Dazed and Happy on Record Store Day

by groove on May 2, 2013

Dazed & Confused

On Record Store Day, several labels re-released albums from their catalogue to commemorate anniversaries. These are often considered to be classic, essential recordings that defined a generation or moment in time. One such special release this year was the 20th anniversary re-release of the Dazed and Confused Soundtrack on green vinyl. Limited to 5,000 copies worldwide and only distributed to participating record shops, it was destined to be difficult to find and certainly limited in number wherever it landed. We were very fortunate to find our copy at The Grooveyard in Penticton and we are the proud owners of #2409 of 5000. Of the approx 7 billion people on this planet, we feel pretty lucky to have bought this when we had the chance (before the eBay re-sellers got a chance to buy them and mark them up).

We’ve seen some comments on other blogs that the whole Record Store Day event is bogus and just another cash-grab by the industry. “Most bands would love to have the resources to print 5000 copies of their recordings, much less limited releases” are one of the observations. Good point. Rhino Records has the reach and ability to be able to produce and sell large numbers of their records and it is recognized that many don’t the same clout. Further reading of yet other blogs revealed that there were many low-number limited pressings for Record Store Day by small, independent labels, so it is good to see that the day allows music as a whole to be celebrated – whether it is the mainstream music like today’s highlighted record or the recordings of lesser-known, obscure artists unknown to the masses.

Dazed & Confused

Well, we don’t mind participating with the crowd and we love our vinyl. Green vinyl records are not produced every day and Record Store Day allows collectors like us the opportunity to add some colour and flair to the crates.

The Dazed and Confused soundtrack is a literal best of hard rock list from the 70’s with Deep Purple’s “Highway Star”, Ted Nugent’s “Stranglehold” and ZZTop’s “Tush” sitting comfortably with KISS’ “Rock and Roll All Night” and Sabbath’s “Paranoid”. The Runaways’ “Cherry Bomb” and Nazareth’s “Love Hurts” are the lighter entries. War’s “Low Rider”, Derringer’s “Rock and Roll Hootchie Koo” and Foghat’s “Slow Ride” define the decade and are mandatory for the record. A bonus on the album is Sweet’s “Fox On The Run” – try listening to that song without singing along. For that matter, try listening to any of these songs without singing along. Really, we dare you.

Gluten-Free Chocolate Chip Cookies

On the subject of being dazed and confused, that’s how I feel about baking. Well, not really baking but gluten-free vegan baking. Thankfully, no one at the Groove Garden is gluten intolerant but we definitely feel better when we consume less gluten in our diet. Yes, we’ve been known to go crazy with eating faux meat that’s laden with gluten and then our tummies expand and feel all gassy and gross.

When I started looking into gluten-free baking the common theme I noticed is using lots of eggs. Well, that doesn’t quite work for me as I try to avoid eggs. I haven’t bought a carton in years and don’t intend to. For example, when I bake a batch of cookies and the recipe I’m using is asking for an egg or two, I normal would replace it with a flax egg. Replacing one or two eggs with a flax version is no problem and most often makes the recipe a wee bit better but when the recipe is calling for three or more eggs then we run into a problem.

So after researching this little egg problem I finally purchased a book on just this subject, Gluten-Free Vegan Baking. Score! I finally got some answers. So, here I give you a chocolate chip cookie recipe adapted from this  book. I’m very pleased with these chocolaty treats and more importantly the boys are too. We hope you give these a try and let us know how you like them.

Dazed & Delicious Cookies

Dry Ingredients

3/4 cup Bob’s Red Mill G.F. All Purpose Flour
1/4 cup barley Flour
1/2 cup millet four
1/2 cup chickpea flour
1 1/2 tsp xanthan gum
1 tsp baking powder
3/4 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3/4 cup chocolate chips

Wet Ingredients

1/2 cup canola oil
1/2 cup sugar
1 cup sucanat sugar
1 tsp vanilla extract

Method

Preheat your oven to 350 degrees and line your baking sheet with parchment paper.

In a small bowl mix the ground flax and water. Set aside.

In a large bowl combine the dry ingredients and mix well. I like to add the chocolate chips in with the flour. This way the chocolate gets a thin coating of flour on it and keeps the chips from sticking together.

In a separate bowl add the wet ingredients including the flax egg and stir until light and creamy.

Add the dry ingredients to the wet and gently stir until you have a cookie dough you want to start eating :). Put heaping tablespoons of dough onto your baking sheet and slightly flatten. They’ll spread out nicely.

Bake for 12 minutes. When done let them rest on your baking sheet for 5 minutes and then move them to your cooling rack.

Note: You can use just Bob’s All Purpose Flour but I had barley, millet and chickpea flour on hand so I subbed them in and really liked the combo but feel free to play around. My goal was to keep it to 2 cups of flour in total.

Now dig in and enjoy!

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