Decadent might not be the first word that comes to mind when most people hear gluten-free and vegan, but it’s exactly the right word to describe Cara Reed’s first book, Decadent Gluten-Free Vegan Baking.
Cara is the creative ambassador behind Fork and Beans, and if you take a moment to check it out you’ll see exactly what I mean. These recipes don’t skimp on indulgent ingredients and over-the-top flavors. Just like what you’re going to find in her book.
When I first read over the recipe for the Chocolate Sandwich Cookies, I couldn’t believe how simple they sounded. And truly they were. This was one of those things I started at 9pm because, well, just because. And I didn’t regret doing it. They were done in a snap! I didn’t have all the ingredients to make Cara’s Gluten-Free All-Purpose Flour, but that was ok because she offers ratios for combining other flours to make your own.
For once in my life, I actually yielded more than the specified number of cookies per batch (why for once in my life? I have #cookiedoughproblems.) Then I realized I probably rolled my dough a bit thinner than the recipe specified. No worries. I baked the cookies a minute less and didn’t have any problems assembling them. Or eating them, for that matter.
So what’s next on my list? Tough call. The Classic Brownies look ridiculously fudgey. The Chocolate Ice Box Cake – made with crunchy chocolate chip cookies and chocolate whipped coconut cream – sounds even more appealing to me than the ice box cake I normally think of. And the Upside-Down Stick Pecan Biscuits are just begging to be ready on an upcoming cool fall morning. Anyone wanna help me narrow it down??
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Chocolate Sandwich Cookies
Yield: 12 cookies
A gluten-free, vegan spin on an irresistible classic.
For the Cookies:
2½ cups gluten-free all purpose flour*
½ c/44g dark cocoa powder
6 Tbsp/90ml maple syrup
6 Tbsp/84g non-hydrogenated shortening
2 Tbsp/30ml nondairy milk
1 Tbsp/22g unsulphured molasses
1 tsp baking powder
1⁄2 tsp salt
For the Filling:
1¼ c/150g powdered sugar (I successfully substituted powdered erythritol)
3 Tbsp/42g non-hydrogenated shortening
1 Tbsp/15ml nondairy milk
*Cara's All-Purpose Blend:
3 c/480g superfine brown rice flour
3 c/ 538g superfine sorghum flour
1 1/2 c / 288g potato starch
1 1/2 c / 288gm arrowroot powder
Scoop the flours into a measuring cup and level with a knife. Dump into a gallon plastic bag and shake vigorously to combine. Keep stored in an air tight container.
To make the cookies:
Preheat oven to 325°F/170°C. Line a baking sheet with parchment paper.
Mix everything but the filling ingredients together with a fork in a medium bowl
until dough begins to form. It might be a bit crumbly; simply place the dough on a
piece of parchment paper and gently knead until a smooth ball is formed. (Note: I placed all the ingredients in my stand mixer and mixed with the paddle attachment on low speed until a smooth dough formed.) Roll between 2 pieces of parchment until ¼ inch/6 mm. Cut into circles with 2-inch/5-
cm cookie cutter.
Bake for 10 to 12 minutes. Allow to fully cool.
To make the filling:
With an electric mixer, combine all of the ingredients until cream becomes thick and
smooth (about 2 minutes).
Using a spatula, scrape the cream into a plastic baggie. Make a small slit in one
corner and thickly distribute the ccream in a circular motion onto one cookie. Gently
sandwich another cookie on top.
Decadent Gluten-Free Vegan Baking, by Cara Reed
Disclaimer: A copy of Decadent Gluten-Free Vegan Baking was provided for me to review. All opinions are my own.