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!

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Cranberry Raisin Walnut Oatmeal Cookies - Gluten Free

 

Ingredients

 

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)

 

Add-Ins                          

1/3 cup Walnuts, roughly chopped

1/2 cup dark raisins

 

Procedure

 

• 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

 

• 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.

 

 

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

 

 

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

 

• 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.

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© 2014 http://retiredwithnoregrets.blogspot.com/

 

Bits and Pieces - Chocolate Nuts N Oats Cookies

Sometimes I think I am the only one with little bits of chopped nuts, chocolate chips or snacks lying around with no idea of what to do with them.

A really good counter top kitchen appliance to have is a food processor!  Oh the bits and pieces that can be thrown in and pulsed a few times and voila out comes something tasty!

After having to go gluten-free, I could not find the type of granola bars, trail mix or granola like the ones I really liked so I started making my own versions.

Most of the pre-packaged gluten-free granola has too much sugar and fat, so I prefer to not buy it. Besides, I have always loved cooking, so  I am enjoying ‘fiddling’ around in my kitchen.

When I make those big batches, I have a sister or two who benefits from my experimentation. You see, I love cooking and ‘sharing’ it with someone else.  Of course, I do not eat all of anything I make.    Most of the time, I will mix up a batch of 24 or 30 cookies, bake 6 or 12 and freeze the remainder. At first, I baked all of them, then froze the cookies.  The problem was, I always forgot I had cookies in the freezer and would mix up and bake 6 or more.  The problem, was that I stored them in those zipper bags.  When there were a bunch of those together, they could be overlooked.  Anyhow, freshly baked taste better!

I  have a trail mix that I have been making for about 2 years that I have slightly grown tired of.  The last bit of the last batch has been sitting with the snacks since about Christmas.  So it was time to either throw it or drive over to one of my sisters to give a snack to one of her grandkids.  Well gas is too expensive to make a special trip, so I dumped it in the food processor and pulsed it.  I stared at a minute or two and thought “hmm, I’ll just make cookies!”

The problem about making cookies with no recipe and odd ingredients, the amount of sweetener has to be a guess with a taste test.

Decided to add first one cup of oats, some sweetener and cocoa.  I wanted to use coconut oil, but it will clump with cold eggs, so I added it to the food processor.

I was on a roll, so I looked in the cabinet with the sweeteners and saw the Mexican Chocolate, so in went some of it………and  eventually, there were cookies!

These cookies have no added salt nor requires xanthan or guar gum.

This makes a slightly crunchy hearty cookie.  And, kids will love them, because they taste better than store bought!

And of course, this will appear on a well known recipe site claiming to be their original recipe!

 

Chocolate Nuts n Oats Cookies

 

Ingredients

 

Food Processor

1 cup trail mix (My Kind of Trail Mix - DIY) - see Tips

2 cups old-fashioned oatmeal

3 tbsp Granulated Stevia

2 tbsp brown sugar

1 tbsp molasses

2 tbsp cocoa

2 oz. Mexican Cocoa (Ibarra)

1/2 tsp cinnamon

1/3 tsp baking powder

 

Fats

1 tbsp Coconut Manna (creamed coconut, full fat)

2 tbsp coconut oil

 

Liquids

1 egg

2 tbsp liquid egg product

2 tbsp almond butter (DIY)

 

Add-Ins

3 tbsp chopped walnuts

 

Procedure

 

Pulse Food Processor ingredients until finely ground add the Fats and continue pulsing until it begins to stick together.

 

 

At this point, taste the mix, to see if it is sweet enough for  you. I like dark chocolate!  If needed, add an additional tbsp of sweetener.

 

Whisk the Liquids together until blended. 

 

 

Stir in the Food Processor contents, using a wooden spoon or gloved hand. 

 

Roll the dough out to about 10 by 12 inches between parchment paper or cellophane wrap.  Fold and shape to form a rectangle.  Sprinkle the nuts evenly over the dough. 

 

 

 

Starting with one long edge, roll tightly until you have a long log.

 

 

Cut into 24 even sized slices.

 

 

Lay the cut pieces on parchment paper covered baking sheets and press and shape into a round cookie about 2 inches in diameter.  They do not spread, so press down to a thin cookie.  It will puff up to about double thickness.

 

 

 

Bake in 350F preheated oven for about 9 minutes.  The bottoms will begin to brown. Allow to cool on the baking sheet for about 3 minutes. Move to serving dish or cooling rack.

