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Sunday, October 14, 2012

Raisin-oat-sunflower biscuits (gluten-free)

I haven't done any gluten-free baking for a while, but the oats we buy regularly from Trader Joe's are gluten free. On the back of the package is a recipe for gluten-free oat cookies that has been tempting me for a while. The opportunity presented itself with the harvest festival at the garden this afternoon (featuring my two regular GF test eaters). So here goes...

(I made half the quantity given below and it gave 15 large cookies)

1/4 cup fake butter (or 4 tbsp oil)
3/4 cup granulated sugar
3/4 cup brown sugar
2 tbsp ground linseed mixed with 5 1/2 tbsp boiling water
1 tsp vanilla essence
1 1/4 tsp bicarbonate of soda
1 tsp ground cinnamon
1 cup sunflower seed butter (or peanut butter)
3 cups GF oats
6 oz raisins (or mixed dried fruit)
1/2 cup sunflower seeds

Heat oven to 350F. Cream sugars and butter/oil in a large bowl. Add linseed mixture, vanilla, bicarb and cinnamon and mix well. Add sunflower seed butter and mix. Stir in oats, raisins and sunflower seeds. Place teaspoons of the batter on a lightly greased baking sheet about 2 inches apart (they will spread a little as they bake). Bake 10-12 minutes until light brown around the edges. Let sit for 5-10 minutes to cool a bit so they firm up a little and are easier to handle, then transfer the still-warm biscuits (careful, they are quite soft and bendy at this stage) to a cooling rack. They will become firm and crunchy as they cool.


I liked these a lot. Sweet and crunchy and tasty and you would never guess they were gluten free. They don't even have any flour in them at all! Also, a good way to eat up the sunflower seed butter, which I thought I would love straight up but weirdly like much less than peanut butter - it works perfectly in these. Big thumbs up from both A and H, and from lots of other non-gluten-free diet people too... and they were all eaten, which is always a good sign.

Note: I don't really like using marg if I can help it, and it seemed a bit superfluous in this recipe, so the second time I made these I used 4 tbsp of safflower oil and it worked just fine. Actually the batter was a lot less sticky than the first time I made them, although whether that was something to do with ambient temperature or a different sunflower butter brand or what I don't know. Anyway, they came out great again: definitely a hit. I am still wondering if you could skip out the oil/marg altogether and just use a little more nut/seed butter: will perhaps try this next time.
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