GF Chocolate Chip Cookies

rootsandharbor Recipes May 15, 2019 2 Minutes

I hate to admit it but I am a bit of a stickler about what foods I allow into our home. No, my kids are not gf, dairy free, soy free etc etc. BUT we do stay away from those things as much as possible. I am also aware and conscious of the ingredients in everything I buy/make.

I whole heartedly believe that it is up to me to help them create healthy eating habits. For me that is balance, for example, yes they can have some candy on Halloween, no we do not eat dessert or treats regularly. I also like to take some of my favorite recipes and sub in healthy ingredients.

One of my absolute favorite substitutes right now is oat flour. I’ve tried almond and coconut flours but honestly have never had much luck. But oat flour is almost like a 1:1 substitution for flour! And you can make it at home by grinding oats into a meal in your blender.

I have totally fallen in love with the True Roots Cookbook. It’s full of gluten free, dairy free and processed sugar free recipes. One of my favorite things I used to do as a kid was bake chocolate chip cookies with my mom. So I was really excited to find this “healthier” recipe in the True Roots Cookbook and the boys had a great time helping in the kitchen.

ingredients

2 1/2 cups Oat Flour

1 tsp Baking Soda

1 tsp Himalayan Salt

2 sticks Butter

1 1/2 cups Coconut Sugar

1 tsp Vanilla Extract

2 Eggs

1 cup Dark Chocolate Chips

instructions

Preheat oven to 375 and line baking sheet with parchment paper

In a large bowl combine all dry ingredients (except chocolate chips)

In a stand mixer or bowl beat the butter and sugar followed by the sugar and vanilla until combined.

Add your butter mixture to your dry ingredients and mix well. Fold in the chocolate chips.

Place tablespoon drops of batter onto your cookie sheet (I love using a cookie scoop for this step).

Bake for 15 to 18 minutes until golden. Remove from oven and cool before serving.

These freeze great and I love eating them right out of the freezer! Oh and they will be a little darker in color than traditional cc cookies because of the darker flour and sugar, they still taste amazing.

So, I’m dying to know, do you cook with your kids? Honestly, it’s taken me a long time to get to this point and I’m not always up for it. But after this I’m going to try more, I mean look at how proud they are to help!

XOXO- Amanda

Vegan Carrot Cake

rootsandharbor Recipes April 24, 2019 2 Minutes

So I’ve been making this vegan carrot cake on Easter for almost 5 years. It’s really simple, but most importantly delicious.

I upped my game this year and made it look super fancy by piping the buttercream icing on top instead of just spreading it on. Which in all honesty wasn’t that much harder to do.

This cake is moist, slightly sweet and the icing…omg! Every time I make it I worry that the icing won’t be good and every time I’m wrong.

I chose to make this in two round 9″ cake pans. But you could do a number of things with it, like try 7″ pans or even a bundt pan (just know this will most likely change the cook time).

Traditionally we see walnuts added to carrot cake, you will notice I left that out of mine. If you’re a fan just add in 1 cup chopped walnuts. Ok enough about how good I think it is, let’s get started so you can see for yourself!

ingredients

2 cups Flour (could also sub gluten free 1:1 flour to make this gluten free!)

1 tsp Baking Powder

1 tsp Baking Soda

1/2 tsp Salt

2 tsp Cinnamon

1 tsp Nutmeg

2 1/3 cups Grated Carrot

1 1/2 cups Coconut Sugar (Brown Sugar works great too)

2 tbsp Ground Flax Seeds soaked in 6 tbsp Water (these are called flax eggs, if you’re not vegan you can use 2 Eggs)

1/2 cup Liquid Coconut Oil (EVOO will also work)

1/4 tsp Vanilla Bean Powder or 1 tsp Vanilla Extract

1 tbsp Apple Cider Vinegar

1 cup Chopped Walnuts (optional)

instructions

Preheat oven to 350℉

Grease two 9″ cake pans (or your choice from above) and line the bottom with parchment paper.

Combine flour, baking powder, baking soda, salt, vanilla bean powder, cinnamon and nutmeg into a large mixing bowl.

Add carrot and sugar to the mixture.

Create a well in the center and add the coconut oil, apple cider, flax eggs and mix well to combine.

If the batter seems too thick allow it to sit so the carrots can release more water. I find that adding a 1/4 cup (or less) of almond milk if it’s still too dry works perfectly.

Add the batter evenly to the prepared pans and place in the oven for 30 minutes or until you can insert a toothpick and it comes out clean.

While the cakes cool, prepare the icing.