Wednesday, September 26, 2007
Because oats are not grown in 'dedicated fields' and a risk of cross-contamination with wheat is likely, oats have been banned at our house along with wheat, rye, and barley. Being gluten-free brings challenges, but we've all adapted to the lifestyle as required by one family member. Sometimes you really miss certain foods, like oatmeal cookies! Recently I found a package of 'organic and certified gluten free' oats at the health food store. They've been grown in a dedicated field and have been tested to make sure no traces of wheat or other gluten-filled grains have contaminated the oats. I couldn't resist buying a package, even though a container about the size of a Quaker Oats box was more than $10.00! The first thing I tried was this recipe for oatmeal cookies. Delicious! I think you'll agree, even if you are not 'gluten-free'. Here's the recipe:
1 cup coconut oil
1/2 cup granulated sugar
1 cup brown sugar
3 tsp. EnerG Egg Replacer*
4 Tbsp. water
1 tsp. pure vanilla
1 1/2 cups gluten-flour blend**
1 tsp. baking soda
1/8 tsp. baking powder
1/2 tsp. salt
3 cups rolled oats
1 cup chocolate chips***
Cream together coconut oil and sugars. Add vanilla, egg substitute and mix well. Add dry ingredients, continuing to blend with mixer. If ingredients are too dry, add a little more water. Gently stir in chocolate chips. Scoop cookies onto a baking stone or cookie sheet. Bake in a preheated 350 degree oven for 10 - 12 minutes, until golden. Allow to cool on baking stone and remove when cooled.
Variations: add cinnamon, raisins, walnuts, or extra vanilla or almond extract.
*3 tsp. egg replacer is equal to three eggs.
**I used Montina flour and coconut flour in equal portions. For those who can use gluten products, an equal amount of whole wheat pastry flour or all-purpose flour can be used.
***Carob chips can replace chocolate chips, although a vegan AND gluten-free version of carob chips is yet to be found.