Can I squeak in under the wire with our Halloween pumpkins? Mine’s on the left with gourd eyes, our exchange student contributed the Harry Potter in the middle (his first pumpkin-carving experience) and my husband carved the one on the right.
On the October pumpkin theme, I made a few batches of Pumpkin Chia Chocolate Chip Cookies from Purely Twins. While I made a few substitutions, basically it was still their recipe which you can find here. The cookies are gluten-free, whole grain (with a little starch) and use coconut sugar for the sweetener.
I’ve tried them both with the amaranth flour that Lori and Michelle call for and with a homemade mix of brown rice flour, white rice flour, and almond flour. I liked it both ways, though I’m still getting a little used to the flavor of the amaranth flour. I also used tapioca flour instead of arrowroot and did not use stevia. The twins are accomplished, creative bakers with lots of vegan, gluten-free recipes. and their blog is well worth a visit.
Lori and Michelle’s recipe prompted me to buy and use two ingredients I had never tried: chia seeds and amaranth flour. Trader Joe’s now carries chia seeds for a lower price than some. I bought Bob’s Red Mill amaranth flour at my food co-op, but you can also get it on Amazon. Happy fall baking!