The Snacktivist Table

Naturally healthy, deliciously easy, gluten-free recipe ideas from the creators of Snacktivist Foods.

Gluten-free roll-out Sugar cookies

Gluten-free, Roll-out Sugar Cookies

 

Sugar cookies are an essential part of the holiday traditions in my household. We always take the time to do it. We do it together, it is a ritual as well as an edible art project. We love decorating cookies! However, given the fact that we love to paint, bake and eat, it is the perfect activity.

We use paint brushes and toothpicks to decorate our cookies in addition to the standard frosting equipment with the different tips. But I honestly love using the paintbrushes. I bought a set of them that we keep for food use only. I bet they have food-grade ones available if you looked hard enough. I also think the paint brushes make it easier to make pretty cookies, especially for the kids.

 

Our cookie decorating takes over my tiny dining room table for at least a few days in December. It allows for my children’s friends to have a chance to come over and decorate a few too. It is fun that the tradition extends beyond our immediate family. I love it when that happens! We tend to do a lot of decorating on Saturday mornings in our pajama’s too.  Such a great lazy morning, holiday tradition.

I was so thrilled this year to find that our Snacktivist Foods all-purpose flour makes awesome cookies! They hold up well to lots of frosting and abuse from little hands, it is simply amazing to me that they are gluten-free because I had  some major cookie fails in the past! This recipe also crosses over to a vegan version very well. The spectrum shortening seems to make for the best texture but does not add the buttery flavor. We did find that the egg version is a little crispier but the aquafaba version was nothing to scoff at! My volunteer cookie testers ate them all merrily with  large mugs of hot coffee nudges and I was excited that I was able to enjoy one too.

 

While they are simple to make, they do take time. Make it fun time with someone you love or meditative alone time with some good music.
Happy Holidays!

Print Recipe
Roll-out Sugar Cookies, Gluten-free with vegan option
This sugar cookie is delicious, light and holds together well for decorating. A longer chill time will help them to hold their shape during baking. Consider this an edible art project!
Course dessert
Cuisine Cookies
Prep Time 1 hour
Cook Time 12 minutes
Passive Time 1 hour
Servings
dozen
Ingredients
Wet ingredients
Dry ingredients
Course dessert
Cuisine Cookies
Prep Time 1 hour
Cook Time 12 minutes
Passive Time 1 hour
Servings
dozen
Ingredients
Wet ingredients
Dry ingredients
Instructions
Wet ingredients
  1. Mix all "wet ingredients" together in food processor or using a mixer. 1-2 minutes of mixing.
Dry ingredients
  1. Mix flour, salt and xanthan gum in a bowl on the side then after the wet ingredients are "creamed" add in the dry ingredients to create a workable dough. If the dough is dry or crumbly, add milk or water 1 Tablespoon at a time until the dough becomes workable and moist. Shape dough into a ball and wrap in plastic or a covered bowl. Chill for at least an hour, optimally chill for 4 hours or overnight.
Roll out time!
  1. After the dough has had time to chill, start by taking 1/2 of the finished dough and place on a surface dusted with GF flour. Using a rolling pin (can use a wine bottle if you don't have a rolling pin), roll the cookie dough to desired thickness. I usually go to 1/8 inch thick because I like a light, thin and crispy cookie. You can make them thick if you want. Cut out the cookies with cookie cutters and place on parchment or silicon lined baking sheet. Bake thin cookies for 10 minutes at 350F and thick cookies may need an extra 5 minutes of baking time. Let them cool completely on a wire rack. Frost with royal icing.
Royal Icing
  1. The icing for this is very simple. Traditional royal icing uses egg whites. I use corn syrup and a little lemon juice along with powdered sugar and it makes a beautiful, glossy icing that holds together. 3 cups powdered sugar 1/2 teaspoon lemon juice 1 Tablespoon light corn syrup 1/4 teaspoon vanilla ~ 2 Tablespoon of milk (dairy or non-dairy) or water Mix the corn syrup, vanilla and 1 Tablespoon of liquid in with the powdered sugar. Then slowly add in more liquid 1/2 teaspoon at a time until it is the consistency of honey. It needs to be thin enough to be painted with, but if it is too thin it will run off the cookie. Add more sugar or more water to get it just right. I then pour 1/4 cup of frosting into small half pint mason jars and color them with either standard food colors or natural extracts like wheatgrass, beets, safflower, turmeric, etc. That is a whole other blog post 🙂 If your icing paints begin to get to thick, simply stir in a little water to bring it back. If they have tight fitting lids, they will keep for several days. Have fun!
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Chef Jessie’s famous gluten-free, molasses, ginger cookies

