9×5 inch loaf)

*Recipe may be doubled; if doubling, do not double yeast! Use only 1 Tablespoon.

1 Tablespoon yeast (EDIT: I strongly recommend using active dry, because of mixed results with rapid rise.)
1/4 cup sugar (may use less/may instead use honey/brown sugar/agave)
1 1/2 cups + 2 Tablespoons warm water
3/4 cup millet flour
1/4 cup buckwheat flour
1/2 cup sorghum flour
1/2 cup arrowroot flour
1/2 cup potato starch (not potato flour)
1/2 cup tapioca flour
2 teaspoons xanthan gum
1/2-1 teaspoon salt
2 Tablespoons olive oil
Extra oil for pan(s)

Preheat oven to lowest setting, or prepare alternate warm area for bread rising. Generously oil an 8×4 bread pan. Or, for a double recipe: two 8×4 bread pans or one 9×5 inch bread pan.

I don’t follow much of a procedure here, so feel free to deviate from my method. In large mixing bowl, combine yeast, water, and sugar; let proof for ten minutes, or until foamy. Add remaining ingredients. Mix with paddle attachment for 2-3 minutes on medium speed. Scrape sides; mix for a minute more, until well combined and elastic-y. It will be like really sticky cake batter.

Spoon into chosen pan(s). Smooth top with fingers or spatula. Cover lightly with damp bread cloth or oiled plastic wrap. Let rise in a warm place for 35ish minutes, until bread has reached an inch above the bread pan edge, or a little more (should increase in size by at least a third, of course, this is a bit relative).

For crispy, brown crust: preheat oven to 450F, bake bread for 10-15 minutes, then lower heat to 375F. If you like a less crusty outside, initially preheat oven to 400F, bake bread for 10-15 minutes, then lower to 375F for the remainder of the baking time. If you feel that the bread is getting too brown, cover with aluminum foil. I don’t do this, but I am enthralled by crust.

Bake for 45-55 minutes total (This will vary, depending on your oven!). Bread should sound hollow, pull slightly away from edges, and a knife inserted into middle should be nearly clean.

Cool in pan for ten minutes, then remove, using a knife to cut around edge of pan before un-molding. If bread seems soft, set it back into the loaf pan to finish cooling. If it seems surprisingly undercooked, place it back in the pan, and let it cool in the warm oven (turned off).

It really is worth waiting (though almost impossible) for the bread to cool before hacking into it. If you must, at least oil a bread knife before trying to serrate your way through the steaming mass; it will lessen the damage.

Bread keeps 2-3 days on counter; after that, slice and freeze. Reheating in oven, microwave, or toaster will do wonders for dry or frozen bread. Trust, and believe.

-As stated above, this bread is a glorious work in progress. It is a bit too soft to bake free-form, but I think it would work well in a small casserole or large ramekin/souffle dish.

-The original recipe called for teff flour, but I was out at the time, so I used buckwheat. I would think this amount could easily be swapped with amaranth, oat, almond, rice, or other heavy gluten-free flours.

-In this recipe, I’ve found that active dry yeast works slightly better than rapid rise yeast. Either will deliver decent results, but the texture seems slightly better with active dry. The rise time seems to be the same.

-As seen from these photos, my bread probably over-rose a bit, so the air bubbles were slightly out of control. Nothing major, obviously, and the texture was not displeasing in the least; working with yeast always seems a little unpredictable (or is it just me…), but with this recipe, it’s safe to embrace the uncertainty.

Tell me about your current bread situation…Favorite recipes? Add-ins? Flavors? Method? Do share!

Vegans need World Peace cookies, too, you know. Dorie Greenspan’s famed chocolate sables lose the butter here, but don’t sacrifice any richness. Dark cocoa emphasizes seriousness, while bits of coarse sugar and flaky sea salt remind one of diplomatic nuance.

