Bien Confit! Last Holiday Season Markets-Where We'll Be This Week Dec 17th & 18th

Good Day Lovelies!

These two fliers are where Bien Confit! Sans Gluten Free will be this week.
(This is our final event of the season, that we will be a part of.)
You can find us in Montreal on the 17th & 18th of December 2016 right here: (English follows)

Foire d'Hiver des Lutins Artisans

17 – 18 Décembre

11h00 à 18h00

5945 Rue Cartier

Coin Rue Rosemont

(Sous-sol de L'Église St. Jean Berchmans

Entrée secondaire au 5940 Rue Chabot)

Plus de 80 Artisans à découvrir!

C'est avec fierté que Marché Artistique présente une foire d'artistes avec des bijoux uniques, des produits de bain et beauté naturels, des sculpteurs de bois, des jouets faits à la main et ornements, des photographies, peintures et illustrations, des objets pour bébé adorables, de la potterie, des cartes de souhaît, des vêtements griffés, des tricots, produits de boulangerie et beaucoup plus de trouvailles!

Vous pouvez découvrir tout d'un style classique et élégant au nouveau style original et inusité!

Il aura un espace d'artisanat pour enfants, des ateliers et leçons pour adultes et enfants, ainsi que de la nourriture au petit café.

Billets pour le tirage de charité, $2 chacuns.

Plus de $200 en Prix! Détails à la table de Marché Artistique.

S'il vous plaît amenez de la nouriture en canne ainsi que des vêtements légèrement usagés pour faire un don aux organismes de charité locaux afin de permettre aux familles démunies d'avoir un joyeux Temps des Fêtes! (Boites de CTV “Spirit of Giving”)

Pour participer à ces événements, s'il vous plaît contacter: Nikki @info@marcheartistique.com

Foire d'Hiver des Lutins Artisans

(Winter Fair of the Artisan Elves)

December 17th & 18th

11:00am - 6:00pm

5945 Rue Cartier

Corner Rue Rosemont

(Basement of St. Jean Berchmans Church

Secondary entrance, 5940 Rue Chabot)

Over 80 Artisans to discover!

Marché Artistique prides itself on showcasing unique jewelry, natural bath & beauty products, skilled woodworkers, hand crafted toys & ornaments, photography, illustrations, paintings, adorable baby items, pottery, greeting cards, designer clothing, knit-ware, baked goods and many more great finds.

You can discover everything from classic or elegant creations to new quirky and whimsical styles of handmade creations.

There will be a kids craft area, craft workshops for adults & children as well as food for purchase in the Cafe.

Fundraiser raffle for Charity, tickets are $2 each.

Over $200 in prizes to be won! Details at the Marché Artistique table.

Please bring along canned goods and lightly used clothing to donate to local charities so we may share the holiday spirit with those in need. (CTV's Spirit of Giving boxes)

For any other information or to find out how to be a part of the fair please contact:

Nikki @ info@marcheartistique.com

Rawfood Vegan Christmas Protein Charms. Easy, DIY Christmas Gifts

                         

In the lane snow is glistening, I need healthy snacks, are you listening?
Chock full of goodies that won't hurt my tummy, let's go walkin' in a healthy protein vegan wonderland! (Pardon my geeky Christmas spirit.) 

Good morning lovelies, 
I wanted to include our Rawfood, vegan, & health conscious friends on this Christmas treat journey, and I need me some healthy in this sugar filled mine field; aka the holidays. 
Don't get me wrong, I adore the treats and I enjoy baking the cookie gifts I give, but I really can't indulge much. Better for my hips that way.
I know that some of you will be having guests over and there are those that steer clear of the dessert table, since they are super health nuts. Fear Not!
You can happily serve them these delicious, holiday flavour, energy, protein charms, and all will be right in your holiday hostess world. You could even give these as a gift.
If you want a different recipe to include as a more indulgent, still healthy, gift in a healthy protein bomb box, allow me to suggest adding the other easy recipe link that follows down below; to your loved one's gift.

Whoa la! Healthy and delicious together in the same sentence. followed by easy & Christmas gifts? How can this be? 
Keep on reading and you shall be happy that you stopped by. 
We all have those people who are health nuts/gym rats/difficult to shop for. 
Especially when you're on a budget, have you checked the price of workout gear or hot yoga classes? Nuh-uh. 
No touchie these budget busters, you need a different approach to giving, why not make something that they can take with them to their workout or have to munch on upon their return? Something nutritious, that has filling ingredients which are not laden with processed fake ingredients, that require no baking, are perfect for the kitchen newb, are quick to make, and will actually be liked because they taste so good. 
Have I ticked all the check marks on your list? 
Here's two more, you will be able to make these and have extras for yourselves, these little bursts of delectable energy, will get you through the fast and hectic days this holiday season and you can get the little one's to help out. Whooohoooo! 



