Monthly Archives: February 2013

Peanut Butter Shortbread Cookies

These are really simple to make and are easier on wooden spoons than my regular “Spoonbreaker” shortbread. They are also an acceptable cookie for anyone who cannot have butter or eggs.


8 wz Peanut butter (the stir-before-using stuff is best, as it generally has no added sugars or oils)

4 wz Raw sugar

16 wz All purpose flour (or 10 wz Gluten-free all-purpose flour plus 5 wz Gluten-free oat flour)


Preheat oven to 300F.

Cream together peanut butter and sugar.

Reserve roughly 2 handfuls of flour.

Add the remaining flour to the peanut butter mixture a little at a time, making sure to incorporate each bit completely before scraping the sides of the bowl and adding the next bit of flour.

Empty dough onto a counter dusted with some the reserved flour.

Roll out to 1/4″ thickness. Use cookie cutters to make shapes, or a knife to cut the whole slab into squares or rectangles.

Place cookies on a parchment paper lined cookie (baking) sheet, at least a finger-width apart. They won’t spread overmuch, but you do need a little room in between.

Bake for 20 – 30 minutes or until the bottoms begin to darken.

Cool for 5 minutes before transferring to a wire rack to finish cooling.


Other nut butters can be used if you want to make these for someone with a peanut allergy. Just make sure the nut butter isn’t too dry or you’ll end up with hockey pucks.

Shortbread is a delicate cookie by nature, and these are no different. You will want to store them in an airtight container rather than tossing them in the cookie jar.

For a special treat, drizzle them with melted chocolate and shake sprinkles or colored sugar crystals over the still-warm chocolate.




Filed under All Recipes, Desserts, Gluten Free, Vegetable-arian

Gluten-Free Quick Bread

This recipe is my gluten-free answer to Daw The Cauldron Wizard’s gluten-full Sage Bread.  The consistency is very close, and the flavors are the same. Daw’s original recipe can be found here: – and be sure to check out the rest of his recipes – pure genius!

This is a good vegetarian bread, but the real butter and  real eggs are key for the texture, so it is not a good option for full vegans.


4 fz Milk (soymilk is an ok substitute, but almond milk tastes better for this recipe)

1 wz Fresh sage, minced fine

4 wz Butter, room temp (do NOT use margarine!)

4 wz Raw sugar or brown sugar (if you choose to use ‘fake’ brown sugar, follow the substitution instructions on the package) Either way, please avoid ‘white’ sugar. The moisture content is wrong and messes up the texture.

2 Whole eggs

8 wz All Purpose gluten-free flour

8 wz Oat flour  Double check the packaging to make sure it’s really gluten-free, some companies process both oat and wheat on the same machinery.

1 tsp Baking powder

1 tsp Koshering salt


Preheat oven to 350F.

Warm the milk in a small saucepan over medium heat. Remove from heat, add the sage, and set aside to cool a bit until it’s time to add it to the batter.

Cream the butter and sugar together.

Add the eggs, one at a time, beating well after each one is added.

In a separate bowl, combine the remaining dry ingredients.

Alternate adding small amounts of the flour mixture and small amounts of the milk mixture to the egg mixture, until both are added and fully incorporated.

Pour into a standard sized loaf pan, or 2 small pans.

Bake for 40-50 minutes. Bread will be done when a toothpick inserted in the center of the loaf comes out clean.

Cool 10 minutes before removing from the pan to finish cooling.

Tastes great warm with a smear of fresh honey butter, or your favorite jam.

Makes fabulous french toast, or chop into cubes and use in your favorite bread pudding recipe.

Make a double batch, and use the extra to make croutons for salads or stuffing.

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Filed under All Recipes, Breads, Gluten Free, Vegetable-arian