It has been almost two months since I've posted. During that time we've read two new diet books, started the process of buying a new condo and preparing to move, and traveled back to Michigan to say a final goodbye to the best cook I'll ever meet...my grandmother.
I'll write about the other topics later, but here is a great new recipe for a whole-foods cookie:
"Chocolate" Oatmeal Cookies
1/2 c. vegetable shortening (Spectrum)
1/4 c. brown rice syrup
1/2 c. honey
1 t. vanilla
1 c. buckwheat flour
1/4 c. carob powder
1/4 t. salt
1/2 t. baking soda
1 t. baking powder
2 c. old-fashioned rolled oats
Preheat oven to 350 degrees. Cream shortening, brown rice syrup, honey and vanilla with an electric mixer. Add the rest of the ingredients and stir with a wooden spoon until combined into the shortening mixture (will take a little elbow-grease, add a little more brown rice syrup or honey if the dough seems too dry). Drop by heaping teaspoons onto a lightly greased baking sheet. Bake about 10 minutes. Remove from baking sheet after about 2 minutes, being careful because they are more fragile than other cookies; cool on a wire rack.
3 comments:
OMG chocolate/oatmeal??? These look AWESOME!!!!!!!!!!!!
Mmm!! It's really yummy, but hearty too. I used cocoa powder, wheat flour, and only rice syrup and a touch of apple juice since I don't like honey. Still turned out good :) I'll have to try it w/ the buckwheat flour sometime.
These cookies are really good. I had never used carob powder or eaten carob period. I had to substitute a couple of items. I did not have rice syrup so used agave syrup nor did I have Buckwheat so used gluten free all purpose flour. I did add 1/4 tsp of Xantham gum as it was recommended on the GF flour. This website is great! I cannot have eggs, wheat, dairy, chocolate, corn, and some other foods. I've been doing this for just a year and am still collecting recipes. I'll be making this cookie recipe again. I can have nuts, so may try peanut butter or cashew butter in place of the shortening. Thanks!
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