Oatmeal Raisin Cookies -- Alex Jamieson (wheat free)
A big thank you to everyone who posted on my post concerning juice pulp. Thought I'd write that here as opposed to filling up the entry with comments to each of you. ^_^
In appreciation, I would like to share a great recipe from Alex Jamieson's The Great American Detox Diet. These Oatmeal Raisin Cookies are absolutely awesome. They are not too sugary and have a great consistency. Additionally, they are wheat free. To be honest, I'm usually an experimenter when it comes to cooking, but Alex did this right from the start so I haven't tried different variations. I enjoy having these cookies for breakfast or following dinner with a cup of tea. There's a lot of oil and syrup in here, so they aren't low in calories; however, they are high energy and from quality foods. I like them so much I usually only need one to satisfy myself!
Here's a preview:
Oatmeal Raisin Cookies
Yield: 11 cookies
1 cup whole spelt flour
3/4 cup rolled oats
3/4 cup quick oats
1/4 tsp sea salt
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon * (I don't measure herbs and spices, but I know I use way more than a 1/4 tsp in my batter)
1/4 tsp fresh nutmeg *(see above)
1/2 cup maple syrup
1/4 cup + 2 tbsp unrefined coconut oil or extra-virgin olive oil *(I always use olive oil and it's just fine)
3 tbsp rice, soy, or almond milk
1/4 tsp apple cider vinegar
3/4 cup raisins
1. Preheat over to 350 F.
2. Line a cookie sheet with parchment paper and set aside.
3. Sift the spelt flour into a large mixing bowl and add the rolled oats, quick oats, salt, baking powder, baking soda, cinnamon, and nutmeg. Stir well to combine.
4. In a medium mixing bowl, combine the maple syrup, oil, milk, and vinegar. Whisk well and pour the wet ingredients in the dry.
5. Add the raisins and stir with a large wooden spoon or rubber spatula until the raisins are mixed in.
6. Drop about 2 tablespoons of batter per cookie onto the lined baking sheet.
7. Bake for 13 to 15 minutes or until golden brown.
I find it best to make two batches. Then, I freeze the majority of the cookies and take one out as I want it. I'm sure these cookies would be great with chocolate, cranberries, seed, and nuts.
This is the cookies in the raw form, about to enter the oven:
Apologies if this has been shared already. I didn't see it when searching with LJseek.
In appreciation, I would like to share a great recipe from Alex Jamieson's The Great American Detox Diet. These Oatmeal Raisin Cookies are absolutely awesome. They are not too sugary and have a great consistency. Additionally, they are wheat free. To be honest, I'm usually an experimenter when it comes to cooking, but Alex did this right from the start so I haven't tried different variations. I enjoy having these cookies for breakfast or following dinner with a cup of tea. There's a lot of oil and syrup in here, so they aren't low in calories; however, they are high energy and from quality foods. I like them so much I usually only need one to satisfy myself!
Here's a preview:
Oatmeal Raisin Cookies
Yield: 11 cookies
1 cup whole spelt flour
3/4 cup rolled oats
3/4 cup quick oats
1/4 tsp sea salt
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon * (I don't measure herbs and spices, but I know I use way more than a 1/4 tsp in my batter)
1/4 tsp fresh nutmeg *(see above)
1/2 cup maple syrup
1/4 cup + 2 tbsp unrefined coconut oil or extra-virgin olive oil *(I always use olive oil and it's just fine)
3 tbsp rice, soy, or almond milk
1/4 tsp apple cider vinegar
3/4 cup raisins
1. Preheat over to 350 F.
2. Line a cookie sheet with parchment paper and set aside.
3. Sift the spelt flour into a large mixing bowl and add the rolled oats, quick oats, salt, baking powder, baking soda, cinnamon, and nutmeg. Stir well to combine.
4. In a medium mixing bowl, combine the maple syrup, oil, milk, and vinegar. Whisk well and pour the wet ingredients in the dry.
5. Add the raisins and stir with a large wooden spoon or rubber spatula until the raisins are mixed in.
6. Drop about 2 tablespoons of batter per cookie onto the lined baking sheet.
7. Bake for 13 to 15 minutes or until golden brown.
I find it best to make two batches. Then, I freeze the majority of the cookies and take one out as I want it. I'm sure these cookies would be great with chocolate, cranberries, seed, and nuts.
This is the cookies in the raw form, about to enter the oven:
Apologies if this has been shared already. I didn't see it when searching with LJseek.