Back to the recipe at hand... 
I woke up wanting orange, cinnamon, and cranberries with nuts. 
Very specific-n'est pas? 
I got in the kitchen and whipped up a batch of these after my morning walk and am thrilled with how they turned out. 
Sooooo easy and fast, took 10 minutes. I think you are going to love them. 

RAW VEGAN CHRISTMAS PROTEIN CHARMS

Ingredients:
1 1/3 Cup ground almonds 
2 Tbsp Ground tiger nuts
1/4-1/2 tsp Spirulina powder (less if you have problems with your kidneys or prefer a milder taste) 
1 Scoop hemp protein powder
1/2 tsp Ground cinnamon 
Pinch pink sea salt
Zest of 1/2 of a large orange
1 Handful dried cranberries 
1 Heaping Tbsp Organic coconut oil cold pressed
2 tsp Organic olive oil extra virgin cold pressed, and a more fruity tasting one is best. 
1 tsp Vanilla extract 
2 Tbsp Grade B maple syrup 

Method:
-In a bowl, mix all dry ingredients together, well. 
-Add all wet ingredients to dry and mix until it forms a slightly moist paste that holds together. Add a touch more coconut oil if it's too dry, a touch! 
-Shape into balls and chill in an airtight container. 
Makes 8 rounds, depending on the size you choose to make them. 
I like mine really cold so I keep them in the freezer. 
These are a great grab and go snack or perfect for refuelling after your workouts and to beat that afternoon low energy slump. 
Let me know how it turns out for you and don't forget to leave your comments down below and subscribe! 

                                 

http://bienconfitglutenfree.blogspot.ca/2016/08/mayan-chocolate-crunch-brazil-nut.html

DIY Christmas Cookie Gifts & Recipe for Gf Classic Chocolate Chip Cookies Cookies

Good Blessed Morning one & all! 
I am continuing with the holiday baking schtick and today I give you the skinny on baking your gifts. Yes, there is still time!
I cannot express how much I adore baking my gifts, there is nothing better than watching people's faces when they open up their tin that is full of handmade, gluten-free, deliciously inviting, cookies, truffles, and cake bombs.
The first time they get them is the best, in my humble opinion, because they cannot believe the variety, that it is all for them, and they are excited by the awesomness of it all.
I have even watched guys high-five when they received and opened their tins.
My son and his friends have been known to eat someone else's tin on the way to delivering them, (Don't worry they got a smack on the back of the head-not hard, extra chores, plus having to deliver a new tin that did make it). People have snuck other people's cookies/bars when they run out of their favourite's in their tin. 
I have received hilarious late night phone calls from friends who are upset because their girl waxed off her tin and was diggin' in her mans' tin. An incredulous loud, "You called her?????" being shrieked in the background, followed by a, "No, wait, let me explain." 
But the best, by far, was going to a party where everyone got a cookie gift box, and having brought extra's for friends' who were not able to come, then going to retrieve them at the end of the night to have someone drop them on the way home, but they were stolen! Yes, you read that right. 
Someone in our group liked them so much, they felt quite at ease stealing another person's goodies, even though they had their own. Bad donkey indeed!
How often can you say something like that has happened when you gave a gift? 
Now, I am by no means condoning stealing but we giggled our booties off when we discovered the theft. Luckily I had extra's, so I decided to take it as a compliment & be more careful the next time around.
This is a holiday tradition you need to start doing NOW!
You can get the kids involved, they love baking and testing out treats, and if they want yummies they must help with the dishes. Just be sure to keep it light & fun, smaller children have less coordination; I find it better to measure all the ingredients out and then have them help put it in the bowl/with hand mixer/Kitchen-aid. 
*Remember to NEVER leave children unattended, and be very encouraging, you are trying to make positive memories, get them away from being plugged in to electronics, teaching them a new skill, and making them feel great about being able to be an important helper for gift giving. 
I also suggest you play those Christmas tunes in the background and do some dancing in the kitchen while those cookies bake.
Before we move forward I just want you to set some ground rules with any kids baking with you, before you start, not after! And not too many (5 max) because kids are not known for having long attention spans, you want them to remember and stick to them.
I print them up and post them where they can be seen whenever I do a workshop and kids get rowdy, we all go back together and read the rule(s) that applies. We do this together because everyone is working as a team.
 Also, rules are of no use if you don't enforce them, be firm but fair. Time out's never hurt anyone, just be sure everyone stops and waits. You're a team, just like professional Chef's.

