Sunday, July 6, 2014
It has been a couple years since we have had oatmeal. Major reaction for Abby, and out of all the grain's she lost, we have missed oats the most. Oatmeal cookies, Oatmeal crisps, Oatmeal no-bake cookies used to be big time favorites around here.
For the last few trips to my favorite Asian Market I have eyed the "Glutinous Rice Flakes." This week I finally threw them in my cart figuring I could find something to do with them. When I started looking them up on google I found they are also called "Pinipig" in the Philippines. Abby's stomach usually does great with recipes that originate in the Philippines so I was excited!
Reading about them I learned it is a young green rice that is flattened. You will also find them dyed green but skip those- just get the natural ones.
It is important to "toast." It releases more flavor and crisps them wonderfully. They remind me of a cross between oats and rice crispies when they have been toasted. Right out of the bag they were a little too hard and I worried they would not soften enough with baking.
We are hooked- completely totally hooked on these and I have every intention of loading my pantry with bags of this delicious alternative to oats. I can see eating a bowl toasted with milk for a cereal.. maybe sprinkling toasted ones into a carob or chocolate coating for crunch.. and of course no-bake cookies are now back into play with these.
I ended up not toasting enough so had to use some coconut flakes with this batch- worked out very well. You could use just 3 cups of the toasted rice flakes. Or your favorite gluten free oatmeal cookie recipe- just sub straight across for the oats.
Before adding to the dough they are crispy and though not as crispy as rice crispies they do remind us of them. Once baked into the cookie they have some crisp left but get a nice chew to them very much like oats.
We no longer need oats and honestly we like the texture and flavor of these flakes even better!
2 1/2 cups toasted glutinous rice flakes (pinipig)
1/2 cup toasted coconut flakes(tropical traditions)
2 cups gf all purpose flour(may need a little more, you want a thick stiff batter)
½ tsp salt(we use pink himalayan- salt is tough for the corn allergic and other sensitivities find one that works for you.)
1 tsp baking soda
1 tsp allspice(or cinnamon if you tolerate it)
½ tsp cloves
¼ cup white sugar(Domino's)
1 cup brown sugar(Domino's)
1 cup palm shortening(Tropical Traditions or Spectrum)
2 large eggs
1 tsp vanilla(homemade with potato or grape vodka)
1 ½ cups raisins(I used some dried cherries and figs I chopped and added instead)
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
Cream shortening and sugars. Add eggs and vanilla. Stir in flour,salt,spices and soda. Lastly, stir in rice flakes and raisins.
TIP: I suggest doing a "trial" cookie. If it flattens too much add 1/4 cup more flour. Depending on the ratio's of starch in your flour mix results will vary.
Place a couple inches apart(they spread)on a parchment lined cookie sheet.
Bake cookies at 350 for 8-10 minutes or till lightly browned. Allow to cool before removing from tray.