Tuesday, April 29, 2008
cookies at work
So I've been insanely busy lately... not by choice. Spending more time "Feeding the Beast" (that's the blank pages of the features section which I'm obligated to fill with words and pictures 6 days a week)than myself and the little stinker.
But I did have time between keyboard clacks to snarf this bag full of oatmeal/almond meal/flaxseed/chocolate chip cookies.
Per Tina's request... I'll try to think of what I did to make these...
I think it was 2/3 cups oats, maybe a scant tablespoon of flaxseed, 1/3 cup almond meal, 1/2 cup flour (sorry Tina, these probably won't work for your family... you might want to try rice flour?), 3 tsp. baking powder, 1 egg, about a half cup sugar, 1/3 cup oil and mini chocolate chips... I didn't measure them, I just dumped. There was some vanilla extract in there too. Again, I didn't measure, but I'm guessing it was about 1/2 teaspoon or so? Oh, and I think I used some shredded coconut, dumped from the bag. Cooked at 350 degrees until they looked set.
For a while in Taiwan I made all kinds of things with a combination of oat and sticky rice flour. The oat flour made things very crumbly, while the rice flour was more gummy. Together they sort of approximated the texture of wheat flour goods. Pancakes, crepes and quick bread recipes worked pretty good with this mix. I think I could use straight rice flour for the crepes.