Oatmeal Raisin Muffins

Breakfast on the go.  Snacks during the school or work day.  What can a gluten free person enjoy that isn’t full of additives, chemicals or excess sugar or salt?  Or wickedly expensive.  Not many options out there.  Can you tell where this is going?  YES, Muffins to the rescue! These muffins are easy to make, perfect in texture for breakfast and totally yummy.  I love things made with raisins and oats (if you can eat them as some folks can’t tolerate oats) both are healthy choices and add hearty flavor to baked goods.

This muffin recipe is from Annalise Roberts’s wonderful cookbook: Gluten Free Baking Classics – The Heritage Collection, which came out last fall. I have made many great baked goods from this cookbook, a favorite of mine. She uses golden raisins: I was out so I subbed in regular raisins.

I freeze any muffins I won’t eat in 2 days; in a Ziplock freezer bag.  They make super school or work snacks and freezing them extends their usefulness by several weeks.

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Oatmeal Raisin Muffins

1 1/2 cups brown rice flour mix (see below)

½ cup gf old fashioned oatmeal

3/4 c brown sugar

1 tbsp. baking powder

1 tsp. baking soda

¾ tsp xanthan gum

¼ tsp salt

1 tsp cinnamon

¾ cup regular or golden raisins

¾ cup chopped walnuts

2 lg eggs beaten

½ c milk, 1 or 2 percent

½ c canola oil

Cinnamon sugar: 2 tsp. sugar and ½ tsp. cinnamon

Directions:

Heat your oven to 350 degrees, placing the rack in middle of oven.  Spray muffin pans with cooking spray.  One batch makes 12-14 muffins.

Put the oatmeal and the brown sugar in a food processor and blend until coarsely chopped. Dump in and mix all dry ingredients in bowl of stand mixer or a big bowl. Blend in raisins and walnuts. Combine milk and oil in a small bowl, beat in eggs.  Add liquids to big bowl; stir on low speed until fully blended.

Fill muffin pans 2/3 full. Sprinkle with cinnamon sugar.  Bake 18-22 min until golden brown. Do not overbake or they get dry.  Remove immediately from the pans and cool on a rack. Freezes well for up to 3 weeks and keeps in fridge (well wrapped) a few days.apple-tarts-oatmeal-muffins-015

Brown Rice Flour Mix mix
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

DIY: Instant GF Oatmeal

 

Chilly nights are here….winter is on the way. What to eat that is warm and yummy for breakfast? I bought some instant GF oatmeal at the health food store. It was pretty tasty and got me thinking that maybe I could make my own version which could be a lot cheaper and easily varied. I looked around on some sites and cookbooks. I found one by the queen of entertaining, she who spent a few weeks in the big house. No names here! All I had to do was use gluten free oats which are available at Freys Better Foods, at Giant and at Wegman’s grocery store.oatmeal

There was a bit of prep work; the oats need to be toasted for 15 minutes which gives them a lot more flavor than the ancient grains version I had purchased. A sheet pan is perfect for this toasting. Just keep an eye on it for the last few minutes to make sure nothing gets too brown. 2014 november oatmeal 0092014 november oatmeal 0102014 november oatmeal 011

I put some dried cranberries and golden raisins in my version. Other options could be chopped dried fruits like apricots or apples, pumpkin seeds, sunflower seeds, flax seeds, or any sort of nut you like. I think a combo of two items is really a great idea. Like some fruit and some nuts. I like dried cranberries and sunflower seeds. I have also topped mine once it was cooked, with some hemp seeds which are nutty and kinda like sesame seeds.

The oats were coarsely ground in my small food processor in two batches. If you use a big one you could probably do it in one batch. I poured the chopped oats into a storage jar with a tight lid and added the sugar, salt and cinnamon. Then I poured in the toppings. Easy and it only takes a few minutes to make it in the morning.

Instant GF Cinnamon Oatmeal

INGREDIENTS
2 cups old-fashioned gluten free oats
2 tbsp. light brown sugar
½ teaspoons coarse salt
1/4 teaspoon ground cinnamon

DIRECTIONS
Preheat oven to 350 degrees. Spread oats on a rimmed baking sheet; bake until lightly toasted but not browned, about 15 minutes. Let cool. Pulse oats in a food processor until coarsely chopped. Mix sugar, salt, and cinnamon, or more to taste into the oats as well as half to 2/3 cup of a combination of add-ins (see suggestions below), before storing in an airtight container for up to 2 weeks. Or freeze it to keep even longer .

Additions: dried cranberries, pumpkin seeds, walnut chunks, pecan bits, raisins, dried apricots cut into small bits, currants, dried blueberries or cherries, flax seeds, hemp seeds.

