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Sunday, December 6, 2009

Almost but not quite

OK so I continued my baking trials and have a near success. I decided to try making gluten free, casein free chocolate macaroons. Well they are both GF & CF but they are not quite your traditional macaroons.

I found my recipe and replaced the milk with almond milk and the butter with margarine (cf). I didn't have quite enough GF oats so I used quinoa flakes to top it up. I warmed my sugar, cocoa, margarine and milk then removed them from the stove and added the dry ingredients of quinoa, oats and coconut. I mixed them all together and they sure smelled like regular macaroons.

Fast forward several hours... the macaroons are still soft and mushy. They taste great. A little nutty flavoured from the quinoa but good and chocolaty nonetheless. So I guess that means that we'll be eating soft mushy macaroons and I'll be going grocery shopping for the new oats and making a new batch with butter and milk for gifting. But really I don't mind so much having to eat 2 dozen yummy chocolate treats. They look great and taste great but they fall apart everywhere and stick to every finger!

So here we sit thinking about mushy macaroons and watching Home Alone 2 with the family. But if you want a GF CG chocolaty treat here's the recipe.

1/2c margarine
1/2c milk
6Tbsp cocoa
1c sugar
1/2c coconut
3 cups mixed oats (GF) and quinoa

Heat the first 4 ingredients until melted. Once melted remove from the heat and add the remaining ingredients. Spoon onto parchment papered cookie sheets and cool until firm. Remember they won't get hard just firm.
I know we will.

1 comment:

  1. I wonder if adding cream of tartar would work to sitffen them up???