All posts by : TheGristAdmin

• Servings: 12 pieces
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Passive Time: 1 hour (soaking time)

Ingredients:

• 2 cups The Grist Mill Gold Gluten-Free Flour
• 1 cup shredded coconut
• 1 cup sugar
• 1 cup plain yogurt
• 1/2 cup melted butter
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/4 cup slivered almonds (for topping)

For the Syrup:

• 1 cup sugar
• 1 cup water
• 1 tablespoon lemon juice
• 1 tablespoon rose water (optional)

Instructions:

1. Prepare Syrup: In a saucepan, combine sugar and water over medium heat. Stir until sugar dissolves, then add lemon juice. Let it simmer for 10 minutes until slightly thickened. Remove from heat and stir in rose water. Set aside to cool.
2. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
3. Mix Dry Ingredients: In a large bowl, combine The Grist Mill Gold Gluten-Free Flour, shredded coconut, sugar, and baking powder.
4. Add Wet Ingredients: Stir in the yogurt, melted butter, and vanilla extract until well combined. The batter should be thick and smooth.
5. Spread in Pan: Pour the batter into the prepared baking pan and spread it evenly. Use a spatula to smooth the top.
6. Add Almonds: Score the batter into squares or diamonds, and place a slivered almond in the center of each piece.
7. Bake: Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
8. Add Syrup: Remove the basbousa from the oven and immediately pour the cooled syrup evenly over the hot cake. Let it soak for at least 1 hour.
9. Serve: Cut the basbousa along the scored lines and serve at room temperature. Enjoy this traditional Middle Eastern dessert with a cup of Arabic coffee or tea.

• Servings: 8
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Passive Time: 30 minutes (cooling)

Ingredients:

• 2 cups The Grist Mill Gold Flour (Gluten-Free)
• 1/2 cup sugar
• 1/2 cup unsalted butter, softened
• 4 eggs
• 1/2 cup milk
• 1 teaspoon ground cardamom
• A pinch of saffron strands (soaked in 1 tablespoon warm milk)
• 1 teaspoon baking powder
• A pinch of salt
• 1/4 cup slivered almonds for garnish

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. Mix Dry Ingredients: In a large bowl, sift together The Grist Mill Gold Flour, baking powder, cardamom, and salt.
3. Cream Butter and Sugar: In another bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Add Saffron and Milk: Stir in the saffron milk mixture and the remaining milk into the batter.
5. Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Bake: Pour the batter into the prepared cake pan and sprinkle the slivered almonds on top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.

• Servings: 20 cookies
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Passive Time: 1 hour (dough resting)

Ingredients:

• 2 cups The Grist Mill Gold Flour (Gluten-Free)
• 1/2 cup sugar
• 1/2 cup unsalted butter, softened
• 1/4 cup milk
• 1 egg
• 1 teaspoon ground cardamom
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup pitted dates, chopped
• 1 tablespoon rosewater (optional)

Instructions:

1. Prepare Dough: In a large bowl, combine The Grist Mill Gold Flour, baking powder, cardamom, and salt. In another bowl, cream the butter and sugar until fluffy, then add the egg and milk. Gradually mix in the dry ingredients to form a soft dough. Let the dough rest for 1 hour.
2. Prepare Filling: In a small bowl, mix the chopped dates with the rosewater (if using).
3. Shape Cookies: Divide the dough into 20 small balls. Flatten each ball and place a teaspoon of the date mixture in the center. Fold the dough over the filling and shape into a cookie.
4. Bake: Preheat the oven to 350°F (175°C). Place the cookies on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown.

Cool and Serve:

Allow the cookies to cool completely before serving. Enjoy with tea or coffee.