Analogical language aside, I was skeptical about these; chocolate cookies always seem like a good idea, but can easily end up tasteless and gritty. I was gladly proven wrong, and who isn’t, when Dorie is involved.



Since the original recipe uses butter, but not eggs, there wasn’t a lot to convert. I tried replacing the butter with both coconut oil and canola oil; either works well. The coconut oil is ever so slightly richer, but the canola oil is wholly satisfactory. The (coconut/non-dairy) milk content will vary a bit (depending how dry the dough is), but I’ve provided a good starting point below.

Additionally, if you don’t want to wait to chill the dough, feel free to make drop cookies; they are excellent, and require less waiting. And really, what kind of world peace requires refrigeration?! Then again, maybe I am just impatient.

The salt is definitely a worthwhile embellishment, as is some coarse sugar, a few scattered chocolate pieces, and even a few pecans or walnuts.

World Peace (Cookies) For Vegans

Adapted from Dorie Greenspan
Veganized by Cinnamon Quill

1/3 cup brown rice flour
1/3 cup buckwheat flour
1/3 cup arrowroot powder
1/3 cup tapioca starch
1/3 cup (generous) dark cocoa*
1/2 teaspoon baking soda
1/2 teaspoon flaky sea salt or 1/4 teaspoon fine salt
1 Tablespoon flaxseed
1/3 cup + 3 Tablespoons canola or (melted) coconut oil
1/3 cup + 2 Tablespoons dark brown sugar**
1 teaspoon vanilla
1/4 cup + 2 Tablespoons coconut milk or other non-dairy milk
3/4 cup chopped dark chocolate (or chocolate chips), divided
Finely chopped walnuts or pecans (optional, to taste)
Flaky sea salt + coarse sugar for cookie tops

(If making drop cookies, preheat oven to 325F.)

Combine flours, cocoa, baking soda, and salt in a bowl.

In another bowl, beat the flaxseed, oil, sugar, and vanilla, until well combined. Melt 1/2 cup of the chocolate, and working quickly, add chocolate and flour mix to liquids, in two parts. Dough will be crumbly. Add coconut milk/non-dairy liquid. Barely mix in remaining 1/4 cup of chocolate pieces (or reserve it and place on top of each cookie, later) and pecans/walnuts, if using (or, save those to place on the tops of cookies, just prior to baking). You should be able to knead the dough a bit to come together in a ball. If it is much too dry, add 2 more tablespoons milk.

If making drop cookies: drop dough by tablespoonfuls onto parchment lined cookie sheet, flatten each slightly. Space them about 2 inches apart on all sides. Bake at 325F for 10-12 minutes.

If baking later: wrap ball of dough in plastic wrap and refrigerate for 20-25 minutes. At that point, take dough out and roll into a link, according to whatever circumference you’d like the cookies. Rewrap in plastic wrap and refrigerate for another 90 minutes, until very firm.

Preheat oven to 325F. Line a baking sheet with parchment paper. Using a very sharp knife, slice cookies into 1/3-1/2 inch thick slices (or thicker/thinner depending on your pref). Arrange on sheet, leaving about an inch of space between cookies. Press chocolate chips and/or pecan/walnut pieces into cookies, if desired. Top with coarse sugar and a few grains of flaky salt. Bake for 12-14 minutes, then let cool on sheet, 1-2 minutes, or until cool enough to transfer to a cooling rack.

*I used this dark cocoa. Or, use a mix of jet black (ultra-dutched) and natural cocoa, which also works well.

**These cookies are slightly under-sweet; if you prefer a sweeter cookie, add 2 more tablespoons of dark brown sugar.

What is your take on World Peace (cookies)?

Like many, reading Julie & Julia left me with a sudden urgency to take on some of Child’s most renowned creations. Though I don’t remember ever having boeuf bourguignon specifically, I do remember dinners of its cousin, coq au vin, and slightly more generic renditions of beef burgundy. And again, like countless others, I recall the burnt orange floral motif covering my mom’s 1961 copy of The Art of French Cooking, and the way she constantly referred to its crumpled pages.