To make: heat 2/3 cup of water, lightly salted, to the boil. Stir in a heaping 1/3 cup of the oatmeal mixture. Cook 2-3 minutes, stirring a couple times. Cover and let stand 2-3 more minutes before scooping the hot cereal into a bowl. It is already sweet enough for my taste but you can add more brown sugar or some honey to the dish. A fresh topping would be a great addition of nutrients and even more flavor. Sliced banana, some blueberries or sliced ripe pear and you are about to enjoy a fairly inexpensive yet healthy gluten free hot breakfast that only took 2 minutes to cook.

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Note added December 2015: I made a batch recently and baked it extra browned but when I tasted it the flavor in a bowl of cooked oatmeal it was lovely; roasty dark and full of toasty oaty goodness. So if it gets dark, still grind it up and test it; you may love it!

Originally published in this blog November 2014.

 

Peach Oatmeal…It’s What’s For Breakfast at My House!

Healthy breakfasts are a way to start the day off great.  One of my go to breakfasts is oatmeal.  I love it the way it comes out in this recipe; not sticky or goopy, no way I would eat that kind of glop!  I use a lot of water and drain it before adding yummy stuff.  This substantial breakfast is minimal work and I let it cook while I made my lunch or feed the animals.  Less than ten minutes later I am eating a healthy tasty bowl.

A year ago I posted on making healthy breakfasts; there was an instant oatmeal I raved about as well as a bunch of other choices https://myworldwithoutwheat.wordpress.com/2014/12/02/gf-breakfast-is-doable-and-delish/.  Nice, but this whole oatmeal recipe is my fav and I wanted to share my recent fruit topping discovery.  It sounds so elementary but I just never seemed to try it…until now.    Here goes.

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This was a big juicy peach I cut up for this breakfast treat.

Angie’s Oatmeal with Fresh Peach (one serving)

½ cup old fashioned oatmeal, gluten free if you have celiac

Sprinkle of salt

1 tsp. butter

1 tbsp. brown sugar

1 peach

Sprinkle of cinnamon (optional)

Directions:

Heat a quart pot 2/3 full of water, sprinkle in some sea salt.  When it comes to the boil add the oatmeal.  Turn heat to medium low.  Cook 8 to 9 minutes.  Drain into a strainer.  Pour into a bowl, add butter, sprinkle with brown sugar and a peach that you have diced into small bits.  Cinnamon on top if you like that sort of flavor too. It’s that simple and that peachy good! Great use of late season peaches…could use frozen ones once the fresh ones are gone.

I also make this with sliced bananas or blueberries.  So healthy and very filling. Sometimes I make it topped with dried cranberries, chunks of walnuts, a tiny bit of butter and some real maple syrup.  I sprinkle that version with cinnamon and nutmeg.

oatmeal

Oatmeal is naturally gluten free but it is often processed on equipment that does wheat or is contaminated with wheat kernels from the farm; if you have celiac you really need to buy oatmeal that is labeled gluten free so your chances of cross contamination are nil.

I do eat instant or dry cereal but this oatmeal is so much more satisfying.  And so little effort too.  Enjoy!

Cherry Ginger Oatmeal Cookies….No Flour…No Fuss

Yummy gf cookies are indeed do-able. Looking for gluten free and flour free cookies? Is that actually possible in one recipe?  Yes, yes yes! I have a favorite gf cookie and it is my ginger cherry oatmeal drop cookies.  They are made with oats (gluten free certified ones,) almond butter, brown and granulated sugar, vanilla, candied ginger, dried cherries and a couple eggs.  Not much else.  Crunchy, thin, spicy and crazy delicious!

The dough goes together easily.  Everyone has loved it unless they are a ginger hater.  Boo hoo hoo on those folks!  Ginger is good for your tummy and zingy in your mouth! Chop it fine or you will get a crazy zing once in a while.  What is extra nice is that it is naturally gf.  There are no weird off flour flavors; just oats and almond butter.

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Ginger Cherry Oatmeal Cookies

¼ cup butter, room temp

¾ cup brown sugar

¾ cup granulated sugar

2 eggs

1 tsp. vanilla

1 cup almond butter

1 ¼ tsp. baking soda

½ tsp. salt

3 cups oatmeal

½ cup crystallized ginger chopped fine

2/3 cup chopped dried cherries (you can use half golden raisins if you like)

Directions:

Beat together butter and two sugars until fluffy; I used my stand mixer.  Add eggs one at a time, then vanilla and almond butter.  Beat well.  Mix the dry ingredients in a bowl and mix into the wet in the big mixer bowl.

