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I've been blogging over at Our Sleeping Flowers these days. Still me, and still delicious, come join me!

i made these for lindsey, whitney and susan.
i am making them next week for my neighbor (shh, it's a surprise!).
and i wish i could make them for you.
i'd even send them by mail if i knew they wouldn't melt all over the postman.
they're so good.

p.s. have you entered the rubio's giveaway yet? three more days!
p.p.s. have a beautiful weekend; and a happy pioneer day to all you utahrd's.

I had a picnic the other day with a few new friends and since one of them is making the transition to a gluten free/vegan lifestyle I decided to make a little something special for her. I may make them again for a celiac neighbor who just had a baby (and of course there will be a couple left over), heaven knows you need a little pick me up the days following delivery. But then again another one of these would pick me up no matter what kind of day I was having. If you’re neither living the gluten free or vegan lifestyle, please don’t feel like you should pass these up.  They will make any, and i literally mean any person you give one to a happy ice cream cookie eating camper. guaranteed.

chocolate buckwheat cookies
barely altered from Karina Allrich, recipe pretty much verbatim from her website

Dry ingredients:
1 cup organic buckwheat flour
1 cup rice or sorghum flour (or a blend of both)
1/2 cup tapioca starch
2 heaping Tablespoons cocoa powder
1 1/2 teaspoons xanthan gum
2 teaspoons baking soda
1 teaspoon sea salt

“Wet” mix ingredients:
1 cup butter or coconut oil
1 1/2 cups light brown sugar, packed or sucanat
1 tablespoon vanilla extract
1 tablespoon honey or agave nectar
1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water or use 2 eggs

2-5 tablespoons vanilla rice or hemp milk, as needed

Sift dry ingredients in a big mixing bowl.
In a separate bowl, cream the butter, brown sugar, and vanilla extract.
Add in the egg replacer/beaten eggs, mix to combine.
Add in the dry ingredients a little bit at a time mixing well until a dough forms. Add the vanilla rice milk a little at a time until the dough is smooth.
Add in the chocolate chips, mix by hand. Cover the bowl with plastic wrap and refrigerate the dough for an hour.
Preheat the oven to 350 degrees F. Line two baking sheets with a baking mat/parchment paper.
Scoop some dough and roll into twenty round balls; place them on the lined cookie sheets, about two inches apart. Press the dough balls gently, but not too much.
Bake in the center of a pre-heated oven for 12 to 15 minutes, until the cookies are firm to the touch. Remove the cookies with a thin spatula and transfer to a cooling rack. They crisp as they cool.
This recipe makes 20 large cookies. For some reason, the larger size bakes up better than smaller- crispy good on the outside and tender-chewy in the middle.

coconut vanilla bean ice cream
1 can coconut cream (make sure it’s cream, not coconut milk; the thickness is different)
1 can young coconut flesh in syrup, flesh and syrup separated (15.5 oz can)
1 cup almond milk
1 vanilla bean, seeds removed or 2-3 teaspoons vanilla extract
A large pinch of salt

Puree coconut cream and young coconut meat in blender or food processor until smooth. Add some of the syrup, or a homemade syrup made with equal parts sugar and water, until you have 3 cups total. Add the almond milk (or any other type of milk), seeds and pod of vanilla bean, and salt. Whisk to incorporate, then chill in the refrigerator.

Freeze in ice cream maker according to directions or alternately freeze in a 9×13 casserole dish, stirring every fifteen minutes until at the desired consistency.

variations: add cacao nibs, carob chips, almond chunks, crushed cardamom, peppermint oil, fresh fruit, melted nut butter (swirled in). be creative!

to make the ice cream sandwiches:
After the cookies are baked, place on cookie sheet and freeze. Do not place cookies on top of one another or they will freeze to one another. After the ice cream has reached a thick consistency (but not completely frozen), spoon in between two frozen cookies, roll the edges in either coconut, toasted coconut (i didn’t have the patience/time), mini chocolate chips, sprinkles, dip in melted chocolate sauce, whatever you want.

Place back on cookie sheet and freeze until ready to serve. If you are not eating them soon afterward, store in an airtight container.

variations: add a layer of nutella, jam, caramel, etc. on the bottom sides of the cookies, being sure to let them freeze before sandwiching ice cream between them. Try different kinds of ice cream, different kinds of cookies.

and above all else, enjoy every bite.


  1. That was probably the yummiest treat I have had in months. No, it was the yummiest treat I'd had in months. Mmm...you are a master.

  2. Hi,

    nice blog! That looks delicious...
    That was probably the yummiest treat! thanks for sharing this...

    James Parker….
    Chef Gulzar