 

If freezing, shape the cookie same as for baking, place on cellophane wrap and cover. freeze.  After freezing, transfer to storage container and return to freezer.

 

 

Yield: 24 cookies

 

Nutrition (per cookie): 103 calories, 6.1g total fat, 1.5g monounsaturated fat, 1.3g polyunsaturated fat, 0g trans fatty acids, <1g trans-monoenoic fatty acids, <1g trans-polyenoic fatty acids, <1g linoleic acid, 2.7g saturated fat, 8.8mg cholesterol, 12.8mg sodium, 22.8mg calcium, 71mg potassium, 5.1mcg folate, 54.6mg phosphorus, <1mg phytosterols, <1mcg lycopene, 16.4mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, <1mg vitamin c, <1IU vitamin d, <1mg zinc, 11.1g carbohydrates, 1.5g fiber, 9.7g net carbohydrates, 4.7g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, 1.4g sucrose, <1mg stigmasterol, 2.3g protein, 3.7mg caffeine.

 

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Tips

 

If you do not have trail mix- this is an approximation to the ‘trail mix’ ingredients. 

 

2 tbsp coconut, raw, dried, flaked, unsweetened

2 tbsp natural almonds

2 tbsp raw brazil nuts

2 tbsp mixed nuts, unsalted

1 tbsp walnuts, broken into pieces

2 tbsp raisins

2 tbsp Dark Chocolate chocolate-covered raisins

2 tbsp Double Chocolate Chips(Ghirardelli)

1 tbsp cinnamon chips

 

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© 2013 http://retiredwithnoregrets.blogspot.com/

March is National Nutrition Month - Banana Oatmeal Flax Breakfast Skillet Cake

I remember making a pancake with oatmeal and banana back in the mid 90’s but don’t have the recipe anymore. So I am ‘winging it based on what I have and know works for me.

Being that I am not supposed to have a load of calcium first am, I now have to improvise for breakfast.
This pancake is delicious and nutritious.  It is suitable for gluten-free and dairy-free options.

I chose to eat mine with about a teaspoon of Canola Harvest Margarine, instead of syrup.  Anything loaded with sugar on an empty stomach kicks me in the gut later by sending me to a super sugar low. That’s a curse and a blessing for me, because I don’t really need the extra sugar anyway.

This is a pancake for those daring to take a little time to make a nutritious ‘skillet cake’ and forego the super sweet breakfasts. Your stomach will thank you!

Savor the flavor and taste!

Banana Oatmeal Flax Breakfast Skillet Cake




Slightly chewy with a mouth feel of maybe moist toasted coconut flakes,  Taste is delicious.  Loaded with the good fats.

Ingredients

1/4 cup old fashioned oatmeal
2 tbsp flax seed meal
1 tbsp chopped almonds
1 pinch baking powder
1/4 tsp cinnamon
1/8 tsp nutmeg
1/2 banana
1 tbsp liquid egg product
2 tbsp almond milk
2 tsp oil - to cook,olive or canola

Items Needed


large non-stick skillet
oil sprayer (like a Misto)
food processor,(small works best)

Procedure


Place all ingredients except egg product and almond milk in the food processor and pulse until blended.





Scrape down and add egg product and almond milk and pulse until smooth.



Spray or rub a non stick skillet with a cooking oil.  Heat to low to medium heat ( not hot).  The cake should cook slowly, so it will 'bake' the inside and brown both sides.

Spread the batter evenly over the bottom of the skillet.  The batter is thick.  Lightly spray the top with cooking oil. Cook on medium heat, watching it carefully, so as not to burn.

When cake has set, flip over if bottom is browned.
Continue cooking until the topside has browned.  It will not be as brown as the bottom.



Transfer to plate and enjoy plain or with your favorite butter, spread or syrup.