Heat oven to 350 degrees. Spray baking sheets with cooking spray.  Drop glopping tablespoons of batter onto baking sheet.  Bake 13 to 15 minutes. Don’t let them get too brown or burn! Let cool 2 minutes on sheet before removing with metal spatula turner to a cooling rack.  Eat!  I freeze most of them; they taste pretty good straight out of the freezer.  Freezing tip for cookies; pair them smooth side to each other when placing in freezer bag; less likelihood of breaking. And you can get more into a gallon freezer bag that way.

rotisserie chicken and orchid 009

Some of them got really big and crispy thin this time. Love them that way and thicker chewy too!

I actually tested out my new sil-pat baking sheet; flexible, no spray, no stick, no mess and all good.  Love it!  The cookies didn’t spread any differently or taste off, no smell of anything odd while baking with it.  All the naysayers are way off base; gotta get a second one!

I have made it with cherries a few times and once with half and half cherries and golden raisins as I was low on cherries.  Wondering if it would be good with chocolate chips!  Recipe adapted from “Weeknight gluten free” by Kristine Kidd

Awesome Instant Oatmeal….GF of Course

Chilly nights are here….snow may be on the way. Yes, that sounds awful but it is the sad truth about fall…it means wintery cold is not far off. The freezing weather we are about to be hit with got me thinking about making more warm breakfasts. Last week I bought a bag of quick GF oatmeal at the health food store.  It was pretty tasty and only took a few minutes to cook up. It got me thinking that maybe I could make my own version which could be cheaper and easily varied from batch to batch.  I looked around on some sites and cookbooks. I found a recipe by the queen of entertaining, she who spent a few weeks in the big house.  No names here! All I had to do was use gluten free oats which are available at Frey’s Better Foods, at Giant and at Wegman’s grocery store.   I added a bit more cinnamon to my version.

rolled oats

There was a bit of prep work; the oats need to be toasted for 15 minutes which gives them a lot more flavor than the ancient grains version I had purchased.  A sheet pan is perfect for this toasting.  Just keep an eye on it for the last few minutes to make sure nothing gets too brown.

2014 november oatmeal 009

I put some dried cranberries and golden raisins in my version.  Other options could be chopped dried fruits like apricots or apples, pumpkin seeds, sunflower seeds, flax seeds, or any sort of nut you like. I think a combo of two items is really a great idea.  Like some fruit and some nuts.  I also topped mine, once it was cooked, with some hemp seeds which are nutty and kinda like sesame seeds.

The oats were coarsely ground in my small food processor in two batches. If you use a big one you could probably do it in one batch.

2014 november oatmeal 010 I poured the chopped oats into a storage jar with a tight lid and added the sugar, salt and cinnamon.  Then I poured in the toppings.  Easy and it only takes a few minutes to make it in the morning.

Instant GF Cinnamon Oatmeal

INGREDIENTS

2 cups old-fashioned gluten free rolled oats

2 tbsp.  light brown sugar

½ teaspoon coarse sea salt

1/2 teaspoon ground cinnamon

DIRECTIONS

Preheat oven to 350 degrees. Spread oats on a rimmed baking sheet; bake until lightly toasted but not browned, about 15 minutes. Let cool. Pulse oats in a food processor until coarsely chopped. Mix sugar, salt, and cinnamon, or more to your taste into the oats as well as half to 2/3 cup of a combination of add-ins (see suggestions below), before storing in an airtight container for up to 2 weeks.  Or freeze it to keep even longer.

Additions: dried cranberries, pumpkin seeds, walnut chunks, pecan bits, raisins, dried apricots cut into small bits, cut up medool dates, currants, dried blueberries or cherries, flax seeds, hemp seed hearts: any small seed or dried fruit would be awesome!

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To make: heat 2/3 cup of water, lightly salted, to the boil.  Stir in a heaping 1/3 cup of the oatmeal mixture. Cook 2-3 minutes, stirring a couple times. Cover and let stand 2-3 more minutes before scooping the hot cereal into a bowl.  It is already sweet enough for my taste but you can add more brown sugar or some honey to the dish. A fresh topping would be a great addition of nutrients and even more flavor.  Sliced banana, some blueberries or sliced ripe pear and you are about to enjoy a fairly inexpensive yet healthy gluten free hot breakfast that only took 2 minutes to cook.

Note: I like this better than the GF Ancient Grains version; tastes fresher and toastier and has a great oaty flavor.  About to make a new batch; I have been enjoying it a lot on cold mornings.  I love how fast I can make it; my regular oatmeal takes 8 minutes plus the time to get the pot of water to a boil.  Two minutes is an oatmeal revolution!