HEAD CHEFS KITCHEN RULES: (For all Sous-Chefs)

1-Safety in the kitchen comes first! Ovens are hot, foods can seem cool but can burn, and there are sharp objects everywhere. Be safe not sorry. This leads to rule two.

2-No being in the kitchen without a grown-up present! This means no touching anything without a grown up present, and grown-ups have the final say. If they say move, you move. Safe not sorry. What's important kids? (Have them repeat aloud with you) A grown-up must always be in the kitchen with you or else no baking!

3-We don't make fun of people trying something new, like baking or cooking. We're here to learn and help each other out, not be mean.

4-Remember to get messy, make mistakes, and have fun in the kitchen. Mistakes are important and every good Chef has a funny mistake story to tell.

5-Bake with love & share because food always tastes better that way.

So, now onto holiday cookies and what to give them in...

 These are examples of different ways you can package your cookies, I have a tendency to go overboard and make many types of cookies. It's more than fine to bake only one or two kinds, do not feel pressured, work within your budget. Whatever you do, if you are baking in advance, make sure to freeze your baked cookies in freezer Ziploc bags. This will keep your cookies fresh & will free-up room in your kitchen and fridge. Cookies keep for up to 3 months in the freezer but I bake them 4-6 weeks in advance and prefer to give people time to keep their tins of cookies frozen until they are ready to eat them. Mind you, everybody is different, some people devour in a few days, others stretch it over a week, and some sneak a cookie here and there over a few months. Don't worry, I had someone keep them for 7 months and freaked out thinking it was too long, they had me taste one and they were still good. That person just wanted to make their cookies last as long as possible.
If you are making fewer types I suggest chocolate chip, which is a very popular flavour choice. People love jam thumbprints, lemon & lime meltaways, anything chocolate or lemon based really goes over well, and something seasonal like gingerbread. This holiday season I have already begun posting some new recipes, along with re-posts of some recipes I did last year. I'd like you to have a good roster of recipes you will enjoy and come back to year after year, that's how we do in my family. Just look through thie last 2 weeks worth of posts to find recipes you feel you can do.

For gift giving, I get different boxes and tins, mini Chinese take-out boxes with holiday cuteness printed on them, special gift bags, coffee bags, cello bags with stars or puppies printed on them (Why yes, there will be a gluten-free pooch gift, you can bake post, coming soon) then I embellish them with stickers, handmade tags-there will be a post on these very soon as well, tissue, doilies, and sometimes a card. You can get these items at the following places:
-The dollar store
-Dollar Max
-Dollar tree
-Arts & crafts shops
-Michael's (This is more expensive, so I go there less)
-Bulk barn 
-Specialty packaging places. Here in town we have a place called L'Emballages tout, it's great because they supply packaging of all sorts, one may order in smaller quantities or bigger, they cater to small businesses & individuals, have environmentally friendly choices, things go on special, and they have beautiful options for the holiday's. I will add a link down below.
In the above picture, the blue & white holiday Chinese take-out container, was filled with cookies I chose for specific people, and then I added the Ho Ho Ho sticker which came from the dollar max, along with some white tissue paper from the dollar store.
In the next picture below, you can see a tin with a reindeer, I get all my tins at the dollar store. I also save money and the planet by telling whoever gets them, to return them in good condition the minute they finish their cookies. They often forget but come the end of November, beginning of December, they let me know they have them, drop them off, or they go hunting for them when I ask for them back. 

The rule is: If you have received a cookie tin, you must return the cookie tin to get more cookies. No tin=no cookies, unless they buy a new tin.

You may be saying, "She's so cheap!"
No, I am frugal, cannot stand waste, believe adults can be responsible for the small task of returning a tin, I care about the planet, do not have money to waste, and do not need to spend my precious time hunting for new tins before they sell out, which BTW, tins get more scarce and more expensive every year.  
When I first started cookie making gifts, tins were 2/$1.00. Now they average $2.50-$4.00 plus taxes each, money I prefer to spend on quality ingredients, and believe me, when you have 25-30 tins to purchase, buying them again is not an expense one appreciates.
Trust me, they want the cookies-badly!
They will find their tins, or get a new one. Don't you dare give an inch on this rule, you are trying to cut costs, not incur new one's that are not your responsibility. 
Obviously for the first time you need to shell out but after that, no touchie. 
This only applies for tins, any boxes that are made out of paper product cannot be reused a year down the road; they pool grease spots and crumbs get stuck in them. 
Not safe or appetizing.
As for the Holiday Chinese take-out containers, anywhere from $0.78-$0.99 each at the Bulk Barn, here in Canada. 
The picture of the corrugated box down below with the clear window top and several cookie flavours, is a more expensive choice but is made from recycled & recyclable Kraft paper. They also make for a beautiful presentation. There are two sizes, the big one's were about $2.95 a piece, while the smaller boxes were $3.75 a piece. I know it's weird but the smaller boxes are more expensive for the company to make, so they charge more, it's also more wasteful Kraft paper wise to make them.
I got them at L'Emballages Tout.
                                             

