Gluten Free Spritz Cookies

This fabulous buttery cookie is very popular at Christmas and can be decorated with a fun amount of versatility. The word "spritz" is German for squirt because these are a cookie that is shaped by pressing it through either a cookie press or you can use a large frosting piping tip.

Gluten Free Spritz Cookies

• 1 1/4 cup brown rice flour
• 1/4 cup potato flour
• 1/8 cup corn starch
• 1/2 tsp baking soda
• 1/2 cup cane sugar
• 1 egg
• 1/2 cup milk 
• 3/4 cup softened butter
• 1/2 tsp vanilla extract (Penzey's and Spice Island are both gluten free)
• 1/2 tsp almond extract

Directions:

1.  In a food processor or in a bowl (either a stand mixer or using an electric mixer) combine brown rice flour, potato flour, corn starch, baking soda and sugar. Blend until thoroughly mixed. 

2. Add butter, egg, vanilla and almond extracts. Mix till combined. 

3. Slowly add milk till desired texture is achieved. Part of this will vary depending on the temperature of your kitchen, you are trying to create a soft smooth cookie dough that can be pressed easily through a frosting bag but not runny as to lose it's shape. I find 1/2 cup of milk achieves this. 

4. Preheat oven to 350. Pipe cookie dough onto ungreased cookie sheet in desired shapes. 

5. Bake for approximately 10 minutes or until the edges are turning golden brown. 

6. Allow to cool on baking sheet before removing to decorate. 

7. Suggestions for decoration: You can sprinkle the unbaked cookies with colored sugar or leave plain and once removed from oven and still warm set chocolate chips on top, which will melt but set once cool. I also drizzled some of mine with frosting and decorated with chopped up dry cherries and pistachios. Feel free to decorate in whatever festive way you choose! 

Enjoy! xoxo Happy Holidays! - Iris

Gluten Free Vegan Sugar Cookies

I'll be honest, the main reason I made these vegan is because we were out of eggs in the house but the results are FANTASTIC! This is the one of the most perfect sugar cookies you will ever have the pleasure of gracing your tongue with, haha! The cookie itself is not overly sweet so it does not become excessively sugary when frosted and they maintain the perfect crunch while not being brittle or chalky.

So this cookie will be the first recipe I post of my holiday Christmas cookies and I hope you enjoy!

Vegan Gluten Free Sugar Cookies

• 3/4 cup powdered sugar
• pinch of salt
• 1 cup brown rice flour
• 1/4 cup potato flour
• 1 Tablespoon corn starch
• 1/2 tsp baking soda
• 1/2 tsp cream of tartar
• 1/2 cup shortening (you can also use another vegan butter alternative here if you wish)
• 1/4 cup unsweetened coconut milk (you can use soy or almond milk here as well, what ever you prefer, I advise choosing a milk that clearly indicates it is gluten free and has fewer "thickener" additives)
• 1/2 tsp vanilla extract (Penzey's and Spice Island are both gluten free)
• 1/4 tsp almond extract

Directions:

1.  The simplest way to make this recipe is with a food processor but you can just as easier use a hand or stand mixer. 

2. Combine all dry ingredients (powdered sugar through cream of tartar) in food processor bowl and pulse till combined. 

3. Add shortening, vanilla and almond extracts and pulse till combined. Will be meal texture. 

4. Slowly add unsweetened coconut milk till dough is soft but not "wet."

5. Remove from bowl and shape into 4 flat patties. Seal in a plastic bag and place in fridge to chill for 30 minutes. 

6. Preheat oven to 350. Foil cookie sheet pans.  

7. Remove dough from fridge. Dust counter or cutting board with brown rice flour and roll dough out to 1/4 inch thick. Cut with cookie cutters of preferred shape or shapes... Carefully move over to baking sheet using spatula. I sometimes run a flat knife under the cookie before lifting off the board to ensure its loose. 

8. Bake in oven for 10 minutes or until the edges of the cookies are just beginning to turn golden. 

9. Remove from oven and allow to cool on baking sheet, using spatula transfer to plate. 

Now for the icing... You can pretty much use whatever icing you prefer on these cookies but I decorated as such:

In a bowl combine 3 cups powdered sugar with a tablespoon of coconut milk and 1/2 tsp vanilla extract. Stir till thoroughly combined. You can add more sugar to make the frosting thicker or more coconut milk to make it thinner, be careful though, just a few drops of milk make the frosting thinner very quick so sneak up on it!

Once you cookies have cooled spread or decorate with frosting and then allow frosting to "dry" without stacking the cookies. I used pearl sugar to decorate the white star cookies I made because it was a safe, pretty, vegan, gluten free, dye free "sprinkle" or sorts. 

Enjoy! XOXO Happy Holidays! - Iris

Gluten Free Vegan Breakfast Sausages

I woke up this morning with a very specific craving. I've been a vegetarian my whole life and occasionally have really enjoyed those little vegetarian soy/wheat protein based breakfast links. But that was back in my wheat eating days, now it's seldom I find a faux meat product that isn't held together by wheat gluten.

I'm visiting my mom over the holidays and have been spending a lot of time in her kitchen making a delicious mess! So this morning I decided to start experimenting with making a gluten free/vegan breakfast link. The results were not just satisfying and simple but also tasty! In just a few short minutes I was able to whip up a batch of tofu links that satiated my desire for crispy crunchy golden sausages and yet filled with aromatic breakfasty delight!

Vegan Gluten Free Breakfast Links

• 1 package firm tofu (approx 15 oz)
• 1/2 tsp fresh sage chopped
• 1 Tablespoon tamari sauce
• 1 Tablespoon brown sugar
• 3/4 tsp sea salt
• 1/2 tsp ground fennel
• 1/2 tsp dry ground garlic
• Dry mixed herbs to taste of your preference (about 2 Tablespoons): thyme, marjoram, oregano, rosemary, black pepper, smoked paprika
• 3 Tablespoons nutritional yeast (find at health food store or Whole Foods)  
• 2 Tablespoons olive oil
• 2 Tablespoons brown rice flour

Directions:

1.  In a bowl pat tofu block to remove excess water, and then crumble till fine. 

2. Add all ingredients into bowl and combine till thoroughly mixed. 

3. Because this is a vegan dish you are safe to taste this uncooked mixture and adjust seasoning to meet your personal preference. 

4. Heat skillet greased generously with olive oil. 

5. Shape tofu mixture into desired shape. I opted for a link but if you prefer you can make little patties. 

6. Fry in oil till golden brown on all sides. Remove from pan and place on paper towels to remove any excess oil. 

7. Allow to sit for a minute which will prevent the sausages from being so delicate. Serve warm with desired accompaniment. 

Enjoy! xoxo- Iris