I'm creating a new blog over here...

http://chelsiesglutenfreegoodness.blogspot.com/

I'll be moving recipes and relevant posts over there and closing this one down. Head on over for new recipes and keep a look out for a new Facebook page too!

Gluten Free Goodness Is Now Available To Order

As of this past Wednesday Gluten Free goodies such as my famous brownies, scones, muffins, cookies, banana bread and various mixes including pancake, waffle, and brownies are now available to order through the Prescott College CSA (community supported agriculture). It's an exciting turn of events that's propelling me ever faster toward my goal of opening my own GF bakery.
These same items and more may also be available to order/purchase at the Prescott Farmer's Market this summer.
If you're not local to Prescott, AZ and would like more info on what products are available drop me a line. I'm happy to ship.

More Recipes!!

I keep coming across more and more people telling me they or someone they know is Gluten Free so I'm inspired to share some more of my favorite everyday recipes. I didn't start this blog with the intention of it being solely GF recipes, but if that's what people need right now then we'll go with it! :-)

GF Pancakes

1/2 C rice flour

1 Tbsp sugar

1 Tsp baking powder

1/4 Tsp salt

1 egg

1/4 C milk or any milk sub

1 Tsp oil (I use olive oil)

Mix all ingreds together and dole out about 1/4 C of batter onto a hot, greased skillet. I usually heat my skillet up pretty well and then turn the heat down to about medium. Even though these babies are GF they cook up just like the conventional ones and taste great with all the traditional toppings. Make sure you regrease the skillet between every batch!
This recipe yields about 6, 4" pancakes, and the recipe doubles easily.

And because everyone has their favorite comfort foods, one of mine being mac & cheese, I thought I'd post a way to make awesomely delish GF and dairy free mac & cheese!

There are 2 brands I've found so far of gluten free pasta that taste as great and cook as well as the wheaty varieties and they are Tinkyada brand and Trader Joe's own label.

Wheat Free Dairy Free "Cheese Sauce"

1/2 C nutritional yeast
1/2 C rice flour
1 tsp salt
2 C water
1/4 C butter
1/2 tsp garlic powder
Mix it all together in a saucepan over medium heat til thick and bubbly, pour over cooked pasta, voila! And I bet you  thought you'd never have mac & cheese again!
Store extra sauce in the fridge for a week or 2 or better yet freeze it and thaw when you know you'll need it again.

Tis The Season For GF Zucchini Bread!

In case you're wondering what to do with the piles of zucchini sitting around your house that you can no longer pawn off to the neighbors... Delish zucchini bread is on the menu for dessert tonight and breakfast tomorrow! Pics are forthcoming, promise!

2 C grated zucchini (1 medium to large zuch should be enough, measure though)

2 C sugar

2 eggs

½ C oil

3 C rice flour

2 tsp cinnamon

1 tsp allspice (or nutmeg)

1 tsp baking soda

½ tsp baking powder

½ tsp lemon zest (lemon juice can be used as a sub or both left out entirely)

Beat all ingreds together, pour into a greased loaf pan (line bottom w/parchment).

Bake at 325 for 60 min or until toothpick comes out clean. 

Go ahead and grate lots of zucchini, bag it up and throw it in the freezer ready to make bread anytime of year! 
Zucchini pancakes are yummy too-grated zuchs mixed with an egg, some flour, some grated or finely chopped onions and salt. Throw 'em in a hot oily skillet-flip around 3 minutes. So good!

Roasting slices or cubes is another great way to use up the zuchs. They can be used for pizza topping, thrown in spaghetti sauce, put on sandwiches, in wraps, as a side dish, or just as a snack! Freeze in zippys, and thaw when ya run low.

GF Banana Bread with Chocolate Chips, Of Course!

You'll never believe this is Gluten free and no one else will either!

3 ½ C Rice flour

2 ½ tsp baking powder

1 ½  tsp salt

1 tsp baking soda

1 1/3 C sugar

½ C + 2 tbsp butter

4 eggs

¼ C milk or milk sub

2 C mashed ripe banana (2 or 3 nanners depending on size, the browner the better I say, but that all depends on how much banana flavor you wish to have come through.)

1 C dark choc chips (I like 60% Ghirardelli)

Beat all ingreds together, pour into greased loaf pan (line bottom w/parchment-grease that too!).

Bake at 325 for 60 min or until toothpick comes out clean.