Here is the link for the place I get the boxes from:
http://www.emballagetout.ca/

                               
It's wonderful to offer a good variety of cookies, I did half vegan and half with butter, this was perfect for couples who were eating differently under one roof. I kept vegan to the left and butter to the right.
Another package option is putting your stack of cookie gifts in a fancy glass jar, this way the person has a beautiful container that can be reused, the presentation is stunning, and you can add a pretty festive ribbon to tie in the holiday season. Look how gorgeous the presentation can be (in the pic below), and who doesn't enjoy a delectable classic chocolate chip cookie? The recipe for those follows, just keep scrolling.
                                              
This is the chewy, moist, chocolate chip cookie goodness that you remember from your childhood. Very easy and fast to make, perfect beginner recipe and always loved by so many people. I had to make a second batch of these because so many disappeared when they came out of the oven all hot and fresh. 

Gluten-free Classic Chocolate Chip Cookie: 
Difficulty : Easy
Cost Range: Low to medium 
Time : 1 hour 20 mins (this includes both chill times and baking) 
Yields: 30-36 cookies 
Freezes: Beautifully 1-2 months
Preheat Oven to 375° F
INGREDIENTS:

1 1/3 Cup Unsalted Butter Melted
3/4 Cup Dark Brown Sugar 
1/2 Cup Raw Sugar
1 Egg
1 Egg Yolk 
1 1/2 tsp Xanthan Gum
1 tsp Baking Soda 
1 tsp Sea Salt
1 1/2 Cup GF Flour Mix #1.5 (recipe follows) 
3/4 Cup Brown Rice Flour
3/4 Cup Sorghum Flour
1 tsp Real Vanilla Extract 
3/4 Cup Semi-sweet Chocolate Chips

METHOD:
-In a separate bowl, mix flours, xanthan gum, salt, & baking powder. 
-In a mixer beat sugars and melted butter together. 
-Add eggs, beat. 
-Add flour in three parts, when adding the last addition, add vanilla extract to help moisten the dough a bit. 
-Add chocolate chips last and beat until incorporated. 
-Chill dough for 45 minutes
-Scoop about 1 tbsp for each cookie and roll into a ball, place on parchment lined baking tray. 3 down and 4 across.
-Flatten a bit and put in freezer for 5 mins.
-Bake in preheated oven for 10 minutes. Make sure to turn the tray half way after 5 minutes for even baking. 
-Cool on tray for 3 minutes and transfer to rack to finish cooling. 
Bonne Appétit & remember to share a taste tester with someone you love. 

GLUTEN-FREE FLOUR MIX #1.5 RECIPE


(Makes 3 Cups)

1 1/2 Cups White Rice Flour (fine ground but not sweet white rice flour, it's too fine for this recipe) 
1/2 Cup Brown Rice Flour (fine ground, not gritty big grainy)
1/3 Cup Tapioca Starch
2/3 Cup Potato Starch (not potato flour)

Method:

-In a bowl, very carefully measure and blend all ingredients together.
So, this a base recipe for many cookies. I need to let you know that if you do not take extra care in how you measure these ingredients out it will spell disaster for your recipes. They will taste floury, have a weird silky mouth feel if the wrong flours are used or if too much of a starch is used by accident, and will crumble to crummy sadness. Nothing is worse than doing several batches of cookies with horrible results because you can't figure out that the base flour recipe is to blame before it's too late. Trust me, the extra care you take will show in the wonderful positive results you baked.

Leave a comment below, I love to hear how recipes turn out. 
Happy Holiday Baking!

Lime Poppy Seed Thumbprint Cookies

Morning Christmas lovelies!
We are back to some delectable gluten-free, Christmas gift cookie baking. These are the cookies I prefer over all others, basically, I swoon when all these next recipes are on a plate with tea. 
This recipe is a new one and places a smile on my face as I have a thing for limey yums yums. I know I have stated this before but I feel it's important to be obnoxious and repeat myself.
Also, nothing is better than a versatile base recipe that can be used in several ways, for different cookies, with great success!
It is imperative that real limes and beautiful poppyseeds be used in the making of this recipe! Do not be fooled by cheap imitations of lime flavourings. Only the real deal will do. 

