Vegan Chocolate Cake

Father’s Day is here!

If my Father could eat I am sure he would love this recipe as much as I adore it! My Father has had diabetes for years and he is fed through his stomach because he can’t swallow. It has been devastating and one of the hardest things I have been though and we have as a family, I cannot imagine how he feels. So I made this cake in his honor and because it is also my husband’s favorite. When Santa Barbara Chocolate asked me to make a recipe for them using their 72% chocolate I immediately thought of this killer vegan chocolate cake which I have also made #glutenfree and #wholegrain. I love Santa Barbara Chocolate products and I am featuring their 72% chocolate which is organic, soy free and super creamy and comes in callets! I use it in all my #paleo recipes. They also make the best cocoa in the planet seriously. Use code: CHEFVANESSA to get 10 % off any of their amazing products.

Such a simple and elegant recipe, low in sugar, great texture and a crowd pleaser. I have made it 4 times in 4 weeks, I love it that much. Plus I get to use all my favorite ingredients from Santa Barbara Chocolate one of my all time favorite brands.

Huge thanks to Santa Barbara Chocolate for sponsoring this post, and thank you all for supporting the brands I love. All opinions are my own. #sponsored 

This recipe is adapted from Thermomix and I have given it my twist. If you are vegan and #glutenfree and #nutfree this is a great recipe! It would also make great cupcakes! You can also make a smaller cake and bake it into 2 layers and fill with raspberry jam or drizzle with my new nutella

As usual, I recommend you scale this recipe BEFORE making it: a great mise en place makes a successful recipe. Use the scale I recommend.

Be sure to get your Thermomix to make this killer recipe! And definitely get the new Thermomix TM6 

5.0 from 1 reviews
Vegan Chocolate Cake
 
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This Vegan Chocolate Cake is to die for! It is a perfectly balanced recipe. I adapted it from Thermomix and added my twist. You can make a #glutenfree version and a #wholegrain version. This chocolate cake is perfect for any BDAY party and a tried and tested crowd pleaser.
Author:
Recipe type: Dessert
Serves: 1 medium cake
Ingredients
  • 70 gr avocado oil (I use Ahuacatlan in Mexico and Chosen Foods in the US)
  • 224 ml almond milk, unsweetened (for #nutfree use coconut milk)
  • 1 tablespoon apple cider vinegar such as Braggs
  • 126 gr coconut sugar
  • 1 teaspoon vanilla
  • 168 gr organic flour or gluten free flour Bobs Red Mill 1: 1 (blue label only) or spelt flour (same amounts)
  • 28 gr vegan cocoa Santa Barbara: use code CHEFVANESSA to get 10 % off
  • 1 teaspoon gluten free, aluminum free baking powder (at high altitude use ½ teaspoon)
  • ½ teaspoon baking soda (at high altitude use ¼ teaspoon) I use Bobs Red Mill
  • ¼ teaspoon fine sea salt
  • 56 gr chopped 72% organic chocolate Santa Barbara: use code CHEFVANESSA to get 10 % off
  • GANACHE:
  • 112 gr 72% chocolate Santa Barbara use code CHEFVANESSA to get 10 % off
  • 52 gr almond milk, unsweetened (for #nutfree use coconut milk)
  • 14 gr pure maple syrup
  • 1 teaspoon vanilla
Method
  1. METHOD:
  2. Prepare Cake: grease and line the base of a 9 inch cake pan. Preheat oven to 350 F (170 F).
  3. Put the almond milk and apple cider vinegar in the Thermomix and mix 1 min at speed 1. Rest 5 mins.
  4. Add coconut sugar, vanilla, oil and mix 30 seconds at speed 4.
  5. Add flour, cocoa, baking powder, baking soda and salt and mix 20 seconds at speed 5. Scrape the bowl with the spatula.
  6. Add chocolate and mix 10 seconds speed 3.
  7. Empty the batter into the prepared pan and bake 30 minutes aprox (or until a toothpick comes out clean). Take out and let cool. Un mold Cool and decorate with chocolate ganache.
  8. Once cake is cool: Prepare Ganache: Put the chocolate in the Thermomix and process until finely grinding at speed 10 for 10 seconds.
  9. Scrape the bowl and add milk and maple syrup and cook 2 mins at 55 C speed 2.
  10. Remove and let cool slightly. Put the ganache onto the cold cake. Decorate with cocoa nibs and roasted peeled and chopped hazelnuts.

