Saturday, August 27, 2011

Chocolate Chip Crispy Cookies

It's been a while since I'd made my little guy his own safe chocolate chip cookies, and the recipe I used before needed some changes, so we gave it a try together while my girls were in school. He especially loved taste-testing the dough along the way (a great benefit of egg-free batter!).

I intentionally made these small because they were for him but also because my previous attempts produced a rather flimsy cookie, but these are pretty sturdy despite begin thin.

Chocolate Chip Crispy Cookies

1/2 cup shortening (I use Spectrum Organic Palm Shortening)
1/2 cup brown sugar
1/4 cup white granulated sugar
1/4 cup applesauce
1/2 cup barley flour*
1/2 cup oat flour*
1/4 cup arrowroot starch
3/4 tsp baking powder (homemade corn free, see sidebar)
1/2 tsp kosher salt
3/4 cup Enjoy Life mini chocolate chips

Preheat oven to 375F. Line baking sheet with parchment paper or Silpat mat.

In a medium bowl, cream the shortening, brown sugar and white sugar. Then mix in the applesauce. In a separate bowl mix together the barley flour, oat flour, arrowroot starch, baking powder and salt. Slowly mix in all the dry ingredients into the sugar/shortening mixture until fully blended.  Then stir in the chocolate chips.

 Place rounded teaspoon-fulls on the lined baking sheet, leaving about 3 inches between each. Bake for approximately 8 1/2 minutes or until edges are set and center is no longer bubbling. Cool on sheet for 5 minutes, then transfer to cooling rack.

Yields about 60 cookies, 2" in diameter.


* If you can't use gluten grains, why don't you try substituting the barley and oat with your favorite flour?

I included these cookies this week on Cybele Pascal's Allergy Friendly Friday! Be sure to visit and see all the creative allergy-friendly recipes!

Tuesday, August 16, 2011

Chicken Drumsticks

I've made this meal a few times for the whole family. The kids especially love it! It's easy and cheap too!

Chicken Drumsticks

Drumsticks, skin removed
Oil, I used canola
Kosher salt
Black pepper

Preheat oven to 400F.

Pour just enough oil in baking dish to coat the bottom. Put the chicken in the dish and coat each piece in oil. Lightly season with salt and pepper.

Bake for 20 minutes, turn the pieces, season the other sides, then bake for another 20 minutes or until chicken is thoroughly cooked.



I've submitted this recipe to Cybele Pascal's Allergy Friendly Friday!

I'm not sure if I'll be able to make the exact version of this recipe for Little C again though. :( Last time I made it he broke out in hive around his mouth and I'm not sure why. The black pepper maybe? Since, he hasn't eaten any chicken either. Yesterday he actually had a major reaction and according to his action plan I should have used his epipen, but didn't realize that until this morning. Again, I'm not sure why. He's fine today, thankfully.