Though I don’t own the cookbook (le sigh), it’s quite easy to come by a lot of Julia’s recipes these days, and I have many sites to credit for schooling me.

One major issue I had to tackle was the tiny, little, detail that I don’t eat meat, so making a beef centered meal obviously required some revisions. I strayed far from tofu or TVP, wanting to create a dish as complex and organic as the original; a dish brimming with real food, if you will. One of my favorite vegetarian stews comes from Veganomicon, which does use TVP, but also uses lentils alongside kidney beans; the result is a strangely robust cholent. I borrowed part of their idea, and added walnuts (for fat and texture) and dates (for sweetness).

I studied up on the fat content of Julia’s original dish, and since I didn’t want my adaptation to skimp on flavor or richness, I tried to add as much fat as I could consciously allow.

At first, I found it curious that Julie and Julia praise this dish as one to serve company; I wouldn’t exactly call it aesthetically pleasing, but then again, the very scent of its slow-cooking will bring strangers to your door, wondering what it is and when they might have a taste. Plus, it reheats like an absolute charm. Obviously, I defeated my own objection.

If you are wary of this combination of ingredients, I encourage you to alter it (and then tell me, of course). Here, the dates melt into the sauce, leaving a most pleasant underpinning of intricate sweetness. The walnuts, softened considerably thanks to the soaking, add a slight and occasional chew.

While I tried to replicate the steps of the original as best as possible, make this your own. I’ve come to believe the key to this dish belongs to the method, order of operations, and initial quality of the ingredients. Other than that, have at it! The sauce will fully encompass the tastes of your choosing.

Boeuf Bourguignon, sans boeuf

(Beef Bean Stew in Red Wine, with Bacon Dates, Onions and Mushrooms)

Derived from Julia Child
Vegetarianized by CinnamonQuill

In place of bacon lardons:
4 oz whole, pitted dates (about 3/4 cup)
1-2 teaspoons smoked paprika
1/4 teaspoon pepper
1 Tablespoon kosher salt
1 Tablespoon minced onion (dried or fresh)
1 teaspoon ground rosemary
1 teaspoon balsamic vinegar
Hot water

Slice each date lengthwise into four pieces, then crosswise into four pieces. Combine spices + vinegar in bowl, add dates, and fill bowl with hot water. Let soak 1-2 hours.

In place of the beef:
1 cup walnuts, soaked in hot water for 2+ hours, then drained
2 cups cooked brown or French lentils (cook with bay leaves for extra flavor)
1 15 oz can dark red kidney beans, drained and rinsed (or make them from scratch, if you are awesome)

Remaining ingredients:
Olive oil
Butter (I used clarified butter)
1 1/4 cups sliced carrots
1 small onion, thinly sliced
1 red onion, thinly sliced
2-3 cups red wine
2-3 cups vegetable broth (I used 1 1/2 of these Rapunzel bouillon cubes)
1 Tablespoon tomato paste
2 whole cloves garlic
2 minced cloves garlic
3 bay leaves
1 teaspoon dried thyme (fresh would be great)
2 Tablespoons flour (I used 1 Tablespoon corn flour + 1 Tablespoon potato flour)
1 teaspoon ground rosemary
Fresh parsley and/or thyme for garnish

For the onions + mushrooms:
30ish small white onions (enough to fill up your skillet)
1 lb small white mushrooms, washed and thoroughly dried
Butter (I used clarified butter)
Olive Oil
Brown Sugar
Red Wine
Tamari or Bragg’s amino acids
Dark brown sugar

Preheat oven to 325F.

Drain date pieces, reserving the liquid. Heat 1 tablespoon of olive oil + 1 tablespoon of butter in skillet; add drained date pieces and saute about 5 minutes, careful not to allow them to burn. Transfer to a dutch oven.

