Tagged with "Einkorn Archives - Wise Words"
Aug 9 2015

College Prep Cookies for the Gluten intolerant

Posted by     2 Comments    in Kitchen

Ah Cookies Cookies Cookies …. or biscuits depending on where you are from, right?

We have had a fantastic summer despite the fact that the weather has not been great. The kids and their cousins had a nice long run of things in July, and they are welcoming the ‘back to school’ chatter we have started around the house.

Vanilla

Last week, I met up with one of my friends, who is getting ready to send her eldest off to college. She was racing around buying him everything he might need during the day and forcing herself to teach him a few cooking tips and tricks, which he had zero interest in, every evening. She figured, that if she spent the month of August doing that, he might be able to survive without her. As we chatted, and nibbled on a batch of cookies I had just baked, she lamented the fact that she had not taught him enough skills in the kitchen. I sent her home with a recipe for the cookies.

Butter Coconut Oil

No matter how hard we try to prepare kids for moving out of the house and living on their own, even if co-habbing with other students, two things are going to happen.

1. They will survive and not die of starvation because most colleges/universities have canteens, and

2. They will still bring home their dirty laundry and clean out your cupboards when they come home.

Craisins

One thing is for certain, if you are adept at all at making something they really LOVE, then you can be guaranteed they will always come home for their favourite dinner, or dessert.

Nuts

I was thinking about our kids, and how we have at least 7 years before any of them are ready to head off to college, but I am still certain this is one of the treats I will be packing in their bags when they do go.

Rye Barley Oatmeal

If you are releasing a teen into the wild this September, then make up a few batches of this recipe and freeze them. Pack them with clear instructions for your teen then they can impress all their new friends when they whip up a batch of freshly baked cookies on their first weekend away from home.

This is not the time to shed a tear … rejoice in your new found freedom!

Eggs

College Prep Cookies
Author: 
Recipe type: Simple
Cuisine: Treat
Prep time: 
Cook time: 
Total time: 

Serves: 24
 

Chewy oatmeal raisin n’ nut cookies
Ingredients
  • 8 oz / 225 g butter
  • 7 oz / 200 g caster sugar
  • 7 oz / 200 g soft brown sugar
  • 2 large eggs
  • 7.5 oz / 215 g Einkorn or Khorasan Flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • 8 oz / 225 g cranberries (or mixed berries/raisins)
  • 8 oz / 225 g mixed nuts
  • 10 oz / 285 g rolled oats/rye/barley

Instructions
  1. Preheat the oven to 175C
  2. Cream the butter with the sugars, and then beat in the eggs one at a time.
  3. Combine the flour, baking powder, salt and cinnamon, then mix into the butter/sugar/egg mixture.
  4. Now mix in the dried fruit and oats.
  5. Place balls the size of a large walnut onto a greased, non-stick baking tray (remember to allow room for them to spread, so about 9 cookies per baking tray) and cook for about 15 minutes or until verly lightly browned.
  6. Cool for a couple of minutes on the baking sheet, and then transfer to a cooling rack. Do not handle while they are hot, or they will crumble.

 

This recipe is the best for chewy Cranberry Oatmeal Raisin Cookies – so if you prefer crunchy cookies, let them cook a little longer at a lower temp. I like to make a double batch every time and I roll and freeze the extra cookie dough in clingfilm and keep it in the freezer for ’emergencies’. Whip it out, leave to thaw for ten minutes, slice and bake. Your friends will be very impressed. You will be very smug and have that ‘oh, it was nothing’ look about you. Well done.

Khorasan Kamut

Now – moving on to the exciting bit of news for those of you who suffer from Coeliacs disease or are Gluten intolerant.

Einkorn

We have been testing a couple of new bags of flour, and by new I mean very very old, here at home. The first one, is called Khorasan (or Kamut) flour and the second one is called Einkorn.

Both are ancient (wheat) grains, and in contrast with more modern forms of wheat, evidence suggests the gliadin protein of Einkorn may not be as toxic to sufferers of coeliacs disease. It has yet to be recommended in any of the GF diets, but I have a feeling this could happen in the next 12 months.  I will not lie to you – we are asking a few GF/Gluten intolerant/Coeliac family members and friends to be our guinea pigs and I will let you know the outcome, but so far so good!

In the meantime, just ask your local Evergreen.ie (in Ireland) or Jovial Foods (in USA) store to order the flour for you. They retail at €5.50 per 1kg bag (ouch) but are so much richer in flavour and texture. You will gladly overlook the price as you smell your cookies baking away in the oven.

Letting go of the kids is, apparently, a hard thing to do. Right now we are in the throes of teenage hell with our two eldest girls and in my mind, sending them off to college would be bliss … and by the time that does happen, I reckon they will be making their own cookies and heck, they are already doing their own laundry so things can only get better, right?

How is your summer going?

Móna x

About Móna
I am a native Galway girl that seems to be drawn to professions that rhyme with 'err'. Writer, Mother, Restauranteur, Wedding Planner, Dishwasher, Grass cutter, Cocktail maker. I suppose you could say I am a well rounded entrepreneur.
You can find me here
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