Gluten Free Nutella Cookies

One day I was looking for something new to eat and came across this recipe.  I know Nutella has milk in it, so I'm sorry to those of you who can't do dairy, but for those of you who can, these are awesome.  I knew they would be good because I know that nut butters give gluten free cookies a great texture.  Plus, these are chocolate so I knew it would be easy to make them healthy.  Put the 2 together and you now have a whole grain, gluten free, yummy cookie.  I adapted the recipe from two peas and their pod.

Nutella Cookies
1/2 c. teff flour
1 T. coconut flour
2 T. potato starch
1/4 c. sorghum flour
1/4 c. millet flour
1/2 t. xanthan gum
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup cocoa
1/4 cup butter, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1-1/2 teaspoons vanilla
1/3 cup Nutella
1/3 cup milk

Preheat oven to 325.   Whisk together dry ingredients, set aside. In a mixer, add the butter, sugars, and vanilla. Beat until smooth and creamy.  Add the Nutella and mix until batter is smooth.  Add the flour mixture in 2 batches, alternately with the milk in one batch, mixing well. Chill dough for at least 15 minutes before baking.  Drop dough onto cookie sheets(Silpat liners are the best) and bake for 10-11 minutes or until soft, but starting to set. Remove cookies from the oven and let cool on baking sheets for 2 minutes. Transfer to a cooling rack and let cool completely. 

*I'm posting these at Linda's gluten free Wednesdays, there are always lots of great recipes.

Homemade Green Enchilada Sauce

I don't know how the Fall gets so CRAZY! Maybe between making fruit leather, soccer, piano, book reports and 5 kids, the time just flies!  You might be wondering what this is or why I make it.  When we first went gluten free I couldn't find a gluten free green enchilada sauce and we love it.  I tried several recipes and we came up with this.  Recently, I bought a can of gr. enchilada sauce to use to make dinner for a neighbor(I'm not nice enough to use my good stuff).  When I opened the can I was disgusted by the canned "junk." and wondered how I ever liked that stuff. We have also tried green salsa but haven't found one we love.  Therefore, I make it because I need to, and also because I want to!  A couple years ago I started planting tomatillos just for making this sauce.  They are easy to grow and produce a lot!  Whenever I have a bunch I make a couple batches of this sauce, pour it into bags and throw them in the freezer for future consumption.  If I run out in the winter, I  buy tomatillos at the store, but home grown are my favorite - either will be just fine!  This really isn't hard, give it a shot!

Green Enchilada Sauce

1 ½ lb. tomatillos

3 small jalapeno chilies, seeded

1 c. chopped cilantro

2/3 c. chicken broth

1/3 c. chopped green onions

1 T. sugar

¼ tsp. salt

Remove the husk of the tomatillos, slice in 1/2 and boil for 4-5 min, until soft.  Throw everything in the blender and let it blend until smooth.  This recipe is very versatile, feel free to throw in some cayenne, or more cilantro, or sugar, or whatever you like!  I let it cool and then freeze in 1 1/2 c. portions, so it's just like a can.