Tag Archives: oatmeal

sprouted cookies = win!

24 Jan

Okay, so technically quick bread was the winner of my sprouted wheat poll, but after considering it I thought I’d take cookies for a spin with this first batch. I really wanted something that would bake for a shorter amount of time to really showcase the flavor of the flour. The fresh flour has a sweet grassy fragrance that I was worried would bake out of it.

Plus, I now have an excuse to sprout more flour and give it a go with bread. 🙂

Giddy-Up Janes

These cookies can easily be made with white whole wheat or an all-purpose flour rather than the sprouted wheat. They are a sweet oatmeal cookie with a kiss of peanut butter. Plus chocolate, they are nomtastic!

1 1/4 cup sprouted wheat flour (or white whole wheat or all-purpose)
1/2 teas. baking soda
1/4 teas. cinnamon
1/4 teas. salt
1/2 cup margarine, room temperature
1 cup organic granulated sugar
1/4 cup natural peanut butter
1/2 teas. vanilla
1 cup quick cooking oats
1/2 cup chocolate chips

Preheat oven to 350. Line a baking sheet with parchment.

In a small bowl, combine the flour, baking soda, cinnamon and salt. In a large bowl cream together the margarine and sugar. Add the peanut butter and vanilla mix well. Add the flour mixture to the margarine mixture and mix until incorporated. Add the oatmeal in two batches, adding the chocolate chips with the second batch. The dough might be loose, but should be moist.

For dough into tablespoon sized balls and place on 2 inches apart on baking sheet. Bake for 10 minutes, until cookies puff up a bit and look golden. Let cool on cooling rack for 5 minutes before moving from baking sheet to finish cooling on rack.

Yields: 2 dozen cookies

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black friday fuel

25 Nov

Or lay-on-the-couch-and-watch-TV-all-day fuel. Or Tofurky-coma-hangover-need-energy-to-tolerate-family-I-only-see-this-time-of-year fuel. Whatevs. It works in any scenario.

While you worry about the food for today, let me worry about the food for tomorrow. Use some of the leftover elements of Thanksgiving that will be lurking in your fridge, destined to mold (ah, we all have such good intentions, don’t we?), and turn them into a hearty, delicious post-Thanksgiving breakfast. Creamy yet chewy steel cut oats join forces with that last little scrap of pumpkin puree, some spices and maple syrup to make an ultimate breakfast. And with leftover cranberries on top? Ooh yeah, that’s what I’m talkin’ ’bout.

T-Day Oats

Serves 2

2 cups water
1/2 cup steel cut oats
1/4- 1/3 cup pumpkin puree (depending on taste)
2 tbsp. maple syrup
1/8 teas. pumpkin pie spice
1/8 teas cinnamon
cranberry sauce (optional)

In a pot, bring the water to a boil. Add the oats and lower the temperature to a simmer. Let cook until oats absorb most of the water, about 15 minutes. Add the pumpkin puree, maple syrup and spices and mix well. Let cook until oatmeal is bubbly and cooked to desired consistency.

Serve with a drizzle of maple syrup and some cranberry sauce, if using.