In a quest to finish off a bag of oats that I have had forever, I endeavored to make some questionably healthy oatmeal and raisin cookies.
Luckily my local Topps has Waitrose raisins, otherwise, I’m not sure what I would have used. If I had used cranberries, they would have turned out exactly like my other cookie recipe!
- 1/3 cup of coconut oil (or 1/2 cup butter – cow’s, margarine or vegan – at room temperature)
- 3/4 cup of raw cane sugar (alternate with a mixture of honey and chopped dates)
- 1 egg (vegan? add another banana or egg replacer)
- 1 banana, mashed
- 1/2 tsp vanilla
- 1 tsp baking powder
- 3/4 tsp cinnamon
- 1/4 tsp ground ginger (optional)
- 1/4 tsp nutmeg (optional)
- 1 cup plus 2 tbsp gluten free flour (I use ‘Yes You Can’ Gluten Free Flour Mix or 1/2 arrowroot flour mixed with buckwheat flour)
- 1 cup raisins
- 1 1/2 cup gluten free oats
- 1/2 cup walnuts, chopped (optional – I usually make 1/2 the batch without the walnuts, then add them in)
- 2 tbsp ground flax seeds (optional)
- 1 tbsp maca powder (optional)
- 2 tbsp chia seeds (optional)
Then add the egg, vanilla, baking powder, spices, flax seeds and maca powder. Make sure this is mixed well.
Stir in the flour, then the raisins and oatmeal until combined. Scrape down the sides of the bowl.
Cool and then serve!
Makes about 2 dozen cookies, depending on size.
**Please note: I made these cookies a few times since posting, experimenting with the ingredients. I used 2 regular eggs instead of adding mashed banana as I didn’t have any at the time. To compensate, I used only 1/2 cup of gluten free flour. They turned out great!
You can see from my Apple Crumble Post that cinnamon has been on my mind lately!
Before I went away for the Songkran holiday, I needed to defrost my fridge (and to save money on electricity). While cleaning, I found 2 frozen balls of pizza dough.
I figured, since there was no salt or seasoning, that I could transform these into yummy sweets. And I was right!
This pizza base is the ‘Yes You Can’ prepackaged mix (which is available in most Villa & Topps supermarkets).
What I did:
- Made a sweet mixture of water, maple syrup, sugar and cinnamon (I just kept combining these ingredients until I got a very sticky mixture, the consistency of corn syrup)
- Rolled the dough out onto a cutting board dusted with gluten free flour
- Used a pastry brush to slather on the ‘sweet mixture’
- Rolled the dough so it looked like a sausage
- Cut it into 1.5 inch pieces
- Baked for about 20-25 minutes at 200 degrees Celsius
If you’re a fan, you could add some chopped walnuts, pecans or raisins.
While Skyping with friends, I was surprised to still see snow on the ground back home in Canada. This made me think about the types of things I would be making, like apple crumble and cinnamon buns. Once again, I was craving the comforts of home.
I’ve used another nut base – hey, these are great! You don’t have to add any butter or oils due to the natural oils in the nuts!
So I popped down to Villa and picked up a few sour apples and a package of dried cranberries.
Now, I don’t have a proper recipe for this, you just need to judge based on the size of the cooking dish you use.
Chop up your apples and sprinkle with cinnamon, a pinch of nutmeg and some sugar (I used McCormick’s Cinnamon Sugar) for this. You can sprinkle in some raisins, but I’ve used cranberries here. Then you’ll want to add a little water, just enough to cover the bottom of the pan, to help cook the apples a bit more.
Next, put your nuts in the food processor. I used:
- 1/2 cup cashews
- 1/2 cup almonds
- 1 cup walnuts
- 3-4 dates
You could also use pecans or any other nuts you like/have around. Grind in the food processor until the nuts start to stick together. Sprinkle on top of the apple/cranberry mix.
Bake in the oven at 200 degrees Celsius for about 20-30 minutes. Use a knife to determine if the apples are cooked. If the top starts to brown and the apples are still not 100% cooked, put some tinfoil on top.