May 19, 2007

• Cookies for YOU, Muffins for me.

  Basic Oatmeal Cookie Dough

  Cream:

  1/2 cup (one quarter pound) room temperature butter
  1 cup sugar
  1 cup packed brown sugar

  When butter and sugars are combined, beat in:

  1 cup vegetable oil (grapeseed oil adds great flavor and fragrance)

  2 eggs
  1 teaspoon vanilla extract
  1/2 teaspoon lemon extract

  Combine thoroughly (by sifting or whisking)

  2 cups flour
  1 teaspoon baking soda
  1/2 teaspoon baking powder
  1 teaspoon salt

  Stir the flour mixture into the liquids, and when they are almost fully combined, stir in:

  2 cups quick cooking rolled oats

  Drop by teaspoonfulls onto ungreased cookie sheets and bake ten minutes at 400 degrees Fahrenheit.

  By altering additions to this dough, you can make many variations such as:

  Raisin Raggedy Anns

  1 cup raisins
  1 cup flake coconut
  1 cup chopped pecans
  2 cups cornflakes cereal

  Apple Grape-Nuts Cookies

  2-3 tart baking apples, cored and diced, with peels on (If the apples are very juicy, you may need to add another 1/2 to 1 cup of flour to make the dough the proper consistency.)
  1 cup chopped walnuts
  2 cups Grape-Nuts Flakes cereal

  When using cereal flakes, add them last and fold in gently.

  ---

  Those cookies are NOT on my diet.  These muffins I baked today, from a brand-new original recipe, ARE on my wheat-free, sugar free, and otherwise restricted diet.  They taste absolutely wonderful if you like the things that went into them, and I definitely do — especially the flax seed meal, which has a nutty flavor and superior nutritional qualities to nuts, at less cost.

  First Class Fig Flax Almond Oatmeal Muffins
  
  Whisk together or sift:

  2 cups Bob’s Red Mill garbanzo and fava bean flour
  1 cup brown rice flour
  1/2 cup masa harina (corn flour)
  1/2 cup corn starch
  1 1/2 cups quick cooking rolled oats
  1 cup flax seed meal
  1/2 cup almond meal/flour
  1 Tablespoon psyllium husk powder (this helps hold the bread together in the absence of gluten – you can substitute 1/2 teaspoon xanthan gum if you prefer)
  2 teaspoons each of

  salt
  soda
  baking powder
  cinnamon
  ground ginger

  Beat thoroughly:

  6 eggs

  Add and beat in, one at a time:

  1 1/2 cups plain unsweetened whole milk yogurt (less glycemic than lowfat or fat free)
  3 cups natural unsweetened applesauce
  1 cup milk (I use goat milk because I’m sensitive to cow’s milk)
  1/2 cup grapeseed oil
  1/2 cup olive oil
  1 tsp. vanilla extract

  Preheat oven to 375 degrees Fahrenheit.
  Line 4 dozen-size muffin pans with 48 paper baking cups.

  Stir liquid into dry ingredients, and when the flour is almost completely moistened, add and combine:

  1 cup chopped dried figs

  Measure 1/2 cup of batter into each of 48 muffin cups.  Bake at 375 degrees for 20 minutes.

  I pack these in air-tight containers, freeze them, and nuke them for easy breakfasts and snacks.

  

  • 12:02 am
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