Showing posts with label Dried Cranberries. Show all posts
Showing posts with label Dried Cranberries. Show all posts

Monday, October 29, 2018

Reduced sugar Cranberry Steel Cut Oatmeal Cookies with white chocolate chips

Well I didn't think about posting these cookies at first because I didn't know how they would turn out. Sorry for lack of pictures. As it turns out we liked them a lot! Hope you will too. Makes about 45-50 cookies, 2" round

Preheat oven to 350 degrees

Prepare steel cut oats in advance. I used Bobs Red Mill Organic Quick Cooking Steel Oats. I took 2 cups of the oats and put it in a 4 cup glass measuring cup and put hot water over them and microwaved it for about 5 mins stirring every 1 min or so to prevent boil over. They're hot -be careful. After they cooled a bit I dumped them over into a mesh colander and rinsed them to remove excess starch. Press down on oats in colander to remove excess water.

2/3 cup white sugar
3/4 cup (1.5 sticks) salted butter
2 tsp vanilla extract
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt, I used pink salt
1 cup almond flour
2 cups of pre-prepared oats (see above)
1.5 cups Gluten free flour, I use Bobs Red mill All purpose GF Baking Flour
1 cup dried cranberries
2/3 cup white chocolate chips

Combine Sugar, Butter, and Vanilla. In another bowl mix flours, salt, baking soda, and baking powder. Add flour mix into creamed butter mixture. Using a fork or spatula. Mix until consistency is crumbly with no large chunks of butter.
Add oats to cookie mixture and mix in with spatula. Add cranberries and white chocolate chips, mix again.

Line 2 cookie sheets with silicone sheets. I got 20 cookies blobs to fit on each pan. With enough dough left over for about 5 -8 cookies. So I froze the remaining dough for another day.

Bake 1 sheet of cookies at a time. Each sheet of cookies takes between 15 to 20 min to bake, I like them a bit golden on the peaks. They will be partly crunchy on the outside and chewy on inside.


Saturday, June 3, 2017

Saturday Morning Baking Adventure

Gluten Free Cranberry Orange Breakfast cake with Almond

 This recipe makes 1 Loaf and 1 Bunt Cake,
(all ingredients assume to be gluten free)

Preheat oven to 350 Degrees

3 cups GF Baking Flour (I use Bob's Redmill 1 to 1 Baking Flour, you can buy it on Amazon)
1 Cup Almond flour (blanched, I buy this at Costco)
4 tsp baking powder
1 tsp salt
1/2 cup GF Oats ( Trader Joes)
4 tsp orange zest (I use Penzeys)
1/2 cup hot water
2 sticks melted salted butter
1 cup plain yogurt (I use whole milk, Mountain High)
4 eggs
2 cups white sugar plus enough to sprinkle bottoms of pans ( I use evaporated Cane Sugar)
4 tsp Almond extract
1 cup dried cranberries
1/2 cup raw sliced almonds
1/4 tsp cinnamon
1/4 tsp nutmeg
powdered sugar for dusting after baked and cooled

Soak orange peel in 1/2 cup hot water

Flours, oats, salt, baking powder, and spices all together in bowl

Melted Butter, Yogurt, eggs, sugar, almond extract, and orange peel w/water mixture

Combine wet and dry ingredients do not over mix.
Add cranberries and sliced almonds.

Grease the bottoms of your pans with butter or oil, sprinkle with sugar. Fills pans about 1/2 way

Bake at 350 until golden brown, top should be 1/2 way to 3/4 golden brown. Approximately 45 min

Let cool 10-15 min, then remove from pans and continue to cool on cooling rack

Dust with powdered sugar

GF = Gluten Free

Gluten free banana bread w/ walnuts, makes 2 loaves

mash 5 medium Naners set aside Wet Ingredients: 4 eggs 1 cup avocado oil ( or neutral tasting oil) 1 cup whole milk plain yogurt 1 ...