Yesterday I had the greatest morning. The house was quiet and it was rainy and damp outside-everything smelled so fresh and bright despite the overcast. I love a break of sunshine with days like this because I feel a sense of being allowed to slow down and take my time. I often feel pressured to get on with the day and to get productive and moving if the sun is out early in the morning. Naturally this is a good thing but a break in the normal pace of the week is welcome.
I was thumbing through Ian Knauer’s cookbook, The Farm, and was infatuated with his recalling of memories working, eating and experiences with family and friends at his family’s farm that seemed to pair so well with my own environment and present weather outside. With coffee in hand I was just feeling so content and inspired by his simple, rustic recipes that came to life with his family stories about the place where all the food he writes about was sourced from. A feeling of self sufficiency, simplicity, and whole hearted love of life and food beams from the writing. Sitting down for a minute with this book sparked my craving for the amazing of season of garden fruits, vegetables and herbs about to come. Not having much on hand at the moment to make many of the savory recipes , I took to a molasses cookie recipe that Ian exclaimed as simply the best.
I decided to fiddle around with the flours and made up my own gluten free blend, otherwise you would use all purpose flour. The addition of cinnamon, use of raw sugar, and coconut are my own changes. These come to what I would consider perfect cookie formation-softer in the middle with a chew, and crisped up edges. The raw sugar that imperfectly blends with the butter when whipped leaves a slight crunch throughout the cookie alongside the walnuts. I ate one, slightly underdone right off the pan, ruminated about how amazing the caramel and spice flavor was while loading up another sheet-and promptly had another. Phew , they are so good!
Makes 18-24 cookies depending on size
1 ½ cups brown rice flour
¼ cup tapioca flour
¼ cup potato starch
¾ tsp baking soda
¾ tsp kosher salt
1 stick unsalted butter, slightly soft
¾ cup sugar
1 large egg
1 tsp cinnamon
¼ cup molasses
1/2 cup unsweetened coconut
½ cup walnut pieces
½ cup raisins
1/ Preheat oven to 350F. Combine flours, baking soda, salt, and cinnamon in a separate bowl and whisk.
2/ Blend butter and sugar together until light and fluffy. Add in the egg and molasses and beat together until smooth.
3/ Add your dry ingredients to the butter and sugar mixture until combined. Stir in walnuts and raisins.
4/ Place rounded tablespoons of dough on a cookie sheet lined with parchment, giving them about 2 inches apart. Bake for 10 minutes and let cool completely until storing in an airtight container.