Susan P. Baker

If you were signed up for my newsletter over the holidays, you might remember I sent out a free Mavis short story called The Holiday Cookie. Ever wonder what the recipe was for the cookies Margaret was making? Well here it is! Now you can cook along with Margaret and baffle the Mavis in your life!

 

If you missed the story or want to read it again, click here.
 
Basic Sugar Cookies

1 ¼ cup sorghum flour     ½ cup teff flour

¼ cup amaranth flour      ¾ cup potato starch

¾ cup tapioca starch       2 tsp xanthan gum

1 ½ tsp baking soda          1 tsp baking powder

1 ½ tsp sea salt         
2 tbsp flax seed meal mixed with 1/3 cup hot water

¾ cup nondairy butter      ½ cup coconut oil

1 cup packed organic brown sugar

½ cup organic evaporated cane juice or organic raw honey or pure maple syrup

1 tbsp organic, unsweetened applesauce

1 tbsp pure vanilla extract

 

Process:

 

Whisk dry ingredients together.

Mix hot water and flax seed meal and set aside

Cream together butter, coconut oil, brown sugar, and sugar

Add dry ingredients slowly to wet ingredients until fully mixed. If dough is too dry and doesn't stick together, mix a little water at a time until it looks like traditional cookie dough.

Mix for 1 minute.

Cover and refrigerate dough for one hour or overnight. (or bake if you can't wait)

Drop by teaspoonfuls onto parchment-lined baking sheets

Bake at 350º for 11-12 minutes til edges are slightly browned but center doesn't look done.

Do not overbake.

Cool on rack.

(May add chocolate chips, nuts, or other bits as desired)

 

Adapted from The Healthy Gluten-Free Life by Tammy Credicott

Remember Carl and The Rex Cafe in My First Murder? Here's a recipe for Carl's "Truck Stop Enchiladas", to make and eat while you devour the book!

 

12 (uncooked/soft) corn tortillas
1-pound mild cheddar shredded
2 cans chile con carne or meat sauce (chili without beans)
1 chopped onion
Preferred oil for cooking
Fresh cilantro for garnish
13 X 9 inch greased baking dish

 

1. Pour chili into a medium bowl and warm.
2. Heat ¼ inch of oil in a skillet until almost smoking. Using tongs, dip a tortilla into the hot
oil for 5 seconds, turn it over for 5 more, lift and let oil drip back into the pan.
3. Dip tortilla into the warm chile con carne until covered, remove to a greased baking dish.
Put two tablespoons of cheese on the tortilla, roll and place seam side down in baking
dish. Repeat.
4. Pour the remaining chile con carne over the enchiladas, top with shredded cheese and
finely chopped raw onion.
5. Heat in a 400F oven for 10 minutes or until the top is melted and the dish is bubbling.
6. Makes 12 enchiladas, or six servings.

Adapted from, Unorthodox Epicure, Adam Holland

Yesterday evening I was interviewed on Chat & Spin Radio UK about my books and writing experience. Scroll on the player below to 1:05:00 to listen to the short interview!