Cooqi Recipes
Bake it yourself with these great recipes
and enjoy gluten-free eating at it's best!
Late Summer Peach Pie Heaven
This is the pie referenced in my September '09 newsletter, the one I just had to make because the beautiful, seasonal, local, organic peaches were in abundance and on special, and I couldn't resist buying too many. I haven't tried this idea yet, but I'm betting that it wouldn't be a bad idea to put together a couple of these babies, and toss one (well-wrapped and unbaked) into the freezer, for baking off and harkening back to summer from the depths of the coming winter.
Pie crust:
1¼ c. Cooqi Gluten-Free Baking Mix
1 T organic sugar
¼ tsp salt
6 T unsalted butter, cut into several pieces (or, substitute 6T organic palm shortening)
1 egg
2 tsp lemon juice (optional)
(This recipe makes a single pie crust; for a two-crust pie, double this recipe)
Preheat oven to 350. Spray 9" pie pan with spray oil. Mix flour mix, sugar, and salt in bowl of electric stand mixer. Add butter (or shortening) and mix until crumbly. Add egg and juice. Mix on low speed until dough holds together in a ball.
Remove dough from bowl and form into a ball with your hands. (If making two crusts, cut dough ball in half and set one half aside.) Lay out a sheet of wax paper or plastic wrap and place dough in the center. Place a second sheet of wax paper or plastic wrap on top of the dough, and press dough into a 1 - inch thick disk. Place in the refrigerator to set for about ½ hour (or put it in the freezer for 15 minutes). Remove and roll out dough between the wax paper/plastic wrap to desired thickness, and remove top sheet of wrap. Place upside-down pie pan over center of rolled-out dough, slide your hand under the bottom layer of wrap/wax paper, and gently flip dough and pie pan into upright position Press to shape. Remove second sheet of wrap (and crimp edges for a single-crust pie).
To partially pre-bake crust, prick bottom of crust with a fork several times, and place pie pan in pre-heated oven for 10 minutes. Remove from oven, set aside to cool. Turn oven up to 400.
Pie Filling:
Lots of fresh peaches (about 7-8 cups, or 8 or more good-sized peaches), peeled, pitted, and sliced
2-3 tsp lemon juice
½ c. Cooqi Gluten-Free Baking Mix
½ c. organic sugar
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
2 T butter
Spoon lemon juice over sliced peaches, and gently mix. In a small bowl, mix baking mix, sugar, spices, and salt. Pour mixture over peaches, and gently mix to coat peaches well. Pour pie filling into cooled crust. Ideally, filling will mound up higher than the crust, as it will sink a little during baking. Place small chunks of butter around the peaches. Add second crust, lattice, or other topping, if using. Bake in 400 oven for 10 minutes, then reduce temperature to 350 and bake for additional 30-35 minutes (or 20-25 minutes if no top crust). If edges are getting too brown, use a pie topper or aluminum foil strips to cover outside of crust. Pie is done when juice bubbles through slits or lattice, or peaches appear cooked and lightly browned.
Allow to cool a bit. Slice and enjoy with some fresh, local, organic whipped cream or vanilla ice cream -MMMMMM!
Gluten-free "Matzo"
(adapted from a recipe published in Living Without)
After many trials and tribulations, I have finally discovered the following recipe, the first I have tried that is both simple and yields delicious results. As an added benefit, these crackers, made with whole grain flours, ground flax, and unrefined palm fruit shortening, are more nutritious than the traditional version, as well.
1 1/3 cup potato starch
2/3 cup brown rice flour
2/3 cup sorghum flour
¼ c. ground flaxseed (whole flax seeds can be ground in a clean coffee grinder for maximum freshness)
½ tsp. salt
½ cup organic palm fruit shortening*
½ - ¾ cup warm water
* I strongly recommend using this type of unrefined shortening in this recipe, as it renders crispy, delicious results without processing or trans fats. If you do not have palm shortening available, you can use butter or another brand of shortening.
