And we’re back! There have been a few speed bumps and lost of busy days in the real world, so this little blog has been very neglected. Now that trips are done, puppies are better, food allergies are diagnosed and things are getting back to normal, it’s time to get back to business!
Let’s talk about baking, because who doesn’t like baking? Nobody, that’s who!
Gluten-free baking can be super daunting to the uninitiated. Having to combine multiple kinds of expensive, flours with strange names (sorghum, millet, guar gum, xanthan gum, say what?) seems like way too much effort most of the time when you are just trying to whip up some treats in a hurry. While I absolutely love to bake, I’ve been very hesitant about getting involved in gluten-free baking. Nearly every store-bought gluten-free dessert or sweet I had tried has been absolutely horrible, unless oddly sweeten cardboard is your thing…
Enter Blackbird Bakery’s book! This is the first gluten free baking book I’ve bought and I really like it. As obsessed as I am with my Kindle, I still love the feel of a good book. Blackbird Bakery Gluten Free is a very high quality cookbook with great pictures and very interesting recipes. I like the fact that the author/baker Karen Morgan lays out the recipes in clear terms and makes it all seem very approachable. The beginning of the book contains a nice little glossary that explains all sorts of things about different type of gluten free flours and ingredients and how they might be used. It was such a useful thing to read and made me feel like I could understand and tackle any baking endeavor.
The first cookies I made were super simple and fast and very tasty.
From Blackbird Bakery Gluten Free
- 2 cups almond flour
- 3/4 cup sugar
- 2 large egg whites
- 3/8 tsp. pure almond extract
- 2 cups sliced almonds, coarsely crushed
- 1 lb. jar maraschino cherries, drained (I used the jarred cherries from Trader Joe’s, they aren’t maraschino)
1. Pre-heat oven to 375F and line two baking sheets with parchment or silpats.
2. In a food processor combine the almond flour and sugar and mix for a few seconds.
3. Add the egg whites and almond extract and mix on high until the dough pulls together into a sticky mass and forms a ball.
4. Using a small ice cream scoop, scoop out dough and transfer it to a flat surface (the cookbook says you should have about 18 balls of dough, I had a lot more).
5. Take 2 shallow bowls or pie dishes, place the almonds in one and water in another. Dip the palm of one hand in the water and wet the other palm.
6. Take one of the dough balls and place it in the palm of your non-dominant hand. Gently press the ball into a disk. Place a single cherry in the middle of the dish and then carefully lift the edges of the disk up and around the cherry. Roll the cookie between your hands to form a ball. (Make sure to keep your hands moist with the water so the dough doesn’t stick!)
7. Roll the finished ball in the crushed almonds and try to coat evenly. Place the dough ball on one of the prepared pans. Repeat until all the cookies have been made.
8. Bake 1 pan at a time for 10 minutes, rotating halfway through.
9. Remove from the oven and let cool on pan for 5 minutes then transfer until wire rack to cool.
10. Serve and enjoy!
The cookies turned out to be rather delicious. The dough smelled slightly like marzipan, but tasted much better. The combination of cherry and almond was quite enjoyable. Despite looking kind of fancy, these cookies were easy to make.
Izzy wanted some too!