I used to say I would never bake. That is because I am not the type of cook that likes to measure things, and with baking, you need to measure or it does not work. You can’t just throw it in a bowl, mix, and hope for the best. It’s more complicated than that. During the gluten-free ratio rally, I began to see a new light in baking. I learned a great deal from reading along the different blog posts associated with the rally, and began to have more confidence when it came to baking. I purchased a kitchen scale and began experimenting. So far, I have been pleased with the results. This is only the beginning. I have a feeling I will find flour in my hair and on my clothes on a more regular basis now.
If you are intimidated by baking by weight and ratio, don’t be. Trust me. It is much easier than you think! The possibilities of recipes are endless. If you are interested in learning more about baking by weight; I’d recommend reading the posts from the gluten-free ratio rally and purchasing the book by Michael Ruhlman called Ratio. You will be happy you made the switch!
When Kathryn from Austin Gastronomist asked me if I would be interested in baking or volunteering for the Austin Bakes for Japan event, I jumped at the opportunity. This Saturday, April 2nd, food bloggers, chefs and food enthusiasts are bringing together food, love and fun…all for the people of Japan. We want to help. The bake sale will be going on at 5 locations in Austin, including: Foreign and Domestic, Nomad Bar, Woof Gang Bakery, Hotel San Jose and the Shops at Mira Vista. All proceeds from the bake sale will go towards Japan. Don’t live in Austin? You can still make a donation online to AmeriCares. There will be gluten-free options, gluten foods, vegan sweets, and more.
These beautiful coconut-lemon sugar cookies are my contribution to the bake sale. They are gluten and dairy-free. If you are interested in picking some up (and meeting me) I will be hanging out at the Shops at Mira Vista bake sale location. Stop by and say hi!
Coconut-Lemon Sugar Cookies
Makes 1 dozen
- 4 ounces sweet white sorghum flour
- 1 ounce stone ground garbanzo bean flour
- 1 ounce finely ground tapioca flour
- 1 ounce organic cane sugar
- 1 ounce light brown sugar
- 2 ounces flaked coconut, unsweetened (Crush large bits with hands)
- ½ teaspoon xanthum gum
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 4 ounces organic virgin coconut oil
- ¼ teaspoon vanilla extract
- 5 drops liquid stevia
- 1 heaping tablespoon lemon zest
- 1 large egg
- powdered sugar, for topping
Pre-heat oven to 350 degrees Fahrenheit. Place silpat mat or parchment paper on cookie sheet. Measure dry ingredients one at a time on a kitchen scale (flour, shredded coconut, gum, salt, and baking powder) and place in a bowl. Gently combine dry ingredients with hands. In a standing mixer bowl, add the coconut oil, vanilla extract, stevia, sugar, lemon zest and mix until they are combined. Add egg and incorporate through wet ingredients. Slowly add in the dry ingredients to the wet ingredients in the mixer bowl. Mix until all ingredients are incorporated. Roll out approximately 1 inch size cookie dough balls and place in an even row on cookie sheet. Bake at 350 degrees for 10-12 minutes or until cookie is firm to touch and the bottom edges are slightly browned. When done, place on baking rack to cool. Sift a liberal amount of powdered sugar over cookie before serving.