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Monday, February 20, 2017

My Gorgeous Illustrator’s Chocolate-Covered Gluten-Free Gingerbread Bites

Ask any teacher our kids have ever had: "What's you favorite thing about having our kid in class?"

They'd all say it's the Chocolate-Covered Oreo Bites my wife gives them at the holidays and the end of the year.

Yeah, our kids are smart and obedient, but you know teachers are in it for the cookies.

But our oldest kid has a wheat allergy, so Oreos are out of the question.

You can't be a kid without cookies, so we had to think of something.

When you bake without gluten, it's nearly impossible getting things to rise and stay that way. Your bread ends up flat and chewy.

Fortunately, flat and chewy is not a bad thing for cookies.

We hunted around and found these:



A gingerbread cookie recipe that's ready for any cookie cutter you have. Decorating gingerbread cookies was one of my favorite holiday things growing up. Now I can still do it with my kids.

So what's in them?

  • 4 ½ cups rice flour
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 4 teaspoons baking powder
  • 1 teaspoon xanthan gum
  • 1 ½ cups shortening
  • 1 cup sugar
  • 2 eggs or 2 pureed apples
  • ⅔ cup of molasses
Did I mention he also has an egg allergy? Diagnosing food allergies in a baby is a nightmare, but that's a story for another post.

So instead of eggs, you can substitute an apple in the food processor. The xanthan gum adds structure, too.

I don't think there's a specific method to making these. Put all the ingredients in a bowl and whip it into a batter.

Roll them out, cut them up and put them on a sheet lined with parchment paper.

350 degrees for 12 minutes. A little longer if you like them crisp. A little less if you like them chewy.

Then we had a light bulb moment.


What's better when dipped in chocolate? Everything.

We'd done versions of this with Oreos or peanut butter. But why not make gluten-free gingerbread ones?

Yeah.

So make the batter, roll them into balls and bake them up. Once cool, take a couple handfuls of dark chocolate pieces and melt them in the microwave.

Coat each ball in the chocolate. Melt some white chocolate and drizzle that over them too.

Feeling funky? I suppose some sprinkles could be nice too. Then put them on a parchment-lined tray in the fridge to solidify.

I like them with a little extra ginger for that contrast of sweet and spice. But I always tend to make things too spicy for the rest of the family.

It's your thing. Make some and send us pictures.

Or make some and send us some.

I guess I'm obliged to say you need to take them out of the oven with your Dragon Knuckle gloves, but you knew that already.


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