Carol L ourie s Gluten-Free & Low-Sugar Holiday Baking! www.carollourie.com
Table of Contents 1 Persimmon Budino 2 Date & Nut Bread 3 Holiday Fruitcake Bars 4 Almond Chocolate Butter Thins 5 Ginger Snap Cookies 6 Cardamom Cookies 7 Ginger Bread 8 Holiday Spice Cake Holiday Baking One of the most enjoyable parts of this season is the tradition of holiday food. If you are following a healthy nutritional plan, you don t need to deprive yourself of special holiday treats! Prior to starting my healing practice, I was a chef, pastry chef and owned a catering company. I ve assembled several of my favorite recipes for you to enjoy! Please note: The butter and eggs are best used at room temperature.
Persimmon Budino The consistency of this cake is somewhere between a cake and a pudding, which is why I ve called it a Budino. This cake uses the Hachiya, or soft Persimmons. You will need 2¼ cups of pulp. All ingredients need to be at room temperature. I use all organic ingredients when baking. Persimmon Budino Preheat over to 350. Preparation: Butter a 10 Springform or push pan, cut parchment paper to fit pan, then butter and flour the paper. Simmer 1 cup raisins in ½ cup cognac on the stove, until raisins are soft. Let cool to room temperature. (Orange juice can be substituted for the alcohol.) With the paddle attachment, Beat : 4 extra large eggs until light. Add the 2¼ cup persimmon pulp into the mixer, and add ¾ cup organic coconut sugar, lightly packed 2 tbsp honey Sift Together: 1½ to 1¾ cup organic teff flour 1 teaspoon baking soda 1¼ teaspoon baking powder ½ teaspoon salt, scant Spices: I recommend treating yourself to fresh spices at this time of year. It makes a huge difference in the taste of your food! 2 tsp cinnamon 1 tsp ginger ½ tsp freshly grated nutmeg 1 /8 tsp cloves Add spices to the flours and sift together 1¾ cups Half & Half, and ¾ cup heavy cream (I use Straus) at room temperature 1 stick melted unsalted butter Starting with the dry ingredients, and in thirds, alternate adding the dry ingredients with the wet ingredients, to the persimmon mixture. Add the raisins and/or 1 cup chopped walnuts or pecans. Pour into prepared pans and bake approximately 1 hour, or until a clean knife comes out clean. If top starts to over brown, place aluminum foil over top and lower heat to 325. Let cool before turning out onto cooling racks. Leave the parchment paper on and wrap the budino in foil. Store in refrigerator if not going to eat immediately. You will be the star of the potluck if you bring one of these and they are just as wonderful to give as holiday presents. www.carollourie.com 1 Carol Lourie 2017
Date & Nut Bread This can be made in any size pan you prefer and even as cupcakes. Date & Nut Bread Preheat oven to 350 ½ pound organic dried dates, cut into small pieces. Put them into a large measuring cup and pour over them 2 cups boiling water Add 2 tsp. baking soda Let mixture cool 1 cup organic teff flour ½ tsp salt The cooled date/soda mixture 1.5 tsp vanilla 2 tsp. finely grated orange rind (optional) 1 cup chopped walnuts In a mixer, with the paddle attachment, cream the following: 1 stick unsalted organic butter ½ - 2 /3 cup date or coconut sugar 2 eggs, one at a time, blending well after each egg Sift 2 cup organic gluten free flour mix www.carollourie.com 2 Carol Lourie 2017 To the creamed ingredients in the mixing bowl, begin with the dry ingredients, then alternate between the wet and dry ingredients, until all ingredients are added and batter is smooth. Bake until cake tester comes out dry, about 40 minutes depending on the size of the pan you are using.
