Here is another recommendation for you, a whole-hearted excited one: BabyCakes Covers the Classics: Gluten-Free Vegan Recipes from Donuts to Snickerdoodles We’re big fans of Babycakes around here. We stop into the darling little bakery every time we go to New York. Their doughnuts, back in September, made us swoon. And I truly respect and adore Erin McKenna, who has somehow made gluten-free and vegan sexy to people who might otherwise sneer at both ways of life. She rocks.
We liked her first book. But this second book, the one with snickerdoodles, doughnuts, and chocolate egg creams? This one is already food stained and well loved. Whoopie pies!
(Erin’s recipes call for xanthan gum. However, I found it easy to adapt them with just a touch more of our whole-grain flour than her recipes called for. If you want to make them without xanthan gum, you’ll have to use your instincts. I’m still trying to figure out a ratio for converting recipes with xanthan. Erin and I have been talking about how to bake without it. Who knows? Maybe Babycakes will be gum free someday too.)
A few years ago, you could not have told me that a gluten-free, dairy-free, egg-free chocolate chip cookie would make the best ice cream sandwich I had ever eaten. Remember It’s It bars? I grew up on them. In fact, when I was in high school, I think I might have eaten one nearly every day of the week. (The cafeteria food was wretched. That was lunch, sadly.) Erin has a recipe for gluten-free vegan It’s It bars in her book. She calls for peppermint extract and dips them in chocolate. We decided not to, and replaced her flours with our whole-grain mix, and that’s why I’m not calling them It’s It bars. But if you ate them, you will remember them through this.
Making these gave Lu the chance to eat her first ice cream sandwich. “Ice cream! Sandwich!” she kept chanting as I made them. Generally, you want to use enough ice cream to fill the sandwich to the edges. But she didn’t need that much ice cream. Nor did she finish this. However, as you can see, she approved.
Recipe: Gluten-Free Ice Cream Sandwiches
Summary: adapted from BabyCakes Covers the Classics: Gluten-Free Vegan Recipes from Donuts to Snickerdoodles.
- 420 grams whole-grain flour mix
- 1 cup organic cane sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup melted coconut oil (we used Kelapo virgin coconut oil)
- 6 tablespoons applesauce
- 2 tablespoons almond extract
- 2 tablespoons vanilla extract
- 1 cup chocolate chips (we used the Food for Life chocolate chunks)
- ice cream of your choice
- Preparing to bake. Preheat the oven to 325°. Line a baking sheet with parchment paper or Silpat.
- Combining the dry ingredients. Whisk together the flour, sugar, baking soda, baking powder, and salt in the bowl of a stand mixer.
- Combining the liquids. Stir together the coconut oil, applesauce, and almond and vanilla extracts with a rubber spatula until they are well combined.
- Making the dough. Turn the stand mixer on low. Pour the coconut oil mixture into the dry ingredients, slowly, while the mixer runs. When the dough has formed a soft ball around the paddle attachment, turn off the mixer. Scrape down the sides of the bowl.
- Baking the cookies. Grab a ball of dough about the size of a golf ball (about 1 ½ ounce) and form it into a ball between your hands. Put it on the baking sheet and smoosh it into a disk with the palm of your hand. Smooth the edges. Finish until the baking sheet is filled, leaving 1 inch between each cookie.
- Slide the baking sheet into the oven and bake the cookies for 10 minutes. Rotate the baking sheet and bake the cookies until they are slightly firm to the touch but still soft, about 4 to 6 minutes more.
- Remove the cookies from the oven. Let them stand on the baking sheet for 30 minutes before you attempt to remove them. At that point, carefully, use a spatula to remove them from the baking sheet to a cooling rack. Ignore the cookies completely. Walk away. Don’t touch them until they have completely cooled.
- Making the ice cream sandwiches. Ten minutes before you are planning to make the ice cream sandwiches, put the cookies into the freezer and take out the ice cream. When the ice cream has softened enough that you can scoop it out, remove the cookies from the freezer. Flip one upside down. Scoop about ¼ cup of ice cream (or more, if you like) onto the cookie. Put the second cookie on top and gently, ever so gently, press down until the ice cream has spread to the edges of the cookies and you have an ice cream sandwich. Continue with the rest of the cookies and ice cream.
- We like to put the ice cream sandwiches in the freezer at this point, for at least 30 minutes. (You can also keep them in the freezer all evening or overnight, individually wrapped in plastic wrap.) You want these to be a completely frozen treat.
Number of servings (yield): 12-15
Thank you again Shauna for letting us feature you this week. Everyone, be sure to check out The Gluten Free Girl and the Chef.