Monday, 3 August 2015

Kinda Healthy Cookies...

I am, one day, going to manage that 'one post a week' I keep promising myself... but right now, if I manage I am thrilled; but if I don't - never mind, the world doesn't come crashing around me, nor anyone else!

I just wanted to pop in and share a recipe with you - I came up with these cookies a couple of weeks ago, and not only do my kids like them (YUS), but I also shared them with some workmates - and three of the ladies asked for the recipe! So I figure this must be a winner, and thought I would share it with you also!



Kinda Healthy Cookies

2c wholemeal flour
1c crushed cornflakes
1c rolled oats
1c chocolate chippies 
1c raisins (or dried fruit of your choice)
2 tsp cinnamon
2 tsp baking powder

150g melted butter
120ml olive oil (or just add more butter)
2 tsp vanilla ess
1/2c brown sugar

Melt all the liquids and brown sugar together.

Place all dry ingredients into a big bowl, and mix together well (sift what you can if you'd prefer).

Pour wet mixture into dry, mix well together and then shape into biscuits.

Bake at 180oC for 15 minutes.

Makes approximately 40 biscuits, and should last a good week.

These biscuits were a bit on the crumbly side; so there are notes at the bottom of the post of what I will be subbing, in order to attempt a better consistency next time.

Notes:
To make these dairy free:
* Use dark chocolate chips; we use Pams, but always check ingredients list first; these are full of preservatives, but not dairy. This is our compromise due to being on a tight budget... I would love to buy more expensive, organic proper dairy-free chocolate chippies; but they will have to wait until I can justify the expense!
* Use a dairy-free butter substitute; we use sunrise margarine - it's one of the cheapest on the market, and is close enough in flavour that I can cope! We did try olivani when my daughter first came off dairy; but she reacted to that as well (not sure why), so sunrise it is.
* Substitute some of the butter / olive oil for coconut oil (I will be doing a total swap with the olive oil next time I bake these, this last time we had no coconut oil left).

To make these gluten-free:
* Swap the wholemeal flour for a gluten-free flour; I think most flours would work, but you will need to add xanthum / guar gum if they are more natural flours. I will be trying the plain g-f mix we have at home next time, to make it safer for hubby.
* Check the rolled oats are gluten-free; most rolled oats aren't due to cross-contamination with wheat when growing or being processed. However, rolled oats in themselves are considered gluten-free; however celiacs are recommended to stay away from them, although those with just an intolerance (like hubby), can sometimes stomach them. What rolled oats do have is a protein in them called avenin, that about 20% of celiacs and gluten-intolerant folk can't handle; so it is just safer to stay clear of them in general. Initially hubby couldn't seem to tolerate even small amounts of oats, but lately he is coping better - so we have been able to reintroduce a small amount of oats back into his diet (yay, something going back in, and not coming out)... So these biscuits would be safe for him if I subbed the flour out.

To make refined-sugar free:
*Swap the 1/2c of brown sugar for 1/3c honey.

My Notes:
Next time this is what I am going to be trying:

* Swapping the olive oil for coconut oil; coconut oil has better bonding agencies, so I think this will help with the crumbling.

* Swapping the wholemeal flour for a gluten-free flour, as hubby really enjoyed these cookies as well.

* Trying it with honey instead of brown sugar; I found with the cinnamon, sugar and raisins - it was quite a sweet cookie (hence why the kids enjoyed them), so am hoping the honey will tone it down a little. Plus honey and cinnamon are a match made in heaven!

* Possibly attempting to mix it up in the food processor; although this makes a big batch so it won't be done altogether. I was told that quite often the chunkier the mixture - the crumblier it is; so by using the food processor, it should help thin the mixture down a bit (especially the oats and cornflakes), and that might help with the crumbles.

* I might swap the raisins for a different fruit (probably apricots)... but we'll see.

If you give this recipe a go, please let me know how it goes... especially if you try some of the subs I have suggested, but not yet tried myself!




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