 

MY FAVORITE CHOCOLATE MADELEINES

Do you LOVE chocolate cake? I have yet to meet someone who doesn’t.  And I get a TON of requests for vegan and gluten free chocolate cakes or pastries that taste the same as traditional cakes, so I went on a quest to create the chocolate vegan gluten free madeleines of my dreams. And voilà here they are. 

Really! These are delicious and so easy to make. They are like that little black dress that you can dress up or down. The texture is just perfect. I developed this recipe for one of my favorite brands: Flexipan for their launch of their new line of Silpat molds they made exclusively for Williams Sonoma (they are beautiful and very functional). Thanks to Flexipan by Demarle for sponsoring the molds for this recipe. 

This recipe is a perfect example of how important a well balanced recipe is: and how great baking is all about proportions. Plus this chocolate glaze is the bomb! And it’s a timeless recipe I learned from one of my favorite Pastry Chefs: Sarah Kosikowski from Valrhona. 

Save this glaze recipe because it is the perfect back pocket recipe and you can have it made beforehand. It is life changing. 

Chocolate glaze:

134 gr 75 % chocolate, chopped (use the best quality such as Valrhona)

41 gr avocado oil

11 gr cacao nibs

In a glass bowl: melt chocolate in a microwave, add the oil and cocoa nibs and mix well. Use warm

 

MY FAVORITE CHOCOLATE MADELEINES
 
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Soft, moist, tender madeleines that are seriously divine! Plus they are vegan and gluten free and low in sugar!
Author:
Recipe type: Dessert
Serves: 16 large
Ingredients
  • 135 gr my gluten free flour blend (see recipe bellow)
  • 30 gr red cocoa (I love Santa Barbara Chocolate!)
  • ½ cup organic cane sugar/ or coconut sugar
  • 1 teaspoon baking soda (at high altitude use ½ teaspoon)
  • ½ teaspoon fine sea salt
  • ⅔ cup almond milk, unsweetened
  • 1 teaspoon vanilla
  • 1 tablespoon coconut yogurt, unsweetened
  • 1 tablespoon applesauce, unsweetened (I made my own in Thermomix using Granny Smith apples
  • 2 tablespoons coconut oil, melted (or avocado oil)
  • 1 teaspoon apple cider vinegar
Method
  1. Preheat oven to 350 F. Put a Madeleine Silpat mold onto a perforated tray. In a bowl, sift flour, cocoa, baking soda and salt. Add sugar, mix. Add almond milk, vanilla, apple sauce yogurt, oil and vinegar. Mix with a whisk by hand until integrated. Put the batter into a pastry bag fill the madeleine mold ⅔ -¾ full. Bake until a toothpick comes out clean aprox 15 mins depends on your oven. Remove and un mold. Let cool. Freeze madeleines and decorate with Chocolate Glaze
Notes
My all purpose gluten-free flour
672 gr glutinous rice flour: buy in oriental stores
672 gr brown rice flour: (Bobs Red Mill brand preferably)
672 gr white rice flour: (Bobs Red Mill brand preferred)
2 ½ teaspoons xanthan gum
Mix well all the flours in a bowl with a balloon whisk, store the flours in a closed container in a dry, cool and dark place preferably. Use what recipe calls for

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THE BEST GLUTEN FREE PEANUT BUTTER OAT COOKIES

Over the Summer we visited Waco Texas home of Magnolia Market and Magnolia Silos bakery and the city that the fixer uppers: Joanna and Chip Gaines have taken to another level which was a total #bucketlist for me. I spent all last year in the Real Estate industry looking for my baking school and became obsessed with watching every fixer upper show on TV (and I rarely watch TV) so living the Waco life for a day was awesome! I highly recommend the visit!

The best part of Magnolia Silos Bakery were these peanut butter gluten free oat cookies which where by far better than any other pastry in the bakery (I tried many) and are even better than any “traditional” peanut butter cookie I have ever had. And I don’t say this lightly because if you know me you know that I go to a lot of bakeries!

So naturally I came back home and IMMEDIATELY wanted to recreate this cookie as soon as we drove back to Austin it was that life changing. So after making 4 really bad attempts and failing miserably at the texture and proportions I had to let it go (that seems to be my strategy for when things don’t go well: I surrender and let go: for a while..).

