Wednesday, 14 March 2007

Free From Cookies (egg-free, dairy-free, gluten-free)

The curtain rises to reveal a clearing in a forest. It is lit brightly by the moon. Through the trees in the distance there is the flickering orange light of fires blazing.

Enter from stage left a young girl dressed in a faded military uniform. Her dark hair is tucked under her cap which bears a military insignia. She is carrying an enormous red flag on her left shoulder.

She advances to centre stage and waves the flag joyously. She stops, holds the flag high and declaims in a loud, clear voice:

"In Pig's New World we shall be FREE!"

From offstage right we hear the faint response:
She stares towards the noise and raises her voice again:
"We shall be free from Gluten!"
Again the response, this time closer:
Her face is shining with joy and fervour,
"We shall be free from Oats and Dairy Products!"
Ever closer comes the response, many voices reply:
She starts to wave the flag.
"We shall be free from eggs, forever!"
Closer and closer come the voices, rising to a roar.

And suddenly from stage right and left, there throngs into the clearing, thousands and thousands of workers, shouting with joy and pride:
"Long live Pig! Long live Pig! Pig is great and good!"

The curtain falls, to tumultuous applause.
125g dairy-free spread
140g sugar
1 egg equivalent (I used 1 heaped tsp of ground linseeds mixed with 2 tbsps rice milk)
100g ground sunflower seeds (you can grind them in a liquidiser)
50g ground linseeds
50g rice flour
0.5tsp baking powder
1tsp ground cinammon
175g roughly chopped dark chocolate (minimum 70% cocoa solids)
1 tbsp rice milk
  • Heat the oven to 190 degrees celsius
  • Chop the chocolate using a sharp knife
  • Line two baking trays with baking parchment
  • Mix the tsp of ground linseed with the rice milk (or water) and let it absorb
  • In a large mixing bowl, cream the dairy-free spread with the sugar until pale and creamy
  • Add the linseed mix to the bowl and beat well
  • Add the sunflower seeds, linseeds, rice flour, baking powder and cinammon to the bowl and mix to combine.
  • Add
  • Add the chopped chocolate and mix again.
  • Put heaped teaspoons of the mixture onto the baking trays. Leave room for the cookies to spread
  • Bake in the oven for approximately 15 minutes, but please check after 10!
  • Leave to cool on a serving rack.
  • Best kept in the fridge, solidified fat is always yummier!
© Pig in the Kitchen 2007
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Lowood6 said...

The cookies are great! It's nothing like I've ever tried baking before (that is wheat egg dairy soy nuts free) and I can't believe they are free of those things! Sons #1 & #2 both love the cookies (and so do I). Last night Son #1 was 'sad' because he couldn't eat the fortune cookies given to us at a Chinese restaurant and I promised I will bake him something infinitely better - and I have. ;-) Thanks again.

Pig in the Kitchen said...

Oh bless you lowood6! So happy that your sons love them. I hate that moment in restaurants when everyone is tucking into something lavish and the allergic one can't have it...looks like you made up for it tho!