Preheat oven to 425 degrees. Line baking sheets with parchment or solpat, or spray with unfloured spray oil. In a medium mixing bowl, combine flours, starch, flax, and salt. Add palm shortening and mix with a fork until mixture resembles coarse meal. Mix in warm water, adding a little at a time, until dough just holds together in a ball-not too wet. Break off a hunk of dough, about 3 inches in diameter, and roll into a ball. Place the ball on baking sheet and flatten by pressing with moistened fingers into a ¼-inch thick circle (you can also achieve more uniform flatness by placing wax paper over dough and rolling with a rolling pin). Prick rows of holes in flattened dough with a fork. Repeat with remaining dough. Bake 10-15 minutes, until matzos are slightly brown at the edges. Remove from oven, cool, and enjoy! Makes about 12 6-inch matzos.
Hamentaschen recipe
We've had a few requests for the annual Purim treat of hamentaschen. I wanted to include a recipe for you to make your own at home, a treat that kids love to participate in, and everyone loves to eat the results. I, my kids, and a group of friends made these recently, and there were none left to even share!
Dough
2 ½ c. Cooqi Gluten-Free Baking Mix (available in bulk at the bakery)
½ tsp. salt
¼ c. + 2T granulated sugar
¾ c. butter, cut into several pieces (or, for dairy-free, ¾ c. palm fruit shortening)
2 eggs
1T lemon juice
Fillings
Raspberry jam
Apricot jam
Other fillings of your choice
Mix baking mix, salt, and sugar in bowl of electric stand mixer with butter (or shortening), and mix until crumbly. Add egg and juice. Mix on low speed until dough holds together in a ball. Chill dough in fridge.
Roll out chilled dough to desired thickness between two pieces of plastic wrap, or between two silicone baking sheets. Peel off the top wrap or silicone sheet, and, using a round cookie cutter, cut dough into circles. (If dough is getting flimsy, chill again in freezer for a few minutes.) Place circles of dough on a silicone baking sheet liner, or a lightly oiled cookie sheet. Plop a dollop of filling in the middle of the circle, and fold edges into a three-sided cookie, with a little peek-a-boo hole in the middle to see the filling. Bake at 350 for about 12-15 minutes, or until cookies begin to brown slightly.
Graham Crackers
At our house this year, the number one request is for little crackers, specifically small and shaped like an animal. While I can't exactly replicate the goldfish or bunnies that come in brightly colored boxes from the grocery shelves, I have found that the following recipe puts a smile on faces, and is fun to eat. (and do I need to tell you that those pre-packaged box crackers, even the "organic" ones, are neither fresh nor nutritious, never mind not gluten-free? That makes these WAY better!)
These lightly sweet grahams make for a versatile treat. You can cut them big enough for s'mores, crumble them for pie crust, or cut little shapes, like that other brand. It's a little more work, but for a fun outcome can be worth the effort.
This recipe is gluten-free and casein-free. We have discovered that organic, non-hydrogenated palm fruit shortening is a fabulous, natural way to make delicious baked goods without butter, and without heavy processing or trans-fats. And, it's high in vitamin E. You can find it at Whole Foods, and at many food coops. (If you are OK with butter and prefer to use it, substitute 7 tbsp. cold butter for the palm fruit shortening in the following recipe.) After making this recipe both ways, I have to say that the non-butter version is so close to the graham crackers I remember, it made me want a s'more right now. These are awesome!
Ingredients:
2¼ c. Cooqi Basic Gluten-Free Baking Mix
1 tsp baking powder
½ tsp. salt
½ tsp. baking soda
½ c. organic brown sugar
1/3 c. organic, non-hydrogenated palm fruit shortening
3 tbsp honey and/or agave
1 tsp. vanilla
¼ c. cold water (plus more, if needed)
Mix all dry ingredients and brown sugar in the bowl of an electric mixer (or by hand). With the mixer on low, or with your fingers, mix in the shortening until the mixture becomes crumbly. Add the honey and vanilla and mix in, blending in the water a little at a time, until the entire mixture becomes sticky enough to hold together in a ball.
[At this point, if you want to have dough on hand for later, you can flatten the ball between your hands into a 1-inch thick disk, wrap it in plastic rap, and store it in the freezer for later use.]
