Flourless Double Chocolate spice cookies

These soft and chewy decedent cookies are gluten and dairy free! Using parchment paper to bake them on is a must for these cookies, as they are very very delicate and sticky after baking. Using a very good quality dark Dutch coco really makes a difference. These cookies do not last long.

Makes about 2 dozen 2 inch cookies

3 cups powdered sugar
¾ cup coco (good quality dark Dutch process)
4 egg whites2tsp vanilla
¼ tsp salt
1/2 tsp cinnamon
1/2tsp cayenne pepper
1/2 tsp nutmeg
¼ cup chocolate chips.


Preheat oven to 350 degrees
1. Sift coco and sugar to remove any lumps

2. With a hand mixer, mix coco/sugar mix with eggs, vanilla and salt

3. Stir in chips. The batter will be running and sticky, like glue.

4. Line a baking sheet with parchment paper. Using a tablespoon, scoop batter in to little puddles on paper. Space cookies well as then can spread.

5. Bake at 350 for 8-12 minutes until the tops are shiny and cracked and just set in center. 

Remove pan from oven, and gently remove parchment paper( with cookies on it) from pan and lay on counter
to cool (do not remove cookies yet!)6. Once cookies are cool, peel gently from paper using a damp spatula to prevent sticking. Layer parchment paper between layers of cookies when storing.

Gluten free Oatmeal Chocolate Chip Walnut cookies

Stuffed with walnuts and chocolate chips, they are perfect with a glass of milk.
These cookies are so good, you would never know that they are gluten free!

Preheat oven to 350

Wisk together
1 3/4 cup gluten free flour blend
¾ tsp baking powder
¾ tsp baking soda
1 tsp xanthium gum

Cream together
1 cup coconut oil
¾ cup coconut sugar (or cane)
2 eggs (at room temp)
2tsp vanilla

Stir the flour mixture in to wet, add
1 cup chocolate chips
½ cup chopped walnuts
3 ½ cups gluten free oats

Shape dough in to 1-2 inch balls and flatten to ½ inch place on a greased or parchment covered baking sheet. Bake for 10-12 minutes until lightly browned.

Lemon Raspberry Tofu Cheesecake

This vegan and wheat free tofu cheesecake is just amazing, this recipe is adapted from the green cuisine cookbook by Andy Cunningham, defiantly worth buying if you are in Victoria and have a chance to visit Green Cuisine in market square.   

 http://www.greencuisine.com/      

Using a really good quality blender makes the filling light, fluffy and creamy. 

Cake crust:
2 cups gluten free graham style cookies crumbs (or regular crumbs if wheat is not an issue)
¼ cup melted coconut oil
2tbs coconut sugar or brown sugar

Mix together in a bowl, and press in to a greased 9 inch 
spring form pan. Refrigerate for an hour before filling.

Filling:
Combine in a blender-
2/3 cups sugar
¼ cup coconut oil
¼ cup cashew butter
½ tsp salt
¼ cup fresh lemon juice
2tsp lemon zest



Combine in a small pot and bring to a boil-
2 cups medium tofu crumbled
1 cup vanilla soy milk
1 tsp Agar powder

Pour the tofu mixture in to the blender and blend until very smooth

Pour over crust and shake to settle bubbles, then refrigerate until partially set

  

Place whole raspberries in a decorative pattern on top of filling. 

Pour glaze over raspberries and allow to set for another 3-4 hours.

Glaze:
2/3 cup water
1/3 tsp agar powder
1tbs lemon juice.

Bring above ingredients to a boil. drizzle or brush over top of cake