Hello! I hope you all had a great weekend. I had a great time in Houston, reconnecting with old friends. I sure do miss my old buddies. We had a great dinner out at nice wine bar. Fun times. I also drug Tom over to a primarily vegan restaurant for lunch on Saturday. They have a macrobiotic platter that I wanted to try. I have been to Field of Greens several times, but had never gotten the Macro plate. Since we are in the midst of the class and I love the food, I had to go.
It was excellent. Brown rice, black beans, greens with miso sauce, tofu quiche slices, steamed mixed vegetables, pickled daikon and seaweed and miso soup. It even looks good for you! I enjoyed it although I accidently ordered miso soup for Tom instead of the broccoli choice and he was not too happy. He ate it but it was not good for either of us! :(
Although it was fairly cold and then pretty rainy, you can tell Spring is almost here. The tulip trees were blooming. I think they are some kind of Magnolia but I always hear them called tulip trees. They are beautiful and were in full bloom. Can you believe two weeks until the official start of Spring? And I will finish school the same time. Isn't it funny how the older you get the quicker time goes by?
So last week we had a snacks and healthy desserts class. This cookie is what I made. It is so unusual. The same flavor profile as an oatmeal cookie but a bit different texture as it has cooked brown rice in it. Odd huh? It is vegan and, if you use gluten free oats, is gluten free. It is not very sweet but it so good. It is substantial, moist and chewy. This is not a crispy light cookie that you want to eat a stack of but something that will satisfy you with just one. Since it is gluten free you will need brown rice flour. I buy this at the bulk bin at my local grocery (I think Whole Foods has it) but you can also buy it by the bag, usually in the health food section. Bob's Red Mill makes it. You need to have cooked rice on hand but if you plan ahead, cook rice for dinner and save a bit to make cookies the next day. They are totally worth it! (This recipe is based on one from The Self-Healing Cookbook by Kristina Turner. )
Rice and Oatmeal Raisin Cookies
Prep Time: 20 minutes
Cook Time: 25 minutes
Keywords: bake dessert gluten-free vegan vegetarian oats rice cookie
Ingredients (1 -2 dozen depending on size)
- 1 1/4 cup gluten free rolled oats
- 3/4 cup almond milk
- 1/2 cup organic raisins (may substitute another dried fruit of your choosing)
- 2 pinches of sea salt
- 1 tsp cinnamon
- 3 Tbsp coconut oil, melted
- 1/2 cup brown rice flour
- 1/2 cup cooked leftover brown rice
- 1/2 toasted chopped pecans
- 4 Tbsp of brown rice syrup or maple syrup
Preheat the oven to 375 degrees. Line 2 cookie sheets with parchment paper.
Heat a skillet that has a lid over medium heat. Add the oats and toast until slightly brown and you can smell a nice "oat" smell. Turn off the heat on the skillet. Add the almond milk and raisins and quickly stir together. Cover and let sit for 10 minutes.
In a seperate bowl, mix the salt, cinnamon, oil, and syrup. Pour the oat mixture over this and mix well. Add the flour, rice, and nuts. Mix well. The dough will be moist and sticky. Drop dough by the heaping tablespoon onto the cookie sheets. They will not spread much so they can be close together but not touching. Wet your fingertips and lighly press down each cookie to flatten slightly.
Bake 25 minutes or until golden brown and they appear dry. Rotate the pans half way through.