mexican snickerdoodles - gluten free

Not only did I bake cookies that were gluten, nut, dairy and egg free, but I also made them without bean flour! I would love to take the credit, but Vegan Cookies Invade Your Cookie Jar by Moskowitz and Romero beat me to it. They use a combo of coconut flour, white rice flour, millet flour, cornstarch and flax meal to sub for the gluten.

I love it! No bean flour.

I made the Mexican Snickerdoodles out of the book and while they say to sub the GF flour on a one to one ratio, I found that the batter needed a little more. Next time I will try refrigerating the batter for a bit since coconut flour absorbs liquid very well and giving it some time might help.

The cayenne pepper in the batter was a little too much for the kids, though, so if you are planning on making them with kids in mind, skip the cayenne. I had made two batches for my group, in case the pepper was too spicy.

The kids loved them and I had no complaints. I'm loving this book :)

Cost Breakdown:

coconut, rice flour, millet flour: $2

cornstarch: $.50

maple syrup, cocoa powder: $1.50

sugar, oil, baking soda: $1.50

Total to make 24 cookies:

$5.50

mom's morning casserole

Brunch

Here is another one from Vegan Brunch by Isa Moskowitz. This is a casserole with a layer of potatoes, a layer of tofu, a layer of tempeh with red peppers, and a layer of Daiya cheeze.

It was very good, but the family was not fond of the tempeh layer. Unfortunately, they found the tempeh too bitter and nutty. In fact, asking me, I would say it was a bit 'fishy,' and no, it was not spoiled. Unless I braise my tempeh in a flavorful liquid or sauce, it seems to come out with this unusual flavor.

Next time. Next time.

Cost Breakdown:

potatoes: $3

tempeh: $2

tofu: $2

pepper, onion, garlic, herb, spices: $2

Daiya: $2

Total to feed a family of 5:

$11.00