Gluten Free Cranberry and White Chocolate Peppermint Cookies

These Gluten Free Cranberry and White Chocolate Peppermint Cookies have a great chewy texture that is soft in the middle. They don't expand like their gluten filled counterparts but they taste just the same! The cranberries make them tart while the white chocolate adds the perfect amount of sweetness, and the peppermint makes these cookies refreshing! They are perfect for the holidays because of their pop of colour, while the cranberries and peppermint give a nice change to the endless sweet treats that seem to be consumed over the holiday season.

I love cookies! Store bought cookies, homemade cookies, old freezer burnt cookies, anything that resembles a small crunchy and chewy circle of chocolatey, sweet goodness; I don't discriminate against cookies. They make a bad day good, and a good day better!When I think of cookies I immediately think of sugar and chocolate filled treats of joy. As far as I am concerned cookies are not healthy and should never have fruit, raisins, or anything besides chocolate in them. Needless to say I was blown away when I first saw a recipe for white chocolate and cranberry cookies. Cranberries and cookies were not okay with me, even though I loved white chocolate coated cranberries this was a recipe for disaster. Except, it wasn't! White chocolate and dried cranberries are the perfect combination in a cookie! These cookies are still packed with the sweet chocolate that I love, but they have a healthy twist that adds amazing flavour and texture. If you have ever had that disappointing moment of biting into a raisin cookie that you mistook for chocolate chips, these cookies will regain your trust in cookies! 

Peppermint has many therapeutic effects. It is commonly used to treat upset stomach, indigestion, and symptoms of IBS. Because of it's ability to calm the stomach, many people consume peppermint after eating a meal in the form of tea or a mint. However, I have read that it is better to consume the peppermint before a large meal rather than after. In the case of these Cranberry Peppermint Chip Cookies I think its perfectly acceptable to consume dinner before dessert, especially on Christmas. Most people enjoy a large Christmas meal, and then have a large dessert following. Everyone is stuffed full of all their favourites and feel completely exhausted while their body digests. If you're like me and wear your stretchiest pants (since pants are necessary for family occasions in most families - or mine anyways) to dinner and still feel full, you are doing Christmas right! Cranberry Peppermint Chip Cookies are refreshing and the perfect treat to calm down that full stomach in between dinner and dessert, or when you are completely done and need something to help your turkey coma.

Even Santa will enjoy these cookies when he stops by with your presents! Peppermint is great for treating headaches and since the big man stays up all night, deals with eight reindeer, has thousands of elves running around, and has to handle the pressure of not disappointing any children around the world, he has to have a killer migraine by the time he gets home. Hopefully these cookies will make him feel a bit better, but with all that pressure its probably best to leave him a bottle of Advil and some rum!

Gluten Free Cranberry and White Chocolate Peppermint Cookies

1/2 Cup Softened Butter

1/3 Cup Apple Sauce

3/4 Cup Brown Sugar

1/4 Cup White Sugar

2 Eggs

2 Tsp Vanilla

2 Cups Gluten Free All Purpose Flour

1 Tsp Baking Soda

1 Tsp Baking Powder

1 Tsp Xanthan Gum

2 Tsp Corn Starch

1/2 Cup Dried Cranberries

1/2 Cup White Chocolate Peppermint Chips

          or

          1/2 Cup White Chocolate Chips

          1 Tsp Peppermint Extract

- Combine Butter and Sugar until creamy, add Apple Sauce and Egg and mix well.

- Add Remaining ingredients, but leave out Cranberries and White Chocolate, mix until combined.

- Fold in White Chocolate and Dried Cranberries.

- Place in air tight container and let chill for an hour or more.

- Preheat oven to 350 Degrees.

- Roll dough into one inch balls and press down with a fork on a parchment lined baking sheet. 

- Leave space between cookies so they have room to expand.

- Bake for 8-10 minutes and let cool for 15 minutes on tray before transferring. 

- Makes approx. 30 Cookies 

Christmas Coconut Macaroons

These Christmas Coconut Macaroons are soft and chewy! They are quick and easy to make and the base only requires three ingredients which makes them fuss free! They can be enjoyed plain, or with whatever toppings you prefer!

Day 1: 12 Days of Gluten Free Christmas Baking

Its December! That means the holidays are upon us and it is time to start baking yummy goodies, tasty treats, and all those sugary cookies that usually lead to a New Years diet. While this sounds like a sugar induced coma for most, for a person struggling with Celiac Disease this means a month of fear of being glutenized and constantly drooling over something that is forbidden! Many of these goodies are not gluten free, and sometimes a person can feel left out while everyone else enjoys a Christmas snack. Today kicks off 12 Days of Gluten Free Christmas Baking! I will be posting the recipes of many holiday favorites, but as gluten free for all the fellow celiac sufferers that are unsure of what they are going to eat this Holiday Season! I have been busy baking, mixing, and experimenting and I cannot wait to share all these holiday treats with you over the next few days! There is something for everyone!

