Gluten-Free Oatmeal Cookies

Gluten-Free Oatmeal Cookies

Adapted from Gluten-Free Girl by Blue Heron Kitchen

I've been fooling around with this really great gluten-free oatmeal cookie recipe for a while. The original recipe uses coconut flour and dried cherries (and it's fantastic!). But, for St. Patrick’s Day, gimme oats and currants. These are light, crisp, buttery and the dried fruit plays a starring role. 

Ingredients are by weight. Please use your kitchen scale. If you don’t have one yet, take a look at this one (in the U.S.) It's about $11.

If your almond flour isn’t finely ground and you have a Vitamix or a similar kitchen power tool, throw your almond meal into the dry mix container and pulse until finely ground. (Similarly, you can ‘mill’ your own oat flour from oats in a Vitamix!)

Truc: Mis-en-place! Be prepared! – Measure out all your ingredients and have them ready to add, one at a time. This will make you feel like Julia Child – or if don't know what the hell I’m talking about, think your favorite hottie from the TV Food Network or any cooking show you like on television.

These are so good that people who eat wheat will like them. 

In Irish, you’ll shout, “Tá mo Celia sásta!” (“My celia are happy!”) 

In any language, you won’t find a morsel of gluten in these fianáin iontach (fantastic cookies.)

peace, love and Bon folláin!

jane

Gluten Free Oatmeal Cookies

            Blue Heron Kitchen

Ingredients:

160 grams almond flour

20 grams oat flour

1 tsp. baking soda

1 tsp. kosher salt

1 tsp. cinnamon

180 grams (13 Tbsp.) unsalted butter, room temperature

200 grams brown sugar (light or dark, your choice)

150 grams granulated white sugar

1 egg, size large, room temperature

1 tsp. pure vanilla extract (Baldwin’s is a wonderful choice.)

250 grams gluten-free oats (use "old-fashioned" and not "quick" oats)

250 grams dried currants (or raisins) (gluten-free)

Procedure:

Preheat oven to 350º F. and line baking sheets with parchment paper.

Whisk together the flours, baking soda, salt and cinnamon and set aside.

Weigh sugars and set aside.

Weigh oats and set aside.

Weigh currants (or ‘other’ dried fruit) and set aside.

Crack egg into small cup and set aside.

In the bowl of an electric mixer, cream the butter, by itself, until light and fluffy.

Add the sugars and continue to mix until thoroughly combined.

Add egg and vanilla and mix thoroughly.

Dump in flour mixture and mix on low speed until it is incorporated, scraping down the bowl, as needed.

Add oats and dried fruit and mix until incorporated.

Using a cookie scoop or two teaspoons, space the cookies about 1 ½” apart on the cookie sheet, leaving them mounded.

Bake for about 8 minutes. Open the oven, and with the back of a fork, gently flatten or “deflate” each cookie.   

Turn the sheet front-to-back and continue to bake for approximately 5-8 minutes, depending on how large your cookies, how accurate your oven; and how you like them ‘done’.

Remove and cool until firm enough to remove from sheets. Transfer to racks to cool completely. Store in an airtight tin.

Yield: approx. 5 1/2 doz. - 2 1/2" cookies








Truc: If you don't want to bake them all at once, freeze the scooped raw cookies on a sheet, lined with waxed paper. Once frozen, wrap well. When you want to bake them off, don't defrost, bake directly from the freezer, adding additional baking time.

Lemon Poppy Seed Pound Cake

Blue Ribbon Lemon Poppy Seed Pound Cake

Blue Heron Kitchen, adapted from Melissa Clark

If you don’t have coconut oil in your larder, this is one good reason to go get some. The original recipe required extra virgin olive oil, the dominatrix of olive oils. When baking with oil, it’s generally not my fat of choice. Olive oil cakes (Mediterranean/Italian) rock. But leave the olive oil out of this one (sorry, Melissa.) If you can, purchase virgin and organic coconut oil. It's high-end, sweet and white (and pricey). Trader Joe's is a good resource in the U.S. I watch for sales. "Spectrum" brand is highly recommended. When it goes on sale, snag one! You'll be eating it out of the jar.