Gluten Free Crepes :)

Whenever someone says to me, "OH MY GOD I could never eliminate wheat from my diet, what do you eat????" I laugh, and reply, "Anything I want! We've got recipes for just about anything you could possibly want without wheat that are just as good, and sometimes better!"
I can tell you that I was that person, when I first started going gluten free that couldn't figure out what I'd eat, but now after 2 or 3 years of being gluten free I have no cravings, misgivings or regrets about being gluten free. It's one of the best things I've ever done for myself, and I encourage everyone I talk to that has food coma, bad pms, and digestive issues, among other things, to consider it and to let me know if they want help trying to make the transition. You don't have to go it alone at the beginning like I did. You don't have to reinvent the wheel. The recipes are here, or at least on my computer, and I'm happy to send them along with ideas and I'm happy to offer support any way I can.

This morning we made gluten free crepes, both savory and sweet. I devoured the savory one before I remembered to take a pic, but here's one for the sweet, which was much prettier, anyway ;-)

And here's the recipe:
1 C rice flour
2 tsp sugar
1/4 tsp salt
Mix together and set aside

1 C milk (whatever kind you drink, dairy or non)
1/2 C water
2 tsp butter, melted
2 eggs
mix together in blender, add dry ingredients, blend til smooth

Cover and chill for 1 hour

Heat an 8-inch non stick crepe pan or skillet over medium heat.
Pour a scant 1/4 c of batter in the pan, swirl immediately so batters covers the entire pan with a thin film. Cook about 1 minute. Carefully lift the edge of the crepe with a rubber spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over and cook 30 seconds or until center is set.

This recipe was adapted from, "Cooking Light Way To Cook: The Complete Visual Guide to Everyday Cooking" 2009 Oxmoor House Inc, cookinglight.com
The website has crepe making tips and tricks if you've never made them.

For the filling we did 2. The first was savory:
Saute a yellow onion, add ground turkey breakfast sausage-cook til nearly done, scramble eggs, add some milk of your choice-set aside, add sliced/chopped mushrooms to your onions and sausage-cook til the shrooms are soft, add the egg goo-cook til done. Add the whole steaming mixture to the top of warm crepe-Mmmmmm

The second was sweet.
Melt some dark chocolate and grind or have purchase some ground almonds or other nut of your choice.
Fresh ground almond bits mixed with cream cheese, dolloped on a warm crepe, add fresh raspberries, and drizzle with freshly melted chocolate. Try not to drool on yourself.

PIZZA!!!

I don't remember where I found this recipe, originally, but I'm eternally gratefull to whomever came up with it!!!

I get thumbs up all around the table from adults and teens alike on this one at home and on the college campus. Even those that aren't Gluten Free love it!

Here's the recipe
GF Pizza Crust-makes 2 personal size crusts. It's a very forgiving recipe. I made 5X the recipe in the college kitchen w/in-exact measurements and it came out great!

3/4 C arrowroot (or cornstarch)
1/2 C brown basmati flour
2/3 C Teff flour (or flax meal)
1 tsp Xanthan gum (I think I'll add another 1/2 tsp when I do it again)
1 tsp salt
Mix all that together in an electric mixer, if you have one. If you don't make sure you add the xanthan gum last as it makes the dough very stiff.

In a small saucepan heat to 105-115 degrees:
1/2 C milk (I used Rice, Almond works too)
1/4 C water
Add yeast and sugar when the liquid gets to the right temp
2 1/4 tsp yeast
2 tsp sugar
Add this to the dry, mix on medium

Add to the mix:
2 tbsp olive oil
2 well beaten egg whites

Mix everything for about 5 minutes

Preheat oven to 400 degrees

Line a large baking sheet w/parchment and spritz w/oil. This dough is super sticky and the oil really helps being able to handle the dough later.

Get your hands wet. When they get the slightest bit sticky wash them off. Wet, clean hands makes handling GF dough MUCH easier.

Split the dough into 2 balls and pat into circles about 1/4" thick on your parchment pan.

Spritz the top of the dough w/more oil and cover loosely w/plastic wrap. Set aside to rise for at least 20 minutes.

I like to bake right on the pan that the dough raised on.

Bake 5-10 minutes (I did 8 at a mile high, and it could have been in a smidge longer)

Top your pizza and broil til golden brown and sizzly :-D

Your Favorite Brownies! Gluten Free!