When Christmas rolls around I always make sure to take gluten free baking anywhere I go. It’s a great gift for any hostess, and ensures that I will be able to eat something at the party. And you never know who else suffers from gluten intolerance, so you might just make someone’s day by making gluten free treats accessible to them! And that is exactly what Christmas is about, spreading cheer and happiness everywhere you go!

Coconut macaroons are great anytime of year. They are quick and easy to make in a pinch and do not require many ingredients. They are chewy, sweet and can be topped however you like. I like mine loaded with jam and chocolate, but sometimes they are just as rewarding when enjoyed plain!

Christmas Coconut Macaroons

2 ½ Cups Flaked Coconut

2/3 Cups Canned Condensed Milk

1 Tsp Vanilla

½ Cup Jam (Raspberry Blackberry Freezer Jam)

1/3 Cup Chocolate Wafers

-Preheat oven to 350 Degrees

-Line two Cookie Sheets with Parchment Paper

-Use a 2 inch cookie cutter to shape the cookies, place an ice cream scoop amount of batter into the cookie cutter and fill the circle.

-Bake for 10 minutes until the edges begin to brown.

-Let cool on wire racks.

-Put a tablespoon of jam on each cookie. I used my homemade Raspberry Blackberry Freezer Jam, but you can whichever you prefer.

-Melt the Chocolate Wafers and spread approx ½ a tablespoon on top of the jam.

-Let set on wire racks for approx 30 Minutes and transfer into storage containers.

Makes approx. 10 Cookies

These cookies are fairly large, a smaller round cookie

cutter would result in more, smaller cookies. However, if topped with ice cream or sorbet these cookies would make a wonderful dessert for the celiac at the dinner table!

I hope everyone gets a chance to try these cookies! Stay tuned because there are still 11 days of gluten free Christmas baking to come! I love baking and cooking, so if there is anything in particular you want to see or are struggling with in the kitchen this year leave a comment and I will do my best to assist!

I am off to study for my last final this winter season, and eat a few cookies while I do it!

Have a good day!

K.

Homemade Salsa

This salsa has the perfect amount of spice and sweetness. It is made with local, organic vegetables, and is gluten free! It is a great snack with corn chips, or can be used as a sauce when cooking. It is versatile and makes a great gift!

In addition to Peach Jam and Raspberry Blackberry Freezer Jam, my mom and I took on the task of making fresh Salsa! Salsa is a family favorite. We put it on meat and cheese platters, enjoy it with corn chips, and often bake chicken or salmon in the oven with a few tablespoons on top for an extra pop of flavor. Salsa is gluten free, and makes everything taste better! By making it ourselves we know exactly what is in it. It is low in sugar, and the flavor of all the fresh vegetables shine through.

We purchased all of our ingredients at a local fruit stand where everything is Okanagan grown, and most things are grown right on site. I have never had a bad experience there. Their tomatoes have been described as legendary, and I will not argue. They are juicy and taste like you went out a picked them yourself off the vine. We purchased a box of assorted hot peppers, which allowed us to control how spicy the salsa was. Everything smelled so wonderful; the car ride home was full of fresh aromas that filled my heart with warmth. Now those smells are preserved in small jars, to be enjoyed anytime of the year!

This salsa made 12 small jars. Next year I think it will be necessary to make a few batches because it is so good that one jar does not last very long! You can add anything you like to this salsa, such as corn, more peppers, more tomatoes, or whatever you feel like. This is how I like my Salsa, but it really is a personal experience! Get messy and experiment with your favorites to create the salsa that is perfect for you!

Salsa

 

8 Cups Roma Tomatoes

1 Cup White Onion

1 Cup Purple Onion

3 Cups Various Colors of Bell Peppers

1 Cup Jalapeno Pepper, or 2-3 Various Hot peppers

5 Cloves Garlic

2 Small Cans Tomato Paste

½ Cup Vinegar

2 Tbsp Sugar

1 Tbsp Salt

2 Tsp Cumin

2 Tsp Black Pepper

2 Tbsp Fresh Chopped Cilantro

-Cut all fresh vegetables (Tomatoes, Peppers, Onions, Jalapenos, Garlic) to desired size.

-Combine everything in a pot and bring to a slow boil for about 60 minutes. Cover with a lid for the first 20-30 minutes, and then remove the lid and continue to boil.

-Place in sterile jars with ½ inch headspace

-Wipe top and rim clean and put lids on

-Place jars in a water bath for 15 minutes, and then lift out the canning rack, leave jars in the canner with lids on for 5 minutes.

-Remove from canner and allow to completely cool for approx 24 hours

Makes 12 Jars

Enjoy on top of meats, as a dip for sandwiches, on nachos, or whatever else you can think of! Salsa tastes so wonderful and is delicious on everything! It is a healthy alternative to store bought, and will keep you wanting more! It makes the perfect hostess gift, or can be stored and given away as chritmas gifts, in gift baskets, or kept for yourself to be enjoyed whenever you like!

Also, do not forget to check out my homemade Peach Jam, and Raspberry Blackberry Freezer Jam recipes!