Holiday Fruitcake Bars Super easy, always appreciated as a gift. Double the recipe and freeze half for later. Holiday Fruitcake Bars Adjust the rack to the center of the oven and preheat oven to 325. Butter a 10 x 15 x 1 jelly roll pan, line with parchment paper and then butter that. Fruit & Nut Mixture: 1½ cups walnuts, cashews or almonds, coarsely broken 1 cup organic raisins 1 cup organic dates, pitted and cut into large pieces 1 cup candied fruit mix- orange and lemon peels, pineapple 1 cup sifted gluten free flour ½ tsp. salt 4 eggs, room temperature ½ cup organic date, coconut or maple syrup sugar 1 tsp vanilla finely grated rind of 1 large orange Directions: Place nut/fruit mixture in a large mixing bowl and add ¼ cup of the flour. Coat the nut/fruit mixture with the flour thoroughly. Set aside. In small box of a mixture with the paddle attachment, beat the eggs lightly, then add the sugar, salt, vanilla and orange rind. Add the remaining flour, beating only until mixed. Pour the batter (it will be thin) over the flour-coated fruit/nut mixture. Stir to mix thoroughly. Pour into prepared pan and bake for 30-35 minutes, until golden brown. Cool in pan. When totally cool, invert onto flat service and cut into bars. www.carollourie.com 3 Carol Lourie 2017
Almond Chocolate Butter Thins A traditional butter cookie which I ve improved into a healthier version of itself. Almond Chocolate Butter Thins Preheat oven to 350 Line your cookie sheets with parchment paper or a Silpat. Ingredients: 1 cup butter, at room temperature 1 /3 cup powdered sugar 1 tsp. vanilla extract 1 /8 tsp. salt ¼ tsp. nutmeg, freshly grated if possible 1¼ organic gluten free flour 1 cup almond flour ¼ cup finely chopped almonds ½ cup Semi or bitter sweet chocolate shavings Almond slices Directions: Cream butter and sugar until combined. Add remaining dry ingredients, mix until combined. Fold in the chocolate shavings. Form four 6 logs, about 1 in diameter. Wrap in wax paper and refrigerate at least 3 hours, or until firm. Remove from refrigerator and slice into 1 /8 rounds. Place on cookie sheets, place sliced almond on top. Bake 7-8 minutes until browned. This makes a lot of cookies, which disappear very quickly! www.carollourie.com 4 Carol Lourie 2017
Ginger Snap Cookies Ginger is a warming spice, which makes these healthy as well as delicious for the holiday season. Ginger Snap Cookies Preheat oven to 275. Ingredients: 1½ cups heavy cream 1 cup date, coconut or maple sugar ¾ cup molasses ¼ cup dark corn syrup - or you may substitute honey for this 1 Tbsp. ginger Grated rind of 1½ lemons 6 to 7 cups gluten free flour, as needed. (I always include 1 cup of teff flour) 2 Tbsp. baking soda Directions: Whip the heavy cream until almost stiff. Combine sugar, molasses, syrup, ginger, lemon rind and baking soda and mix thoroughly. Pour into cream and beat for 4 minutes Add 5 cups of the flour and blend thoroughly Beat in remaining flour gradually, until dough is smooth enough to handle but still pliable. Wrap in waxed paper and chill for at least several hours in refrigerator, overnight is preferable. Roll out into ¼ thick on a slightly floured board. May be cut into fancy shapes with your cookie cutters, or rolled into a ball and flattened. Sprinkle with Turbinado Sugar (optional) Bake for about 12 minutes, until evenly browned. www.carollourie.com 5 Carol Lourie 2017
Cardamom Cookies Cardamom is a warming herb from India. It s mostly used in savory cooking, but this is a delicious example of how it s delightful in sweet foods. Cardamom Cookies These cookies are gluten, egg and dairy free! Preheat oven to 375 1 Tbsp. gelatin powder 3 Tbsp. hot water Sift together the following: 2½ cups almond flour ½ tsp. baking soda ¼ tsp.salt ½ tsp. ground cardamom ¼ cup melted coconut oil 3 Tbsp. organic maple syrup 1 tsp. vanilla extract www.carollourie.com 6 Carol Lourie 2017 Heat the water in a small saucepan. Once it begins to steam, sprinkle gelatin powder over the top. Turn off heat and allow to bloom. Whisk until foamy and completely dissolved. Add the three wet ingredients to the gelatin, whisking to combine. Add the wet ingredients to the dry ingredients. Mix thoroughly until dough has formed. Line a cookie sheet with parchment paper and roll small amount of dough between your hands to make 1 balls. Place on the cookie sheet, leaving room to spread when baked.
Ginger Bread This is a really easy recipe which everyone enjoys. The recipe can be doubled, and the loaves given as gifts. Ginger Bread Preheat oven to 350 Butter one large or two small loaf pans, then line with parchment paper and butter the paper. Sift together: 1 cup organic gluten free flour 1 cup almond flour 2 tsp. ginger ½ tsp. cinnamon 1 /8 tsp. cloves ¾ cup molasses ¼ cup honey ¾ stick unsalted organic butter In a large pot, on the stove, combine the wet ingredients, and stir until butter melts, then add: 2 tsp. baking soda The mixture will bubble. Don t worry! This is normal. Just beat with wooden spoon until the bubbling subsides. Remove from heat and let cool somewhat. Add: ½ c. buttermilk 2 eggs Beat until combined. Add dry ingredients and stir until incorporated. Bake for approximately 45 minutes, until cake tester comes out dry. www.carollourie.com 7 Carol Lourie 2017
Holiday Spice Cake As this cake cooks, it fills the house with wonderful smells of spices- cinnamon, ginger and cloves. It s easy to make and freezes really well. Holiday Spice Cake Preheat oven to 350. Butter a pan of your choice, then line with parchment paper and butter the paper. Cream together: 1½ sticks unsalted butter 1 Tbsp. honey ½ cup date or coconut sugar Sift together 1 cup organic gluten free flour 1 cup almond flour 1 tsp. baking powder ¾ tsp. baking soda ½ tsp. salt 1 tsp. ground cinnamon ¼ tsp. ground cloves Black pepper, small pinch ½ tsp. nutmeg, freshly grated 4 eggs 1 tsp. vanilla 1 cup buttermilk Directions: Cream butter until soft, then add sugar and honey. Add eggs, one at a time, beating well after each. Starting with the dry ingredients, alternate the dry ingredients with the buttermilk, ending with the dry ingredients. Bake about 50 minutes, or until cake tester comes out dry. www.carollourie.com 8 Carol Lourie 2017
Wishing everyone a joyous healthy holiday season filled with family, community, peace, and love.