I then went to Mexico City to visit my Dad and teach 12 classes and workshops and since I had 7 awesome assistants and we had time and a lot of amazing ingredients we made the a killer recipe and I am thrilled to share it with you today. And I apologize in advance as my sharing of recipes is not that consistent as I want it to be but that is my creative process (plus I do a lot of other events, classes, collaborations that take time). So enjoy! This recipe is worth gold. And it’s not that “healthy” but a delicious alternative indulgence for those who can’t or don’t want to eat gluten. Just don’t say anything just make them and share!

 

THE BEST PEANUT BUTTER OAT COOKIES
 
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A chewy peanut butter oat cookie that will change your life regardless if it's gluten free! My personal favorite!
Author:
Cuisine: Desserts
Serves: 14 medium
Ingredients
  • INGREDIENTS:
  • 120 grams European butter, unsalted at room temperature but still cold
  • 170 grams brown sugar (use only the very soft kind, I like the less dark one)
  • 4 grams fine sea salt
  • 60 grams eggs (mix and scale)
  • 8 ml vanilla extract
  • 15 grams almond milk
  • 180 grams my gluten free flour * (it is amazing!)
  • 6 grams gluten free and aluminum free baking powder (at high altitude use half)
  • 3 grams baking soda (at high altitude use half)
  • 150 grams gluten free oats such as Bobs Red Mill
  • 50 grams peanuts chopped
  • 100 grams peanut butter (I love Trader Joes Valencia peanut butter most of all).
  • @jacobsensaltco to sprinkle on top
Method
  1. Preheat convection oven to 350°F. Line a baking tray with a Silpat. Sift flour, baking powder and salt.
  2. In the mixer with a paddle, mix butter and sugar just until combined. Add egg, vanilla and mix well. Add oats and milk and mix well, add peanut butter and mix until combined.
  3. Add the sifted flour and combine just until incorporating—add the peanuts—mix well.
  4. Use a #24 Scoop and place the cookies onto the prepared cookie + flatten lightly onto the tray leaving enough room between them. Sprinkle with salt. Bake aprox 12 mins. Time depends on your oven.
  5. Cookies should be golden and crisp on the edges and ​tender​ inside. Don't over bake! Remember cookies will continue to bake when you remove them from the oven as they sit on the hot tray. Let cool for about 10 -12 minutes, remove and let cool on a cookie rack or place on a perforated tray.
Notes
Gluten Free flour blend: mix then measure what the recipe requires
INGREDIENTS: MAKES: 1,176 grams (you can make ½ recipe)
672 grams oat flour (must be #glutenfree) such as Bobs Red Mill
210 grams brown rice flour such as Bobs Red Mill
196 grams potato or arrowroot starch (any works)
84 grams tapioca starch
21 grams powdered coconut milk (as an emulsifier)
METHOD:
Mix all of the ingredients in a bowl. Measure the appropriate quantity called for in the recipe.

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THE BEST GLUTEN FREE BANANA BREAD

I am so excited to share this timeless banana bread (or cake) recipe with you all!

We all love banana bread, (well almost all) and everyone has their own claim to fame recipe. When Tim, the CEO of Maskal Teff and I began talking about pastries made with teff, he was keen on a family banana bread  with walnuts that his wife makes at home, so that got me inspired to fulfill his foodie dreams.
So I became obsessed with creating a gluten free ancient grain banana bread and started baking batch after batch to create a recipe that highlighted the power horse benefits of Teff. The goal was to develop a cake with a high inclusion of Teff that resulted in a moist cake without using complicated flours (no starches, no high glycemic flours, no gums either). I am a practical baker and I have always believed that the best recipe is the one you immediately want to bake and even sell.

The best part of this recipe is that you can get all the ingredients in the supermarket and make a cake that really stands out as a timeless banana bread.

