Flourless Chocolate Peanut Butter Cookies

Flourless Chocolate Peanut Butter Cookies | ourfourforks.com | #glutenfree #vegan #recipe

I’ve alluded to my bad habit of making late night cookies several times on this blog. But when I say “cookies” what I really mean is cookie dough (the dough rarely makes it into the oven). And when I say “cookie dough” what I really mean is some nut butter mixed with some gluten free flour, coconut sugar, vanilla extract and chocolate chips. I’ve never had a recipe for this cookie (dough) so I decided it was time to figure one out.

This iteration of my late night cookie uses cocoa powder instead of gluten free all purpose, making them flourless. They are rich, decadent but still healthy-ish without tasting like it. If you’re not into peanut butter, almond butter or hazelnut butter (nutella cookies?) would work just as well. Just make sure the nut butter is very smooth and creamy to the point of being pourable.

Flourless Chocolate Peanut Butter Cookies | ourfourforks.com | #glutenfree #vegan #recipeFlourless Chocolate Peanut Butter Cookies | ourfourforks.com | #glutenfree #vegan #recipe

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Potato Cakes with Bacon and Smoked Salmon + A Giveaway

Potato Cakes with Bacon and Smoked Salmon | ourfourforks.com | #glutenfree #paleo #dairyfree #recipe

“To be interested in food but not in food production is clearly absurd.”

– Wendell Berry

I met Diana Rodgers after an e-mail exchange about producing short films about food. Having just moved to New England, I travelled to her farm last spring, 25 miles outside of Boston, not knowing what to expect. What I found was a quintessential New England farm straight from a storybook; dogs running about, chickens grazing, kids coming and going. Clark Farm, run by Diana and her husband Andrew, is a real food paradise.

I had the pleasure of producing the trailer for Diana’s new book, the Homegrown Paleo Cookbook. It was during this filming that I learned more about Diana’s mission in life; to educate people about the positive effects of sustainably grown and raised food, not only on our bodies, but on the world.



As she mentions in the trailer, this book is for everyone interested in eating healthy food, not just those with a farm or following a paleo diet. Vegans, vegetarians, people living in the city or the suburbs can benefit from the information in this book. Not only is it a cookbook, full of seasonal recipes, but it is also a guide to eating well and producing great food. Beekeeping, starting a small garden, nutrition, choosing the best meat at the grocery store: it’s all covered.

There are so many amazing recipes in this cookbook (all gluten free and beautifully photographed by Heidi Murphy of White Loft Studio), it was difficult to choose which one to share here. I decided on Diana’s potato cakes with bacon and smoked salmon and I’m glad I did. They were delicious.

Homegrown Paleo Cookbook | Diana Rodgers | #paleo #glutenfree | http://www.ourfourforks.com/potato-cakes

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Gluten Free Irish Soda Bread Scones

Gluten Free Irish Soda Bread Scones | ourfourforks.com | #glutenfree #vegan #recipe

When I was studying in London, Josh came to visit and hopped on an Easy Jet to Ireland. It was everything I expected: green scenery, great Guinness, quaint villages, friendly people. Ireland, from a tourist’s perspective, is perfect.

I wasn’t, however, expecting to love the food. It just happened, one meal at a time. It started in Dublin when we splurged to eat at the Winding Stair, continued in the small west coast village of Doolin where we had the best fish and chips of our lives and ended back in Dublin where we stumbled upon Cornucopia, a vegetarian restaurant and cafe in the city center.

Once we got back to the US, I ordered the Cornucopia At Home cookbook and it’s become a staple in my house. The book full of hearty delicious vegetarian Irish inspired food (like these collard wraps with mushrooms and wild rice). There is a whole chapter on breads and scones and, looking for inspiration for St. Patrick’s Day recipes, it occurred to me to combine the two.

These vegan and gluten free Irish soda bread scones are simple and delicious. Josh and I ate them for lunch and dinner the day I made them (it was Sunday and anything is allowed on Sundays). Ever since the butternut squash pot pie success, I’ve been addicted to this vegan butter over on Vegan Baking (if you’re dairy free, go make this butter!) and it works just as well in this scone recipe. These scones are so light, fluffy and buttery – you can’t tell they’re vegan and gluten free.

Gluten Free Irish Soda Bread Scones | ourfourforks.com | #glutenfree #vegan #recipe

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Vanilla and Chocolate Protein Truffles

Vanilla and Chocolate Protein Truffles | ourfourforks.com | #vegan #glutenfree #recipe

My breakfast routine changes a lot. I don’t mix it up every day, but stick to one thing for months until I’m over it. I’ll have several weeks of smoothies and eggs, then months of rice porridge with yogurt, then granola in smoothies, and (currently) sweet potatoes with coconut butter, apple butter and sausage. Protein is pretty much the only common denominator; I feel better when I start the day with a balanced meal.

Because I’ve been feeling a bit trapped inside from the snow, I’ve been making a point to exercise in the morning before work. I eat my full breakfast at work, but in the car between the studio and the office, I’m starving. These protein truffles are the perfect post-workout portable snack; full of healthy fat, protein and easily digestible carbs.

I don’t eat protein powder every day, but when I do, I’m super picky about which ones I eat; my favorites, aside from pure hemp protein, are Vega and Sunwarrior. I tested a couple of different powders with the protein truffles and I like Sunwarrior’s classic protein (vanilla and chocolate) best for this recipe.

Vanilla and Chocolate Protein Truffles | ourfourforks.com | #vegan #glutenfree #recipe

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Butternut Squash Pot Pie

Butternut Squash Pot Pie | Our Four Forks | #vegan #glutenfree

I didn’t intend to make this butternut squash pot pie.  A couple weeks ago, right in the middle of third (or fourth) blizzard, Josh was stuck in Baltimore and I was alone in the apartment in need of a project. I wanted to make pie crust – a gluten free and vegan pie crust – and after some searching, I came across this recipe. The pie crust called for vegan butter and vegan shortening, neither of which I usually buy, but included recipes to make both from scratch. Made with a coconut oil base and without weird ingredients, I decided to give both the butter and shortening recipes a try.  The butter surprisingly tasted similar to real butter and the shortening looked convincing, so I continued on to the pie crust. The recipe calls for regular wheat flour, but I used gluten free all-purpose, cup for cup. I was skeptical of the reviews that said the pie crust was “flaky, tender and buttery” and that the dough “rolls like a dream,” but the science was explained and I decided to give it a shot.

As those of you who are gluten free and/or vegan know, many things that claim to “taste like the real thing” are lying. But this pie crust is legit. Roasted butternut squash goes with anything in my book (as seen here, here, and here), and leeks make anything taste comforting to me. The filling for this butternut squash pot pie is extremely forgiving. If you’re vegan, simply substitute the chicken and bacon with chickpeas (as noted in the recipe), more vegetables or even tofu. If you eat meat, other types would be great here too (ground beef, chicken breast, pork – just remember to buy pastured, organic when possible). Leeks, cranberries, sage and thyme give this pot pie a distinctly wintry flavor that will go well with whatever seasonal vegetables you have on hand, so feel free to experiment.

Butternut Squash Pot Pie | Our Four Forks | #vegan #glutenfree

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