Have a great day doing the salsa!

K

Raspberry Blackberry Freezer Jam

Raspberry Blackberry Freezer Jam does not require a canner, and preserves your favorite fruits into a tasty jam that can be enjoyed any time of the year. It is healthy, and low in sugar. This freezer jam is the perfect topping on ice cream and fresh muffins. It only requires three ingredients.

This jam is different from the Peach Jam that I previously posted because it does not require the use of a canner. It is a lot easier to make, and is cheaper for the person wanting to make jam on a budget. Many gluten free breads are dry, or lack flavor. Homemade jam is healthier than store bought, and gives gluten free foods the punch of flavor that they may lack.

Blackberries and raspberries are packed with fiber. They are full of antioxidants, which help protect the body from cancer and speed up the healing of cells. These berries boost the immune system and help fight off colds and illnesses. These are all added bonuses to enjoying foods that already taste good. But if that wasn't enough to make you wish you were eating berries right now, they have also been known to prevent premature aging! If you do not have the time to make a lot of jams and sauces this year, I hope you have the time to make a berry packed freezer jam! It is so simple to make and anyone can do it!

To keep the jam healthy I used sugar free freezer pectin, you can add additional sugar if desired but I recommend tasting it first. The pectin is very sweet, and the berries add a lot more sweetness to the jam. For berry jam I do not think that extra sugar is necessary, but if using a more bitter fruit then it might be needed. Like many things in the kitchen, jam is all about experimenting!

Raspberry Blackberry Freezer Jam

4 Cups Crushed Fruit (2.5 Cups Crushed Raspberries, 1.5 Cups Blackberries)

1 ¾ Cups Unsweetened Cranberry Juice

1 Package Sugar Free Freezer Jam Pectin

- Crush berries with a masher, do not puree berries, leave some chunks of fruit intact.

- In a large pot combine juice and pectin until dissolved, boil for 1 minute while stirring constantly.

- Turn off heat and add fruit, stir vigorously for one full minute,

- Spoon into sterile jars and leave ½ inch space at the top.

- Cool in the fridge for twenty-four hours and then place in the freezer.

Makes approximately 6 small jars

Jars in the fridge can last for approx 3-4 weeks, while jars in the freezer can last for up to a year. 

If you had fun making this jam, or want to try something else, check out the Peach Jam and Salsa that I also made this year!

Have a great day jammin'!

K.

Peach Jam

This Peach Jam has a warm flavor that keeps you wanting more. It is low in added sugar, and is quick to make! It preserves the perfect summer fruit into the perfect fall treat, making the transition of seasons a little easier!

It is peach season in the Okanagan! This season does not last forever, and it seems that this year the peaches are larger and juicier than ever! I cannot get enough of the plump yellow fruits and their sweet aroma. Peaches are the perfect summer fruit! They have many health benefits, and are a Chinese symbol of good luck and protection. Peaches can help cleanse the kidneys, fight diabetes and obesity, keep the skin and hair healthy, and have been known to help relieve stress and anxiety. There are so many positive benefits to peaches that I want to eat them year round and this year I will be able to! 

While I have never canned or preserved anything in the past, this year my mom and myself took it upon ourselves to learn how, and preserve we did! Peach Jam was just the beginning. After going to many fruit stands we decided we also wanted to preserve all the colourful fresh vegetables as a salsa, and the plump raspberries and blackberries as a freezer jam! The possibilities are endless, and I cannot wait to see what we preserve next year! Now we can enjoy delicious Okanagan fruits and vegetables year round!

 

Peach Jam

8 Cups Crushed Peaches with stones and skins removed.

¼ Cup Lemon Juice

1 Cup Unsweetened Cranberry Juice

1 Tsp Vanilla

1 Cinnamon Stick

½ Cup Sugar

1 Tsp Margarine

1 Tbsp Liquor (Tia Maria, Brandy)

1 Package Sugar Free Pectin

Score the tops of the peaches and then blanche them. Blanching removes the skin, and is done by placing the peaches in boiling water for a few minutes, and then promptly placing them in an ice bath. The skins will peel off easily. Cut the peaches in quarters and remove stones, then mash to  desired size.

After Blanching

- Combine Fruit, Cranberry Juice, Lemon Juice, and Margarine in a large pot. Stir in Sugar Free Pectin until it is dissolved.

- Over high heat, bring to a rolling boil and stir constantly.

- Add Sugar (You may need more or less, it depends on personal taste)

Peaches In the Ice Bath

- Bring back to a full boil that cannot be stirred down and boil for three minutes.

- Remove from heat and begin to fill sterile jars, leave ½ inch space at the top of the jar.

- Wipe off tops and rims of the jar, and put lids on.

- Place in a hot water bath for 10 minutes, and let cool in the water for 5 minutes.

- Remove from water and let cool for 24 hours.

Makes approximately 10 small jars

Enjoy your time preserving! This jam is perfect on fresh pancakes and leaves you wanting more!

Check out the homemade salsa and freezer jam if your looking for more preserving ideas!

K.