Thursday, April 5, 2012

Easy Gluten Free Easter Treats

Photo Credit: SmartyGirl Renee's Gluten Free Easter Care Package
Photo Credit: Renee Marchol's Cocoa Mochi Gluten Free Easter Treats
Photo Credit: SmartyGirl Gluten Free Cocoa Mochi Truffles
Photo Credit: SmartyGirl Gluten Free Almond Cookies

If you would like to bless your guests with gluten free Easter treat choices this holiday, consider these two easy recipes: gluten free almond cookies and cocoa mochi truffles.

Almond Cookies

1 cup white granulated sugar
3 egg whites
1 1/2 cup almond meal
1/4 tsp sea salt
1/4 tsp pure almond extract (optional)

Combine the dry ingredients and wet ingredients in a mixing bowl using a a fork. Line a cookie sheet with parchment paper. Preheat oven to 375 degrees Fahrenheit. Bake teaspoon-sized cookie mounds for 22 minutes. Allow to cool on cookie rack. Use a sharp knife as opposed to a plastic spatula to separate the cookies from the paper because they can be sticky. What is the texture of these gluten free Easter cookies? Chewy-crisp and soft. I experienced these at Bijan Persian Bakery when I went to graduate school in San Jose. You can find this type of cookie also in French bakeries decorated with powdered sugar and toasted almond slices. They are usually sold in the shape of lucky horseshoes.

Cocoa Mochi Truffles

6 TB unsweetened baking cocoa powder
2 cups of powdered sugar
12 oz of sweet rice flour
1 cup of water
1/4 tsp sea salt

Stir wet ingredients into dry mixture. Grease a microwave safe 8"x8" baking dish. Microwave the cocoa batter for 5 minutes. Remove from the microwave and stir to break up lumps. Microwave for 6 minutes. Repeat. Microwave for 3 minutes for the final time. Be careful not to burn your fingers. Use a spoon that has been sprayed with non-stick vegetable oil. Pour the hardening dough onto a greased surface such as a large ceramic plate coated with canola oil. Allow to cool for 8 minutes. Dust the dough with additional 3 TB of unsweetened cocoa powder to reduce stickiness before shaping. Use a sharp knife to cut ropes of dough into 1 TB chunks. Keep the Easter treats cube shaped or roll them into spheres. Disclosure: I have not been paid to promote any company, brand, product or blog. However, I will reveal that I used Ghiradelli unsweetened cocoa powder because I'm a San Francisco gal.

Joyous Easter!

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