Servings: 1

Nutrition Facts   ---nutrients important to me are hi-lightedNutrition (per serving): 330 calories, 19.6g total fat, 8.9g monounsaturated fat, 7.8g polyunsaturated fat, 2.4g linoleic acid, 1.8g saturated fat, <1mg cholesterol, 34.8g carbohydrates, 9g fiber, 25.8g net carbohydrates, 8g sugar, <1mg stigmasterol, 3.2g starch, 2.9g fructose, <1g galactose, 3g glucose, 1.8g sucrose, <1g maltose, 91.4mg sodium, 554.4mg potassium, 8.8g protein, 114.1mg calcium, 99.6IU vitamin a, <1mg vitamin b6, <1mcg vitamin b12, 5.3mg vitamin c, 0IU vitamin d, 3.4mg vitamin e, 8.3mcg vitamin k, 2.3mg iron, <1g lysine, <1mcg lycopene, 10.4mg phytosterols, 17.2mcg selenium, <1mg thiamin, 1.8mg zinc

TipsIf you want a ‘pancake’ add more egg and ‘milk’.  The fat and caloric count will increase!

Coconut Cheesecake Bars - with Toasted Oatmeal Crust

Over the past weekend, I rolled into baking mode, so I have been baking up a daily storm. Monday, it was Coconut Cheesecake Bars. My sister Barb sampled four items and said the cheesecake bars were at the top of the list.

My friend Shirley told me once that she couldn’t eat my food, because of the sugar and fat. So this is for you Shirley.

These bars use Splenda, reduced fat cream cheese, (and/or) reduced fat sour cream and oatmeal.

I have made two versions, substituting sour cream for 1/2 of the cream cheese and using brown rice syrup for part of the Splenda Brown Sugar Blend. The brown rice syrup provides moisture to the crust. Brown rice syrup is reported to have a lower glycemic index than most sweeteners. Only agave nectar, raw honey and stevia reportedly have a lower glycemic load than brown rice syrup. Both versions of the bars look about the same coming out of the oven.
I prefer version I. I like the taste that sour cream gives to cheesecake.

Coconut Cheesecake Bars - with Toasted Oatmeal Crust Reduced Sugar / Fat
Version I Ingredients
Crust
1/4 cup Coconut Oil
1 cup Coarsely Ground Toasted Rolled Oats (after grinding)
1/4 cup Splenda Brown Sugar Blend
1 1/2 tsp Cinnamon
1 tbsp water
Topping
8 oz Reduced Fat Cream Cheese
1/4 cup reduced fat Sour Cream
1/2 cup SPLENDA, Granulated
2 Large Eggs
1 1/2 tsp Vanilla Extract
1 tsp Coconut Extract
1 tbsp cornstarch
Final Topping
1/3 cup Unsweetened Coconut Flakes

Version II Ingredients
Crust
2 tbsp Coconut Oil
1 cup Coarsely Ground Toasted Rolled Oats (after grinding)
2 tbsp Splenda Brown Sugar Blend
1 tbsp brown rice syrup
1 1/2 tsp Cinnamon
Topping
2 (8 oz) Reduced Fat Cream Cheese
1/2 cup SPLENDA, Granulated
1 tbsp cornstarch
2 Large Eggs
1 1/2 tsp Coconut Extract
Final Topping
1/3 cup Unsweetened Coconut Flakes
Procedures for Version I and Version II
Toast 1 1/4 cups of old fashioned oats using convection oven setting of 250 F for about 30 minutes. Stir them after 15 minutes. It is ok to use untoasted oatmeal, if you wish.
Remove oats from oven and let cool, Pulse in food processor until coarsely ground.
Combine all ‘Crust’ ingredients completely. Press into the bottom of a 9 inch oil sprayed pan. Set aside.

Preheat oven to 350 degrees F.
Mix all topping ingredients until smooth.

Add to the pan and spread out evenly over the Crust.
Sprinkle coconut evenly over top of pan.

Bake for 35 - 40 minutes. Check center with toothpick or press to see if center is firm.

Version I Nutrition Facts Servings: 12 (This one is thinner)
Serving size: 1/12 of a recipe.
Nutrition information calculated from recipe ingredients.
Amount per Serving
Calories 156.54
Total Fat 11.29g
Saturated Fat 8.08g
Cholesterol 47.8mg
Sodium 70.53mg
Potassium 51.93mg
Total Carbohydrates 9.15g
Fiber 1.14g
Sugar 0.62g
Protein 4.19g

Version II Nutrition Facts Servings: 16 (the addit.8 oz cream cheese makes a thicker bar)
Serving size: 1/16 of a recipe (7 ounces).
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 153.17
Total Fat 10.03g
Saturated Fat 5.97g
Cholesterol 42.31mg
Sodium 95.53mg
Potassium 73.45mg
Total Carbohydrates 10.37g
Fiber 1.23g
Sugar 1.25g
Protein 5.17g