You don’t know fear until you’re a parent. Or so they say. I have no idea who they are, but I do know they must be parents because this statement is truer than true can be. We all go on living our lives in monotonous little bubbles, where everything stays the same mostly. We wake up, get dressed, eat breakfast, get the kids ready for school/ready for work. The day passes by mostly like any other day, except for the odd occasion when we break from routine. But then bamn, in an instant everything changes. Without trying to sound too melodramatic (my family will tell you this is my forte you see), there is nothing more fear inducing than driving your baby to hospital, in the dark, with no idea of where you are going and what you will be greeted by at the other end. I secretly wiped the tears from my face the whole drive into the city, trying my best not to let him see. I assured him everything was going to be fine, when really I had no clue and inside I was preparing myself for the worst. I was so panicked that I turned off the wrong exit ramp and even started to go down a one-way street, only to be greeted by the headlights of an oncoming taxi. I’m not the most confident city driver at the best of times (where I’m from we don’t even have traffic lights and the first round-a-bout was only put in a few years ago) and will usually study a map like I’m being tested on it, before venturing out of my comfort zone. But there simply wasn’t the luxury of time, on that particular night.
Thankfully this is where the drama ended, well mostly. After a few hours, the doctors in emergency had ruled out what they had initially thought to be the problem, and come 1am, Kye and I stumbled, bleary-eyed back into our own quiet house. Shattered and hungry. We ate slices of bread, straight from the oven where it had cooked a few hours earlier, smeared with butter and then both fell into the deepest sleep we had had in over 3 nights. The pain my baby felt still lingered for a few more days and nights and we are still no closer to finding out it’s cause. But he’s smiling again, happy and laughing. And I am so, so thankful.
A few days before the drama began I was doing my usual skoot-around the blogs I love to read when I saw Winnie’s post featuring Shauna’s chocolate chip cookie recipe from her new book, Gluten-free Girl Everyday. I’ve been hearing about these amazing cookies for quite some time now (her book is still on my wish-list of soon to buy books), and knowing I had everything I needed to make them (albeit with a few adjustments to accommodate the flours/sugars/chocolate I had at hand), even right down to the soft butter that had sat out overnight on the bench accidentally, I closed down the computer and jumped straight into the kitchen. I emerged 20 minutes later with these amazing cookies. I made one tray in regular-sized cookies and the other in little mini bite-sized ones for the kids lunch boxes, which I froze in little zip-lock bags to last the week. They have one last day of cookies to go, tomorrow. I’d better get onto making my next batch me thinks.
chocolate chunk cookies
The original recipe calls for shauna’s wholegrain flour mix (a mix of teff/buckwheat/millet flour) but as I was all out of millet flour and because I’m not a huge fan of it in sweet recipes, I used quinoa flour instead. I left out the nuts, so the kids could take these to school and I just used the half a block of Whittakers Dark Chocolate I had sitting in the pantry. You could, by all means add more than what I have.
Makes 29-ish cookies
1/2 cup (70g) teff flour
1/2 cup (70g) buckwheat flour
1/2 cup + 3 teaspoons (70g) quinoa flour
1 teaspoon psyllium husks
1/2 teaspoon fine sea salt
3/4 teaspoon gluten-free baking powder
1/2 teaspoon baking soda
115g butter, softened
1/2 cup (100g) packed muscovado sugar
1/2 cup (100g) unrefined raw sugar, blended*
1 large free-range egg, at room temperature
1 teaspoon pure vanilla extract
125g dark chocolate, roughly chopped
Preheat oven to 180C/350F. Grease or line a couple of baking trays with baking paper.
Place flours, psyllium, salt, baking powder and soda into a bowl and whisk to thoroughly combine. In another bowl cream butter and sugars using a wooden spoon or an electric hand-beater until light and fluffy, beat in egg and vanilla. Fold through flour mixture and chopped chocolate. I usually tend to get rid of the wooden spoon after the first few mixes and get my hands in there. Take 1 tablespoonful of mixture and shape into a ball, place onto the tray and flatten slightly. Repeat until you have shaped all the dough. Bake for 10-12 minutes or until just lightly golden around the edges. If you prefer a slightly firmer cookie, leave them in the oven a few minutes longer. Remove from the oven, allow to cool for a few minutes before transferring to a wire rack to cool further, or dig in while still warm. Store airtight for 2-3 days, or freeze in zip-lock bags for later.
*I blend unrefined raw sugar in a blender until a fine powder forms, so it dissolves better when creamed with the butter.