Coconut Wow Cookies

Recipe courtesy of Psychologies Magazine (April 2019) and taken from Recipes for Your Perfectly Imperfect Life by Kimberly Snyder.

Coconut oil increases metabolism and provides sustained energy. Here, flakes accentuate earthy coconuttiness.

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Makes 16 cookies

Ingredients:
2 cups Gluten-free Flour Mix
1/2 tsp baking soda
1/2 tsp guar gum
1/2 cup coconut sugar
1/4 tsp sea salt
1/4 cup coconut oil, melted
1/4 cup coconut nectar
1 tsp vanilla extract
1/3 cup almond milk
1 cup coconut flakes

Step One : Preheat the oven to 160oc / 325oF / Gas mark 3. Line a baking sheet with parchment paper and set aside.

Step Two : In a large bowl, whisk together the Gluten-Free flour mix, baking soda, guar gam, coconut sugar and sea salt. Make a well in the middle.

Step Three : In a separate bowl, combine the melted coconut oil, coconut nectar, vanilla extract and almond milk, and stir well. Pour the liquid into the well in the flour mixture. Stir in the coconut flakes.

Step Four : Shape about 1 tablespoon of the mixture into a ball and place it on the parchment-lined baking sheet. Gently flatten it with the palm of your hand so it pushes outward into a flat cookie shape. Continue until all the dough is formed into cookies, being sure to space them out.

Step Five : Bake the cookies for 13-14 minutes, until they are golden brown. Transfer them from the baking sheet to a wire rack and allow to cool for at least 15 minutes before serving.

Gluten-free Marmalade Loaf with Cardamom Glaze

Recipe courtesy of Psychologies Magazine (April 2014) and taken from The Ginger & White Cookbook by Tonia George, Emma Scott & Nicholas Scott.

Marmalade has the perfect balance of sweet and tart flavours and, unlike a lot of gluten-free cooking, this cake doesn’t have a ground almond in sight, so it’s suitable for those with nut allergies too. A tawny Seville orange marmalade is the best to use.IMG_1835

Serves: 9

Ingredients:
175g unsalted butter, softened, plus extra for greasing
120g caster sugar
Finely grated zest of 1 orange
125g tawny Seville orange marmalade
3 free-range eggs, beaten
175g gluten-free self-raising flour

For the Glaze:
100g tawny Seville orange marmalade
Juice of 1 orange
Seeds from 6 cardamom pods

For the Icing:
150g icing sugar
Orange juice

Step One : Preheat the oven to 180oC / fan 160oC / Gas mark 4. Grease a 900g loaf tin and line the base with non-stick baking paper.

Step Two : To make the glaze, place all the ingredients in a pan and bring to the boil, then set aside the liquid to infuse.

Step Three : Meanwhile, cream the butter and sugar together in a bowl until pale and fluffy. Beat in the orange zest, then the marmalade. Gradually beat in the eggs a little at a time, then fold in the flour.

Step Four : Spoon the mixture into the prepared tin and bake for 40-55 minutes, or until the loaf is pale golden and a skewer inserted into the middle comes out clean. Remove from the oven, allow to cool in the tin for 15 minutes. When cold, lift out using a blunt knife and transfer to a wire rack.

Step Five : Mix the icing sugar with a drop of orange juice – stir quickly until smooth. Add more juice if it’s too thick.

Step Six : Using a spoon or a plastic bag that’s been snipped at a corner, zigzag the icing over the loaf. Then drizzle with the glaze, and slice to serve.