Discovering this recipe and then adapting it with flours that work for me was a major boon early on in my motivation to learn more GF baking recipes. It's so good, my friends that are not gluten free ask me to make it for them!
ETA: 3/26/11 As of this week I've taken down the brownie recipe as I'm now taking orders through our local CSA for gluten free baked goods & mixes. Orders and baked goods may also be available this summer through our Farmer's Market. The brownies specifically are also available for purchase at the Prescott Public Library-Cafe Libre as well as the Prescott College Crossroads Cafe. If you're not local to Prescott, AZ. please contact me for more information on the products available for order. I'm happy to ship :-)  

Lots of new favorite GF Recipes!!!

Last night's GF experiment was an amazingly delicious success, as they've all been lately ;-)
Here's the link for classic lemon bars. Since nothing has to rise, just subbing rice flour for all the flour in the recipe works great!

 

Try not to drool on your keyboard, ok?

One note on the recipe... The crust baking time only took us here, at a mile high, 13 minutes, not the 30-35 minutes stated in the recipe. 

We also made Orange Bars! Same recipe, just subbed oranges for the lemons and they were delish as well, though the flavor is more subtle. We think next time we might include a smidge of orange extract (maybe 1/4-1/2 a tsp...?) to give the flavor a little boost.

Coming soon.... Pizza crust, brownies, cookies, chocolate chip banana bread...

Essene Bread Take 1

In theory essene bread is really simple seeing as how it has only 1 ingredient; however, I've discovered there to be many nuances throughout the entire process that effect how it turns out in the long run.
Here's the link to the recipe I used. http://www.motherearthnews.com/Real-Food/1984-01-01/Essene-Bread.aspx

Here are a few things I've learned so far...
Lesson # 1: Separate the wheat berries to sprout if using a smallish container. While I didn't have trouble w/the berries spoiling, it was time consuming to tear them apart when the time came to grind them up and they were a loaf of sprouted wheat berries. See pic below.


Lesson #2: Remember to remember that you're sprouting wheat berries lol I forgot mine for 24 hrs and they sprouted more than I think I really wanted them to be. See pic above.

Lesson #3: Remember to remember that you're sprouting wheat berries cuz they might start souring. Sourdough is great and all, but it's better if you create it on purpose imho ;-)

Lesson #4: Remember to remember that you're sprouting wheat berries because they get really starchy if you leave them too long which turns your bread into loaf shaped hockey pucks that could seriously injure someone if aimed directly at a head!


Lesson #5: Set the timer for less time than the recommended baking time cuz it's easier to put the bread back in the oven for more time than it is to eat hockey pucks...

Which, by the way are mostly still edible, sliced, slathered w/butter and popped into the toaster oven for a couple minutes.

Easy GF Gingersnap Muffins

I got the basic recipe off the back of the Arrowhead Mills oat bran box, and then I tweaked it, which you can do too to create different flavors.

Here's the recipe:
2 1/2 C oat bran
1/4 C dried fruit (optional-I opted out)
1 Tbsp baking powder
1/2 Tsp sea salt
3 egg whites-beaten
1 C water
1/2 C molasses (or agave syrup or jam or honey...)
2 Tbsp Xylitol (or sugar)
1/4 Tsp + ginger
1/4 Tsp + cinnamon
1/4 Tsp + nutmeg (or clove)

Mix well, fill well-oiled (or cupcake wrappers) muffin tin 2/3 of the way full.
Heat oven to 475 degrees. Bake 14-16 minutes.
Easily halfable. I've halved it w/the 3 full egg whites still as well as 2. Either way works fine.
I get 8 muffins from a halved recipe.

You could make it a savory recipe too. I'm wondering about a rosemary/garlic batch.
Let me know what variations you come up with!

Certificate & Stuff

Just had to show off my certificate! I feel so official!



Revisiting the conference....
I learned a lot there, and one of the most important things was how to do the Genotype measurements correctly! We discovered that a bunch of us were not the type we thought we were, including me! So now that I've visited each of the types that are possible for an O Blood Type: Hunter, which I initially did great on, but then plateaued and couldn't figure out why; Explorer, I felt like crap right from the get go, and then finally landed on Gatherer after learning the measurements and taking my time doing the calculations. I've been following the Gatherer list for probably about a month and am still learning and getting comfortable with it, but I think we're on the right track.
We're working on an idea for a Genotype Cook book and I'll be adding more recipes here as I go.