Heat 1 tablespoon olive oil + 1 tablespoon butter in skillet, add kidney beans + lentils until they get slightly browned. Add corn + potato flour, and stir, until beans are well coated. Transfer bean mixture to dutch oven with date pieces.

Heat 1 tablespoon butter in skillet, add vegetables (carrots, onions) + walnuts. Add 1 tablespoon of brown sugar + 1/2 tablespoon tamari/Bragg’s and cook over medium, until onions have begun to caramelize, about 8-10 minutes. Transfer mixture to dutch oven.

Stir 2 cups of red wine + 2 cups of vegetable broth + reserved date marinade into dutch oven. Make sure mixture is thoroughly covered with liquid; if not, add more wine/broth. Add tomato paste, minced garlic, whole garlic, thyme, bay leaves, and rosemary.

Place dutch oven, uncovered, in lower half of oven, and bake for one hour. After one hour, stir stew; if liquid is not covering mixture, add more wine/broth. Taste kidney beans; make sure they are not getting dried out from lack of liquid. Cover and return dutch oven to bake for another hour. (And, if you are anything like me, feel free to obsessively open and close the oven, stir mixture constantly, and exhibit positive anxiety over your pending bourguignon experience.)

Meanwhile, prepare onions + mushrooms according to the original instructions (Links to original cookbooks scans). I did this by taste, essentially, but for the onions, I added brown sugar/tamari as needed to obtain a bit of caramelization and proper ‘browning’. For the mushrooms, I used red wine in place of the broth.

Add mushrooms + onions to stew. Taste several times over, adjusting seasonings as needed. If stew seems dry, add more wine/broth and bring to a simmer. I chose to leave it a bit thick, but you may wish to thin it, depending on how you plan to serve it.

Garnish with parsley/thyme and serve alongside fingerling potatoes, noodles, or rice.

Click here for a printable PDF of the recipe only.

Have you pleasantly endured (or not…) any Julia Child fueled kitchen inspiration lately? Do tell.

Too often bread pudding tastes like bread, plus eggs, rather than a spiced custard carefully suspending pieces of cake-like crusts. I recently began exploring vegan recipes (which forgo eggs), and was curious whether eggless bread pudding could stand up to the lofty definition of good bread pudding.

I was pleasantly surprised, and a few bowlfuls later I was convinced that I’d never again make bread pudding with eggs.




This recipe originally stems from the September issue of Everyday Food, which features a maple syrup sweetened bread pudding. You’ll have to make my version of the recipe your own, as there are many variations depending on the bread you use, in terms of its level of sweetness and its propensity to absorb liquid.

I had half a loaf of this challah on-hand after a recent bread experiment. (I actually followed the recipe, and I suggest you try it. When was the last time you were able to braid gluten-free bread dough?!)

This particular bread pudding is reminiscent of French toast, but can be easily changed to suit your own taste.

Maple-Nut Bread Pudding (without the eggs)

>Inspired by Martha’s Everyday Food (will add original recipe link when it becomes available) with vegan suggestions from this recipe.

*Fills 4-5 small ramekins or larger pan of equivalent volume (6 inch tart pan)

2 1/2 scant cups cubed bread
1ish cup half and half or higher fat non-dairy milk
1/3 cup maple syrup, preferably grade B
1 1/2 Tablespoons arrowroot starch (or corn starch)
1-2 teaspoons cinnamon
1/2 teaspoon vanilla extract (optional)
1-2 Tablespoons butter or substitute (coconut oil/other), melted
1/4+ cup dark brown sugar
1/4-1/3 cup pecans or walnuts
Butter/oil for pan
Turbinado/white sugar for pan

Preheat oven to 325F. Butter or oil chosen pans/ramekins, then dust lightly with turbinado (or white) sugar. Combine milk, maple syrup, arrowroot, cinnamon, and vanilla in a medium bowl, mixing well; make sure the arrowroot dissolves completely. Add cubed bread to mixture and coat evenly. If mixture seems dry, add a bit more milk/syrup. Let stand for 15 minutes, until some of the liquid has been absorbed by the bread. Divide mixture among chosen pans, then distribute walnuts/pecans evenly over the top(s). Pour a bit of the melted butter/oil over each. Finally, sprinkle each with brown sugar; as generously as you please. Place pan(s) on cookie sheet and bake for 25-35 minutes, depending on the sizes/your preference. Let cool five minutes before serving with additional maple syrup.

