Baby Shower Baking!

What is one to do when invited to a baby shower.. yet cant think of a single idea in regards to gifts for the new mom??

BRING THE COOKIES OF COURSE!

Its also important to take note that I have merely a spattering of random baking ingredients in my cupboards at the moment and my pay day being tomorrow, I really didnt have the means to go out and stock up. I wanted to make something fitting my new diet, restrictions and all so I could indulge alongside everyone else. But really, with the limited amount of supplies, it was starting to look like I was going to show up empty handed.

I was perusing 'gluten free cookie' recipes on Tastespotting, coming up only with long complicated recipes with things Ive never heard of- nevermind had in my possession.

Finally, FINALLY I stumbled upon one that looked promising. Short ingredient list, easy subsitutions, vegan and gluten free. Perfect?

You can find the original recipe HERE and I made the following adaptations:

- 1c. brown rice flour became 3/4c. plus 1/4c. of both sweet sorghum flour and tapioca flour
- 1/2c. sugar was reduced to 1/4c. plus 1 tbsp. agave nectar
- 1/2c. dried fruit and nuts became 1/4c. of both raisins and chopped dark chocolate
- I replaced the oil with an equal amount of melted coconut butter
- 1 tsp. pure vanilla extract.
- refridgerated the batter before putting onto the cookie sheet (just about five minutes)

The remainder of the recipe I left as originally instructed except for a minor mistake that I made (that in turn led to the addition of the flax, the tapioca flour, and the refridgeration). Due to my lack of reading through directions prior to baking, I ended up adding all the liquid at once, turning the 'batter' into cookie soup. Clearly it needed a little thickening up.

Despite the mishap, they came out deliciously, albeit slightly chewier than your average cookie. This could be due to my alterations or my overzealous dumping in of the liquid ingredients. After a taste test, they were still deemed worth of the baby shower and Im sure anyone would be shocked to learn these are not only gluten free but vegan as well. Im just hoping there will be enough! There was only enough batter for 18 and I ate two (to make sure they were okay... clearly.)

Rice Pudding and Cinnamon Cauliflower Soup

Im still having fun with my new-found agave nectar. And with left over cooked brown rice in the fridge I thought to delve once again into the world of rice for breakfast.



Vanilla Rice Pudding with Cinnamon

1/3 c. hazelnut milk
1 tsp. cornstarch
1/8 apple, skin removed and finely chopped or grated
1 tbsp. canned pumpkin
1/4 tsp. cinnamon
1/2 tbsp. vanilla flavoured agave nectar
1 1/2 tsp. vanilla extract

2/3 cup brown rice

1/2 tbsp. coarsely chopped hazelnuts, toasted
1/2 tbsp. vanilla flavoured agave nectar

In a small bowl whisk together the first set of ingredients. Heat a pot over high and bring to a boil, stirring occasionally.
Once the mixture is boiling, turn heat to just under medium and stir often until the mixture starts to thicken.
Add rice, stir to combine, turn heat down a bit more (medium low) and cook, stirring occasionally for 5 minutes.
Meanwhile toast hazelnuts under the broiler until golden. (Make sure to check constantly, they burn fast.)
Transfer to a bown and top with nuts and last 1/2 tbsp. agave.

**265 calorie

I made mine this morning with 1/2 a teaspoon cinnamon and it was WAY too much. I also used almonds, forgetting I just bought hazelnuts yesterday at Lyn-Dys, an organic health food store in London Ontario.


I mentioned yesterday that I had work done on my teeth at the dentist. Well, the novacaine wore off... and now Im left with BOTH sides of my mouth in pain. Even more so if I chew anything at all. I made it through the rice and nuts for breakfast but by dinner, I knew I couldnt do it again so I made soup from scratch for the first time.

I drew my inspiration from baked apples that were currently in the oven. Opting for a cauliflower/ tofu type soup creation. It turned out more like a puree then an actual soup, but I think its better that way.



Cinnamon Cauliflower Soup

1 cup cauliflower, microwaved for 2 minutes
a bit less than 1/2 a small cooking onion

1/4 cup soft tofu
1 tbsp apple sauce
1/4 cup vegetable broth

1/4 tsp. yellow mustard
1/4 tsp. garlic powder
1/4 tsp. soy sauce
1 1/2 tbsp. nutritional yeast
a pinch of cayenne pepper or chili powder
1/4 tsp. cinnamon
salt and pepper to taste

extra vegetable broth
extra cinnamon or nutmeg

Heat a small pot over medium high and add onions with some olive oil spray and sautee until almost translucent.
Add the microwaved cauliflower and cook for about 4-5 minutes until it starts to brown.
Meanwhile place second set of ingredients into a blender and puree until smooth, then add this mixture to the pot.
Cook for another 3-5 minutes and transfer to the blender again with the seasonings (mustard through salt and pepper).
Blend, holding the top firmly, until smooth. Taste and adjust seasonings as desired. The measurements are my recommendations only.
Add more vegetable broth until soup is the desired consistency, transfer to a bowl, and top with cinnamon and/or nutmeg.

**125 calories

Its supposed to be served heated, but I had some cold too and it was still amazing!