Conference & Certification

We had a great time at the IfHI Mini Conference and exploring around Crossville, TN! And we got our exam certificates in the mail today! Yippee! We are now officially Fellows of the Institute for Human Individulity and are listed in the Practitioner Database here: http://www.dadamo.com/ifhi/csvsearch.pl?search=AZ&header=State&order_by=Last_Name&order=abc

I learned a lot about the science behind the Blood Type and Genotype Diets which was really exciting and am looking forward to being able to share that with folks during workshops here in Prescott really soon!

While we were sitting there listening to Larry, the conference organizer, and Dr. D give their presentations I was knitting away! ;-) I finished one baby jester hat and started and completed another one. The lady sitting next to me had been enjoying watching me knit, knit, knit and asked if I ever sold my hats. I said, yes, in fact I was getting these ready for the shop downtown that sells them for me and she said, well I'd buy them if you want to sell them to me... Of course I said yes! And because it was just before Halloween I'd taken the 2 Halloween themed hats with me that I'd knitted over the summer and she bought one of those too! Wahoo!! I was thrilled!



The day after the conference we went to a state park with a couple waterfalls and enjoyed hiking and being surrounded by the fall foliage. I couldn't get over how much Crossville looked like many parts of Oregon! I told Kristi if someone had blindfolded me and dropped me off in TN I totally would have thought I was in the NW!





My favorite part of our hike was this suspension bridge over the creek!!




That's Cane Creek Falls in the background


Kristi chillin in the woods



The day we flew out we made a mad dash around 2 different outlet malls in search of various things in which I came away with a new pair of pants and top to match :-D and made it to the airport with plenty of time for more shopping and take out dinner ;-)

IfHI Mini Conference

Kristi and I head out tomorrow evening for our lil trip to Tennessee! We'll be attending the Institute for Human Individuality's mini conference on the 24th where we'll attend lectures by Dr. D as well as get our first level of certification which will grant us the title of being Fellows of the Institute!
I've never been to Tennessee or anywhere in that part of the country so I'm excited to see new sites and learn new stuff I can bring back to Prescott to present at workshops and in private sessions with anyone that would like be healthier, feel better and live longer!
I'll tell ya all about it when we get back!!

Genotypes Overview by Dr. D

This is a great, short video, overview of each of the 6 Genotypes.

http://www.youtube.com/watch?v=jJ1Mk95yJJM

Genotype Silliness

While I do take following the Genotype pretty seriously we do need to have fun with it too. Watch this video on YouTube for a good chuckle!

http://www.youtube.com/watch?v=n8YK14YFqkU

Amazing Wheat Free Bread!

I never thought I'd put amazing and wheat free together in the same sentence, but there ya go!

I found a recipe online for focaccia style flax bread and have altered it to suit me better. It's got 2 thumbs up all around including a professional chef!

Here's the recipe:

Amazing Wheat Free Bread

1 1/4 C. Brown Rice Flour OR Oat Flour

1 C. Ground Flax OR Teff flour OR Oat Flour

1 Tbsp. Baking Powder

1 Tsp. Salt

2 Tbsp. Sugar (xylitol instead of sugar)

5 Eggs

1 C. Water

1/4 C. Olive Oil

Mix all ingredients together and let sit for 10 or so minutes. Letting it set gives the baking powder time to activate making the bread fluff up more during baking.

Spread batter on a parchment lined baking sheet and bake at 350 degrees for 30 minutes.

I made awesome stuffing out of this for Thanksgiving too! Just add a generous dash or two of garlic powder and a few sprinkles of poultry seasoning, maybe some extra salt. Bake normally, then cut into cubes, spread on 2 baking sheets and bake some more around 250 degrees for a couple hours (?) I wasn't timing it, just poking it every now and then to see if it was crusty yet or not. Then follow your normal stuffing recipe, watch out for too much liquid/stirring. It tends to mush and disintegrate, but still tastes great!
Croutons are another option! As well as GF bread crumbs.

Let cool and cut into squares. Store in air tight container in the fridge. Mine got moldy after less than a week, I think, when I left it in a zippy on the counter so now I always keep it in the fridge where it lasts over a week if I don't eat it, but that's rarely the case.

I live at a mile high so those of you living at lower elevations may have different or even better results with the fluff factor in your bread.

Another version
Add roast zucchini (cube zuchs, oil and salt, place on a parchment lined baking sheet and bake at 400 til golden, about 15 minutes, but keep an eye peeled!) and roasted garlic to your batter and bake in an 8" cast iron skillet for a loafier looking bread.

