Showing posts with label Gluten free oats. Show all posts
Showing posts with label Gluten free oats. 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.


Wednesday, April 11, 2018

Carrot Raisin Ginger Muffins - Gluten Free

1 Lb Carrots, shredded. About 33/4 cups of baby carrots, I shredded them in food processor
8oz of Thompson raisins, mine were kinda dry so I soaked them in hot water while preparing
4oz crystallized candied ginger - chopped up
1 cup super fine almond flour
3 cups Bob's Red Mill Gluten Free 1 to 1 Baking flour
1 cup gluten free Oats plus 3 table spoons
4 eggs
1 cup whole milk Greek yogurt
2 sticks butter
4 tsp baking powder
1 tsp pink salt
2  cups brown sugar, plus sugar to sprinkle with oats on top
2 tsp vanilla
1 cup walnuts chopped (optional)
2 teaspoons cinnamon
1 teaspoon ginger powder
Topping optional - 3 tablespoons GF Oats, 3 tablespoons brown sugar, 1 teaspoon cinnamon, sprinkle on top of muffins before baking

Preheat oven 425 while preparing, turn down to 375 right after putting muffins in oven
Mix flours, salt, baking powder together in a bowl. In another large bowl melt butter then add sugar, vanilla, eggs, and yoghurt. Mix dry ingredients into wet. Mix well. Add shredded carrots, crystallized chopped ginger, raisins, and walnuts, and oats.
grease muffin tins and sprinkle with sugar. It a #12 (2 3\4oz) ice cream scoop till muffin tins.
Place in Oven For 30 min Until Golden Brown

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 ...