Gluten-free "Oatmeal" Chocolate Chip Cookies

M* makes the best taste tester

I was about to add Organic Porridge Flakes to the composting pile, when I came-up with a better ending for the flakes: faux oatmeal cookies. I found a well-reviewed oatmeal cookie recipe online, which did not require a trip to the grocery for additional ingredients. With a few recipe modifications, I created Gluten-free "Oatmeal" Chocolate Chip Cookies.

The result? Very tasty, but the flakes did not soften enough for my liking—and I'm a gal who needs crunch in her baked goods (brownies and chocolate chip cookies without nuts aren't worth the effort or calories). I'm not sure if it was the millet or the rice flakes that was the culprit or simply the brand. M* wolfed the cookies down no problem, and he preferred the extra crunch. Of course, I helped finish the batch in just a few days time (chocolate chip and nuts are hard to resist). I'd certainly make this again when I come across another brand/ combo of gluten-free flakes.

Gluten-free "Oatmeal" Chocolate Chip Cookies
(modified from joyofbaking.com's Oatmeal Cookies)

Ingredients
3/4 cup non-hydrogenated vegetable shortening (can also use room temperature butter or margarine)
1 cup light brown sugar
1 large egg
2 teaspoons pure vanilla extract
3/4 cup Gluten-free Brown Rice Flour Mix
1/2 teaspoon xantham gum
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3 cups gluten-free flakes (rice, millet, soy, or combo)
1 cup dark chocolate chips
1 cup walnuts, chopped (optional)

Directions

Preheat oven to 350°. Line 2 baking sheets with parchment paper or aluminum foil.

In large bowl, cream the butter and sugar until creamy and smooth (about 2 minutes). Add the egg and vanilla extract and beat to combine. In a separate bowl, whisk together the flour, xantham gum, baking soda, salt, and ground cinnamon. With a wooden spoon (or similar utensil), stir the flour mixture into the creamed mixture until incorporated. Then stir 30 more times. Stir in the nuts, flakes, and chocolate chips.

Drop teaspoonfuls of dough onto baking sheet, leaving about an inch between cookies. Wet your fingers and flatten the cookies slightly with your fingers so they are about 1/2 inch thick. Bake the cookies for about 8-10 minutes, or until light golden brown around the edges but still soft in the centers. Remove from oven and let the cookies cool a few minutes on the baking sheet. Transfer to wire rack until cool.

Makes about 36 cookies

Spinach, Potato and Chick Pea Curry

Another recipe inspired by what remains in our kitchen cupboards.

I found a curry recipe in "Healthy Gluten-free Eating" that called for potatoes, chick peas and spinach, but, like many recipes in this book, it was more involved than I had time for. After some Googling, I found a Spinach Chick Pea Curry recipe that was less time consuming and would use a can of creamed corn that had sat ignored on our shelf for over six months. I blended the two recipes to maximize the ingredients used and minimize the time. What I've found about many Indian recipes is that they are forgiving if you have to make substitutions.

The result? Tasty, quick, Indian meal that will help you use what veggies you have on hand. The meal would have been even quicker if I had not included potatoes, which add a step and increase cooking time. However, the increased time is mostly unmonitored, giving opportunity to clean dishes or set table.

Spinach, Potato and Chick Pea Curry

INGREDIENTS

4 tablespoons vegetable oil
2 large, 3 medium or 4 small potatoes, cut into small wedges.
salt to taste
ground black pepper to taste
1 tblsp ajwain seeds (optional)
1 onion, chopped
1 tblsp curry powder
1 tsp cumin
1 tsp garam masala
1/2 tsp chili powder (more if chili powder is mild)
1 tsp turmeric
1 (14.75 ounce) can creamed corn
sprinkle of paprika
1 (15 ounce) can chick peas, drained and rinsed
1 can (14 oz) tomatoes, peeled and chopped in juice
1 bunch fresh spinach, stems removed or 1 cup frozen spinach, thawed and chopped
1 tablespoon fresh or 1 teaspoon dried basil or to taste


DIRECTIONS

1. Dry roast ajwain seeds for 1 minute on high heat in small pan. Remove from heat and set aside.

2. In a large wok or skillet heat 3 tablespoons oil over medium heat. Add potatoes in a single layer, placing them cut-side down. Sprinkle with salt and pepper. Cook for 5 minutes and flip each potato onto second cut-side. Cook for another 5 minutes. Remove potatoes from pan and set aside. Remove excess oil from pan and potatoes.

