Sorry I missed posting yesterday — I was exhausted after the shoot yesterday, but I think it turned out pretty great! Sam Khan is an amazing photographer, and he really spent a lot of time with me, getting the right look! Here are a couple of proofs from the shoot!
I think everyone should get headshots taken:) It’s so much fun! You get to feel like a princess for a day. Thanks Sam! :D
Ok enough of THAT — :) Onto the food!!
Since it’s almost the weekend, I decided to share one of my all time FAVORITE cookies — Oatmeal Raisin Meringues!!
chewy oats and raisins!
Sadly, these aren’t Vegan — or Specific Carb Diet Friendly — or Body Ecology Diet friendly, but they ARE Dairy and Gluten Free! And they’re “guilt free” too because they’re fat free!
So, all good things:)
Ok, so I made this meringue from my “base” meringue recipe. In French cooking, they have their “5 Mother Sauces,” from which every sauce evolved. So this is my “Mother Meringue” recipe. :)
Here’s what you need:
2 egg whites — from pastured, farm fresh eggs 1/4 tsp cream of tartar 1/4 cup organic sugar 1 cup powdered sugar
Preheat oven to 375. Beat egg whites in a stand mixer. When they become foamy, add your cream of tartar. When they form soft peaks, slowly add your sugar. Then beat on high for about 7 minutes, until stiff peaks form. Stop your mixer and sift in your powdered sugar. Then, fold it in — about 35-40 folds. Meet your Mother Meringue.
Now to make them Oatmeal Raisin Meringues! ::my personal fav::
Here’s what you need: (Makes 12 cookies)
1 recipe Mother Meringue 2/3 cup GF rolled oats 1/2 cup raisins 1 tsp cinnamon 1/2 tsp vanilla
In a separate bowl, (like a cereal bowl), combine your oats, raisins, and cinnamon. Then, drizzle the vanilla on top of the meringue (in the stand mixer bowl). Add the oat mixture to the meringue and fold it in. Spoon 1 Tbsp onto a parchment-paper-lined baking sheet. Turn the oven down to 325 and bake for 12 -14 minutes, rotating the pan half way through. You’ll want to eat one of these while they’re fresh out of the oven too:)
GF Oatmeal & Raisin Meringues fresh out of the oven!
Meringues…how do I love thee? Let me count the ways:
1) You are magnificently gluten-free! 2) You are a wonderful blank canvas to play and experiment with! 3) You are fat-free and a healthy alternative to your cookie cousin! 4) You are light and airy! 5) I can make you and clean up in less than an hour!
OK OK OK — you get the picture:)
GF never tasted so good!
These little cookies are SO good. It makes me really sad that I can’t enjoy them anymore, because they’re not SCD Friendly. BUT, these are the cookies of my dreams! They are light and airy, yet wonderfully chewy from the oats and raisins. The outside is crispy like a meringue, and then your teeth sink into the chewy, oatmeal center — just divine! It’s such a fun twist on a meringue! There’s a wonderful warmth from the cinnamon, and then this intense kiss of sweetness from the raisins.
the last bite…*tear*
Break out the cookie sheets this weekend and make these guilt free goodies!
What’s your favorite type of cookie? This is mine!