Gluten Free Chocolate Chip Cookie Bread Logs

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Warning: Do not try and taste the dough because it’s quite bad tasting due to the raw bean powder. I take no responsibility for deadened taste buds!

Anyway, I bought a lot of different flours lately and wanted to experiment with some gluten free baking, which is basically not baking with wheat stuff. I’ve been really having fun recreating the chocolate chip cookie/bread type of dessert, with gluten free flours and stuff.

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I know this is a big long complicated list of ingredients, but it’s worth it, you can just do what I do, collect a huge amount of all ingredients you can find, and you can make just about anything. Or, you can attempt to sub things like potato starch and arrowroot for cornstarch or tapioca starch to see how it goes, or use more of one flour. As long as you keep the ratio of flour, starch and liquid in line with what I have here, it *SHOULD* work, but don’t take my word cos I have not tested.

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Mmm, I would almost call these butterscotch fingers, but then again I don’t even remember what they are, haha.

These really do resemble chocolate chip cookies though. I was like, “Damn I am sick of making them all cookie-like each time, let me just change the shape”, haha.

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Gluten Free Chocolate Chip Cookie Bread Logs

1 flax egg (1 tablespoon ground flaxseed meal & 1 tablespoon white grape juice)
1/4 cup garbanzo and fava flour
1/4 cup brown rice flour
2 tablespoons almond meal
2 tablespoons coconut flour
2 tablespoon potato starch
2 tablespoons extra light olive oil
2 tablespoons white grape juice
1 tablespoon pure maple syrup
1 tablespoon nutritional yeast
1 tablespoon arrowroot
1 tablespoon vegan chocolate chips (I used Enjoy Life)
1/2 teaspoon pure vanilla extract
A few sprinkles Himalayan/sea salt
1 teaspoon baking powder

In a small bowl, mix the flax egg and white grape juice together and stir. Leave this in the bowl while you prepare the other ingredients.

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Add the garbanzo and fava flour, brown rice flour, almond meal, coconut flour, potato starch, olive oil, white grape juice, pure maple syrup, nutritional yeast, arrowroot, vegan chocolate chips, vanilla extract, salt and baking powder in a large bowl. Finally, add the flax egg. Mix it up so that it’s a smooth dough.

Preheat oven to 350°F (176°C).

Grease an oven tray with non-stick cooking spray.

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Make the dough into two long logs, that are not too thin, or thick. The thickness should be about two fingers

Bake for about 10 minutes, rotate and flip them over and bake for another 6-8 minutes.

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Gluten Free Chocolate Chip Cookie Bread Logs
Serves: 2
 

Ingredients
  • 1 flax egg (1 tablespoon ground flaxseed meal & 1 tablespoon white grape juice)
  • ¼ cup garbanzo and fava flour
  • ¼ cup brown rice flour
  • 2 tablespoons almond meal
  • 2 tablespoons coconut flour
  • 2 tablespoon potato starch
  • 2 tablespoons extra light olive oil
  • 2 tablespoons white grape juice
  • 1 tablespoon pure maple syrup
  • 1 tablespoon nutritional yeast
  • 1 tablespoon arrowroot
  • 1 tablespoon vegan chocolate chips (I used Enjoy Life)
  • ½ teaspoon pure vanilla extract
  • A few sprinkles Himalayan/sea salt
  • 1 teaspoon baking powder

Instructions
  1. In a small bowl, mix the flax egg and white grape juice together and stir. Leave this in the bowl while you prepare the other ingredients.
  2. Add the garbanzo and fava flour, brown rice flour, almond meal, coconut flour, potato starch, olive oil, white grape juice, pure maple syrup, nutritional yeast, arrowroot, vegan chocolate chips, vanilla extract, salt and baking powder in a large bowl. Finally, add the flax egg. Mix it up so that it’s a smooth dough.
  3. Preheat oven to 350°F (176°C).
  4. Grease an oven tray with non-stick cooking spray.
  5. Make the dough into two long logs, that are not too thin, or thick. The thickness should be about two fingers
  6. Bake for about 10 minutes, rotate and flip them over and bake for another 6-8 minutes.

 

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