Kitchen Notes:

-This can be prepared ahead; cover tightly and refrigerate until ready to bake. If mixture seems dry after refrigerating, add more milk/syrup before dividing among pans.

-I topped mine with only a bit of brown sugar, since the challah I used was already quite sweet. If you use a less sweet bread, you may find that you need more than 1/4 cup of brown sugar. Or, add more maple syrup.

-If you are going to use a non-dairy liquid, opt for coconut milk (light also works, and has less coconut flavor), hazelnut milk, or any of the non-dairy milks that have a high fat content, which is key to replacing the richness without the eggs.

Don’t they always? Or, shouldn’t they? This safe-haven of a recipe rescued me after a long-winded day (Ok: week? Month?) of battling mediocre (with a dash of disastrous) baking efforts.

Dainty, elegant, and satisfyingly unfussy, these madeleines boast an unexpected dose of palatable luxury sure to content even the ‘non-GF’ eater. I’ve been making this recipe for nearly a year now, and mercifully happily, I might add. Good for breakfast, tea, or dessert; these lovelies exist to please.

They are impressively un-persnickety, but that might not be initially apparent; after all, any recipe that demands its own mold should be approached with caution, especially when said delicacy was once the fare of royalty. The formula presented here is an enticing marriage of tradition and deviation, and eagerly awaits your further personal alterations.

For instance, with great enthusiasm I picked up a bottle of orange flower water (the key ingredient in -authentic- madeleines), but quickly learned, yielding to my own taste, that the whole orange flower water aura is best left at a perfume counter. I instead opt for the flavors and scents of vanilla, almond, orange oil, or some combination of such. Next, 101 Cookbooks introduced me to dusting the scalloped tops with confectioners sugar, which I promptly adulterated by completely blizzarding the madeleines with a white-out worthy snow of confectioners’ sugar + cinnamon (Perhaps a little powdered-donut inspiration going on?). Do as you wish; this recipe greets you with open arms.

Madeleines

–Gratefully inspired by and adapted from this recipe.
*Makes 2-3 dozen, depending on the size of your pan/how you fill them.

3 Tablespoons corn starch
3 Tablespoons tapioca starch
3 Tablespoons sorghum flour
6 Tablespoons hazelnut flour/meal
4 eggs
1/2 cup + 2 Tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon xanthan or guar gum
8 Tablespoons +3 Tablespoons butter
1 1/2 teaspoons orange water, vanilla, almond, orange flavor/zest, or lemon flavor/zest
1-2 Tablespoons melted butter (for buttering pan)
Extra tapioca/corn starch, and sugar for pans
Confectioners’ sugar + cinnamon for dusting tops (optional)

Preheat oven to 425F. Liberally brush some of the melted butter over entire madeleine pan. Dust lightly with a mixture of sugar/tapioca (or corn) starch. This ensures a nice ‘sugar crust’, not to mention easy pan removal.

Melt the 8 + 3 tablespoons butter using your desired method (or brown the butter, if you like), then set aside to cool slightly. In the bowl of a mixer, beat the eggs for 3 minutes, until thick. Add the 1/2 cup + 2 tablespoons sugar and beat for 3-4 minutes, until thick and mousse-esque.

Stop the mixer and measure dry ingredients right into bowl. Gently incorporate them, then pour the butter and flavoring over the mix. Fold to combine. Let stand for 10 minutes.