To make crackers, place about ½ of the dough ball between two sheets of wax paper. With a rolling pin, roll the dough out to approximately 1/8- to ¼-inch thickness. It is helpful to chill or freeze the rolled-out dough at this point, in order to make it easier to remove to the cookie sheet. Cut shapes in chilled, rolled-out dough, or slice it into squares of the desired size for your crackers (I like about 2" x 2"). Preheat oven to 350. Place the cut dough on a lightly oiled cookie sheet. Prick each cracker with the tines of a fork one or two times. Bake at 350 for 8 minutes. Turn the cookie sheet around, and bake about 5 more minutes, or until the crackers appear slightly brown (if you are making smaller crackers, it may take less time). Remove to a wire rack to cool. The crackers should become crunchy as they cool. Store in an airtight container (bear in mind that if it's humid, these crackers might turn a little softer after a while-don't worry, just stick them back in the oven for a few minutes to crisp back up, or eat them like chewy cookies!)
GFCF Chocolate Chip Cookies
And for those of you whose little darlings need something tasty, homemade, gluten-free and casein-free, and whose parents need something unintimidating and familiar, try this nummy and easy spin on traditional toll house cookies.
Ingredients:
1¼ c. + 2 tbsp. Cooqi Basic Gluten-Free Baking Mix
½ tsp. salt
½ tsp. baking soda
½ c. brown sugar
¼ c. granulated sugar
1/3 c. + 1 tbsp. organic, non-hydrogenated palm fruit shortening
1 egg
1 tsp. vanilla
1 c. GFCF chocolate chips (Enjoy Life chips are free of all 8 most common allergens)
Preheat oven to 350° F. Combine baking mix, baking soda and salt in small bowl. Mix shortening, granulated sugar, and brown sugar on low speed in electric mixer bowl until blended but not creamed. Add egg, and mix on low; add vanilla and mix on low until blended. Add baking mixture and mix on low until all ingredients are well blended. Stop the mixer and scrape down the sides of the bowl with a spatula; mix one more time. Stir in chocolate chips (plus 1 c. chopped nuts if desired). Scoop dough with a small ice cream scoop, or drop by rounded tablespoon, onto baking sheets sprayed lightly with spray oil, or lined with parchment. Bake at 350 for 11-14 minutes, or until lightly golden brown. Remove to wire racks to cool.
Stored dough: if you want to keep some prepared dough on hand, it will keep for about a week in the fridge, or for about 3 months in the freezer. For best results, thaw frozen dough in the refrigerator before baking.
Chocolate Chip Cookies
Just because you're gluten-free doesn't mean you have to live without fresh, warm, delicious chocolate chip cookies!
2 ½ c. Cooqi GF Baking Mix
1 tsp baking soda
1 tsp salt
1 c. butter (room temperature)
¾ c. granulated sugar
¾ c. brown sugar
2 eggs (large)
2 tsp vanilla extract
2 c. gluten-free chocolate chips
Preheat oven to 350° F. Combine flour, baking soda and salt in small bowl. Mix butter, sugars, and vanilla on low speed in mixer bowl until blended but not creamed. Add eggs, and mix on low. Add baking mixture and mix on low until well blended. Stir in chocolate chips (and nuts if using). Drop by rounded tablespoon onto baking sheets sprayed lightly with spray oil, or lined with parchment. Bake for 11-14 minutes or until lightly golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Pancakes
A breakfast staple that can be delicious and nutritious and satisfyingly gluten-free for anyone at your table.
1 ¾ c. Cooqi GF Baking Mix
2 tsp baking powder
½ tsp salt
3 eggs
1 ½ c. milk or rice milk or water
(optional-2 tsp. lemon juice)
¼ c. oil (safflower is good, or try unrefined coconut, for a slightly coconuty taste)
1 tbsp real maple syrup
Combine baking mix, baking powder and salt in small bowl. Whisk eggs well in a large bowl. Whisk in the remaining liquid ingredients. Add the dry ingredients, and stir well (avoid over-mixing). Heat a griddle or frying pan, oil as needed. Scoop pancake batter into heated pan by quarter-cup (smaller pancakes will fluff up better). When bubbles appear on pancake surface, flip and cook on other side until golden. Repeat until batter is used up. Serve with butter and real maple syrup, plus extras of your choice!
