Thursday, June 19, 2014

Cranberry Raisin Walnut Oatmeal Cookies - Gluten Free

I haven’t baked oatmeal cookies in some time.  I don’t really know why.  We have been getting so much rain lately that I started looking for something to do inside.

I haven’t eaten much oatmeal lately either, so I decided it was time to use the oatmeal before it goes rancid.  First I thought of muffins, but didn’t really want muffins…..  And cookies are always good to even the grand nieces and nephews!
My food processor gets more use than anything in the kitchen, other than the heavy duty blender.

I do have a favorite oatmeal recipe that uses nut butter, but I only have peanut butter, so decided not to make those, because one of my sisters has a peanut allergy.

Once I figured out how to make gluten free cookies, I realized that I didn’t need a flour mix, just a food processor.

This recipe is pretty simple, and easy to make in large batches. They can also be made into  a larger sized breakfast cookie.

So here goes, and enjoy!

Cranberry Raisin Walnut Oatmeal Cookies - Gluten Free

 Cranberry Raisin Walnut Oatmeal Cookies - Gluten Free



Wet Ingredients

1/2 cup butter, softened

1/4 cup Stevia (granulated) or other granulated 'sugar'

1/4 cup firmly packed brown sugar

1/4 cup granulated sugar

1 Tbsp honey

2 eggs

1 tsp vanilla


Dry Ingredients

1 cup  oat flour

1/4 tsp baking powder (aluminum free)

3/4 tsp baking soda

a pinch of guar or xanthan gum


Food Processor - coarse grind

2 cups old fashioned oats

1 cup dried cranberries

1 tsp ground cinnamon

1/4 tsp nutmeg

1/4 tsp salt (optional)



1/3 cup Walnuts, roughly chopped

1/2 cup dark raisins




  • Add 2 cups oats in food processor and pulse about 15 seconds add dried cranberries and pulse until the food processor stops jerking.  Set to run and allow pulsing for about a minute.  The mixture should be a finely diced mix.  If not, continue pulsing until finely diced.  Remove from food processor to a medium bowl (dry bowl)and stir in cinnamon, nutmeg and salt
  • Add the  "Dry Ingredients" to the bowl and whisk

Cranberry  Raisin Walnut Oatmeal Cookies - Gluten Free - food processor


  • Heat oven to 350°F.


  • In large bowl, beat butter and sugars on medium speed with an electric mixer until creamy. Add eggs and vanilla; beat well. Add combined ingredients in "dry bowl", mix well, then add "Add Ins", and mix well.


Cranberry  Raisin Walnut Oatmeal Cookies - Gluten Free - mixing


Cranberry  Raisin Walnut Oatmeal Cookies - Gluten Free - dough

  • Drop dough by rounded tablespoonfuls onto parchment paper covered cookie sheets. Shape and flatten a bit as the will rise.


Cranberry Raisin Walnut Oatmeal Cookies - Gluten Free - ready to bake


  • Bake 8 to 10 minutes or until tops  are light golden brown. Cool 1 minute on cookie sheets; remove to wire rack.

Cranberry  Raisin Walnut Oatmeal Cookies - Gluten Free


  • Cool completely. Store tightly covered.


Yield: About 3 1/2 dozen                                                                                           


Nutrition (per cookie): 76 calories, 3.5g total fat, <1g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, 0g trans-monoenoic fatty acids, <1g linoleic acid, <1g alpha linolenic acid, 1.6g saturated fat, 15.9mg cholesterol, 40.7mg sodium, 7.7mg calcium, 27.8mg potassium, 2.2mcg folate, 10.5mg phosphorus, <1mg phytosterols, <1mcg lycopene, <1mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, <1mg vitamin c, <1IU vitamin d, <1mg zinc, 10.5g carbohydrates, <1g fiber, 9.6g net carbohydrates, 5.9g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, 1.3g sucrose, 0g sugar alcohols, <1mg stigmasterol, 1.3g protein, 0mg caffeine.

© 2014


Wednesday, February 12, 2014

Chocolate-Chip Cookie Bottom Brownies - Gluten Free

When there is cookie dough left over from the holidays in the freezer and almond meal left from DIY almond milk in the fridge, it’s time to find something to make that tastes good!