Divide batter into molds, using a spoon or ice cream scoop. I usually fill molds 2/3 full, but there is some variation, so you may wish to designate your first tray as a test.

I put the madeleine pan directly on the oven rack (no cookie sheet under it) and bake for 8-12 minutes, until puffed, and golden. They spring back when poked gently.

Everyone seems to have their own belief about removing them from the molds, but I’ve found it easiest to place the madeleine pan on a rack, let stand 1-2 minutes, then, using a small spoon, unmold them gingerly, and leave them in the pan for 10 minutes until removing to cool completely. Try this with a few, and let a few cool 10 minutes before unmolding; see which you prefer. Also; I’m not sure if this process is any different in a silicone pan, as I’ve never used one.

Once successfully unmolded (and slightly cooled), dust the tops (or bottoms) with powdered sugar and/or cinnamon, if desired. It is really, quite good.

Batter may be covered and refrigerated for up to 3 days. When baking batter after refrigeration, lower oven temperature to 400F. Madeleines keep best covered tightly at room temperature, for one day, and, after that, refrigerated, for up to two days.

Kitchen Notes:

–Though I’ve done it, I generally skimp on the browned butter technique; the hazelnuts already contribute a generous roasted caramel flavor, and there was that one time I really browned the butter, as in, uh, blackened it. So I’m just rain-checking it, for now.

–Call it a blunder, but when making these, I have always used the paddle attachment on my mixer rather than the whisk. Next time I must remember to actually use the whisk.

–I’ve used turbinado sugar to dust the pans, and, while it kind of disrupts the scalloped shape, it leaves a nice crackly crust.

–Like the cinnamon rolls, I’ve been making this recipe too long without major divergence; time to try adding blueberries, a cream filling, gingerbread flavors, dusting with cocoa, or…? Please, tell me what else I might try.

I like graham cracker crusts a lot; when I make graham crackers, however, they tend to get eaten, rather than turned into a crust. Plus, for those of us who depend on making our own graham crackers, it means an entire day devoted to making the crackers, crumbling them up, then fashioning them into a crust. So I decided to take my favorite recipe for graham crackers, change the preparation method a bit, and turn it into tart dough/pie crust. You might be surprised to find that the molasses kissed dough compliments a whole host of fillings, not just the classic array of ‘cream’ pies.




Thus far, I’ve used this dough for countless graham crackers, lemon custard pie, Bakewell tart (more on my love for that, coming soon), pecan pie, and coconut cream pie. It would also make an appealing cheesecake crust, and would favorably accompany a host of fruit. Right now, I am especially eager to try some sort of chocolate combination, and am debating between Smitten’s S’more Pie, and Dorie’s Chocolate Tart.



This dough is super for making graham crackers, too. They have a nice crunch, with a warm burst of caramel, and the slightest crumb. Oh, and, did I mention how good they are dipped in chocolate? Last winter, I doubled the molasses content, added a generous amount of fresh ginger, and made gingerbread creatures. This is a dough with options, people.

As usual, this recipe stems from many wonderful sources: I started with Rebecca Reilly’s fabulous recipe for graham crackers, and made a few changes. I then studied up on tart dough over at Smitten Kitchen, who tested out Dorie’s tart dough recipe. Finally, a few tweaks later, crust! Furthermore, if you are not gluten-free, Smitten Kitchen posted a recipe for graham crackers that could probably be turned into tart dough without much trouble! Check it, here.

Graham Cracker Tart Dough

Adapted from Rebecca Reilly by The Cinnamon Quill

Makes two 8-inch crusts, one 10-12 inch crust + a few crackers, OR a few trays of crackers.