I started to explore more of how teff flours worked in baking (in a high inclusion), and since I had already baked some previous recipes with teff (granola, brownies, vanilla cake),  I knew through trial and error that this was not an easy task. Texture is such an important part in baking and even more so in healthy baking. There are 2 types of teff grains: ivory and brown: I personally love the Ivory flour most as it is easier to combine.   So here is the secret tip of this recipe: (bring out your notebook!) I saw a banana bread recipe shared by Elissa Goodman where she combined equal parts of quinoa flour with almond flour and I thought just by reading the recipe what a brilliant idea! So I went and bought quinoa flour (I honestly could not remember the taste and texture of baking with it).  I have been using sooo many ingredients  lately.  I made the recipe as is and did not like the taste of quinoa flour: it tasted like a moldy closet… but the recipe was a good start and I did love the idea behind it so I intuitively remembered my go to squash recipe (my version of Gjelina’s) and I recalled that a student made it with banana so I started playing with the flours and sweeteners like I do in my test kitchen. So here is the gold mine: don’t use teff 100 %  it’s not a flour that can be used 1:1 meaning you can’t substitute 100 % of your regular flour with teff: it just doesn’t bake that well an tends to be grainy and dry your baked goods when you don’t balance it out with moist ingredients and I discovered through reading recipes online and comparing teff to quinoa (they bake similarly) that if you use half teff and half almond flour it works amazingly well, the texture is very smooth and it binds so well teff needs moisture and almond flour is the binding agent here. So the PRO tip here is substitute the flour in your recipes using ½ teff flour and ½ almond flour. No need to add gums or fillers!
This cake only gets better with time!

For those of you who are new to Teff (move over quinoa!) Teff is the new quinoa: it is the smallest grain in the world and it’s a perfect vegan protein. Teff adds a very interesting nuttyness to your recipes and it’s very versatile, once you start using it you will start opening your creative mind and discovering inventive ways to incorporate it into your life.  When I have breakfast I look for great sources of fiber, protein, manganese, iron and calcium and teff is a nutritious power horse.  

This is a sponsored recipe and all opinions are mine.

 

 

Don’t you just love this Vintage Nordic Ware Celtic Knot pan?

I owned one years ago, I sold it to pay for pastry school and really missed it! I had a hunch to post a photo to see if any of my neighbors had one they didn’t want and since I have been on an “ask and you shall receive” quest I did and my dear neighbor Mary responded and we swapped her cake pan for my signature trail mix cookies! A win/ win! So here is the banana bread with my favorite superfood spreads from Sarais Spreads: maca almond butter, and the chocolate date spread from The Date Lady.

 

 

4.8 from 10 reviews
THE BEST GLUTEN FREE BANANA BREAD
 
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Author:
Serves: 1 9 inch cake, 1 mini loaf
Ingredients
  • INGREDIENTS: MAKES: 1 9x5-inch loaf + a mini loaf - serves 8-12
  • ¾ cup Maskal Teff Ivory flour (90 gr)
  • ¾ cup blanched almond flour (114 gr)
  • 1 ½ tsp baking powder such as Rumford (at high altitude use half)
  • ½ tsp baking soda (at high altitude use half)
  • 1 tbsp ground Ceylon cinnamon (optional)
  • ¾ teaspoon fine sea salt
  • 1 cup Stir Sweetener
  • ½ cup extra virgin olive oil (I love California Every Day Olive Oil)
  • ½ cup avocado oil Primal Kitchen
  • 1 cup banana puree aprox 3 ripe bananas
  • 3 eggs
  • ¾ cup toasted chopped walnuts or toasted pecans or chocolate chunks
  • Powdered coconut milk to sprinkle over the cake
  • Or almond butter or chocolate date spread from The Date Lady
Method
  1. METHOD:
  2. Preheat the oven to 340˚F (this cake, like most cakes made with purees take way longer to bake and need to bake at a lower temperature, if you bake it at 350 F it will brown too much and get very dry and crusty on the outside and wet inside).
  3. Generously butter a 9x5-inch loaf pan + 1 mini loaf. Or you can make this in a Bundt pan or large savarin (which looks like a large donut).
  4. Whisk (or sift) together the flours, baking powder, baking soda, spices, and salt in a medium bowl. In a large bowl, whisk together the sweeteners, oils, banana purée, and eggs. Add the dry ingredients to the bowl with the wet ingredients and whisk until just combined. (Adding the dry ingredients to the wet ingredients helps to prevent little dry pockets in the bottom of the bowl.) Fold in the chopped chocolate or nuts if desired.
  5. Pour the batter into the prepared pans and bake for 70 to 90 minutes for the larger pan (15 -20 mins for the smaller please note time depends on your pan + oven) or until a skewer inserted in the center of the cake comes out clean. Let the cake cool in its pan on a wire rack for 20 minutes. Run an icing spatula or a thin knife carefully around the edges, and invert the cake from the pan. Re-invert the cake so that it is right-side-up and let cool on the rack for another 20 minutes. Transfer to a serving plate.
  6. Notes: you can sprinkle the bread before baking with a mixture of: pumpkin seeds, sunflower seeds, cacao nibs, chopped pecans, walnuts and almonds

 

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THE BEST GLUTEN FREE CAKE

If you are gluten free I am sure you have searched for the perfect pound cake recipe.

