The Seated Cook

Simple, healthy, vegetarian food


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Gluten Free Double Chocolate Peanut Butter Cookies

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I was all set to make peanut butter cookies over the weekend, then came across a recipe for double chocolate peanut butter ones, and decided to make those instead.  Recipe is slightly modified from one on Meaningful Eats (http://blog.meaningfuleats.com/double-chocolate-peanut-butter-cookies-with-almond-flour/)

Ingredients:

  • 1/2 cup coconut oil, melted
  • 1/2 cup smooth natural peanut butter
  • 3/4 cup brown sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1/2 teaspoon baking soda
  • sprinkle of sea salt
  • 1/3 cup cacoa powder
  • 2 1/2 cups almond meal
  • 3/4 cup chocolate chips

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.

In a large bowl, stir together the coconut oil, peanut butter, and brown sugar.  Add the vanilla and eggs, mixing until well combined.  Add in the baking soda and salt, and then blend in the cacoa powder.  Add the almond flour, 1 cup at a time, stirring well each time.  Stir in the chocolate chips.  Add dough by the tablespoon onto baking sheet and bake for 12-14 minutes, until cookies slightly brown at the edges.  Cool for a bit before serving.

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Gluten-Free Almond Butter & Jelly Cookies

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Love trying new cookie recipes, and this one is adapted from Elana’s Pantry (http://www.elanaspantry.com/gluten-free-peanut-butter-and-jelly-cookies/).  I used almond butter instead of peanut butter since wanted to try something different, and also changed a couple other things in the recipe since I’m a proponent of ‘use what you have.’  I was happy with the result!

 

Ingredients:

1/2 cup almond butter

1/4 cup coconut oil

1/2 cup brown sugar

1 egg

1.25 cups almond meal

Dash of sea salt

1/4 cup jelly

In a large bowl, mix together the almond butter, coconut oil, sugar, and egg.  Add in the almond meal and salt.  I also added a little water to the mix.

Scoop dough out by the tablespoon onto a parchment lined baking sheet.  Make a thumbprint in the center of each cookie and put the jelly in.  Bake in a 350 degree oven for 15-20 minutes and let cool before serving.

 

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Quinoa Bake

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Since first cooking quinoa in the fall, I’ve been wanting to move on to a baked quinoa dish, but didn’t see a recipe that inspired me until I came across one from the Live-In Kitchen (http://www.theliveinkitchen.com/2012/12/11/crispy-quinoa-bake).  Here is my modified version.

Ingredients:

1 cup quinoa, uncooked

2 tablespoons olive oil, divided

2 cups vegetable stock

1 cup onion, diced

1 green pepper, chopped

2 cloves garlic, diced

1 zucchini, chopped

Black olive slices, optional (I had some left over from another dish that I threw in)

Jalapeno slices, diced

1 15 ounce can black beans, rinsed and drained

1 28 ounce can diced tomatoes, drained

1/2 teaspoon ground cumin

1 teaspoon oregano

1 teaspoon cayenne (it was quite spicy w/ this amount, which I didn’t mind, use less if desired)

1/2 lime, juiced

Salt

2 cups shredded cheese

Preheat oven to 375ºF. Spray a 9×13 baking dish with cooking spray.

Rinse & drain the quinoa in the a strainer.  In a medium saucepan, heat 1 tablespoon olive oil over medium-high heat.  Add the quinoa and stir for a couple minutes until the quinoa begins to dry out a little.  Add the vegetable stock, stir and bring to a boil.  Turn the heat down to low and cover the pan.  Cook for 20 minutes, then remove the pan from the heat and let stand, covered, for 5 more minutes.

While quinoa is cooking, sauté the onions, garlic, peppers, and zucchini in a tablespoon of olive oil in a large pan.

Fluff the quinoa with a fork and place it in a large bowl.  Add the vegetable mixture, beans, jalapenos, tomatoes, olives, cumin, oregano, cayenne powder, lime juice, and salt to taste.  Mix ingredients and pour into baking dish.  Bake for 30 minutes, top with shredded cheese, and bake for another 10 minutes or so until cheese is melted and just starting to brown.

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