 This one is the same dough, but roll style

Snack Dilemmas

Been majorly slacking with posts here, but that's going to change so stay tuned!

Snacks are a major part of each day for me being a Hunter, read high metabolism, and all my usual snacks have gone out the window due mostly to their wheat content and or other Hunter unfriendly ingredients like potatos and corn. I thougt I had found the answer to all my salty crunchy problems with one variety of Terra chips, but I was wrong. Drat!
I read ingredient lists like there's no tomorrow and I still missed this one. One of the root veggies they use is called something else, but is the same exact veggie on the genotype lists. So make sure you know your list well and take it with you when you shop.
I'm back to the drawing board on the whole salty crunchy snack issue, but my aim is just to make my own since I'm babysitting an amazing food dehydrator. Just haven't gotten around to it yet...
In the meantime my snacks of choice have been roasted salted pumpkin seeds and a tupperware of roasted whole almonds mixed with dried cranberries-thanks to Kristi for that idea!

In case you're wondering most flavors of Lara Bars are Hunter friendly and out of all the snack/energy/protein/granola bars on the market here those are the only ones I've found to be completely on the Hunter list. And, yes they're one of the most expensive ones on the markt as well, however, the ingredient list is surprisingly short, and I've experimented with making my own versions as well. When I get it perfected I'll post it here!

Traveling & The Genotype Diet

Ok, I know it's been a while-oops...

So I went out of town for a week in May and I was concerned with the Genotype Diet being so new still and all that I was going to face some food/eating challenges. I'm here to tell you that I did better than survive! I was surprised how easy it was. Being the Hunter it's fairly easy to find a steak, chicken or suitable fish dish just about anywhere that includes steamed veggies and rice or some other appropriate side, and even if some of the foods that ended up on my plate weren't on "The List" it was easy enought eat around them. For instance at the pub one night I ordered fish tacos. It came with three tacos plus black beans and rice. The only thing not on "The List" was the actual taco wrapper, white flour tortillas. So I ate out the taco filling plus the beans and rice and it was the perfect amount of food.


The folks I was travelling with were very supportive and accomodating as well as intrigued by The Genotype Diet, though I think they were getting tired of brown basmati rice as a side after a few days. I think I could eat it nearly everyday and not tire of it. There are so many different ways to change it's flavor to make it interesting.


One of my new favorite ways to eat brown basmati that I discovered while on this trip is to shred fresh parmesan cheese over it after having slathered it with butter and salt. I'm talkin about the fresh stuff, the real deal, not the pre-grated/shredded/powdery kind, which has a completely different tast. Have I mentioned I'm NOT trying to lose weight on this diet? Just thought I'd clarify that.


I also discovered that I can have at least 2 bites of a wheat product such as cake ;-) during a birthday celebration or homemade oatmeal chocolate chip cookies and not have tummy troubles or food coma! Whoo Hoo! I haven't tried more than 2 bites, cuz that's usually all I seem to need to sate my wheat craving.


Also Also there was a package of flourless chocolate cookies at the house I was staying at that came from a local grocery deli that were surprisingly sans any really nasty ingredients so I ate one! Ahhhh yum! Here's a recipe I found online for them that I've tried and loved as well as my best friend and her 4 kids. If it's kid approved you know it's good! And while the cookies are wheat free which is great, they have A LOT of sugar in them so if you're staying away from sugar don't read on cuz you'll want to lick your screen...





Flourless Chocolate-Walnut Cookies
By Robin Raisfeld & Rob Patronite Published Apr 13, 2008

The annual Passover abstention from flour need not be so abstemious, as François Payard demonstrates in this recipe for chewy, gooey chocolate-walnut cookies. Egg whites add a meringuey quality, but fudginess prevails in these jumbo-size beauties, available at Payard’s Upper East Side pâtisserie and featured in his new book, Chocolate Epiphany (Clarkson Potter; $35).