I am so excited to share this new lemon raspberry cake with you all! It is everything you dreamed of: light, spongy, citrusy, naturally sweet, balanced, super easy and fast to make and the glaze is dreamy. Thanks to Maskal Teff™ for sponsoring this post!!  All opinions are my 100 % my own. Thank you for continuing to support the brands who make Vanessa Musi possible!

When Maskal Teff™ reached out to me and asked me to create a Master Pound Cake recipe using their amazing teff flours, I was dreaming up ways to highlight their Ivory Teff four which is a fascinating ancient grain that has so many health benefits you wouldn’t believe it. I had baked with brown teff flour before but had not explored Ivory teff flour until my husband Erin and I discovered the most amazing Ivory Teff tortillas in the super market when we decided to go gluten free and that is how I found Maskal Teff™.

I wanted to create something new and I was inspired by the French Pastry Cakes de Voyage (travel Cakes) made with almond flour. The best recipes are those you can adapt and personalize don’t you think?

Teff is a nutritional power horse! It is an ancient grain, loaded with fiber, protein, all 9 essential amino acids, rich in calcium and iron and really a great ancient grain to add to your flour repertoire. Especially when you want to add more nutrient dense flours to your recipes. It bakes very well!

Here are my tips:  (note all opinions are mine) to use teff in your recipes use only half of the what your recipe calls for of flour: add in lighter flours like I did: such as almond flour, a gluten free flour blend (I made my own: recipe below) or use spelt or a starchy flour to lighten the teff flour. It also bakes best with moist ingredients such as buttermilk, yogurt, coconut milk, olive oil. Please note: all opinions are my own.

 

5.0 from 2 reviews
The Best Gluten Free Cake
 
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A lovely easy to make, moist, light, gluten free cake made with ivory teff flour
Author:
Recipe type: Dessert
Serves: 1 medium cake
Ingredients
  • Ingredients: Makes: 1 medium cake
  • 3 eggs: large, organic, pasture raised at room temperature
  • 75 grams coconut sugar, Stir Sweetener or organic cane sugar
  • 1 teaspoon vanilla paste
  • ¼ cup maple syrup
  • ½ cup coconut oil or ghee, melted
  • ¼ cup buttermilk or almond milk
  • 50 grams almond flour
  • 80 gr Maskal Teff Ivory flour
  • 20 gr tapioca starch aka tapioca flour
  • ½ teaspoon fine sea salt
  • 1 teaspoon baking powder (at high altitude use half a teaspoon)
  • optional flavors: zest of 2 lemons or 1 orange or 1 teaspoon Ceylon cinnamon

  • Variations: add in ingredients: 1 cup berries: raspberries, or blueberries or cherries or mixed berries or frozen cranberries or chocolate chunks or pecans

  • To sprinkle before baking optional
  • ¼ cup raw blanched silvered almonds

  • To decorate:
  • Coconut milk powder to decorate




Method
  1. Method:
  2. Preheat convection oven to 345 F, (173 C)
  3. Grease a medium size loaf cake pan and line the bottom with parchment paper.
  4. Sift almond flour, teff flour, tapioca flour, baking powder + salt.
  5. In a mixer with a whisk mix egg, vanilla, maple syrup, sweetener of choice at medium speed until fluffy (it won’t double in volume) add coconut oil and mix until combined. Add buttermilk or almond milk just to combine.
  6. Add the sifted flour mix and combine. Add the zest of choice or nothing and mix.
  7. Add the add in ingredients of choice (reserve a few to put on top of the cake), mix batter lightly with a plastic spatula.
  8. Pour batter onto prepared cake pan.
  9. Put the almonds on top, sprinkle some of the reserved add ins and bake until a toothpick comes out clean. Aprox 35 mins: time will depend on your pan, oven and add in ingredients. Remove from
  10. Note: you can also decorate the cake with a Millenium pink raspberry glaze:
  11. cup coconut milk powder sifted
  12. ¼ cup powdered Swerve: sifted
  13. ⅛ teaspoon vanilla powder
  14. ¼ cup crushed raspberries crushed and strained
  15. Mix in a bowl with a whisk until combined: check consistency it might need more liquid or thicken with more coconut milk powder.
Notes
Gluten Free flour blend: mix then measure what the recipe requires
¾ cup brown rice flour must be superfine (I use Bobs Red Mill)
¼ cup potato starch
⅛ cup white rice flour must be superfine (I use Bobs Red Mill)
⅛ cup tapioca starch

