Gluten Free Ginger Drops (Sugar Free and Dairy Free too!)

I adapted this recipe from the recipe I used 30 years ago for the first time.

I mixed all of the following using my food processor. I added the flours slowly at the end.

1/4 cup organic sunflower oil
1/4 cup ground flax
1/4 cup ground sesame seed
1/2 cup pitted dates (about 10)
1/2 cup maple syrup
1 free range egg
1/4 cup molasses
2 tsp gluten free aluminum free baking powder
1 tsp xanthan gum
1/2 tsp sea salt
1 tbsp organic ground ginger (I did not have fresh on hand...I'd triple this for fresh)
1 tsp organic ground cinnamon

1 cup organic sorghum flour
1 cup organic buckwheat flour

Lemon zest for garnish (optional)

Form balls, garnish with lemon zest and place on lightly greased pans. I used some of my cast iron pans. Bake at 350 F for 15-20 minutes until lightly browned.

All of the above items except for the sorghum flour were purchased at Karma Co-op ;) I purchased the sorghum flour at Fiesta Farms.

Hemp Buckwheat Protein Bread (gluten free)

(adapted from this recipe)

This is very dense but it is quite good toasted with marmite (UK). Or served with mackerel and fresh greens.

I purchased all of the ingredients (except one, noted below) at Karma Food Co-op.

Makes: 1 loaf

Prep Time: 10 min + rising time
Cook Time: 30 min - 45 minutes

Ingredients:
1 1/2 Cups Hemp Protein Powder
1/2 Cup Shelled Hemp Seed
1Tbsp Hemp Seed Oil
2 cups Organic Buckwheat flour (I use whole grain)
1/2 cup tapioca flour
1/2 cup potato flour (purchased in Toronto's Chinatown)
1 tsp xanthan gum
2 Free Range Eggs
1 1/3 rice milk or Hemp Milk
2 Tbsp maple syrup
3 Tbsp Italian Spices(Marjarom, Thyme, Rosemary)
1 tsp Celtic Sea Salt
2 1/2 tsp yeast
5 cloves minced garlic (optional)

Directions:
Preheat oven to 350 F. Grease a flat cookie sheet.
Mix all ingredients together, shape loaf on cookie sheet, let rise, then bake at 350 until golden brown.

I will update this post with a yeast free version once I get my sourdough starter started ;)

1 Egg Cake (use egg substitute if you wish!)

1 Egg Cake

Dry

1/2 C Sorghum flour
1/2 C Sweet rice flour
1/4 C Tapioca starch
1/4 C Potato starch
1 tsp Xanthan Gum
2 tsp gluten free, aluminum free baking powder
1/2 tsp sea salt

Wet

3/4 tsp Vanilla (pure)
1 Egg (or 1/8 cup ground flax seed mixed with 1/8 cup boiling water)
1/2 C Maple Syrup
1 C Fresh coconut meat (shredded in a food processor)
1/2 C Coconut water kefir

Prep Time: 10 minutes

• Preheat over to 350F

• Mix dry and wet ingredients seperately and then combine and pour into lightly greased cake pan or muffin tin

• Bake 30-45 minutes depending on container used.
  

• Makes: 1 8"x8" cake (or could make muffins, 6-8)

Chocolate Chip Cookies

1/2 cup sunflower oil
1/2 cup maple syrup
1 free range egg
1/4 tsp vanilla
1/2 cup sweet rice flour
1/2 cup brown rice flour
1/4 cup potato starch
1 tsp xanthan gum
1/2 tsp sea salt
1 tsp baking powder
1/2 cup chopped walnuts/pecans/soaked almonds etc
1 cup dairy free chocolate chips

Preheat oven to 375 F and mix all ingredients. Grease cookie sheets with pasty brush and sunflower oil. Bake by tbsp drops for 10-15 minutes.

Use 1/2 cup buckwheat flakes or gluten free oat flakes instead of nuts for a wonderful variation!