Traced Elements

Tag: gluten free

  • Rainy August Day in Pemberton – Make These Cookies!

    Rainy August Day in Pemberton – Make These Cookies!

    Torrential rain here in Pemberton today. A good day for baking. These cookies I adapted from a John Bishop recipe from his cookbook At Home. They are great for road trips. I have not had luck with PB cookies lately and have been disappointed with the recipe in the Joy of Cooking (both the original edition and the updated version published about a decade ago). This one is very good! John Bishop’s recipes have good bones…

    Not a recipe high in Pemberton ingredients this post except for the Pemberton egg – only the best!

    Gluten-Free Peanut Butter Chocolate Chunk Cookies (yield: 2 dozen)

    ½ cup unsalted butter

    ½ cup natural chunky peanut butter (I used Western Family brand)

    1/3 cup white sugar

    ¾ cup coconut sugar

    1 Pemberton egg

    ½ cup pulverized gluten-free oats (pulverize in Cuisinart until oats are the consistency of flour)

    1 cup almond meal

    ½ tsp baking powder

    ¾ tsp baking soda

    ¼ tsp salt

    4 oz Lindt 90% dark chocolate, chopped

    Cream butter and peanut butter in mixer. Add all other ingredients. Blend well. Stir in chocolate chunks. Use a 1.5 tbs-sized spring-loaded cookie scoop and use it to drop dough onto 2 parchment-lined baking sheets (these cookies spread quite a bit). Bake at 375C for 12 minutes. Cool and enjoy!

  • Food and Feelings: Jerk

    Food and Feelings: Jerk

    My name is Blair Kaplan Venables and some people may say that I have an insatiable hunger for life. I would say that I have an insatiable hunger for food.

    I love to eat.

    I eat when I’m happy. I eat when I’m sad. I eat when I’m stressed out. I eat when I’m nervous. I eat to celebrate. I eat to mourn. I eat three meals a day plus a few snacks.

    My feelings directly impact what I eat and crave (and normally the craving is cheese-centric).

    I’m also someone who isn’t “in love” with cooking or baking. Every so often I’ll get into cooking but I like things that are easy to make, fast to make and yummy.

    I know what you are thinking and YES, we own a slow cooker but I don’t even use that. I have a few recipes that I’ve mastered and they are on a constant rotation.

    Over the past few years, I made a few lifestyle changes to help positively impact my life. So, I’ve looked for ways to make healthy food taste better. Chicken, in my opinion, is one of those foods that needs a little extra help.

    One of my most favourite discoveries is The Metropolitan Chef’s Jerk Rub, which is made in Port Alberni, B.C and I tell everyone about it. I’ve even got my mother hooked on it. It’s super easy to use and makes chicken (especially free-range chicken) taste scrumptious.

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    You see, my love for jerk chicken stemmed from a trip with my friends to Negril, Jamaica. It wasn’t until this trip that I truly fell in love with jerk chicken. However, I’m slightly domestically challenged and I could never make it taste as good…until I discovered this magical rub.

    Most recently, I’ve personally hand-delivered two packages of it to my mom in Winnipeg. This, my friends, is a jerk rub that’s gone national.

    So, want in on this game-changing jerk rub? You can buy it at Mile One Eating House.