Gluten-free Egg-free Dairy-free (Vegan) Chocolate Chip Cornflake Cookies

These cornflake cookies are chewy and tasty, and use flax meal plus chia seeds as the egg replacer.

Ingredients:

• 2 and 1/4 cups Gluten-Free Mama Flour (or a fine grind almond meal like Honeyville's)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 sticks butter, softened
• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 teaspoons vanilla extract
• 3 tablespoons flax meal plus 1 tablespoon chia seed
• 6 tablespoons water
• 1 and 1/2 cup Enjoy chocolate chips
• 6 cups gluten free cornflakes (I used Nature's Path Vanilla Sunrise)

Instructions

1. Preheat oven to 350 degrees. Use parchment paper to line cookie sheets
2. Cream together butter, sugars and vanilla (2 minutes, medium speed)
3. Heat the 6 tablespoons of water till boiling, remove from heat and stir in flax meal and chia seeds. You'll get a thick slurry, which will be your egg replacer - it's a great binder. Add this mixture to the creamed butter and whip till fluffy (2 minutes, high speed)
4. In another bowl, mix the flour, baking soda and salt.
5. Add flour mixture to creamed butter mixture and mix till it forms a dough, then add chocolate chips, stir briefly.
6. Add cornflakes and mix till combined. 
7. Scoop spoonfuls (i use a cookie scoop) and drop onto cookie sheet, leaving an inch between cookies to allow for spreading.
8. Bake 8-10 minutes till golden brown.
9. Stand for 2 minutes on cookie sheet, then remove to wire racks to cool completely before storing.

Best Ever Mango Lassi

Mango lassi is a great accompaniment to spicy Indian foods. Tame that fire on your tongue with this cool, soothing and tummy-settling concoction. This is so easy to make - all you need is a blender, some ice, ripe mangoes, yoghurt, milk, and sugar to taste.

Choose Your Mango
The tastier the mango, the tastier the resulting lassi. Pick mangoes that are softer (yet not bruised) - these are usually riper. Try to get the ones that give off a sweet, aromatic mango-ey scent.

Recipe
(makes 6 cups lassi)
1 large ripe mango
1 cup yoghurt (I like full cream)
1/2 cup milk (I like full cream too!)
3 cups ice cubes
3 tablespoons sugar or honey

1. Peel mango and deseed. Cube the mango. It should yield 2 cups.
2. Put all the ingredients into the blender and whizz till smooth. It's ok to add a little water to help with the blending process. 
3. Taste, add more sugar or honey if desired.
4. Serve immediately. Yum!

Gluten & Dairy Free Kalamansi Lime Tartlets

I made this as a dessert to end my birthday lunch. Good thing I made extra, because I had them for dessert after dinner too! Makes six 1.5 inch scrumptious organic kalamansi tartlets with creamy tangy filling.

Tart Shell Ingredients:
1/2 C Gluten free all-purpose flour
2 T Coconut oil (or any good oil. Coconut is great in baking)
1/8 t baking powder
1/8 t sea salt
1/2 egg, beaten

Kalamansi Lime Custard Filling:
4 T Kalamansi lime juice (about 4 limes)
1 1/2 Egg
3 T Honey
1/8 t vanilla essence
Pinch salt

What to do:

1. Mix the flour, baking powder and salt. Drizzle over the coconut oil and kinda rub it into the flour mixture. You'll end up with a sort of fine breadcrumby mixture.
2. Add the beaten 1/2 egg. It should be enough there to hold everything together, but not sticky. Might have to add more water to get the consistency right - pliable.
3. Divide dough into six portions and roll each portion into a ball. Use your fingers to press out each ball into a flat disc and fit that into your tartlet mould. Bake blind at 180 deg C for 5 min.
4. Use a fork to beat the egg and lime mixture (everything goes in) till well mixed. Pour into the tartlet shells. Bake at 150 deg for a further 20 min. 
5. Cool and serve!