Cole's Moveable Feast
Monday, September 12, 2016
Cole's Moveable Feast, Six Months In . . . and Recipes!
I've been ignoring the question in the back of my mind of IF, and HOW, to continue the blog now that Cole's Moveable Feast has been launched. My recipes have evolved significantly since March, in part because I ended up making my own frostings, gluten-free flour blends and egg-substitutes, and I'm in the process of compiling some of those recipes into a more user-friendly format. Everything is from scratch now, and lots of the recipes on this blog have shortcuts, box mixes and the like . . . but that was always the point of the blog anyway, making it easier to cook around food allergies. I love looking back at these recipes and remembering what led to each post.
I've been very busy since the launch ~ a huge boost came when Erin at Allergy Shmallergy listed CMF on her Allergy-Friendly Bakeries in the DC Metro Area page, and then featured CMF on her site. You can link to the interview here. In the meantime, here are some recipes that I've shared at Great Country Farms and Allergy Shmallergy.
Gluten-Free Chocolate Chip Cookies
1 cup (2 sticks) unsalted butter or dairy-free margarine, room temperature (my favorites are Earth Balance Soy Free Buttery Sticks or Fleischmann's Margarine)
1 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs or equivalent egg substitute for cookies (see below, x2)
1 teaspoon vanilla extract
2 1/2 cups gluten free flour blend (King Arthur Gluten-Free Multipurpose Flour is my favorite off-the-shelf blend)
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semisweet chocolate chips (Enjoy Life Mega Chunks are my favorite)
1. In a stand mixer, cream together butter/margarine and sugars until light and fluffy. Add eggs (or substitute) and vanilla, and beat until just combined.
2. In a separate bowl, combine gluten-free flour, baking soda and salt. Add flour mixture to butter mixture; beat on low until just combined. Stir in chocolate chips.
3. Refrigerate dough for at least one hour.
4. When ready to bake, heat oven to 400°F. Line baking sheet with parchment paper.
5. Scoop dough out in tight rounded mounds (I like to use an ice cream scoop) and place about 3 inches apart on baking sheets. (You will need to do multiple batches ~ refrigerate dough between batches). Do not flatten the dough. Bake cookies 10 to 12 minutes until golden brown at the edges. Let cookies cool 5 minutes on baking sheets, then transfer with a spatula to cooling racks to cool completely.
EGG SUBSTITUTE: For EACH egg, combine 3T unsweetened applesauce, 1t ground flaxseed meal and 1/2t baking soda. Allow to stand a few minutes before using in cookie recipe.
Gluten-Free Rustic Peach Tart
1 1/4 c. gluten-free blend (like King Arthur Gluten-Free Multipurpose Flour)
3T granulated sugar
1/4 t. salt
6T cold unsalted butter or dairy-free margarine (like Earth Balance buttery sticks)
1 egg or 3T applesauce mixed with 1 t. ground flaxseed meal and 1/2 t. baking soda
2T orange juice
4 ripe peaches, sliced
Optional: a handful of blackberries, raspberries or blueberries
3T granulated sugar
1T corn starch
First make your crust. In electric mixer, mix together gluten-free blend, sugar and salt. Cut butter/margarine into mixer in tablespoon-sized chunks and mix until coarse crumbs form. Add in egg or egg substitute, and mix on low until incorporated. Add orange juice and mix until soft dough forms. Scrape down sides, form a flattened ball of dough, wrap in wax paper and place in freezer for 20 minutes.
Meanwhile preheat oven to 375 degrees. In a large bowl, mix together fruit, sugar and cornstarch. Set aside.
Place a cookie sheet-sized piece of parchment paper on counter. Place cold dough on parchment paper, with wax paper spread on top. Roll out dough between papers to about 1/4 inch thick (you want a circle with about a 10-12 inch diameter). Rough edges are okay - that's what makes it rustic! Remove wax paper carefully.
Arrange fruit in the middle of dough, leaving a 2-inch perimeter. Fold edges up around fruit, wet fingers with sugar mixture from fruit bowl and brush dough. Sprinkle with sparkling sugar. Slide parchment paper with tart onto cookie sheet (a large spatula or cake lifter helps). Bake for 20 to 25 minutes until crust is light golden in color with slightly browned edges. Allow to cool fully before slicing.
Peach Blackberry Cobbler:
1 c. all-purpose flour
1 ½ c. granulated sugar, divided
1 t. baking powder
½ t. salt
6 T. cold butter (or non-dairy margarine like Earth Balance Buttery Sticks or Fleischmann’s)
¼ c. boiling water
2 T. cornstarch
scant ¼ c. cold water
1 T. lemon juice
2 c. fresh blackberries, rinsed and drained
2 c. peeled sliced peaches
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Whisk together flour, ½ c. sugar, baking powder and salt. Cut in butter or margarine until the mixture resembles coarse crumbs. Stir in ¼ c. boiling water.
In a cast iron skillet, dissolve the cornstarch in cold water. Mix in remaining cup of sugar, lemon juice, peaches and blackberries. Bring to a boil, stirring constantly. Spoon dough onto fruit mixture. Place skillet on foil-lined baking sheet and bake 25 minutes until dough is golden brown.