• 1 cup Featherlight Flour blend (see below)

• 1 cup finely ground brown rice flour

• 1/4 cup soy or sorghum flour (or millet or quinoa flour)

• 1/2 cup light brown sugar

• 1 teaspoon baking powder

• 3/4 teaspoon xanthan gum

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 7 tablespoons cold, unsalted butter, cut into pieces

• 2-4 tablespoons cold water

• 3 tablespoons honey or agave

• 1-1 1/2 tablespoons molasses

• 1 teaspoon almond or vanilla extract/flavoring

• Extra brown sugar/flour for rolling

• Optional spices: 1 1/2 teaspoons cinnamon, 1/2-1 teaspoon ginger, pinch cloves

In a mixing bowl, combine the dry ingredients. Add the butter and incorporate with a pastry cutter, fork, or your fingertips. Stir in 2 tablespoons of the water, the honey/agave, molasses, vanilla, and spices if using. Dough should come together in a ball. If it seems dry, add 1-2 tablespoons more water. Dough should not be sticky, but pliable like play-doh. Cover tightly with plastic wrap and refrigerate for 20-30 minutes.

Spread out a piece of freezer paper (or parchment, or silpat), and have about 1/4 cup of brown sugar/flour mix handy for rolling. Divide the dough into two pieces, or 2/3 and 1/3 if you are using a larger pan.

Spray chosen pan(s) lightly with oil. If you are making all crackers, line a baking sheet with parchment.

Roll out dough to 1/8 inch thickness*, to size of your chosen pan(s). Place dough carefully into pans (either use a scraper to pick it up, or flip the entire thing into the pan, using the paper). If you are not making a ‘no-bake’ pie, I don’t suggest a decorative pinched edge as I’ve found it to burn during the second round of baking (Yes, even when using my beloved pie crust cover.). Trim the excess so it is tight with the edge of the pan. Pierce crust evenly with fork.

Roll out the leftover dough (or all of it) for graham crackers. Roll to 1/8 inch thick, then cut into shapes using a knife or shaped cutters. Pierce pieces with a fork. Place on parchment lined baking sheet and bake for 12-15 minutes at 350F. Crackers will ‘crisp’ as they cool.

Back to the pie/tarts; here is where the Smitten genius comes into play: freeze the crust(s) for at least 30 minutes.

When ready to bake, preheat oven to 350F. Now, a note about oven temps, if you feel like everything cooks (and burns) very quickly in your oven, lower it to 325F. You may end up baking the crust(s) longer, but better that than a wronged crust. After dough has frozen, butter a pan-sized piece of aluminum foil, then press it tightly against the frozen crust. Place pan(s) on a cookie sheet and bake. After 20-25 minutes, remove foil. If crust has ‘puffed’ in any places, press it down gently. If you want a par-baked crust, stop here, and let crust(s) cool completely before proceeding with your filling recipe. For fully-cooked crust, return crust(s) to oven and bake 8-10 minutes more. Crust will still be soft, but should be a slightly darker shade than it was prior to baking. Let crust cool completely; as it cools, it will ‘crisp’.

Once crust has cooled completely, I’ve been able to remove it, even from a pie tin. I used a knife to cut through any edge pieces that are stuck, then lifted the crust out. Try it, if desired. I’ve also had success using a springform pan, pressing the dough about a third of the way up the sides. It is a good alternative if you don’t have a tart pan.

*Notes:

• Flour Mix
  (Derived from Bette Hagman’s Featherlight Flour Mix)
  1 cup brown rice flour (I suggest against using white)
  1 cup corn starch
  1 cup tapioca starch
  3 tablespoons potato flour (not starch)
• While I use the Featherlight Flour Mix variation above, an alternate GF flour mix will probably work just as well.
• I generally shy far away from using soy flour, but here I think it adds a nice ‘graham’ flavor. I’ve used sorghum in its place, with no complaints.
• Oat flour may be nice in place of the quinoa/soy flour.
• If you would like a thicker crust, roll the dough to 1/4 inch thickness. It may take longer to bake, and ‘puff’ a bit more during baking, but the adjustment is worth it if you prefer a thicker crust.
• For more photos featuring this crust, check out my set on FlickR.

Which graham-cracker-encrusted desserts do you fancy?

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