Tuesday, November 25, 2014

Oats and Orange Cookies

1 cup rolled oats
½ cup margarine or butter
½ cup sugar
1 egg (or egg replacer)
1 Tbsp grated orange zest
1 tsp vanilla
¾ cups flour (or gluten free mix)
½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cups pecans chopped in big pieces

Put oats in a shallow pan. Bake in the oven at 350°F for 10 minutes, stirring occasionally. Let cool completely.

Cream the sugar, egg (or egg replacer), orange zest and vanilla in a big bowl. Mix together the rest of the dry ingredients. Combine liquid and dry mixture and add the oats and nuts. Spoon by Tbsp on a cookie sheet. Bake at 350°F

Makes about 3 dozen cookies.

Translate from french.

Monday, November 24, 2014

Raspberry-Rooibos Tea Muffins

1½ cups teff flour
¾ cup tapioca flour
1½ tsp baking soda
 ¾ tsp salt
1 cup brewed rooibos tea
½ cup coconut oil
½ cup sugar
1½ tsp vanilla extract
1½ cups fresh or frozen raspberries

 Preheat the oven to 375°F.

Combine teff flour, tapioca flour, baking soda, and salt.

In a separate bowl, combine the tea, coconut oil, sugar, and vanilla. Add the dry ingredients and mix well, breaking up any lumps of flour. Once a smooth batter is achieved, fold in the raspberries.

Pour the batter in a paper lined muffins pan. Bake until golden and slightly firm to the touch, and a toothpick inserted into the center comes out clean.

From Gluten-Free & Vegan Bread, Jennifer Katzinger

Apple Cranberry Oat Crumble

1 Tbs unsalted butter or vegan alternative, at room temperature, for dish

2 cups rolled oats
1½ cups flour (or gluten free alternative)
1⅓ cups sugar
½ tsp salt
¾ unsalted butter or vegan alternative

8 large apples, sliced (3½ pounds prepped)
2 cups cranberries, fresh or frozen
1⅓ sugar
2 Tbs cornstarch
2 tsp cinnamon

Preheat the oven to 375°F. Butter a 3-quart baking dish.

To make the topping, mix the oats, flour, sugar, and salt together. Stir in the butter, then press the topping together with your hands to form small clumps. Put the topping in the freezer while you assemble the filling.

To make the fruit filling, toss the apples, cranberries, sugar, cornstarch, and cinnamon together in a large bowl. Transfer the filling to the prepared pan and spread it out, pressing the fruits down into the corners.

Press the oat crumble evenly over the fruit, then bake for 60 to 70 minutes, or until the crumble is lightly golden and the filling is bubbling up in the corners.

From Rustic Fruit Desserts, Cory Schreiber and Julie Richardson