Well Holy Hell, it’s 2015!

It’s been weeks since I shared anything with you, and I’m sorry. I’ve been busy with work, out of town for Christmas, then back to busy work! But alas, I’m off for a few days and the madness has subsided. Thankfully. I don’t know about you all, but I’m really glad 2014 is over. A lot of big things happened in my life in 2014, all positive, but the year was full of so much excitement… I’m thinking this new one might be a little more laid back and settled. I’ve moved three times in three years since living here in Toronto – and something tells me this is the first year here that I will not be moving homes. Things are already looking more calm, right?! I’m very happy and content in life going forward into 2015. A comfortable settled home, a trip home to BC planned, the busy season at work being over, and a stack of new cookbooks awaiting me (Thanks Cam!)… a positive start. Except for, well you know, the minus 20 degrees forecasted for this week.


In my industry things are shifting. People are adjusting their diets, paying more attention to their health and well being, wanting desserts that are less guilt inducing. Requests for ‘gluten free’, ‘dairy free’, ‘egg free’, and ‘sugar free’ are through the roof. I’m a lover of both the indulgent and the uber healthy, so really I enjoy making anything so long as it turns out nice looking and even better tasting. I like things to be different in flavor and texture, but simple and classic in preparation. Making gluten free foods using fifteen different kinds of flours, chemical powders, and gums isn’t something that excites me. But replacing ingredients in a 1:1 ratio and getting creative with texture and flavor is exciting. Using these alternative ingredients’ unique qualities for more than just allergy or dietary preference – opens up a lot of possibilities. Wheat flour, butter, and refined white sugar can only take you so far. They can only lend so much flavor, and after a while it’s just plain boring. There are so many different grains, fats, and sweeteners to experiment with, so let’s not limit ourselves so much.



Chocolate Trail Mix Cookies : yields approx 15 medium cookies @ 1+1/2 TB each


100 g                 soft butter

150 g                 brown sugar

1/2 tsp               salt

1                        egg

150 g                 buckwheat flour

1/2 tsp               baking soda

1 TB                  poppyseeds

1/2 tsp              your favorite tea, ground to a powder

1 TB                  cocoa powder

3/4 cup              your favorite trail mix


-Beat together the butter, brown sugar, and salt, until smooth.

-Add the egg and beat until smooth.

-Stir together the buckwheat flour, soda, poppyseeds, tea, and cocoa powder, and add to the butter mixture. Beat until smooth.

-Add the trail mix last, chill in the fridge for half an hour.

-Set your oven to preheat to 350 F. Then scoop the dough into portions 1+1/2 TB each, roll into balls and place on your baking sheet leaving two inches minimum between each cookie.

-Press the cookies down with the palm of your hand by about 1/2 it’s thickness, and bake for 12 minutes, being sure to rotate the tray once during baking.

-Rest the cookies for 5-7 minutes, then transfer to a wire rack to finish cooling until room temperature.





Ciao for now folks,






Posted by:Ashley

2 replies on “Chocolate Trail Mix Cookies (Gluten Free)

  1. Thanka for this recipe idea! I agree, adding in 10 different flour alternatives and raising agents and stabilisers and sweetners doesn’t make good ‘free from’ cooking… and it usually makes it more unhealthy!!
    These cookies look like a good treat with a bit more balance 😉
    Thanks and happy new year!!

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