Saturday, October 20, 2018

Chocolate Chocolate Chip Oatmeal Cookies *Gluten Free/Vegan/Allergy Free

Chocolate Chocolate Chip Oatmeal Cookies with Chocolate Glaze

One bowl Oatmeal Cookies are fast, easy and delicious!

You probably have all the ingredients on hand.  This also is a great recipe to get the kids involved in since they are pretty "fool-proof".

I couldn't help but switch up this pretty traditional recipe and add cocoa powder and chocolate chips instead of the original with raisins.  They have a nice "chew" to them and are good with or without the chocolate glaze.

Feel free to add in a tablespoons (or two) of ground flax and/or hulled hemp seeds to the mix to kick up the nutrition....I usually do!  The recipe is quite flexible.

Gluten Free/Vegan/Allergy Free

Chocolate Chocolate Chip Oatmeal Cookies

(qty. 15 large 3 inch cookies)

1 1/2 Cups  Gluten Free Old Fashion Oats
4  TB  White Rice Flour
2 TB  Unsweetened Cocoa Powder (regular or dark)
1 1/2 tsp  Baking Soda
1/4  tsp  Salt

1/2 Cup  Pure Maple Syrup
1/4 Cup  Molasses
1/4 Cup Coconut Palm Sugar
3/4 Cup  Sunflower Seed Butter

1/2 Cup  Allergy Free Chocolate Chips (any size)

Preheat oven to 350 degrees.  Line a cookies sheet with parchment paper.
In large bowl add oats, white rice flour, cocoa powder, baking soda and salt.  Stir to combine.
Next add in maple syrup, molasses, coconut palm sugar and sunflower seed butter.  Stir to combine.  Stir in chocolate chips.  Spoon 15 drops onto parchment lined pan.  With wet fingers or spoon, smooth and shape cookie.  Cookies will spread a bit.  Bake 14 minutes.  Allow to cool on pan and top with glaze.  

Chocolate Glaze

3/4 Cup  Powdered Sugar
1/4 Cup  Cocoa Powder 
3 - 4 TB  Coconut Milk Vanilla Yogurt

Mix all ingredients in small bowl and ice cooled cookies.

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Thursday, February 15, 2018

Gluten Free Vegan Hemp Bread *top 8 allergen free

Adding just a bit of Hemp to my original bread recipe not only boost the nutritional content, but gave it a great "rise" and texture.  I also changed out the sweetener from honey to molasses giving it a much richer color.

The bread will last five to seven days at the most (in a sealed bag) since there are no additives to it.  Ours usually doesn't last that long, but if we do have a bit leftover by the weeks end, I just turn it into bread crumbs and pop those in the freezer for future use. 

Hope you enjoy a slice or two! 

Hemp Bread:

1 3/4 Cup  Rice Milk (plain, unsweetened)
1/3    Cup  Molasses
3       TB   Earth Balance (soy free) Butter

3/4   Cup  Brown Rice Flour
3/4   Cup  White Rice Flour
1      Cup   Potato Starch
1/2   Cup   Tapioca Starch
2       tsp     Xantham Gum
1/2    Cup   Hulled Hemp Hearts
1/2   TB     Yeast (rapid-rise)
1/2   TB      Himalayan Salt

Preheat oven to 170 degrees, then turn off.

Add all the dry ingredients to a mixing bowl (with paddle attachment) and mix until combined.
Warm the milk, molasses and butter to 120-130 degrees.  Add wet to the dry ingredients and mix (scraping down when needed with spatula) until a fairly loose "batter" forms.  My Kitchen Aid takes from 3-5 minutes.  Scrape into greased 8.5x4.5x2.5 glass loaf pan.  Place loaf pan in preheated oven and let rise 20-30 minutes.  Remove and preheat oven to 380 degrees, letting the loaf rise until just over the top of pan.  Bake covered with foil tent for 15 minutes.  Remove tent and bake another 28 minutes uncovered.  Cool completely.  Enjoy!

Final rise before baking.

Baked and cooled.

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