31 for 21: Amaretti Peach Cookies

Update - October 5, 2011: I don't know what happened . . . I guess I tweaked out and posted 2 posts on the second of the month, but nothing on the third . . . sorry.

We went to a soccer game today - we won 3-2. It was a very exciting game . . . 

 Anyway, here is a recipe for some sweet, chewy, peach-almond bars.

Amaretti Peach Cookies (Gluten-free, Dairy-free, Corn-free, Gum-free)
Adapted from Chocolate Chip Cookies

1 cup lard
2 cups brown sugar
2 eggs
2 teaspoons almond extract
3/4 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups rice flour
1 or 2 peaches, peeled, seeded and finely chopped

Preheat oven to 350 degrees. In a large bowl, cream the lard with sugar until light and fluffy. Add egg and extract. Add cream of tartar, soda, salt and flour. Mix in the peaches. 

Drop dough by tablespoons on a greased cookie sheet OR, spread on a greased cookie sheet. For cookies, bake 7-9 minutes or JUST UNTIL edges are light brown (unless you want crunchy, hard cookies). (The cookies WILL NOT look completely cooked when you pull them out of the oven). For bars, bake about 10 minutes or so, until the top is light to medium brown. Let cookies cool on a wire baking rack on the cookie sheet for 5-10 minutes. This will allow cookies to retain their shape for eating.

~ Hanunyah

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Fruit & Carrot Spice Cake

This is why I named this blog what I did. This cake is a creation . . . . fruit, carrots and spices, topped with a cream cheese frosting, flax and poppyseeds seeds. After I baked it, I realized that I forgot to put sugar in it! It really doesn't need it anyway, with 3 cups of fruit.

    Since there are only a few things that aren't GAPS-legal in it I might make it again using almond flour.

Not everybody tasted this yet, but those who did liked it.

Fruit and Carrot Spice Cake (Gluten-free, Dairy-free, Corn-free, Sugar-free)

Hanunyah Creation

2 1/2 cups carrots, boiled and pureed*

3 cups fruit, pureed**

1/2 cup flaked coconut

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon almond extract

1 teaspoon lemon extract

1/2 cup lard

4 eggs

3 cups rice flour

2 teaspoons baking soda

1 tablespoon apple cider vinegar

1. Preheat oven to 350F. Mix together the carrots, fruit, coconut, spices, extracts, lard and eggs. Add the flour and baking soda. Pour the vinegar over the baking soda. Beat well.

2. Pour into two greased 11 inch round baking pans, and bake at 350F for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.

Notes:
*For the carrots - I used about 5 carrots. Cut both ends off of the carrots, and cut into thirds. Put in a pot and cover with water. Cover and bring to a boil on high heat. Boil until you can stick a fork all the way through. Strain and puree the carrots in the food processor. You may need to add some water to get it going.
**For the 3 cups fruit - I used 1 large apple, 1 large peach, 1 banana and 2 plums. I peeled the fruit, but I'm sure you could leave the skin on. Cut into chunks and puree in the food processor.

This was easy to make, and these were the only dishes I used (below).

~ Hanunyah

Featured on - Gluten-Free Wednesdays (by The Gluten-Free Homemaker)

Fruity Fluffy Cake

I made this yesterday, and at first it was going to be an orange-lime cake, until the rest of my family came home with the produce . . . boxes and boxes of ripe fruit. So, it became an orange-lime-watermelon-nectarine-peach cake with a layer of homemade cream cheese and fluffy frosting. 

      Oh, and this turned into a layer cake because . . . well, I messed up when I was trying to separate the egg whites, therefore I used 2 eggs and 3 egg yolks to make a egg-rich orange cake. I put those two layers together, with cream cheese, fresh strawberries and fluffy frosting as the filling, and more fluffy frosting and fruit piled on top. 

It ended up as a pretty, tall layer cake that I took to the neighbors when we went over for dinner. They all liked it, and there were 1 or 2 pieces left that I left for the neighbor kids. One of my older sisters wanted to eat it right as it came out from the oven, it smelled really yummy!

Fruity Fluffy Cake (Gluten-free, Cow Dairy-free, Corn-free)

Hanunyah Creation

2 ¼ cups rice flour

1 cup sugar

1 teaspoon baking soda + 1 teaspoon cream of tartar (or 2 teaspoons baking powder, if not corn-free)

½ teaspoon salt

½ cup lard

½ cup milk

½ cup citrus juice

2 eggs

½ cup chopped watermelon

½ cup chopped peaches

½ cup chopped nectarine

¼ cup cream cheese (optional)

5 egg whites

1/3 cup sugar

½ cup chopped strawberries and/or peaches (optional)

1. Preheat oven to 350. Grease a 11 inch baking pan.

For the Cake:

2. Mix together all of the dry ingredients in a mixing bowl. Make a well in the center. Pour in all of the wet ingredients and fruit and mix well (DO NOT over mix).

3. Pour into the prepared pan, and bake in the preheated oven about 25 minutes or until the cake tests done with a wooden toothpick. Remove from pan (I use silicone, so this is easy) and cool.

For the Frosting:

4. Spread the cream cheese on the cake. Beat the egg whites until foamy, and gradually add the sugar while still beating. Continue beating until stiff peaks form. Spread on cake.

~ Making the layers ~

~ Hanunyah

Featured On - Gluten-Free Wednesdays (By The Gluten-Free Homemaker)