Gluten-Free Traditional Stuffing
4 c. (1 bag) Cooqi gluten-free dry bread cubes
2 T parsley
½ c. chopped celery
¼ c. chopped onion
½ tsp salt
2 tsp finely chopped fresh sage (or 1/2 tsp dried, crumbled)
1 tsp finely chopped fresh thyme (or 1/4 tsp dried, crumbled)
1 tsp finely chopped fresh rosemary (or 1/4 tsp dried, crumbled)
2 T butter, melted
1/3 c. chicken broth
Saute celery and onion in butter to soften. Combine all ingredients except broth. Add broth and toss lightly to mix. Stuff and bake inside turkey, OR bake in shallow glass baking dish, covered, at 375 for 20 minutes; remove cover and continue baking until browned, approximately 10-15 more minutes. Makes 2-3 cups; multiply recipe by 3 to make enough to stuff a 12# turkey.
Gluten-Free Stuffing with Wild Rice, Apples and Cranberries
(Adapted from Gourmet Magazine recipe, November 2003)
4 cups water
1 cup wild rice
1 1/2 teaspoons salt
4 c. (1 bag) Cooqi gluten-free dry bread cubes
1 stick (1/2 cup) unsalted butter, plus 2 tablespoons melted unsalted butter OR reserved fat from turkey
2 cups diced onion
2 cups diced celery
2 cups diced apple
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh sage (or 1 1/2 teaspoons dried, crumbled)
2 teaspoons finely chopped fresh marjoram (or 1/2 teaspoon dried, crumbled)
1 teaspoon finely chopped fresh thyme (or 1/4 teaspoon dried, crumbled)
1/2 teaspoon black pepper
1 cup dried cranberries
1 cup turkey stock or chicken broth
Bring water to a boil in a 2-quart heavy saucepan, add rice and 1/2 teaspoon salt. Reduce heat to low and cook, covered, until rice is tender and most grains are split open, 1 to 1¼ hours (not all liquid will be absorbed). Drain well in a colander and spread out in a baking pan to cool completely. Preheat oven to 450°F, and butter a shallow 3-quart baking dish (13 by 9 inches). Melt 1 stick butter in a large nonstick skillet over moderate heat, then cook onion and celery, stirring, until softened, about 8 minutes. Add apple and cook, stirring, until crisp-tender, about 5 minutes. Stir in herbs, pepper, and remaining teaspoon salt and cook, stirring, 2 minutes. Transfer to a large bowl and toss with rice, bread, and dried cranberries. Spread stuffing evenly in baking dish and drizzle with turkey stock and melted butter. Bake, covered tightly with foil, in upper third of oven until heated through, about 20 minutes. Remove foil and bake until top is browned, 10 to 15 minutes more. Note: Stuffing can be assembled (without drizzling with stock and melted butter), but not baked, 1 day ahead and cooled, uncovered, then chilled, covered. Bring to room temperature before proceeding.
Gluten-free Pie Crust
(adapted slightly from Gluten-Free Baking Classics, by Annalise Roberts, Surrey, 2006)
1¼ c. Cooqi Gluten-Free Baking Mix
1 T organic evaporated cane juice
¼ tsp salt
6 T cold unsalted butter, cut into several pieces
1 large egg
2 tsp lemon juice
(This recipe makes a single pie crust; for a double-crust pie, double this recipe)
Spray 9" pie pan with spray oil. Dust with rice flour.
Mix baking mix, cane juice, and salt in bowl of electric stand mixer. Add butter and mix until crumbly. Add egg and juice. Mix on low speed until dough holds together in a ball.
Remove dough from bowl and form into a ball with your hands. Lay out a sheet of wax paper or plastic wrap, lightly spray the surface with spray oil, and place the dough in the center. Spray a second sheet of wax paper or plastic wrap with spray oil, and place it spray side down on top of the dough. Press the dough into a 1-inch round. Place in the refrigerator to set for about ½ hour (or put it in the freezer for 15 minutes). Remove and roll out dough between the wax paper/plastic wrap to desired thickness. Remove top sheet of wrap and turn dough into pie pan and press to shape. Remove second sheet of wrap and crimp edges for a single-crust pie.
To partially pre-bake crust, prick bottom of crust with a fork several times, and place pie pan in oven that has been pre-heated to 350. Bake for 10 minutes. Remove from oven, fill and bake per recipe.
