These gluten free and sugar free peanut butter cookies are simple to make, and they make a great snack or even a breakfast: eat a few and you’re already full. This is partly because using these alternative sweeteners instead of sugar makes for a denser structure. The original is from the Dove’s Farm website, and it turned out to be a good recipe to adapt into a sugar-free version.
From my experience, it’s rare that a 50/50 split of agave and erythritol is successful, but this time it worked out splendidly. The texture was just as it should be, and the crystallised erythritol only added to the crunchiness of these cookies. Win-win!
Please note: the proportions of this recipe are for salted peanut butter, as it was the only kind I could find in my local shops. (I used Urtekram’s organic crunchy peanut butter.) Unsalted peanut butter would call for considerably less agave and erythritol, but that would change the baking time as well. You’ve got to be pedantic about baking times when using erythritol.
125 g butter or margarine (I used Becel to make these)
50 g agave syrup (I always use Biona)
50 g erythritol
125 g salted crunchy peanut butter
1 tsp baking powder
175 g rice flour
1. Cream together the butter, agave syrup, and erythritol.
2. Beat in the peanut butter and the egg. I used a handheld mixer; it’s important that the erythritol is evenly mixed, as it doesn’t really melt like sugar.
3. Mix in the baking powder and rice flour.
4. Roll tablespoonfuls of dough into balls, place them on a baking tray, and flatten each ball with a fork. (The original recipe specified an oiled baking tray, but I used simply parchment paper on the tray; it also specified teaspoonfuls of dough, but in this case tablespoonfuls will work better.)
5. Pre-heat the oven to 150°C and bake for exactly 22 minutes.
Ahem! Argh. Cough, splutter. . . I’ve never been any good at introducing myself, so I took the photo above – of a not-so-random pile of books taken from my shelves – to describe what this blog is going to be about. What ended up in the picture were a few books about 15th-century England; some vintage sewing and needlework inspiration; and an 18th-century novel.
Not exactly an adequate description, I know, so here’s an attempt at a verbal version.
History. The main focus will be very narrow: England in the time period circa 1440-1485, with forays into other places and periods as well. Sometimes these forays are closely related to the main topic; sometimes not. As you can see from the subtle (ahem!) placement of Richard III in the picture, I am a Ricardian, but I’m an equal opportunity researcher: I will look into any question that happens to catch my fancy. To paraphrase Virginia Woolf’s quote about libraries, ‘I ransack historic sources, and find them full of sunk treasure.’ Those small sunk treasures are my passion.
I originally wanted this blog to be a place for me to share some of my findings – whether large or small – that might be of interest to others besides myself. I am not an academic historian, but simply a hopelessly nosey individual who loves to delve into things, to discover and speculate.
Sewing and Needlework. I’m a relative newcomer to the Sisterhood of the Needle, as an old sewing book once charmingly described it, but I like to learn new skills and I find working with fabrics and yarns very soothing. Meditative, I might say. I’m inspired by historic needlework, vintage sewing patterns and books, all kinds of old things, the natural world. . . animals (especially canines) and green things that grow. Everything that’s fun and pretty and fascinating. Oh, and recycled materials: I want my hobby to be as ecological as possible.
Vintage. What can I say? I adore things with a history, and it warms my heart when things are used again and again.
Books. I like reading them; I aspire to write them. Don’t worry, I won’t be talking too much about the writing part. The reading is more interesting.
Gluten-free and Sugar-free Recipes. Well, this part sounds very random, doesn’t it? But I like delicious, sweet things, and as a Coeliac with a sugar problem I struggle to find recipes that are both gluten- and sugar-free (and use natural sweeteners), so I’ve decided to create my own. Whenever I come up with a rare success, I will post the recipe here, as I’m sure there are others scouring the internet for such recipes as desperately as I am. The occasional recipe every few months does not a food blog make, and thus these recipes will just have to sit uncomfortably between the history and sewing posts.
This, then, is the plan – for now. It may change yet, but I’m looking forward to the journey!