I never thought I would like anise until I moved to Pittsburgh. Many of my friends were Italian and made the most wonderful cookies. I fell madly in love with Italian anisette cookies and could’t wait for the holidays to savor the wonderful sweet and slightly licoricey flavor. I was diagnosed celiac and left Pittsburgh around all in the same year. When Christmas came around this year I knew I had to figure out a gluten free version of my now most favorite Christmas cookie. I had been having trouble finding anise flavoring in my local grocery stores, until one day I came across a bottle of anise emulsion at my local Ross. Emulsion and extract or anise flavoring will all work interchangeably in this recipe.
I wanted these cookies to be easy without any complicated mixing of flours. I also knew I wanted them to be soft chewy and cakey. I went to my local Walmart and looked at the gluten free flour blends that they had available. I spotted one I had never heard of before Gluten Free Cafe All Purpose Mix. I liked the fact that it contained sorghum flour which I know gives baked goods a great chew and consistency. I decided to give it a whirl. It is now my new favorite all purpose cookie flour. I created two recipes that I love so far using this flour; this recipe and a fantastic gluten free peanut butter cookie. If you like anise then these cookies will soon be your favorite too. The flavor is strong enough that I did not feel these needed the sugary icing that the original Italian version has. They stand alone well. If you feel like icing them anyways a simple glaze made of confectioners sugar, milk, and anise can be easily made.
Gluten Free Italian Anise Cookies ~ Gluten Free Cafe All Purpose Flour
I have been craving cookie dough ice cream ever since I became a celiac. I finally came across some made by So Delicious. It is dairy free and gluten free and has the most incredible cookie dough chunks I have ever had! I ate the entire pint in one sitting. The pint cost about 5.50 which is way out of my price range for a pint of ice cream. I wanted to save my money and buy it again, but then I had a better idea. Continue reading →
Summer vacations are some of the times I remember most from being a child. No school and endless warm days stretched ahead of me.
My brothers were both cub scouts and my father was the scout master for their troop. The cub scouts did a ton of fun summer activities which I got to tag along on with my mom as a chaperon. My favorite of those activities were the camping trips.
Being cub scouts they were not much more involved than a night or two at a state park campground, but to me at age 7 they were the height of adventure. There was fishing and exploring by day and a roaring campfire by night. There were homemade dutch oven meals and of course smores. I have never been a big fan of the gooey marshmallow and prefer to eat my chocolate bars unmelted. I did enjoy the fact that I could eat as many graham crackers as I pleased while watching the boys run around with flaming marshmallows.
Graham crackers have been one of the items I have missed since going gluten free. I tried a few different recipes before finally settling on this one as my favorite so far. I will be working on a recipe that relies less on almond flour in the future as I know many of my readers have nut allergies. For now enjoy your summer, eat a graham cracker, and feel like a kid all over again.
Almond Meal Graham Crackers - Grain Free, Gluten Free
Chill dough ( I put mine in the freezer for 15 minutes)
Roll dough between two sheets of parchment to desired cracker thickness. *make sure dough is evenly rolled or thicker toward the edges. If edges are thinner than middle the edges may burn (still yummy though)*`
Remove top piece of parchment.
Score with knife to cracker size. This makes them easy to break apart after baking.
Bake at 325 for 15 minutes.
Cool and break apart.
Eat and Enjoy!
Place bottom parchment with dough on cookie sheet. Bake for 15 minutes.