Savory Turkey Meatloaf with Oats Chocolate Chip Cookies Makes 28
These cookies come out crisp with a buttery crunch and melty chocolate chips throughout. One caution: Don’t eat the raw batter as the uncooked garbanzo flour tastes beany and is hard to digest. Once it's baked, however, it is an entirely different story. 8 tablespoons (1 stick) unsalted butter ½ cup brown sugar ½ cup white sugar 2 large eggs 1 teaspoon gluten-free vanilla 1¼ cups Bob’s Red Mill GlutenFree All-Purpose Baking Flour ¼ teaspoon xanthan gum ½ teaspoon salt ½ teaspoon baking soda 1 12-ounce bag chocolate chips 1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper. 2. In a stand mixer or large bowl, cream butter until light. Beat in sugars until well mixed and fluffy. Add eggs and vanilla, and beat until well mixed. In a medium bowl, combine flour, xanthan gum, salt, and baking soda, and whisk to mix. Stir flour mixture into butter mixture. Once incorporated, beat 1 minute to activate xanthan gum. Stir in chocolate chips. Transfer dough to a bowl and chill 1 hour. 3. Form balls of dough roughly 2 tablespoons in size and place 3 inches apart on baking sheets (6 cookies per pan). Bake both pans of cookies at the same time for 12 minutes, switching pan positions halfway through cook time. When cookies are golden brown, let cool on pans 5 minutes before using a metal spatula to transfer cookies to a cooling rack. Tightly covered cookies will keep up to 1 week.
50 real food spring 2013
Makes 8 servings
Rolled oats contain no gluten but can be contaminated with wheat at the processing facility. That’s why it’s ideal to find rolled oats guaranteed to be processed in a gluten-free facility. cooking spray 2 large eggs 1 cup gluten-free rolled oats, such as Bob’s Red Mill ¾ cup vegetable juice cocktail 2 teaspoons Worcestershire 1 medium onion, chopped 1 teaspoon thyme ½ teaspoon salt ½ teaspoon pepper ½ teaspoon celery salt 1½ pounds ground turkey ½ cup ketchup 2 tablespoons Dijon mustard ½ teaspoon chili powder 1. Preheat oven to 350°F. Lightly oil or spray a large loaf pan. In a large bowl, combine eggs, oats, vegetable juice, Worcestershire, onion, thyme, salt, pepper, and celery salt, and mix well. Add ground turkey and mix well. Transfer to loaf pan and bake 35 minutes. 2. Combine ketchup, Dijon, and chili powder. Spread over meatloaf, then return to oven for 30 minutes, until internal temperature reaches 160°F.
Chocolate Cupcakes with Creamy Ganache Makes 12
These cupcakes are springy and cakey, thanks to well-beaten egg whites.This recipe is a good example of how eggs can take the place of gluten, with delicious results.
¾ cup Bob’s Red Mill Gluten-Free All-Purpose Baking Flour ¼ cup cocoa ¼ teaspoon salt ½ teaspoon baking soda ¾ cup sugar 4 large eggs, separated ¼ cup canola oil 2 tablespoons milk ¾ cup chocolate chips, melted ½ cup sour cream, at room temperature 1 teaspoon vanilla
1. Preheat oven to 375°F. Line cups of a 12-cup muffin pan with papers. In a large bowl, whisk together dry ingredients. In another bowl, whisk together egg yolks, oil, and milk. Thoroughly blend wet ingredients into dry ingredients. In a large bowl and using an electric beater, beat egg whites to soft peaks, then fold ¼ of whites into batter. When whites are well-combined, add remaining whites and fold in. Scoop ¼ cup batter into each muffin cup. Bake 15 to 20 minutes, until a toothpick inserted in center of a cupcake comes out clean. Cool in the pan on racks until cool enough to remove, about 10 minutes. 2. For the ganache: Melt chocolate chips and cool slightly. Scrape into a medium bowl, and add sour cream and vanilla, and whisk to combine. Whisk until thick and spreadable, then carefully spread onto cupcakes. Chill until serving.