3. In same large pan, heat 1 tablespoon oil over medium heat. Add onions. After onions have sautéed for 3-4 minutes, add curry powder, cumin, garam masala, chili powder and turmeric. Sauté until onions are translucent.

4. Stir in creamed corn. Cook, stirring regularly, for 5 minutes. As you stir, add salt, pepper, ajwain seeds and paprika.

5. Stir in garbanzo beans, tomatoes and potatoes. Cover and cook for 20 minutes or until potatoes are tender. You can add a little water if mixture gets too dry.

6. Add spinach and cover. When spinach is tender, remove from heat and stir in basil.

Gluten-free Banana Banana Nut Muffins

Gluten-free Banana Banana Nut Muffins

I'd accumulated seven over-ripe bananas in the freezer, and I thought we should use them before we leave. Since I had such luck adapting a wheat flour zucchini bread recipe to a gluten-free one, I thought I'd just look up a well-reviewed glutinous banana bread recipe and substitute the Brown Rice Flour Mix and a bit of xantham gum for the wheat flour.

I went to allrecipes.com, where I found the zucchini bread recipe, and found a simple Banana Banana Bread recipe that garnered 4.5/ 5 stars and was accompanied by useful reviewer comments. Since the recipe did not call for vanilla, spices or nuts, I was happy to read that many people had added them with great results. As well, one baker had given her instructions for using muffin tins instead of a loaf pan. Perfect.

Muffins ready to go in the oven

I've listed the recipe (below) with my changes and additions. As you can see above, the recipe makes 12 good sized muffins. And yes, the taste is wonderful. Our bananas were so ripe, so sweet, so banana-y, that I think I could even have cut the sugar down to 1/2 cup. I did use a little less than the called for 3/4 cup, but reducing it further with very ripe bananas, I'm guessing, would be fine. If you are inclined to read the original recipe or other reviews, click on the link below.

Gluten-free Banana Banana Nut Muffins (based on Banana Banana Bread)

INGREDIENTS

2 cups Brown Rice Flour Mix
1 tsp xantham gum
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon flax seed/ linseed
1/2 teaspoon cinnamon
1/2 teaspoon spice of your choice. I used speculaas (a Dutch spice mix of nutmeg, cloves, cinnamon, mace). Other suggestions: nutmeg, cinnamon or allspice
1/2 cup non-hydrogenated butter substitute or butter (I used substitute)
1/2-3/4 cup brown sugar (depending on sweetness of bananas and personal preference)
2 eggs
1 1/2 teaspoon vanilla
2 1/3 cups (about seven) mashed overripe bananas
1 cup walnuts

DIRECTIONS

1. Preheat oven to 325 degrees F. Lightly grease muffin tin (or use liners). Makes 12 large muffins.

2. In a bowl, combine flour mix, xantham gum, baking soda, salt, flax, cinnamon, and additional spice. Whisk to blend. In a separate, large bowl, cream together butter and brown sugar. Add eggs, one at a time. Then stir in, with spatula or spoon, vanilla and mashed bananas until well blended. Stir flour mixture into banana mixture; stir just to moisten. Stir in walnuts until just blended. Spoon batter into prepared muffin tin.

3. Bake in preheated oven for 25 minutes, until a toothpick inserted into center of the loaf comes out clean. If not done at 25 minutes, increase heat to 350 degrees and bake for 5-10 more minutes. Let muffins cool in pan for 10 minutes.

Gluten-Free Brown Rice Flour Mix

Great gluten-free flour mix that substitutes well, with addition of xantham gum, for wheat flour in many recipes.

Food Philosopher(TM) Gluten-Free Brown Rice Flour Mix
From Annalise G. Roberts "Gluten-Free Baking Classics"

2 cups Brown rice flour
2/3 cup Potato starch (not potato flour)
1/3 cup Tapioca flour