BaltimOregon to Maine

Locavore Cooking with Southern Efficiency and Northern Charm

Gluten-Free Goodness

with 3 comments

Rebecka sinks her teeth into these chewy, sweet hazelnut and coconut (flourless) wafers.

I’ve fallen in love with a simple gluten-free cookie recipe just in time for a visit from my sister Elaine, who unsuccessfully tried to get me on the bandwagon when we visited her in Atlanta in January. My gluten-free friend George (the man behind Corvallis Local Foods) had a birthday party coming up, and I had bags of ground hazelnut and also almond flour to burn through. So I turned to this simple Piedmontese recipe for Italian Hazelnut Cookies from Eating Well magazine. I didn’t bother to skin the hazelnuts, because mine, from our local Hazelnut Hill farm, were already ground into a meal. Plus, I like the color, texture (fiber?) and flavor the thin skins provide anyway. All you do is beat the egg whites into stiff peaks and then mix that fluffiness in with the combined sugar and ground nuts and then bake. I added some coconut and cardamom to the mix to spice things up. The results are quite addictive. With no added oil or starchy carbs, one can almost be convinced these cookies are good for you.

This is a recipe to return to again and again, with endless possible variations. They’re really almost like roughed up tops of macaroons in a way. This weekend, I made the cookies with the almond flour I love from Trader Joe’s, coconut and chunks of chocolate in some. I was thrilled to finally have a use for the containers of long-forgotten egg whites I had frozen away. The key is to find a use for the whites and yolks at about the same time. Stay tuned for my mention of yolks in the aioli I made for a steamed version of stuffed artichokes last week.

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Written by baltimoregon

May 10, 2010 at 1:19 am

3 Responses

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  1. In reference to your article in the May 11, 2010 FoodDay (The Oregonian)…. “A new breed of rabbit farmer”, I have just one word… DISGUSTING! How dare you. Rabbits are sentient beings that deserve the comfort of an indoor home just like a cat or dog.

    Lorraine

    May 11, 2010 at 8:33 am

  2. Hi Lorraine,

    Thanks for your comment. Sorry you feel that way. At least the rabbits are given a good home and loving care from Julia Sunkler. What about the fact that so many wild rabbits live outdoors? Are you a vegetarian?

    baltimoregon

    May 11, 2010 at 8:58 am

  3. I respect a vegetarian’s perspective that no animal is worth killing for food.

    From an environmental and health perspective, I’m not as opposed to eating rabbits as I am to eating factory farmed swine, broilers, cattle, dairy. Factory farms produce incredible amounts of waste, and what happens when the waste escapes and makes people sick is awful. Just read Animal Factory by David Kirby– very enlightening! I don’t think rabbit farms are a big source of waste, because most rabbit manure is used as fertilizer.

    Dave

    May 11, 2010 at 8:04 pm


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