I love baking! As a little girl, I remember baking with my mom and sister. My sister and I got to pour in the sugar or flour and then as we got older we got to crack the eggs. We obviously licked the spoon and couldn't wait to taste the finished baked goodness. Yum! Anyone else have memories like this? As I got older, I continued to bake and use those same recipes we made when I was a little girl. Now, I am known for my signature "secret recipe" chocolate chip cookies and other baked goods during the holidays and special occasions.
I bake many things for friends and family that are not allergy free but I also make gluten, dairy, egg, and soy free, "Bri Safe," desserts that I can eat as well. Mmmm, they are delicious! Here are three recipes that are "Bri Safe."
Peanut Butter Cookies
Three ingredients of absolute yumminess & "Bri Safe," sign me up!
An egg substitute = 2 tablespoons of water + 1 teaspoon of oil + 2 teaspoon of baking powder (1 egg)
1 cup of peanut butter (choose your favorite)
1/4 or 1/2 cup of coconut sugar (add more or less depending on how sweet you want them)
Preheat oven to 350 degrees. Bake for 8-10 minutes. Each batch makes about 12 cookies. If you want more cookies than that you can double the recipe above. I got this recipe from one of my friends (my little sis from my sorority)! They are so simple and delicious!
Chocolate Chip Cookies
These are similar to a normal chocolate chip cookie but I substituted all the ingredients for "Bri Safe" ones.
1 bag @enjoylifefoods mini chips
2 cups @bobsredmill wheat, gluten, dairy free all purpose baking flour
1 teaspoon xanthum gum
1 tablespoons @simpletruth4u flaxseed meal
1/2 teaspoon @clabbergirlbaking gluten free baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup sugar
1/2 cup brown sugar
1/2 cup + grape seed oil
An egg substitute = 2 tablespoons water + 1 teaspoon oil + 2 teaspoon baking powder X 2 (2 eggs).
Preheat oven to 375. Mix dry ingredients together in one bowl. Mix sugars, oils, and egg substitute together in another bowl. Mix both bowls together and then add the chocolate chips. You may want to add a little more oil if it’s too dry. Also, you may want to add more/less sugar, and less salt. Place small balls of dough on a cookie sheet and bake for 8 min. Take out of the oven, let cool a little and then place cookies on foil. I like mine on the chewy side. YUMMYY!!!
Blackberry Scones
What do you do when you have a whole bunch of fresh hand-picked blackberries? Make scones, of course!
1/4 cup unsweetened coconut milk or almond milk
2 tablespoons apple cider vinegar
2 cups all-purpose gluten-free flour (I used Bobs Red Mill)
1/2 cup sugar
1/2 cup toasted shredded unsweetened coconut
2 teaspoons GF baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthum gum
1/2 teaspoon kosher salt
6 tablespoons cold vegan butter or grape seed oil instead
2 cups of fresh blackberries (adjust depending on your preference. I used hand-picked berries, so good!)
2 teaspoons sugar (for sprinkling over the tops of the scones)
Vanilla Glaze
1 cup powdered sugar
1 teaspoon coconut oil or grape seed oil
2 teaspoons unsweetened coconut milk or almond milk
2 teaspoons vanilla
Pre-heat oven to 400 degrees and prepare a sheet pan with parchment or foil. In a small bowl, combine the unsweetened almond milk and the apple cider vinegar and set aside. In a medium to large bowl combine all of the dry ingredients and stir. Add in the vegan butter (or oil) until it is well combined into the dry ingredients. Stream in the almond milk, while stirring the ingredients, until the dough comes together into a ball. Transfer the dough to your work surface and shape into a disc. Use a sharp knife and gently cut the disc in half across the middle. (If you need to flour your knife go ahead!) Fill one half of the disc with the blackberries. Place the top of the disc (the other half) on top of the disc with blackberries and then slice the disc into 6 wedges and transfer them to your prepared sheet pan. Sprinkle the tops of the scones with the extra sugar. Bake the scones for 14 minutes until golden. Let them cool slightly and then drizzle with the Vanilla Glaze. For the Vanilla Glaze: In a small bowl, whisk everything together until smooth, you may need an additional teaspoon of coconut or almond milk to get the glaze extra smooth! Drizzle the glaze over the top of the scones. Vwah-lah :) Delicious!!
Ok, now I am no professional chef or baker, and I don't have a cook book, so please reach out if you have any questions on these recipes. :) They are absolutely delicious, and that's not only my opinion! haha! Many people have tried them and say they are super yummy! And hey, they are gluten, dairy, egg, and soy free... "Bri Safe!"
Good luck with baking these yummy desserts and let me know how they turn out! As always, remember to stop and smell the roses... baking and enjoying yummy baked goods is a perfect way!
xo
Bri
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