Gluten Free · Dairy Free
Cakes, Breads & Cookies
We were eating a lot of 'when-ever bars' (gluten free cookies that my kid likes) and balking at the retail price - so i decided to try my hand a reproducing them at home. I think that the result is actually better than the original. I've filled them full of my favorite nuts and dried fruit - walnuts and cranberries.
I've made them as flat cookies on a baking sheet, and in round or square muffin tins. They make a yummy and wholesome portable breakfast bar, and in full sized muffin dimensions they are substantive enough to last me until lunch. Next i think i will make them as mini muffins - for lighter snacking ;)
Feel free to substitute the walnuts and cranberries for your favorite dried fruits and nuts. You could try pecans and raisins, or get citrusy with some dried orange peel.
Ingredients:
- 3 eggs
- 1.5 cups of oats
- 1 large grated apple
- 4oz of apple sauce
- 3 tbsp of sunflower seeds
- 1 cup of walnuts
- 1/2 cup of pecan nuts
- 1.5 cups of dried cranberries
- 1 cup of maple syrup or agave
- 2 tsps of vanilla extract
- 3 tsp of chia seeds
- 1/3 cup of sweet rice flour
- 1/3 cup of tapioca flour
- 1/3 cup of chestnut flour
- 1/4 tsp guar gum
- 1/4 tsp xanthium gum
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1 cup of walnut oil
- 1/4 cup of coconut oil
- 1 tbsp of shortening
- 1/2 tsp of salt
- 1 tsp cinnamon
- 1 tsp of ground dry ginger
- 1 large pinch of ground clove
- 1 - 3 large pinches of fresh ground nutmeg
- Steps:
- Pre-heat oven to 355F
- Grease your baking sheet or muffin tins
- Put all of the ingredients in a large mixing bowl
- Combine well
- Spoon into or onto prepared tin
- Place in pre-heated oven for 10 mins for flat cookies on the baking sheet or 20 mins for full sized muffins.
- I haven't tried it yet but i would imagine that mini muffins will be about 12 mins.
