Tres Leche Cake

Invite your friends over for this sponge cake, soaked in 3 milks, topped with homemade whipped cream and fresh raspberries.

Natalie's Gluten Free Flour Mix

Make your own gluten free flour mixture at home. It is really simple to make and it's texture is smooth. You can substitute this equally for regular wheat flour.

Cinnamon Swirl Quick Bread

Start your day with this easy and moist quick bread, topped with cinnamon sugar.

Saturday, February 13, 2016

Cut Out Sugar Cookies

* Gluten Free & Vegan version *



  
My "go to" gluten free, egg free Cut Out Sugar Cookie recipe had a vegan makeover!

The Wedge Table and the Food Allergy Support Group of MN invited me to partner with them in presenting a cooking class/demo.  We wanted to offer a cooking class that would be a fun family event and since it was over Valentine's weekend, heart shaped cookies seemed like the perfect fit.

I hope you have a sweet time making these little cut outs for your holiday!



Cookies:

1 cup shortening
1 cup sugar

1 tablespoon Ener-G Egg Replacer + 4 tablespoons warm water (whisked together in small bowl)
1 tablespoon vanilla extract

2 1/2 cups gluten free flour (that includes xanthan gum - I used Namaste Perfect Gluten Free Flour Blend)
2 teaspoons baking powder

1.  Preheat oven to 400 degrees.
2.  In a mixing bowl, cream together shortening and sugar.
3.  Add the egg replacement and vanilla.  Mix until incorporated.
4. Add the flour and baking powder and mix on slow to medium speed until a nice dough forms that holds together.  (It should take just a minute or so)
5.  Roll out the dough to roughly 1/4 inch thickness.  Cut out dough using your favorite cookie cutter shape and transfer to cookie sheet covered with parchment paper.  Do not refrigerate the uncooked cookie dough, it will make it hard to roll out.
6.  Bake 7-8 minutes at 400 degrees.  You will want to remove these cookies from the oven before they get golden colored.  Let cookies sit on cookie sheet for 5 minutes before transferring to a wire rack to finish cooling.  They take roughly 20-30 minutes to cool enough to decorate...Just enough time to get the icing made and sprinkles ready.

Icing:

4 cups powdered sugar

1/4 cup rice milk (or the milk of your choice)
8 teaspoons light corn syrup
1/2 teaspoon vanilla extra

* food coloring of your choice (my new favorite is Color Garden's natural food colors)

1.  Place measured powdered sugar in a large mixing bowl.
2.  In a separate small bowl, whisk together rice milk, corn syrup and vanilla until the corn syrup thins out.  Then, add to the powdered sugar and stir until fully mixed.  
3.  Optional - stir in food coloring.

I love to use the disposable icing bags to decorate the cookies.  They allow much more control of the icing than spreading with a knife and are pretty easy for kids to use as well.  Sometimes, for my kids, I will put a chip clip at the twisted top of the bag to prevent the icing from spilling out the top.

Have fun and happy decorating!

I hope you enjoy these tasty treats!