Thursday, 10 September 2015

Breakfast Oat Mounds

These are healthy breakfast oat mounds, crisp on the outside but soft on the inside. Because they are double baked, they will keep for a long time. While not entirely gluten free, I have used some alternative flours to lower the gluten content. They are also not very sweet but sweet enough for me. The recipe is based on an earlier recipe in my blog, Anzac Cookies.

1 cups regular Old Fashioned oats
1 cup oatmeal
1 cup whole wheat flour
1 cup buckwheat flour
2/3 cup brown sugar
1/2 cup flax meal
3.5 oz dessicated coconut, unsweetened (I use Bob’s Red Mill)
1/2 cup toasted, salted Pumpkin Seeds
1 cup dried fruit (raisins, dates, figs, cranberries, etc), coarsely chopped, then chopped more finely in a small food chopper
1/4 cup molasses
4 oz weight butter
4 oz weight coconut oil
1 teaspoon baking soda
2 tablespoons hot water

To make, preheat your oven to 350 degrees. Line 2 baking sheets with parchment paper. Mix the first 9 ingredients in a bowl. Melt the molasses, coconut oil, and butter together in the microwave. Mix in the baking soda with hot water, and add to the microwave mixture. This will froth or bubble up so quickly pour the butter mixture into the dry ingredients and mix well. The dough is fairly crumbly and dry, much like my version of Anzac Cookies. I pressed to dough mixture into a Lebanese Ma’mool mold (see photo).
Pack it really tightly, then unmold on to the parchment lined pans.
If you don't have one of those, a foil muffin liner can also be used if you pack it two-thirds full, then unmold. Bake on parchment paper lined cookie tin in the oven for ten minutes. Remove from oven, cool for 10 minutes then put back in 250 degrees F oven for 60 minutes. Turn off oven and leave the cookies in there to dry out further. Cool on a rack.

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