Print Recipe
Chef Jesse's soft, molasses and ginger cookies (GF)
Soft, chewy center with a crisp sugary crust, this cookie will make you realize that you are missing nothing when eating gluten-free! Chef Jesse created this perfect cookie and the recipe transitions well to being vegan (notes in recipe). These are definitely a favorite at the Snacktivist Table!
Prep Time 30 minutes
Cook Time 12 minutes/tray
Passive Time 1 hour
Servings
small cookies
Ingredients
Mix first:
Mix second:
Prep Time 30 minutes
Cook Time 12 minutes/tray
Passive Time 1 hour
Servings
small cookies
Ingredients
Mix first:
Mix second:
Instructions
Mix first:
  1. Combine ingredients in food processor, Kitchen aid with paddle or into a large bowl and mix very well until all ingredients are incorporated.
Mix second:
  1. Combine in a bowl or bag until mixed thoroughly.
Combine
  1. Add the ingredients from group 2 into the large mixing bowl and mix well until a thick dough forms. The dough may be very soft, this is ok. If the dough is dry or stiff, add 1 Tablespoon of milk (dairy or non-dairy) at a time until the batter is soft and workable. It should be sticky and moist. Cover dough and let rest in cold spot for at least an hour or overnight. Preheat oven to 350F. Using cookie sheets lined with parchment or a silicon baking liner, scoop out small little balls of dough approximately 1 Tablespoon of dough per cookie. Roll the little cookie dough ball in a bowl of sugar to coat the dough evenly. Place dough ball on parchment paper until the cookie sheet has 12 cookies on it, evenly spaced.
  2. Bake for 10-12 minutes in oven at 350F. Larger cookies will need to bake up to 15 minutes. Let cool for 5 minutes before eating to allow cookie to set. Enjoy!
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Chef Jessie’s soft molasses and ginger cookies (GF)

We are so excited about this amazing ginger cookie. It is not for the faint of heart due to its robust ginger-packed flavor profile! But amazingly delicious and addictive with complex flavors and aromas that will make you grab a second. This is the ginger, molasses cookie I had been dreaming about! Chef Jessie is a professionally trained chef who is dedicated to helping us create the most amazing gluten-free recipes using our special all-purpose flour.

This recipe is still amazing even without the fresh ginger, but trust me, once you try the real deal with the fresh, minced ginger “kapow”, you will know what I am talking about! And you will definitely be making these every holiday from here on out.

Again, this is a fun recipe to make with kids because they can help roll out the balls of dough. Using that little melon ball tool you forgot you had really makes this fast and easy. 

It is a perfect activity for little hands, they especially love rolling them in the sugar. If you make the vegan version, you don’t need to worry about them eating dough either. And while putting the little darlings to work, you can pour yourself a glass of wine and supervise: voila….. Everybody happy, way to go supermom!!!


