Baking · Cookies · Gluten Free · Non-vegan · Snacks · Vegetarian

Gluten-Free Oatmeal Raisin Cookies

 

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I think that it’s best to stick to simple recipes, with as few ingredients as possible. Prepare a recipe with a hundred different flours, various starches and additives and often the result is usually something that tastes like it should be slathered against a slab of concrete block and used to build a house.

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Like, why would you…why would even put this on a plate?

Taste is a major reason why I’ve kept this recipe (and all of my other GF recipes) as simple as possible while sticking to the traditional way of making oatmeal cookies.ywsbtetGluten-free doesn’t always mean healthy, so I’m letting you know that these cookies have a bit of sugar.insulin-resistanceBut, of course, you were not planning on eating these too often anyway, unless you have the metabolism of a hummingbird. If not, stick to one. Two maybe fine, as long as you plan on doing more than one push-up the rest of this year. rashida-jones

 

 


Ingredients

¾ cup rice flour

¾ cup quinoa flour

1/4 tsp. xantham gum

2.5 cups Irish style Organic cooking oats

1/3 cup Organic granulated sugar

1 cup of light brown sugar, packed

1 tsp baking soda

¼ tsp. fine sea salt

1 cup salted Grass-fed/GMO-free butter, softened

3/4 cup raisins

2 Organic brown eggs

2 tsp vanilla extract

1 tsp. ground cinnamon

¼ tsp. ground nutmeg


Directions

Preheat oven to 350°F and line a baking sheet with parchment paper.

In a medium bowl, combine sugars, vanilla, eggs, butter, brown sugar and beat until creamy.

Next, stir in flours, oats, xantham gum, baking soda, raisins, and cinnamon.

For larger cookies (see pictured): Drop 4 large tablespoons of dough, per cookie, onto the baking sheet.

For smaller cookies: Drop 2 large tablespoons of dough, per cookie, onto the baking sheet.

Bake for 12-14 minutes until golden brown.

© 2017 • CoffeeCupcakesKafka

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Baking · Breakfast & Brunch · Gluten Free · Non-vegan · Snacks · Vegetarian

Homemade Gluten-Free Granola

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The granola is good. The Photoshop, not so much (^v^)!

I know people have a phobia about making granola. It’s weird, but I can understand it. It does seem daunting, like baking chocolate chip cookies or making a tender pot roast. You want it to be perfect, to look and taste just like they do on the recipe blogs. But, unlike cookies which you can burn or pot roast that you can overcook, you cannot go wrong with making your own granola. Even if you add to much honey or forget to add cinnamon, it’ll still be perfect because you can tinker the hell out of it. There is no such thing as a bad bowl of granola. The best granola I’ve ever had was a batch I made; a sweet potato pie granola with little bits of chocolate chips in it. BAYYYYYYBEEEEEE! When I say that I was in fat girl heaven over this stuff, I practically grew angel wings :). I’ll have to make that again one of these days, but for now, your girl doesn’t need all of that temptation.

What I also don’t need is to spend nine dollars on a bag of granola.

This recipe is good for non-strict vegans and of course for my gluten-free folks. You can replace the honey for maple syrup, and for you strict vegans who don’t eat either, you can use rice syrup. I use 100% Non-GMO, gluten-free rolled oats. If you don’t have dietary issues, you can use any rolled oats you like. Rolled oats work best for granola recipes. They’re heartier and, depending on the brand, are cut and made the traditional way which means that no machinery (where cross contamination is common) is involved in processing. Store the granola in a good airtight container, and it should last you a good three months.

Ingredients

1 c. shredded coconut

1/3 c. honey

4 c. rolled gluten-free oats

½ c. walnuts, halved or chopped

2 ts. ground cinnamon

½ c. 100% raw coconut oil

½ c. almonds

1/4 ts. fine sea salt

1 ts. vanilla extract

1 c. dried fruit, optional

A 9×9 rectangular baking pan

 

Directions

Preheat oven to 300° F.

Line a pan with parchment paper or grease using non-stick cooking spray.

In a large bowl, combine oats, nuts*, coconut and salt.

Stir in the oil, vanilla and honey.

Pour and spread mixture into pan.

Stirring every six minutes, bake 25-30 minutes until golden brown.

Set aside to cool. Once cooled, granola will become crunchy. Once cooled, stir in dried fruit.

*For crunchier nuts, add after baking

© 2017 • CoffeeCupcakesKafka