Almond Sugar Cookies or what to make when your company is on a food allergy elimination diet

To determine the source of a potential food allergy or intolerance, one of my girlfriends chose to eliminate dairy, gluten, corn and soy from her diet for three weeks. Having dealt with food allergies for over a decade these dietary restrictions were not a problem. In fact, it was the nudge I needed to try the Vanilla Almond Sugar Cookie recipe which appears on Bob'sRed Mill Organic Coconut Flour package.

I discovered coconut flour about 5 years ago when it was listed as an ingredient in a reduced sugar frosting recipe. While I did not have much success with the frosting recipe, I was intrigued by the cookie recipe which appeared on the package of coconut flour.

I needed to substitute the margarine for organic shortening and the soy milk for rice milk to meet my girlfriend's dietary restrictions. Even with the changes, the end result was a nice chewy treat.

Almond Sugar Cookies

1/2 c. Sliced Almonds

1/2 c. Organic Shortening

1/3 c. Unsweetened Rice Milk

3/4 c. White Rice Flour

1/3 c. Organic Coconut Flour

2 Tbsp Potato Starch

1/2 tsp Baking Powder

1/2 tsp Baking Soda

1 c. Organic Sugar


Preheat oven to 350°F. Cream together sugar and shortening with an electric mixer and beat for two minutes. Add rice milk and beat for an additional minute. In a separate bowl, mix together dry ingredients, except Almonds. Add dry mix to wet ingredients and briefly mix, then add the almonds. Continue mixing until just blended. The batter should have a moist and fluffy consistency. Place by rounded tablespoon on a greased cookie sheet and bake 10-12 minutes. Makes 2 dozen cookies.

Apple Pie with Bob's Red Mill Whole Wheat Flaky Pie Crust

Having had success with a spelt piecrust recipe I found on the Bob's Red Mill website, I attempted to make an Apple Pie using the Bob's Red Mill Whole Wheat Flaky Pie Crust recipe. This recipe, using kosher salt in lieu of sea salt and organic shortening in lieu of butter became my pie crust recipe for years. However, and as detailed in earlier post, in 2011, I began to have problems with my pie crust. It would break apart when transferring to the pie plate. It would crack and not drape over the filling. It was dry. It had no flavor. “Patchwork” became standard process to top the fruit filling.

Determined to re-gain my mastery of this pie crust recipe and flush with my recent victory with a spelt pie crust, I decided to make an apple pie for my Mom's birthday as this is one of her favorite treats. The bottom crust transferred to the pie plate without issue, the top crust did not break apart while draping over the filling. With the extra crust, I got fancy. 

Apple Pie

From the revised 13^th edition of The Fanny Farmer Cookbook.

2 – 9” pie crusts

¾ – 1 cup sugar

1 teaspoon cinnamon (optional)

½ teaspoon nutmeg (optional)

1 ½ tablespoons flour

6 – 8 large, firm, tart apples (about 10 cups) – Cortland apples recommended

2 tablespoons butter

Preheat oven to 425 degrees farenheit. Line a 9” pie plate with one pie crust. Mix sugar, flour, cinnamon and nutmeg in a large bowl. Peel, core and slice the apples and toss them into the flour mixture, coating them well.

Pile apples into the lined pan and dot with the butter. Roll out top crust and drape over the pie. Crimp the edges and cut several vents in the top. Bake 10 minutes, then lower the heat to 350 degrees farenheit and bake 30-40 minutes more or until the apples are tender when pierced with a skewer and the crust is browned.

Bob's Red Mill's Whole Wheat Flaky Pie Crust Recipe: http://www.bobsredmill.com/recipes.php?recipe=841