I am still on vacation and having a glorious time being away from my computer (We hope. As of writing this, I am still at home, in front of said computer). My second guest poster is Roxana, of A Little Bit of Everything. Roxana should be no stranger to you, as I have waxed poetic about her and her blog several times here. Her creations, particularly her yeast breads, have often inspired me to create my own low carb versions, and I have to thank her for that. She has also become a dear blogging friend and we like to support each other and cheer each other on. She took on the challenge of creating a low carb, gluten free recipe for you today and I have to say, she did a great job! So without further ado, let me turn over the floor to Roxana…
I love challenging myself to try new things in the kitchen. I started with my first vegan cookies and jumped with joy when they turned out edible. I gained a little more confidence with every vegan recipe I developed in the last couple of months. I even did a boogie woogie dance after my three apple bread challenge. With the endless recipes all over the internet is hard to get bored in the kitchen. There are always new techniques to learn, new ingredients to experiment with.
A few weeks ago Carolyn asked me to write a guest post for her. I was blown away after I read her email. Carolyn is one of my all-time favorite bloggers. She’s been so supportive since I start blogging and even if I had no idea what a blog actually is she kept coming back leaving me encouraging comments. Her request for the guest post wasn’t a specific one but I wanted to keep her blog’s theme and try to come up with at least a low carb treat thinking that would be a breeze.
If you take a 5 seconds look at my blog, you aren’t going to find any low carb and/or gluten free recipes unless we’re talking about a couple of random soups and even then I still can’t guarantee. Developing a low carb recipe wasn’t as easy as I thought. Looking through my baking cupboard I started checking almost all the ingredients I had on hand putting aside those which had just a few carbohydrates. My only sugar option was agave nectar. I know Carolyn uses stevia and erythritol but time was short and I had none on hand.
As for the flours I picked almond/meal flour and gluten free all-purpose flour. Choosing gluten free ingredients turned out to be a breeze. After picking my ingredients was time to do some baking. As I mention earlier it is my first time trying to come up with a low carb, gluten free and vegan recipe.
The cookies turned out beyond deliciousness. Despite the cracked surface the inside is soft, slightly sweet, the spices enhancing the pumpkin flavor. It is a perfect bite in the morning with a cup of steaming coffee/tea or even as a sweet treat in the lunch box.
Let’s bake some cookies, shall we?
(makes ~2 ½ dozen cookies)
1 ½ cups almond meal/flour
1 ½ cups all-purpose gluten-free flour
2 tsp. baking powder
1-2 tsp. pumpkin pie spices
1 cup organic canned pumpkin
2 tbsp. iced vegan butter
2 tbsp. organic agave nectar
~ 1 tsp. unsweetened almond milk
Start by preheating the oven at 375F and measure your ingredients.
Place the flours, spices, baking powder, cubed butter, canned pumpkin and agave nectar in a food processor. Pulse until combined. The dough should be wet but not sticky. If it’s too dry add a couple of drops of almond milk (mine needed about 1 tsp.)
Take the dough out of the food processor and place it on a floured surface. Roll it out with your fingers. With a floured cookie cutter cut out the pumpkin cookies.
Place the cookies on baking sheets and bake for about 15 minutes. Take them out of the oven and let them cool slightly before removing from the baking sheets.
Makes approx. 30 cookies. Each cookie has 7.4 g of carbs and 1.3 g of carbs. Total NET CARBS = 6.1 g.