EDITOR'S NOTE: This month, instead of the usual Cooking Club Challenge, we wanted to give you
the opportunity to choose from a lot of different holiday recipes.
Because, let's face it, baking season is in full swing and you need
all the inspiration you can get. For the first 12 days of December
we're featuring a new holiday treat every day.
We don't want to leave out the allergy sufferers out there who want
to get in on this month's Cooking Club Challenge, so the fourth day
of Holiday Treats brings with it a wheat-free cookie:
Dreena Burton's Wheat-Free Chocolate Cherry Pecan
Here's how the Foodtv.ca Cooking Club Challenge works:
• Make the chosen monthly recipe. In this case, there are 12
recipes, so you'll have to keep checking back for the entire 12
• Feel free to follow it to a "T" or add your own creative
• Email a picture to blogATfoodtvDOTca (in .jpg format) and a
short descriptive paragraph (100-150 words) before December 31,
2008 for your chance to win prizes. If you have a flickr account,
you can post to the Foodtv.ca flickr
• Do check out past
Cooking Club Challenge results
Wheat-Free Chocolate Cherry Pecan Cookies
These cookies combine that classic home-made chocolate chip cookie
taste with chewy dried cherries and crunchy buttery pecans! You
will have a hard time believing that these tasty morsels have no
dairy, eggs, or wheat. Recipe by Dreena Burton.
- 1 cups + 3 tbsp spelt flour (see note)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 cup unrefined sugar
- 1/4 tsp sea salt
- 1/4 cup non-dairy chocolate chips
- 1/4 cup pecans, lightly crushed or chopped (or can use pecan
- 1/3 cup pure maple syrup
- 1 tsp pure vanilla extract
- 3/4 tsp almond extract (see note)
- 1/4 cup organic canola oil
- 1/4 cup dried unsulphured cherries, sliced in half
- Preheat oven to 350°F (176°C).
- In a bowl, combine the dry ingredients, sifting in the baking
powder and baking soda, mixing well.
- In a separate bowl, combine the maple syrup with the vanilla
and almond extracts, then mix in the oil and cherries. Add the wet
mixture to the dry, and stir through until just well combined (do
not over mix).
- Place large spoonfuls of the batter on a baking sheet lined
with parchment paper and flatten a little.
- Bake for 11 minutes, until just golden (if you bake for much
longer, they will dry out). Let cool on the sheet for no more than
1 minute (again, to prevent drying), then transfer to a cooling
Note: Look for a sifted spelt flour, or sift yourself through a
fine sieve to remove any grainy textures. If you prefer to use
wheat flour, you can use unbleached all-purpose flour (or
whole-wheat pastry flour). You will need less flour though; 1 scant
cup of unbleached flour (about 1 cup less 1 tbsp) to replace the
Note: The almond extract echoes the flavor of the dried cherries.
If you aren't overly keen on almond extract, try these cookies with
just ½ or ¾ tsp the first time round.
Idea: Make a really special dessert treat: ice cream cookie
sandwiches. Using two cookies that have been completely cooled in
the refrigerator, spread some softened soy ice cream on the
underside of one cookie, then place the other cookie on top. Wrap
in plastic wrap and freeze until firm!
See the rest of the 12 Days of Holiday
Posted: Thu, Dec 04 2008
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