Gluten-Free Matcha Swirl Sugar Cookies

IMG_0875.jpg

I am a lot like my momma (who is awesome and whom I love dearly). Growing up I mimicked her often. I was totally a picky eater like her. And I loved tea. I still love tea and I thank my momma for this.

About 10 years I was doing A LOT (as in hours a day) of food research, when I stumbled about matcha. Powdered green tea, with a dense amount of nutrients and goodness. Of course I live in the Midwest in a lovely Indiana town (and I mean that in all sincerity, I have tried to leave and always end up back here. But the older I get, the more my appreciate grows) and I couldn’t find any. Shoot when I started my market 5 years ago, I did a lot of explaining on what gluten-free meant. Now I hardly have anyone ask me what gluten-free is. I also couldn’t find a lot of flours or sugars that I needed. Recently it has gotten better. Still have to order cassava flour. Finally found a place with arrowroot. And one place with cacao butter. And maple sugar, although I bought all that, so now I ordered more online again. Now 10 years later I can find matcha powder.

So for a decade I have been eager. Eager to bake and experiment with matcha powder. To drink it (have you had a latte made with matcha? Waiting on my favorite coffee shop Java Haute to catch on to the matcha thing). And to bake with! Earlier this year I posted a recipe for a matcha ricotta tart, which I will actually be revisiting this week. I made some strawberry pies and needed a green crust for some stems and thought matcha would be a great natural way to obtain the color I needed. I drank some matcha I had the other day, which is paired with orange. It is lovely, I have had one with lemon as well, but I use orange less so I was more intrigued with that flavor combo. What if I made a matcha tart with an orange curd bottom. And then an orange ricotta filling? It got me exceedingly excited. Last winter, for Java I had made an orange ricotta pie which I absolutely loved. It had very subtle flavors and was not that sweet. So be prepared next week for that recipe.

Since I had matcha on hand, I thought I would tweak a recipe I saw for matcha swirled sugar cookies. I was geeked to say the least that I got a swirl. And the swirl kept through baking. I think if I made these again, I would dip them in white chocolate. I have found with matcha, it is about having the perfect amount. Too much can get a little bitter and not so good. Actually, thinking just now as I type, I would add some lemon zest to the regular sugar cookie dough and dip it all in white chocolate. Black sesame could be an interesting combo with the matcha too. It is on my list of things to try and I have seen it numerous times paired with matcha. Again, I do not live in a food-forward city, so first I have to find it. Some day………

IMG_0846Gluten-Free Matcha Swirl Sugar Cookies Continue reading “Gluten-Free Matcha Swirl Sugar Cookies”

Advertisements

Pavlovas: Mango + Coconut & Caramel Banana

IMAG4099

Lesson yesterday: don’t make assumptions or let anticipation hold you back.

My lesson of course comes from food, it’s part of my self-expression.

I’ve told myself for a long time I don’t like meringue. And although I was excited to make these pavlovas today, it was not because I wanted to eat one but because I thought they were beautiful.

My anticipation was that I wasn’t going to like them. How often do we do this? Judge something/someone/an experience before we try it? I can think of countless instances in my life where I’ve done this, where I have held off on something because of my anticaption of how something was going to taste or feel or how a conversation may go. It is very often self inflicted and limiting.

Because these were delicious and my anticipating thoughts would have denied me of trying and enjoying this. Just as anticipating thoughts can hold us back from our dreams and potential. Or we deny ourselves friendships and connections because we are quick to judge or have a pre-conceived notion of how someone might be.

Sometimes we just have to stop anticipating and step fully into and embrace what is happening.

What made these so good?

I think the texture, I can’t even fully describe it, plus the flavor of the maple sugar, it all was just amazing.

IMAG4118Have fun. Play around. Try out different flavor profiles. Like:

Lemon Curd + Fresh Blueberries

Chocolate Ganache + Raspberries

Cherries + Toasted Almond Slivers

Caramel Apple

Lavender Blackberry

Get Creative!

Paleo Pavlovas

Pavlovas

  • 5 oz. egg whites (about 4 eggs)
  • 1 cup maple sugar
  • 1 tbsp tapioca flour
  • 1 tsp apple cider vinegar

Whipped Cream: 

  • 1 can coconut milk (refrigerated overnight)
  • 1/3 cup honey
  • 1 tsp vanilla

Topping: 

  • Mango Curd (click the link for recipe) +
  • Toasted Coconut Flakes (bake @ 350 for 5 to 10 minutes)
  • Honey Fried Bananas (cook in a skillet, drizzle with honey, brown) +
  • Paleo Caramel

IMAG4114Let’s Make it happen: 

Separate eggs while cold, then allow them to hang out until they reach room temperature.

Preheat oven to 300.

Beat the egg whites on high. Once peaks start to form, slowly add in the maple sugar, a little at a time. Keep beating until it is glossy and the meringue doesn’t feel gritty to the touch. Add the vanilla and tapioca flour. Mix briefly, just until incorporated.

Lay a piece of parchment down on a baking sheet. I used an angled spatula to make four different meringues. I smoothed each into a circle. Then put another layer on top and smooth it out, as well as building it up on the sides to make a well in the center (so the topping could fit in). I repeated this with all four.

Place in the oven and bake at 225 for an hour and a half. Turn the oven off. Leave the pavlovas in the oven to cool down.

While they were baking I made the whip. Simply remove the solids from the coconut milk and beat with vanilla and honey.

Make the mango curd. Toast some coconut.

Fry up the bananas. Make caramel.

Now you are ready to assemble!

Dollop whip cream into the center of each. On two of them, smear mango curd and sprinkle on some toasted coconut. On the remaining two, drizzle caramel, layer on bananas, drizzle a little more caramel.

Just like that you’re ready! Eat and enjoy! Have fun

IMAG4109

Continue reading “Pavlovas: Mango + Coconut & Caramel Banana”