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| Chef Oliva Dupin |
Chef Olivia did two cooking demonstrations during our weekend at Good Commons which I am happy to share with you. The first is a grain-free cookie which is very versatile. It could be made sweetly, as Olivia writes below, or it could be kept as a savory cookie/cracker by changing the seasonings and spices that are added. Her second demo was for the most delicious buns I've had in my life. These things were beyond delicious and I think I ate like 5 of them for breakfast on our last morning at Good Commons. Seriously, these things were amazing.
To learn more about Chef Olivia and to see more gluten-free recipes, please visit her website at http://livglutenfree.com
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| Liv's Chocolate Sandwich Cookies |
Liv's Chocolate Sandwich Cookies
Ingredients
1/4 cup cocounut flour
1/4 cup almond meal
1/4 cup flax meal
1/4 cup chia seed
1/4 cup cashews
1/4 cup walnuts
1/4 cup sesame seeds
3 tablespoons cocoa powder
1/2 teaspoon cinnamon
1/4 cup water
1 tablespoon olive oil
1/4 teaspoon salt
2 tablespoons honey
Filling
1/2 cup cashew butter
1 tablespoon cocoa powder
2 tablespoons honey
3 tablespoons water
Pulse the ingredients for the cookies in a food processor until crumbly and the mixture begins to hold together. Roll out between layers of parchment, score/cut into squares and bake at 325 for 20 minutes.
1/4 cup almond meal
1/4 cup flax meal
1/4 cup chia seed
1/4 cup cashews
1/4 cup walnuts
1/4 cup sesame seeds
3 tablespoons cocoa powder
1/2 teaspoon cinnamon
1/4 cup water
1 tablespoon olive oil
1/4 teaspoon salt
2 tablespoons honey
Filling
1/2 cup cashew butter
1 tablespoon cocoa powder
2 tablespoons honey
3 tablespoons water
Pulse the ingredients for the cookies in a food processor until crumbly and the mixture begins to hold together. Roll out between layers of parchment, score/cut into squares and bake at 325 for 20 minutes.
Mix ingredients for filling by hand or in a mini food processor. Spread between cooled cookies.
Liv's Sticky Buns
Ingredients:
1 package yeast
1/4 cup water
5 T sugar
3/4 cup brown rice flour
1/2 c cornstarch
1/2 cup tapioca starch
2 t xanthan gum
1 t salt
1 stick butter, softened
2 eggs, room temperature
2 egg yolks, room temperature
Filling:
1 cup raisins
3/4 cup brown sugar
2 T cinnamon
For Topping:
1 cup pecans
1 stick butter
1/2 cup brown sugar
1/4 t salt
Prepare the brioche dough by first combining the yeast with 1 tablespoon of sugar and the warm water. Let sit for 5 mins or until foamy. Whisk together the dry ingredients, including the remaining sugar, then add the eggs and softened butter and the yeast and stir until you have a sticky dough (you can use an electric mixer with a paddle, or simple a wooden spoon to stir this) and then transfer to a greased bowl, cover and place somewhere warm to rise, 2 hours, or until doubled in volume.
Prepare the topping by melting the butter in a small saucepan. Add the brown sugar and salt and cook until the sugar is melted and the mixture is smooth. Pour into a greased 9x13 baking dish, sprinkle on the pecans.
Combine the filling ingredients and set aside. Grease 2 pieces of wax paper, then divide the dough into 2 pieces and flatten it onto the paper. Spread each piece with the filling mixture and roll into a log. Cut each log into 8 pieces and place into the baking dish.
Bake 350 for 20-25 mins. Let cool for 5 minutes, then invert the pan onto a platter and serve!
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Ingredients:
1 package yeast
1/4 cup water
5 T sugar
3/4 cup brown rice flour
1/2 c cornstarch
1/2 cup tapioca starch
2 t xanthan gum
1 t salt
1 stick butter, softened
2 eggs, room temperature
2 egg yolks, room temperature
Filling:
1 cup raisins
3/4 cup brown sugar
2 T cinnamon
For Topping:
1 cup pecans
1 stick butter
1/2 cup brown sugar
1/4 t salt
Prepare the brioche dough by first combining the yeast with 1 tablespoon of sugar and the warm water. Let sit for 5 mins or until foamy. Whisk together the dry ingredients, including the remaining sugar, then add the eggs and softened butter and the yeast and stir until you have a sticky dough (you can use an electric mixer with a paddle, or simple a wooden spoon to stir this) and then transfer to a greased bowl, cover and place somewhere warm to rise, 2 hours, or until doubled in volume.
Prepare the topping by melting the butter in a small saucepan. Add the brown sugar and salt and cook until the sugar is melted and the mixture is smooth. Pour into a greased 9x13 baking dish, sprinkle on the pecans.
Combine the filling ingredients and set aside. Grease 2 pieces of wax paper, then divide the dough into 2 pieces and flatten it onto the paper. Spread each piece with the filling mixture and roll into a log. Cut each log into 8 pieces and place into the baking dish.
Bake 350 for 20-25 mins. Let cool for 5 minutes, then invert the pan onto a platter and serve!
Labels: gluten-free, good commons, Olivia Dupin, recipes
2 Comments:
1/4 cup of chia seeds? That seems like a large amount. Anything else to substitute those with other than more flax meal?
Sticky buns?! Yum! I have to make these. I'm so sad to have missed the weekend in Vermont. I hope it went well!
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