You will need to refer back to the lime curd recipe, which I thoughtfully linked for you down below, because it sucks rooting around through posts and search engines for previous posts. 
I made these and packaged them in these adorable, tiny black gable boxes. 
People have gone bonkers at markets and holiday fairs for this cookie. The gable boxes added an elegant flair and grown-ups along with the youngins', really enjoyed how special the mini boxes made them feel.
                                
You can purchase them here:
http://www.itsafavor.com/eb2313wv.html

If you cannot find them where I got them, which was at my Dollar Max store, 5 for $1.25. I know you can find them in specialty stores, on Etsy & other specialty stores on-line. 
Without further ado, here is the yum-scrum recipe you have been waiting for. (Remember to double the recipe and share with those you love).

LIMEY POPPY SEED THUMBPRINT COOKIES 

Difficulty: Medium to High 
Cost Range: Medium to High
Time: Prep-60 mins (includes chill time) Bake-20-25mins
Yields: 30-36 Cookies depending on size you make them
Freeze: Beautifully, last 1-3 months (everyone eats them way before that)

Preheat Oven to 350° F
(I double this recipe because this is a great cookie that gets eaten up) 

Ingredients: 

2/3 Cup Butter, unsalted and softened
1/3 Cup Sugar
1/4 tsp Sea salt
2 Egg yolks
1 tsp Real Vanilla extract
1  Cups #1 G.F Flour mix (mix recipe follows after this recipe)
1/2 Cup Brown rice flour
1/2 tsp xanthan gum
11/2 Tbsp Poppy Seeds
2 Cup Pucker Punch Lime Curd (You will need to get the recipe from the recipe that I put the link for down below & make it the day before.) 
  
Method: 

-In a standing mixer with paddle attachment or using a small hand mixer, in the bowl beat butter for about 1 minute.

-Add sugar and salt, beat for about 2 minutes until light and fluffy.

-Add yolks & beat. 

-And add the vanilla, beat for 1 minute until well combined.

-Gradually add flour mixture on a low setting so flour does not go flying everywhere, beat until well mixed.

-Add poppy seeds, and mix.

-Cover and chill dough for 1/2 hour until firm but not rock hard. If you over chill it, just let it sit on the counter for a bit until it softens to a firm state. (Don't panic)

-Shape dough into 1 inch balls, I like to use a scooper I bought that is the perfect size and then give them a slight roll into perfectly shaped ballzinies! Place on cookie sheet that has been prepped with parchment paper-not greased! You don't need to grease anything when you use parchment paper and remember you can reuse parchment paper sheets several times. I lay out the cookies 3 down and 4 across because they do spread, on a slightly larger tray I will do 5 across.

-Make sure the cookies are 2 inches apart, gently, use your thumb to press down the center of each dough ball-not too deep, you are making a well not digging a hole to the center of the earth! Gentle.
Adjust with your finger if needed.

-Add in about 1/2 tsp of lime curd filling to each cookie well, (take a selfie with your magnificent dough triumph and post wherever you like) and bake in preheated oven for 20-25 minutes. I bake for 15 minutes and turn the tray around then add the last 5-10 minutes. This is to ensure even baking and colour, I find this helps a lot with gluten-free baking.

-The cookies should be very pale, a light brown on the bottom. Allow to cool on the tray for 3-4 minutes before transferring to a cooling rack.

Bonne Appetit & Share a taste tester with the one you love!





 

   

                                        
    http://bienconfitglutenfree.blogspot.ca/2016/11/pucker-punch-lime-curd-also-for-lime.html

GLUTEN-FREE FLOUR MIX #1 RECIPE


(Makes 3 Cups)

2 Cups White Rice Flour (fine ground but not sweet white rice flour, it's too fine for this recipe) 
1/3 Cup Tapioca Starch
2/3 Cup Potato Starch (not potato flour)

Method:

-In a bowl, very carefully measure and blend all ingredients together.

So, this a base recipe for many cookies. I need to let you know that if you do not take extra care in how you measure these ingredients out it will spell disaster for your recipes. They will taste floury, have a weird silky mouth feel if the wrong flours are used or if too much of a starch is used by accident, and will crumble to crummy sadness. Nothing is worse than doing several batches of cookies with horrible results because you can't figure out that the base flour recipe is to blame before it's too late. Trust me, the extra care you take will show in the wonderful positive results you baked. If you want to keep your cookies more stable, switch 1/2 the white flour with 1/2 brown flour. This will help.