Thursday, April 8, 2010

oatmeal cookies

i have never  really been into baking. too much work and too much measuring and accuracy. they say that artistically inclined people are better at cooking meals than baking because it is easier to just through stuff in and voila!  but when georgia came along i started experimenting with recipes that i would gladly feed her (although she is still toothless and unable to indulge in all my homemade decadence, her dad does).  none of us have a real wheat or gluten intolerance but we try to stay away from it.  eating whole foods is sort of our motto and spelt, being an ancient grain or basically a grain that has been around for ever and ever;)  is a better alternative with many more benefits than it's inbred cousins of the wheat family. you can use spelt to basically replace any wheat in a recipe as it's properties are quite similar (i find it just slightly lighter and flakier if you will). People that have sensitivities are generally ok with eating spelt, so it's a great option. i have attached my newest addition to the baking repertoire, oatmeal cookies. you will notice that it calls for coconut oil. just so you know coconut oil is probably one of my favorite foods at the moment. i eat chunks of the oily stuff while cooking and have definitely been looked at in disgust, but it's delish (fin loves it too!) plus it is a pure, whole food with a high smoke point - which means when used to cook it's properties don't break down and we can get its full benefits! it has been used for centuries as an antibacterial agent, helpful both inside and out. i could go on and on about this special little oil. it is so tasty and i even use it as a moisturizer.  anyways, this recipe was handed down by a friend and i have tweaked it slightly. i haven't tried it with brown rice flour yet, but i plan to. i'll keep you posted! 

1 cup rolled oats (or spelt oats) 
3/4 cup spelt flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt

1/3 cup maple syrup
1/2 cup coconut oil
1 tsp vanilla
1/2 tsp molasses
1/4 cup chopped dried fruit (optional as these cookies are great as is)
1/4 cup of carob chips1/4 finely chopped walnuts (also optional but i recommend it)

preheat oven to 350
combine oats, flour, bp, bs and salt.  in separate bowl combine syrup, oil, vanilla and molasses.
add wet to dry.  stir just to combine and fold in fruit and nuts.

place small tablespoon size dollops of dough onto a greased cookie sheet. bake for 8-10 min.

1 comment:

  1. haha...awesome recipe eh? I've been adding some cinnamon too...very subtle, yet noticeably nice:) It's kinda a staple for me...let me know how the br rice flour turns out...great idea!