Print Recipe
Chef Jesse's soft, molasses and ginger cookies (GF)
Soft, chewy center with a crisp sugary crust, this cookie will make you realize that you are missing nothing when eating gluten-free! Chef Jesse created this perfect cookie and the recipe transitions well to being vegan (notes in recipe). These are definitely a favorite at the Snacktivist Table!
Prep Time 30 minutes
Cook Time 12 minutes/tray
Passive Time 1 hour
Servings
small cookies
Ingredients
Mix first:
Mix second:
Prep Time 30 minutes
Cook Time 12 minutes/tray
Passive Time 1 hour
Servings
small cookies
Ingredients
Mix first:
Mix second:
Instructions
Mix first:
  1. Combine ingredients in food processor, Kitchen aid with paddle or into a large bowl and mix very well until all ingredients are incorporated.
Mix second:
  1. Combine in a bowl or bag until mixed thoroughly.
Combine
  1. Add the ingredients from group 2 into the large mixing bowl and mix well until a thick dough forms. The dough may be very soft, this is ok. If the dough is dry or stiff, add 1 Tablespoon of milk (dairy or non-dairy) at a time until the batter is soft and workable. It should be sticky and moist. Cover dough and let rest in cold spot for at least an hour or overnight. Preheat oven to 350F. Using cookie sheets lined with parchment or a silicon baking liner, scoop out small little balls of dough approximately 1 Tablespoon of dough per cookie. Roll the little cookie dough ball in a bowl of sugar to coat the dough evenly. Place dough ball on parchment paper until the cookie sheet has 12 cookies on it, evenly spaced.
  2. Bake for 10-12 minutes in oven at 350F. Larger cookies will need to bake up to 15 minutes. Let cool for 5 minutes before eating to allow cookie to set. Enjoy!
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Russian Tea Cakes, Gluten-free

No holiday season would be complete without at least one delicate Russian tea cake. These cookies are simple and elegant. The flavors are are far cry from the boldness of a candy cane brownie or a stout gingerbread cookie. Instead the humble Russian tea cake is subtle but oh so complex as the flavors of butter, walnuts, vanilla and “just enough” sweetness come together. This is a classic, no-frills Russian tea cake recipe adapted from the original recipe I got from my Mom. Using Snacktivist Foods all-purpose baking flour, very little modification is required.

img_3051

“Russian tea cakes pair well with Cardamon, Bourbon cocktails and catching up with old friends” 

This is a very simple recipe, with the help of a food processor it only takes about 5 minutes to make the dough. The rolling of the little balls is the most time consuming part depending on how meticulous of a baker that you are. To be totally honest, my children do most of the rolling and all of the cookies tend to have funny shapes. It is like an edible “Play dough” project. Has anyone ever really noticed or cared? Not a bit! In fact, the kids are so proud that they helped make such enjoyable cookies that I think our guest love them even more.

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Russian Tea Cakes have been my favorite since childhood and they are my “Signature” Christmas cookie to take to parties and give to co-workers. Although I would like to give you a sophisticated reason for this, I just can’t lie. The real reasons I always take these cookies because they are SO fast and easy to make. Literally, I can make two dozen in under 40 minutes. Ready to go, still warm, on a plate and on their way to the party that I forgot to plan for. Whoopsie…… always pretend you planned for the cookies to be that fresh, people find it impressive and they will never notice that you are still sweating from the panic!

russian-tea-cakes-final

There are so many options for nuts that can be used in a Russian tea cake. These cookies are marvelous with just one type of nut or with a combination. My mom only uses only pecans. However, I usually use a combination of walnuts and pecans. One can also use hazelnuts or pistachios too. Many stores carry ground nut or “nut meals” which saves you the work of grinding them.  These nuts tend to go rancid faster so check the pull date first and keep them refrigerated until you use them.

Now go turn on your oven, get your friends and family together make some fun and delicious foods!

Happy Holidays,

Joni

Mom, RN, Snacktivist Foods Founder, Foodie

 

Pumpkin Spice Artisan Bread, Gluten-free, Vegan

 

Fall is here. It is dark and dreary here in the Inland Northwest which makes me want to spend the day in the kitchen making something warm and cozy! The leaves in Coeur d’Alene have almost all fallen now and the streets are paved with gold, red and orange.

Pumpkins

Like most of America, my family loves pumpkin spice everything. The rich aromas of spices like cinnamon and nutmeg are literally symbolic of the autumn season. However, in all the madness about pumpkin spice,  we have forgotten about the true celebration of flavors and simply been carried away with layer, upon layer of sugar.  Where are the foods that let you purely embrace the rich, earthy flavors of roasted pumpkin and spices?