The left-overs from DIY almond milk is great for cakes, cookies or brownies. Sometimes, I will even drop a scoop into my morning smoothie.

There are times that I want ‘milk’ for breakfast, but should not drink the calcium-added type due to thyroid meds.  So I have to make it in the blender.

This dessert is quick and easy.  The quinoa flour complements the chocolate taste. This also makes an impressive dessert for potlucks with friends.

Hopefully the weather will be sunny, so I can deliver most of this to those who can afford to eat it without arriving ‘all fluffy’ this Spring!

Chocolate-Chip Cookie Bottom Brownies - Gluten Free


Chocolate-Chip Cookie Bottom Brownies - Gluten Free




Bottom layer

7 to 8 ounces Chocolate Chip Cookie Dough (cookie dough to cover bottom of 9 inch square pan)


Top Layer


Dry Ingredients

4 Tbsp Quinoa  flour

1 pinch salt

1/4 tsp baking soda

1/8 tsp cream of tartar

1/4 tsp vanilla powder

4 Tbsp unsweetened natural cocoa


Wet ingredients

4 Tbsp Canola Harvest Margarine (or 70% or more fat soy-free margarine)

1 egg

3 Tbsp leftover blanched almond meal (from DIY almond milk)*

6 Tbsp granulated Stevia

2 Tbsp liquid full-fat cream

2 Tbsp hot water



1/4 cup mini chocolate chips




Place cookie dough on cellophane wrap and roll out into a square that will fit the bottom of the baking pan.  Gently lift it onto the pan, pressing and filling any holes that appear in the dough.


Chocolate-Chip Cookie Bottom Brownies - Gluten Free bottom layer


Whisk egg, margarine and Stevia until fluffy, whisk in almond meal and cream.


*leftover blanched almond meal (from DIY almond milk)


left over almond meal DIY almond milk



Whisk in combined Dry Ingredients until mixed. Whisk in hot water. Batter looks like mousse.


Chocolate-Chip Cookie Bottom Brownies - Gluten Free brownie batter


Spread batter over the cookie layer. Gently smooth over top. Sprinkle chips over top.


Chocolate-Chip Cookie Bottom Brownies - Gluten Free pre oven


Bake in preheated oven 25 to 30 minutes. Remove from oven and allow cooling before cutting.


Chocolate-Chip Cookie Bottom Brownies - Gluten Free oven fresh


Chocolate-Chip Cookie Bottom Brownies - Gluten Free oven fresh


Servings: 12


Nutrition (per serving): 133 calories, 7.8g total fat, <1g monounsaturated fat, <1g polyunsaturated fat, 3g saturated fat, 5mg cholesterol, 109.7mg sodium, 3.4mg calcium, 42.1mg potassium, <1mcg folate, 16.3mg phosphorus, <1mg phytosterols, 0mcg lycopene, <1mcg selenium, 0mg thiamin, 0mcg vitamin b12, 0mg vitamin b6, 0mg vitamin c, 0IU vitamin d, <1mg zinc, 16.4g carbohydrates, 1.5g fiber, 14.9g net carbohydrates, 8.2g sugar, 2.1g protein.


© 2014

Sunday, January 26, 2014

Gluten-Free Sourdough Revisited - Whole Grain Bread

My first loaf of sour dough bread was a bit too fluffy for my preference, as I never liked ‘white’ bread.  So I had run out of purchased bread and decided to try making a whole grain type of bread again.  It’s been a few years since making a loaf, so it was about time!


I’m not really a sandwich eater, but love toasted whole grain bread slathered with peanut butter.  I can eat that for breakfast or dinner!


After having to give up the wheat family of grains, I really still miss the whole wheat 12-grain toasted bread.  Of course, I will never eat it again, but I can reminisce fondly about it.  I don’t dwell on what I can’t eat, but on what I can.  I have found a lot of new foods that I never looked at before having to go gluten-free.  But there are still the old ones that are naturally gluten free.  Fresh fruits, vegetables, nuts, most grains, fresh herbs and of course unprepared meat and fish, if not vegetarian or vegan are all gluten free.  Concisely speaking, I will never starve due to lack of food to eat!


