A COOKING CLASS

JK_Lunch_4-22-13_Michael Wells-80I recently teamed up with The Chalkboard and Jenni Kayne for an In The Veggie Kitchen cooking class in celebration of Mother’s Day. The class was all about simple gluten-free desserts that would be perfect additions to a Mother’s Day brunch or tea. Jenni set a gorgeous table with flowers by Botany and plates from my favorite, Heath. Her friends and fellow mamas came over and we spent the morning in the kitchen baking warm cobblers, chewy chocolate chip cookies, and orange blossom cupcakes. Surrounded by a wonderful group of women, we cooked, ate, laughed, and hung out. It was a so much fun! For more on our cooking class, check out Rip + Tan and The Chalkboard.

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warm blueberry cobbler with coconut vanilla ice cream

chocolate chip cookies with homemade almond milk

orange blossom cupcakes with cashew cream frosting

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Photos by Michael Wells.

WARM BLUEBERRY COBBLER

Serves 8-10

Topping

1 3/4 cups Cup 4 Cup gluten free flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
6 tablespoons unsalted butter, at room temperature
3/4 cup granulated sugar
2 large eggs
1/2 cup buttermilk

Filling

4 pints blueberries
1/4 cup granulated sugar
2 tablespoons Cup 4 Cup gluten free flour
1 tablespoon grated lemon zest

Cinnamon Sugar

1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon

Preheat oven to 350 degrees.

Put the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on low for 3 minutes, until the mixture is light and creamy. Beat in the eggs one at a time, until fully incorporated. Add the dry ingredients in 3 batches, alternating with the buttermilk in 2 batches. Scrape down the sides and mix again to be certain that all the ingredients are combined.

Put the blueberries in a large bowl and toss with sugar, flour and zest. Spread in an 11 inch square baking dish or a 9 by 13 inch baking pan. Spoon mounds of the batter over the berries, leaving space between the mounds.

Combine the cinnamon and sugar and sprinkle over the batter.

Bake for 35-40 minutes, or until the juices are bubbling and the topping is golden brown and cooked through.

Let the cobbler stand for at least 10 minutes before serving.

Recipe adapted from Thomas Keller’s Ad Hoc Cookbook

CHOCOLATE CHIP COOKIES

Makes 28-30 cookies

1 cup sorghum flour
3/4 cup potato starch
1/2 cup hazelnut flour
1 teaspoon xanthan gum
1 teaspoon sea salt
1 teaspoon baking soda
1 1/2 cups light brown sugar
2/3 cups organic canola oil
3 organic free range eggs, beaten
1 tablespoon vanilla extract
Rounded 1/2 cup vegan dark chocolate chips

Optional:
1/2 cup chopped raw walnuts or pecans

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the sorghum flour, potato starch, almond flour, xanthan gum, sea salt, baking soda, and brown sugar.

Add in the oil, eggs, and vanilla extract.

Beat the dough for two minutes, until it is sticky and smooth.

Add in the dark chocolate chips and stir to combine. Add in the walnuts and pecans if desired.

Form the dough into 28-30 balls. Place a dozen or so on the lined baking sheet and press down lightly – not too flat.

Bake for 14 minutes. The cookies will look golden but still feel slightly soft to the touch.

Cool cookies on a wire rack.

ORANGE BLOSSOM CUPCAKES WITH CASHEW CREAM

3 cups almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/4 cup warmed coconut milk
1/2 cup honey
1/2 tablespoon orange blossom water
2 eggs
zest from 1 orange

Cashew Cream

2 cups raw cashews, soaked for 3 hours, drained and rinsed
juice from 3 lemons
4 dates, pits removed
1 tablespoons coconut oil
1 teaspoon vanilla extract
1/4 teaspoon sea salt
orange juice

Preheat oven to 325 degrees. Combine dry ingredients. Combine wet ingredients in a separate bowl. Mix dry into wet until well incorporated. Line a muffin tin with 10 cupcake liners and pour batter into each cup. Bake for 20-25 minutes until golden brown.

For the cashew cream, place all ingredients in a high speed blender and blend until you have a very smooth consistency. Add more orange juice if you need to thin it out. Spread cashew cream on each cupcake.

Original recipe from Roost: A Simple Life.

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