“In all the madness about pumpkin spice, we have forgotten about the true celebration of flavors and simply been carried away with layer, upon layer of sugar.”

Fall foods are deeply romantic and inviting, making you want to curl up in front of a fire on a rainy day. In many ways, they are the ultimate comfort food.They are rich, dynamic and full of soul. My favorites fall dishes are the ones that combine roasted pumpkin (or squash) and the traditional spices of India. Garam Masala contains many of the familiar pumpkin spice flavors that we know and love with a few extras that bring out those delectable savory notes. Our favorite Garam Masala comes from Spiceologist , our local gourmet spice blender based in Spokane, WA. If you don’t have any Garam Masala use your favorite pumpkin pie spice blend, it will be amazing! An extra pinch of turmeric will create a brilliant orange color for this delicate bread.

 

Garam Masala Pumpkin Bread

Garam Masala Pumpkin Bread

I have developed this recipe using our Snacktivist Foods all-purpose flour to bring together all of your favorite pumpkin spice flavors and deliver them in one beautiful slice of bread. It really is the comfort food trifecta!  This recipe is simple, yet the finished product tastes complex. It can be enjoyed plain, toasted with apple butter, dipped in your favorite oil or used for making a sandwich (Thanksgiving leftovers just found a new home). It also makes great french toast. This bread is guaranteed to become your family’s new favorite staple for Thanksgiving! See our website for more information: www.snacktivistfoods.com

 Snacktivist Foods Pumpkin Spice Bread Recipe

Don’t stumble through this, watch the video first!

Recipe:

Step 1

Preheat oven to 450F

In a large bowl:

1 ¼ cup warm water (90-105F)

2 ½ tsp yeast (instant-rapid rise)

½ cup pumpkin puree (canned or cooked pureed)

1 tsp cider vinegar

Mix well

Then into the same bowl, add:

16oz bag of Snacktivist Foods All-purpose flour

1 TBSP Sugar or Brown Sugar

1 ¾ tsp salt

1 Tablespoon of spice blend (Garam masala* or traditional pumpkin spice )

*Garam Masala is an Indian spice blend with many of the same familiar flavors of pumpkin spice but with a savory, delicious twist. It is outstanding in this bread and great in pumpkin dishes in general. An extra pinch of turmeric (1/4 tsp)  will give a brilliant orange color! Regular pumpkin spice blend works well too and you can add an additional 2 Tablespoons of Brown Sugar if you want it to be a sweet bread. 

Mix well

Stir in 2 TBSP oil of choice (or melted butter)

Optional: Mix in ¼ cup lightly salted and roasted pumpkin seeds (shelled)

May add 1-2 Tbsp of water if dough appears too dry, dough should be sticky but workable

Mix again

Step 2

Using spatula, scoop the dough onto a parchment lined baking sheet.

Liberally wet hands and smooth ball of dough into desired shape (work the dough like you would work clay, there is no gluten so you will not be able to stretch or knead this bread).

After shaping and smoothing is done, use basting brush or hands to apply oil to surface of the loaf. Then use sharp knife to score the top of the loaf, sprinkle top with pumpkin seeds.

Let rise in a warm spot for 25-30 minutes. I let mine rise on top of the stove or near the oven, it is usually the warmest place in the house!

Bake at 475F on center oven rack for 40-50 minutes or until golden brown and makes a hollow sound when the top is tapped. Let cool at least 30 minutes before slicing (this is the hardest part!)

Beautiful fall leaves

© Snacktivist Foods LLC 2016

Welcome to the official Snacktivist Foods Blog!

This is the official blog for Snacktivist Foods and we are so excitied to share inspiration from our family dinner table with you!  We love good food and we enjoy sharing it with friends and family. Some of these postings will be detailed instructions complete with video, others will be just an idea or an image of something delicious and healthy for inspiration or discussion. We hope you enjoy these recipes as much as we do.

Homemade gluten-free crostini

Homemade gluten-free crostini