Sunday, December 29, 2013
One of the things that Abby and I have really missed is oatmeal. Well before project elimination started, she and I both got violently ill from oatmeal- only took 3 different servings for us to figure out that we were allergic/reactive to it. So disappointed.
I love oatmeal scotchies(I admit,every now and then I mourn the loss of those chemical,corny, butterscotch chips), oatmeal raisin, oatmeal in my crisp, oatmeal no-bake cookies..
Maybe since we have been without for so long we are finally willing to try to substitute something else for oatmeal, or maybe it is just are absolute love for buckwheat groats that have made us decide to try to replace at least a few old favorites with buckwheat instead. You simply cannot beat the nutritional value of buckwheat and we simply don't use it enough here in the US. So glad we have been able to incorporate buckwheat into our diet. Abby seems to digest it very well.
I toasted the buckwheat groats and then coarsely ground them up in the ninja single serve.(about half their size,some finer some bigger just a quick spin or two better too fine then too coarse,we wish we had ground ours a little smaller for a little less crunch.)
We did figs instead of raisins and I had coconut flakes so thought, why not?
When I tried the raw cookie dough,I admit I just wasn't that impressed. Disappointed that it did not remind me more of oatmeal cookies. But, I found myself tasting again, and again and again, well, you get the point these are easy to fall in love with.. some crunch, sweet, chewy. That nibble of sweet tender fig(or raisin). Then I baked them. Bingo! Still pretty crunchy, but a little softer as far as the buckwheat. Really turned out to be a cookie we are going to want to make often. After eating one(or two or three) Abby and I decided they do remind so a little of the oatmeal cookies we miss, and really the differences make them even better.
1 cup gluten-free flour
1 teaspoon guar gum(you could probably omit but the buckwheat doesn't bind well)
1⁄2 teaspoon baking soda
1⁄2 teaspoon ground allspice(or cinnamon if you tolerate it)
1/2 teaspoon pink himalayan salt
1⁄4 cup coconut oil(solid but not hard)
1/4 cup palm shortening(room temp)(Tropical Traditions)
1⁄2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1 cup toasted,coarsely ground buckwheat groats
1⁄2 cup diced and stewed figs(I soak the cut figs in boiling water and allow to stand in the water for 30minutes,drain water)
1⁄4 cup coconut flakes(tropical traditions)
Preheat oven to 350
1) cream coconut oil,palm shortening and sugar together. Add egg, mix well and set aside.
2) In separate bowl combine flour,guar gum, baking soda,allspice,salt. Add sugar mixture and mix until well combined. Lastly stir in buckwheat,coconut and figs.
Chill for at least 1 hour.(If you opt to use all coconut oil you really need to make sure it is very chilled, at least 4 hours. If they still spread add additional 1/4 cup flour to the dough)
Spoon on to cookie sheet and bake for 8-11 minutes. Allow to cool before transferring.