Fancy Food Thoughts: Double Chocolate Cookies (Grain Free + Vegan)

I could probably write a book about chocolate. It’s quite the popular item at my house, and I’m always looking for new recipes to use it in. This recipe is a spin off a non vegan recipe I found a while back. I loved the concept of a grain free treat that still tasted like a chewy yummy cookie everyone would love. Since I don’t do dairy and my daughter can’t have eggs, I had to make it perfected as a grain free AND vegan cookie for my family. They live up to the standard of a good cookie while still meeting all requirements. Enjoy!
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Grain Free Vegan Double Chocolate Cookies
4 ounces bittersweet or semisweet chocolate, melted
1 1/2 cups almond flour or meal (not the same but both work)
1/2 cup unsweetened natural cocoa
1 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup spectrum shortening
3/4 cup brown sugar
4 1/2 tsp ener-g eggs with 6 tbs water beaten in blender until very frothy and thick (very important that it’s blended)
1 teaspoon pure vanilla extract
1/4 cup mini chocolate chips (divided)
1/8 cup unsweetened shredded coconut
1/8 cup chopped walnuts
Instructions
Preheat oven to 350 degrees.
Melt the chocolate in the microwave or over a double broiler.
In the bowl of a food processor, combine the almond flour, cocoa powder, baking soda, salt and sugar; pulse together.
Add the melted chocolate and process until completely combined.
Add the egg replacer and process again.
Last, add the vanilla and process until the dough is smooth.
Fold in half the chocolate chips, walnuts & coconut. Roll dough into heaping Tablespoon size balls and place a few inches apart. Bake for 8-10 minutes. As soon as the cookies come out of the oven, put the reserved chocolate chips on top of the warm cookies, then transfer cookies to a wire rack to cool completely.
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Fancy Food Thoughts: Homemade Tortillas

What could be better than a warm, soft, fresh tortilla? In my opinion, almost nothing. My favorite way to eat them is right out of the pan with a big dollop of honey butter. This recipe is ridiculously easy with only four ingredients. You might just find yourself making them as frequently as I do!

What You’ll need:

Flour Tortillas

2 3/4 cup flour

1/3 cup shortening

3/4-1 cup warm water w 1 tsp salt dissolved into it

Step 1: First, place 2 3/4 cups flour into the bowl of a food processor. Mine is quite large, so if you don’t have one this big, just go ahead and use a medium size bowl and do it by hand. Dollop 1/3 cup of shortening into the flour in chunks. Then pulse a bunch of times to incorporate it into the flour. If doing this by hand, use a fork or your fingers.
Step 2: The dough should look crumbly when you’re finished.
Step 3: Now drizzle in the water while the processor is on. Start by only adding up to 3/4 cup of the water. The dough should not be too sticky to handle. It should hold together and be moist and light, but you should be able to handle it without it sticking all over your hands. If you need a bit more water, add it a little at a time. This is what the dough should look like.
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Steps: 4-5: When it’s ready, roll it into 12 golf-ball size balls. Let the dough balls rest on the counter for at least 20 minutes.
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Steps 6-7: Once the dough has rested, roll out the balls on a well floured surface with a floured rolling-pin.
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Step 8: Pre heat your pan so it’s very hot. If it’s not hot enough the tortillas will cook for much to long and be too dense. They only need to be in the pan for about a minute total (thirty or less seconds per side). The tortilla will bubble really quickly and that’s when it’s ready to be flipped.
Step-8
Before you know it, you’ll have stacks of pillowy deliciousness.
DONE!
Recipe By Lindsay Esparza
To read more about Lindsay check out most recent interview with her here!

Say Hello to our newest Inspiration Den contributor!

I’m so excited, today we are introducing the newest member of The Inspiration Den team! There are two reasons I’m excited to have Lindsay with us, First,  I LOVE food and think her recipes are inspirational and actually delicious! Secondly, Lindsay and her family have certain food allergies, which makes all of her recipes usable for others who have these sensitivities. I think people  finally paying attention to what they eat and how food affects them is amazing.

All that to say I would LOVE to introduce Lindsay Esparza, our newest recipe contributor for The Inspiration Den!

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Amber: What got you started in creating allergy safe recipes for your family?
Lindsay: While I have always had dairy allergies, I used to still eat it and suffer the consequences. It wasn’t until my daughter was born with allergies to eggs, dairy and soy that started me on a complete revamping of our diet.
Amber: What is your favorite part about putting together a meal and coming up with a recipe?
Lindsay: My favorite part about putting together a meal is seeing all the hard work pay off with the end result. Coming up with the recipe takes a lot of searching and planning, but that’s all part of the fun. I enjoy thinking of things or trying to tweak recipes to fit our wants and needs. I go to sleep dreaming of new things I could try. It may be an obsession.
Amber: Where do you find inspiration?
Lindsay: From my extreme like of food, baking, cooking and eating!
Amber: What’s the most inspirational piece of decor in your home?
Lindsay: My pistachio green Kitchenaid mixer. I’m in love.
Thank you Lindsay! We are so excited to have you here in The Den!
If you would like to hear more from Lindsay keep an eye out for the launch of her new sit Fancy Food Thoughts, also if you have any questions or comments for Lindsay regarding her recipes or information on food allergies leave a comment below!