 

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HEALTHY OATMEAL COOKIES OF MY DREAMS

Oatmeal cookies have always been my favorite travel cookies since I started doing recipe development for Starbucks Mexico in 2001.

We made multiple recipes for that project and they were delicious but so sugar loaded that it was unreal. I have since tweaked and adapted countless recipes and now that I am 95% gluten free (except for specific recipe testing) I wanted a killer oatmeal cookie recipe that was balanced, chewy, not too sweet, not oily, not sugar coated and not dry or cardboard tasting. My goal is to give you Master Recipes that will be your go to recipes you can build upon and do your own variation. If I had a bakery this would be my cookie of choice. I have not made this cookie vegan or dairy free yet: so before you guys ask me that question: please try my vegan oatmeal cookies (those are not gluten free) or try swapping the butter for vegan butter and egg for a flax egg. The Date Lady gave me the most amazing dates that taste like caramel and this inspired me to create a turtle version using her dates, pecans, chocolate and Maldon Salt. 

4.5 from 6 reviews
Oatmeal cookies of my dreams
 
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GLUTEN FREE LOW SUGAR OATMEAL COOKIES Author: Vanessa Musi Serves: 16 cookies (made with a medium scoop size #24)
Author:
Serves: 16 medium
Ingredients
  • ½ teaspoon (2 gr) fine sea salt
  • 1 teaspoon Ceylon cinnamon (4 gr) (optional)
  • ⅛ teaspoon nutmeg or tonka bean (0.5 gr) (optional)
  • 1 teaspoon baking soda (at high altitude use ½ teaspoon)
  • 1 cup butter, unsalted (225 gr) (I love grass fed butter) at room temperature
  • 1 ¼ cups coconut sugar
  • 1 egg
  • 1 teaspoon (5 gr) vanilla
  • 3 cups gluten free oats
  • 1 cup gluten free flour such as Bobs Red Mill GF All Purpose Flour (blue label only)
  • ½ cup The Date Lady chopped dates
  • ½ cup 70 % chocolate chopped
  • ⅓ cup chopped pecans
  • Maldon salt to sprinkle on top
  • Variations: substitute dried cherries, yellow raisins, dried apricots chopped for the dates
Method
  1. Pre heat oven to 340 F or 170 C. Line 2 baking trays with Silpats.
  2. In a medium bowl: sift flour + baking soda, salt and spices.
  3. In a mixer with a paddle attachment: beat butter + coconut sugar until combined well (the goal is just to blend: not aerate as the cookies will spread if you do so).
  4. Add vanilla and egg and mix well. Add oats and combine. Add sifted flour mix and stir well. Add dates, chocolate, pecans, or desired add ins and mix well. Shape cookies with a scoop (I use a size #24) and place onto prepared cookie sheets: I place 4 lengthwise X 3 crosswise and flatten them out lightly. Sprinkle with Maldon Salt. Bake until golden for about 8-10 mins. They should be soft and chewy in the middle. Note: as they cool on the tray they will continue to bake, so make sure you don’t over bake them!
  5. Variations: I made these cookies with: pecans, chocolate and dates from The Date Lady and loved this “turtle” combination. I also made these with dried mangos with chile from Mexico and they were awesome!
  6. I also made a mix of yellow raisins, dates, dried apricots and added “unpumpkin” pie spice from The Raw Spice Bar to the cookies and they were amazing. I added 1 teaspoon instead of the cinnamon and nutmeg.
  7. Enjoy!!
  8. Please share the love on your social media and rate the recipe when you make it.
Notes
Gluten Free flour blend: mix then measure what the recipe requires
¾ cup brown rice flour must be superfine (I use Bobs Red Mill)
¼ cup potato starch
⅛ cup white rice flour must be superfine (I use Bobs Red Mill)
⅛ cup tapioca starch

 

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