Everything else about Clark’s recipe is great (I tweaked the glaze and added some lemon oil. It removed that corn-starchy taste and added a nice depth.)

The viscosity of coconut oil is slightly heavier than refined oils; and I didn’t want a lemon poppy piña colada loaf, so I combined coconut and canola oils and the result was stunning.

Make sure your poppy seeds are fresh because when left out, they turn rancid pretty quickly. Once opened, store them in the freezer. Truc: Penzey’s Spices is an excellent resource. They’ve been opening shops all over the U.S. or you can order online. Their spice quality is high end, and customer service is excellent. 

Another online spice source is My Spice Sage.

You’ll need 3 to 4 lemons, depending on size and juiciness. I think it’s best to use organic lemons.

Boyajian lemon oil is a great staple to have in your fridge.

You can buy a set of three citrus oils from King Arthur Flour. Keep them in the fridge and they’ll last forever. These little bottles, when used correctly, are fantastic flavor enhancers; and they’re natural! The addition of a few drops of lemon oil removes the “cornstarch chalk”, adds depth; and makes it go “zing!”. You need the smallest amount. Order those oils now. And while you’re online at King Arthur Flour, order the fiori di sicilia too. Add it to pound cake and your pound cake will taste like a slice of harmony.

This lemon poppy seed cake will win you a blue ribbon at your county fair. The snow (in the U.S.) will end and county fairs will return. And we will rejoice!

Dairy-Free Truc: To make dairy- free "buttermilk", mix equal parts of vegan sour cream (Tofutti makes it) and water. 

Lemon Poppy Seed Pound Cake

INGREDIENTS:

Oil and flour, for greasing and flouring pan

1 3/4 cup all-purpose flour,

Zest of 2 lemons, plus 1 to 2 more lemons for juice

1 c. granulated sugar

½ c. buttermilk (if you can find Kate’s, it’s fantastic!)

3 Tbsp. + 3-4 additional tsp. lemon juice for the glaze

3 eggs, size large, room temperature, slightly beaten

1 ½  tsp. baking powder

¼  tsp. baking soda

¼  tsp. Kosher salt

1/3 c. canola oil

1/3 c. coconut oil

1 tablespoon poppy seeds

½  c. confectioners’ sugar, sifted

Optional, but recommended: Boyajian pure lemon oil for glaze

Procedure:

1.Preheat oven to 350º F. Oil and flour an 8-inch loaf pan.

2. In a bowl (if using Kitchen Aid or electric mixer, use the mixer’s bowl), combine lemon zest and sugar and rub with your fingers until it looks like wet sand. Whisk in (or use paddle attachment/beater blade) buttermilk, 3 tablespoons lemon juice and eggs.

3. In a separate bowl, whisk together flour, baking powder, baking soda and salt.

4. Whisk dry ingredients into the batter, then whisk in oil and poppy seeds.

4. Pour batter into prepared pan. Bake until a toothpick inserted in the center emerges clean, about 1 hour. Let cool in pan until warm to the touch, then turn out onto a baking rack set over a rimmed baking sheet. Turn cake right side up.

5.Whisk together remaining 4 teaspoons lemon and the confectioners’ sugar. Add just enough lemon juice to achieve desired glaze consistency. Add lemon oil, drop by drop, until desired taste is achieved. The lemon oil will mask the cornstarch taste of the confectioner’s sugar and will add a round and wonderful lemon taste to the glaze. Put a piece of waxed paper under the rack to catch drips and our the glaze over the top in thin rows. It will spread as it dissolves. Or, you can use a pastry brush to spread glaze evenly over top and sides of cake. Use an offset spatula to scoop up drippings and adhere them to sides and missed areas of the loaf.

Cool before slicing.

YIELD 8 servings (if it makes it out of the kitchen)

When life brings you poppy seeds, squeeze lemons!

peace and love,

jane