Cowboy Cookies to Crush On!

My freezer is empty of cookies.  This is Not good.  Cookie baking was a priority for this week.  I saw this recipe a while ago on a favorite website; Gluten-Free on a Shoestring.  I saved it and made a mental note to put it at the top of my “gotta bake sweets” list.  Tonight I finally had time to throw it together.  These cookies are created just like that; dump and blend and then there is a bit of stickiness in the shaping of them but no matter, just wash those sticky fingers and hands before you put on the oven gloves!

I revised her recipe just a bit.  I like to use all dark brown sugar, I added walnuts, less vanilla and one batch I didn’t have quite enough Better Batter flour mix so I used a brown rice flour mix for the last ½ cup.   I sometimes don’t bother to beat the eggs; added them one at a time though. I got the coconut chips at Freys Better Foods here in Hellertown, on sale this week!

coconut chips

Cowboy cookies have been around a long time.  Popular with cowboys I assume! I have provided the recipe revised by it was published by Nicole Hunn in her fabulous blog, a great resource for gf baked goods.

They are sturdy and yummy.  The flavor is a mixture of semi-sweet chocolate chips, cinnamon, brown sugar and oats with a healthy dose of butter.  Totally. nummy. good.

cowboy cookie

I never heard of them before my first batch although apparently they have been around for decades. I read today that Laura Bush baked a version of them in her smack down with another First Lady wanna be.  Whatever.  They are hearty and really big so I am guessing they might well be from Texas!

cowboy cookies

My batch made 24 cookies, the recipe said 20….  So mine were a tad smaller than suggested but still really large.  I ended up baking mine for 14 minutes so I suggest you do likewise.  If you bake them one sheet at a time they should be done in 12 minutes but I would rather bake 2 sheets simultaneously.  Some of the sets of six cookies were done on the parchment paper and one sheet was just on a cooking sprayed non stick cookie sheet.  Both ways worked fine.  They spread some but not a lot; leave some space between them.

I plan to freeze most of them so they last a bit.  I am guessing success will be my ability to pull one of these big boys out of the freezer and snack down after work next week!

Cowboy Cookies, GF

Ingredients

1 1/2 cups all purpose gluten free flour (Better Batter works great)

1/2 tsp xanthan gum (omit if your blend already contains it) *BB does!

1 tsp baking powder

1 tsp baking soda

1 1/2 tsp ground cinnamon

1/2 tsp kosher salt

8 ounces semi-sweet chocolate chips

1/2 cup granulated sugar

1 cup packed dark brown sugar

1 1/2 cups old fashioned rolled oats

1 1/2 cups coconut chips

2/3 cup chopped walnuts

10 tablespoons unsalted butter, at room temperature

2 eggs at room temperature, beaten

1 teaspoon pure vanilla extract

Directions

Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.

In a large bowl, place the flour, xanthan gum, baking powder, baking soda, cinnamon and salt, and whisk to combine well.

Place about 1 teaspoon of the dry ingredients in a separate, small bowl and add the chocolate chips to the bowl. Toss to coat the chips, and set the bowl aside.

To the large bowl, add the granulated sugar and the brown sugar and whisk to combine, working out any lumps in the brown sugar. Add the oats and coconut chips and mix to combine. Create a well in the center of the dry ingredients and add the butter, eggs and vanilla, mixing to combine. Add the chips and reserved dry ingredients, and mix until the chips are evenly distributed throughout. If necessary to bring the dough together, knead it with your hands. Divide the dough into 20 pieces, each about 2 ounces. Roll each into a ball and place about 2 inches apart on the prepared baking sheets. Flatten each ball into disk about 1/4-inch thick with your palm or a big spatula.

Place the baking sheets in the center of the preheated oven, two at a time, and bake until lightly golden brown all over (about 14 minutes). Remove from the oven and allow them to cool on the baking sheet for about 5 minutes or until firm before transferring to a wire rack to cool completely.

Enjoy these fat and tasty big cookies; no one will ever guess they are gluten free!

Postscript: these freaking cookies are addictive! They are subtly flavored by the combination of the above named ingredients.  My grandson loves them too.  He and I shared 2 this evening. I ate another one after I took him home.  Trust me, they are the bomb!

Post script: I made a new batch today.  Note to self; follow recipe exactly and they are even better….  I make sure to beat the eggs first before pouring them on top of the softened butter and the vanilla.  I also remembered to add the chips last and watch them closely in the oven.  This batch is so  yummy I had to put most of them in the freezer to keep myself from eating more cookies.  Perfect warm out of the oven.  OMG: I am in love with these cowboys!