My sour dough starter has been in and out of the fridge off and on.  It doesn’t bubble like it did at first, but the taste is still there, so I will not throw it out.  There is about one cup left, so it is back in the fridge for another loaf in the future.  I will just start another one probably with sorghum flour instead of rice to see how if fares.  And of course, I will probably replace some of the rice flour with sorghum since the starter is also rice flour.

This bread has the texture of the 12-grain whole wheat bread that I used to buy.  If you liked the whole grain breads with the tiny seeds, you will like this one.  If you only liked ‘white’ bread, this one is not for you.


After completely cooling the loaf, it is in a bread bag, in the fridge. It is easily sliced with a bread knife or for thinner slices, use an electric knife.


 I have always bought different sized bread bags from King Arthur Flour over the years, because I always baked bread.  Most plastic bags available in grocery stores are thin and will puncture easily, so they need to be doubled.

Gluten-Free Sourdough Whole Grain Bread - 2014


 Sourdough Whole Grain Bread




Dry Ingredients:

1 1/2 cups Brown Rice Flour, fine milled

1/2 cup Tapioca Flour

1/4 cup Sorghum Flour, fine milled

1/2 cup Buckwheat Flour

1/4 cup potato starch

1 1/2 tsp Sea Salt

2 tsp Xanthan Gum

2 tsp Yeast

1/2 tsp ginger powder (dough conditioner)

1/2 tsp ascorbic acid (dough conditioner)

1 1/2 tsp pectin (dough conditioner)

1/4 tsp citric acid (‘ sour salt’ improves sour dough taste)

2 Tbsp sugar


Wet Ingredients

3 Eggs

3 tbsp Extra Virgin Olive Oil

1 tbsp Molasses

1 1/2 cups Water

1/2 cup sour dough starter (stir thoroughly before measuring)



2 tbsp Teff seeds

1 tbsp Millet seeds



Whisk all Dry Ingredients together into the mixer bowl.  Start mixer on low and allow mixing a few seconds. 


Whisk Wet Ingredients (eggs, water, oil, starter and molasses).

Gradually add the combined Wet Ingredients into the running mixer. 

While still on low, scrape down the sides of the mixing bowl to get all of the flour mixed in.


Turn mixer to medium speed and beat for 4 minutes.

Generously grease a 9x5 loaf baking pan/dish with shortening


Once the batter has finished mixing, scrape it into the prepared baking pan/dish.  Cover and let it rise to double about 1 hour or more.


 Sourdough Whole Grain Bread

Preheat oven to 350 degrees. Bake 45-50 min in absolute middle of oven. Bread should be browned, bur not burnt.  If bread is browning too fast, tent it with a piece of aluminum foil.


When finished baking, turn off oven and let it sit in oven 5 minutes.  Remove from oven, using a spatula, slide it along the sides to loosen the areas that may be stuck. Gently shake the baking dish to loosen from all sides and bottom.  Turn out of the dish on the side, letting it cool on a wire rack.  Allow cooling completely before slicing


Sourdough Whole Grain Bread



Sourdough Whole Grain Bread


Sourdough Whole Grain Bread


Sourdough Whole Grain Bread



Servings: 20 

Makes: 1 medium loaf


Nutrition (per slice): 131 calories, 3.3g total fat, 1.9g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, <1g alpha linolenic acid, <1g saturated fat, 31.7mg cholesterol, 163.8mg sodium, 12.5mg calcium, 93.3mg potassium, 18.2mcg folate, 78.5mg phosphorus, 4.5mg phytosterols, 0mcg lycopene, 3.1mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, 0mg vitamin c, 2.6IU vitamin d, <1mg zinc, 22.8g carbohydrates, 1.7g fiber, 21.1g net carbohydrates, 2.1g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, <1g sucrose, 2.8g protein.




The dough conditioner can be purchased already mixed (Dough Enhancer by Authentic Foods (ingredients: ginger, ascorbic acid, lecithin).  The individual ingredients can be purchased separately in spice aisle and lecithin can be purchased in some health food stores. Buying the prepackaged bottles saves money and time.  I am so accustomed to DIY mixing, I often forget that I have a bottle in the fridge. One bottle goes a long way!

© 2014