François Payard’s Flourless Chocolate-Walnut Cookies
2 3/4 cups walnut halves (I like my chocolate pure so I left out the walnuts)
3 cups confectioners’ sugar
1/2 cup plus 3 tablespoons unsweetened Dutch-process cocoa powder (Ghiradelli makes an awesome one!)
1/4 teaspoon salt
4 large egg whites, at room temperature (start w/2, add more if needed, batter should be brownie mix consistency that can be scooped)
1 tablespoon pure vanilla extract

Preheat oven to 350. Spread the walnut halves on a large-rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant. (1) Let cool slightly, then transfer the walnut halves to a work surface and coarsely chop them. Position two racks in the upper and lower thirds of the oven and lower temperature to 320. Line two large-rimmed baking sheets with parchment paper. (2) In a large bowl, whisk (or combine in an electric mixer on low speed) the confectioners’ sugar with the cocoa powder and salt followed by the chopped walnuts. While whisking (or once you change the speed to medium), add the egg whites and vanilla extract and beat just until the batter is moistened (do not overbeat or it will stiffen). (3) Spoon the batter onto the baking sheets in 12 evenly spaced mounds (small-pin pong balls-they spread), and bake for 14 to 16 minutes, until the tops are glossy and lightly cracked; shift the pans from front to back and top to bottom halfway through to ensure even baking. Slide the parchment paper (with the cookies) onto 2 wire racks-baking the cookies on parchment is key!! Let cookies cool completely, and store in an airtight container for up to 3 days.
Italics are mine.

Happy eating!

Playing with Teff Flour

First and foremost the fact that chocolate is on my superfood list makes my heart sing!! It just about makes up for the fact that wheat is on the avoid list.

So one thing I've been doing with my food list is google searching and or hopping on Wikipedia to look up foods I've either never heard of or am not too familiar with. At the very bottom of my carb list it says, "Teff", and I had a series of thoughts that went something like, "hmmmm, never heard of that...", "what the heck is that?" and "what the heck can I do with it?"

Google to the rescue! What in the world did we do before Google?? Anyway up pops Bob's Red Mill: http://www.bobsredmill.com/recipe/ingredient.php?pid=386 and there are 15 recipes that use Teff Flour! Whoo Hoo!! Jackpot!

One in particular catches my eye-Chocolate Mint Refrigerator Cookies, because I have all the ingredients less the Teff, which I pick up during my next grocery run. I'm so excited that everything is on my good or neutral lists that I whip up a batch of cookies as soon as I return from the store. Here's the recipe for you to try.

Ingredients:
1/2 cup Unsalted Butter, softened
1/2 cup Honey
1/2 tsp Vanilla
1/4 tsp Mint Extract
1 cup Teff (Tef, T'ef) Flour
1/4 cup Cocoa Powder
1/8 Salt
1 cup Walnuts-Baker's Pieces-optional

Cream together butter and honey. Add vanilla and mint extract. Combine flour, cocoa powder, and salt. Add walnuts. Place in plastic bag, and shape into a log about 1-1/2" in diameter. Refrigerate for 1 hour or more. Preheat oven to 350°F. Slice refrigerated dough into 18 cookies. Place on oiled baking sheet and bake for 20 minutes, watching carefully to prevent burning. Makes about 18 cookies.

Variations:*Substitute carob powder and chips for cocoa powder and walnuts.

*Substitute chocolate chips, almonds, pecans, flaked coconut, minced dates for raisins and walnuts.

*Substitute cashew butter, almond butter, or tahini for butter.

*Add 1 tsp baking powder and bake as drop cookies without refrigerating. I added b. powder and it still need fridge time for sure!

NUTRITIONAL INFORMATION

Serving Size: 1 CookieCalories 170, Calories from Fat 90, Total Fat 10g, Saturated Fat 3.5g, Cholesterol 15mg, Sodium 5mg, Total Carbohydrates 19g, Dietary Fiber 3g, Sugars 8g, Protein 3g.

I loved these cookies! They were my first discovery of something "bready" I could make using only ingredients that are good for me! While Teff Flour, at least in this recipe, is a bit on the grainy side, the flavor and the fact that these cookies are actually good for me, far outweigh the grit factor!

I'm still working on perfecting the final product but so far making cookie balls (I opted out of trying to make a log) larger than smaller is good, a smidge smaller than a golf ball, and waiting til they're completely cool before removing them from the pan is important if you want them to retain any sort of recognizable shape. Also timing for me was much less than the recipe says. It's possibly because I was using a toaster oven, though that hasn't ever effected timing for me before. Mine were done in about 7 minutes so don't put them in and walk away like I did for the first batch. It was not good... By the way they weren't named Refrigerator cookies for nothing. Refrigeration is an important step and even though they said the butter should be softened, next time I'm going to try cutting in cold butter to see if they hold their shape better, and if they actually turn out looking like edible cookies I'll post a picture :-)