Because of some particular people I know and would like to bake for, I've been meaning to get into gluten-free baking for quite a while. Unfortunately, most gluten-free baking ingredients are both more expensive and harder to get hold of than your typical glutentastic all-purpose flour.
Oats are a notable exception to these issues. Now, I'm well aware that oats aren't exactly gluten-free, depending on both whose oats and whose bellies are concerned. Still, it was an easy step in that direction (spelt flour, which I've only worked with once, would be another baby step).
So, I made these chocolate chip oatmeal cookies from Veganomicon. They expanded a ton, and were crispier and more delicate than traditional cookies. If you're making your own oat flour out of oatmeal, be sure to measure the oats after whizzing them around in the food processor, because they will definitely lose volume in the process.
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Speaking of Veganomicon cookies (of the gluten-full kind), I also made these chocolate chocolate chip cookies from the same cookbook after reading about them on eggless cooking. I used chopped almonds instead of walnuts because a certain chocolate cookie monster doesn't like walnuts. These were delicate and fudgey, but they got stale rather quickly.
based on "Chocolate-Chocolate Chip-Walnut Cookies" in Veganomicon
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And... a random dinner: vegetable sushi (with carrots, avocado, chives, and cucumber filling), sauteed kale (with garlic, ginger, lemon, sesame oil, and sesame seeds), and Celeste's mushroom leek soup.
When I made the wheat-free choc chip cookies from Veganomicon they all flattened out like pancakes! I followed the recipe exactly, I don't know what happened! How did yours keep they're shape?
ReplyDeleteHmm, I can't remember. I wonder if the coarseness of the grind matters with the oats? If I make these again, I'll let you know!
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