Saturday, March 15, 2008

Oatmeal Raisin Molasses Cookies

I've been in the kitchen week experimenting with gluten free oats and making some cookies. Let me tell you that they are great! Oats don't technically have gluten in them, but in America they are usually contaminated with wheat because they are usually grown so close together or processed on the same machinery. They aren't cheep food, but for this family with three gluten intolerant individuals the certified gluten free oats are like spring. We can't afford using them for oatmeal at $4 a pound. But I'm decided that maybe we should have them in cookies sometime. Once I got cooking and tasting I couldn't stop and had to go get some more, so I could make some more for us to take with us on spring break.

I took my favorite Oatmeal Raisin Cookie Recipe and make some changes, so it has no processed oil, and is gluten and dairy free and not too sweet. The molasses makes them dark, as if they had some chocolate in them, but they are chocolate free. We were all happy with the results.

Oatmeal Raisin Molasses Cookies
by Elizabeth Joy

1. Soak 1 1/2 cups of raisins in hot water for 20 or more minutes. Drain. Discard liquid.
2. Mix in a bowl the following:

2/3 cup honey
4 TBSP molasses
1/2 tsp salt
1 cup soymilk

3. Blend and add to the above mixture.

1 cup water
1/3 cup cashews
2 TBSP flax seed

4. In another bowl, mix the following:

The 1 1/2 cup of soaked raisins
1 1/2 cup chopped walnuts
5 cups quick oats
1 cup brown rice flour
4 TBSP tapioca flour

5. Add the liquid ingredients to the dry ingredients and stir well. Let set 10 minutes to firm up. Drop by 1/8th cup portions onto a lightly sprayed cookie sheet. Flatten and shape. Bake 350' F for 25 minutes.

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