Friday, 22 October 2021

Pumpkin Apple Baked Oatmeal


This is a delicious combination of oats, apples, pumpkin and spices that are associated with a crisp Fall day. It's a great way to use up any leftover tinned pumpkin puree that you might have after making pies, cakes etc. The oatmeal goes well with stewed fruit or fresh fruit of your choosing.

The recipe is a very forgiving one and lends itself to customizing. It's almost like a "dump recipe" where you can use whatever you have on hand. I used a spice mixture of cinnamon, allspice and nutmeg, but others include, ginger, cloves, cardamom, or dried orange. 

2 cups rolled oats use certified gluten free if needed

2 Tablespoons Arrowroot flour

1 teaspoon cinnamon

1 teaspoon allspice

½ teaspoon nutmeg

1/4 teaspoon salt (if not sodium restricted. Can be omitted)

1 teaspoon low sodium baking powder

1 cup pumpkin puree

1 1/4 cup liquid of choice (milk, dairy or non-dairy, Kefir, apple juice)

2 large eggs

2 teaspoons vanilla

1/3 cup mixed maple syrup and honey

2 tablespoons dark brown sugar

2 tablespoons unsalted butter

1 medium apple of your choice

2 tablespoons water




Preheat the oven to 375 degrees. Grease a 8×8 baking dish with butter, then line with two pieces of parchment paper, leaving an overhang on all sides

In a medium bowl, combine oats, arrowroot flour, spices,  and baking powder. Mix to combine.

In a small fry pan, bring the butter, brown sugar, water, and apples to a simmer, then cover and simmer until apples are partly cooked on low heat. Remove from heat and arrange the apples at the bottom of the baking dish. Reserve the liquid.

Whisk pumpkin puree, liquid you are using (I used a mixture of Kefir and apple juice), eggs, vanilla, and maple syrup/honey to bowl.

Mix the wet and dry ingredients together and pour into baking dish

Spread into the prepared baking dish. Let it sit for about 15 minutes so that the oats can absorb some of the liquid. Pour the reserved butter and brown sugar liquid over the top. Bake for 30-35 minutes. Oatmeal is done baking when it is puffed up on the edges, set in the middle and top is golden.

Let cool completely before slicing into 9 squares. Wrap each square individually in foil the put in a freezer bag if you are freezing.

Wednesday, 20 October 2021

Oats and Millet Crunchy Cookies


These are extra crunchy cookies made with oats and puffed millet. They go great with coffee or tea. 

1 cup oats

1 cup puffed millet

1/2 cup all-purpose flour

1/2 cup Durum Atta Flour

1 Tablespoon brown rice flour

2 Tablespoons Arrowroot flour

1/2 cup shortening (can use a mixture of unsalted butter and shortening)

½ teaspoon salt if no sodium restriction

¼ teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon allspice

¼ cup dark brown sugar

2 tablespoons golden syrup

¼ cup unsweetened apple juice


1.   Measure oats and millet an put each in separate bowls. Mix flours, spices, sugar, baking soda, and salt  (if using).

2.   Rub butter and shortening into the flour mixture until the mixture feels like a soft dough. Add the oats and puffed millet to this and knead gently until the two are mixed together and the millet and oats are evenly dispersed throughout the mixture

3.   Mix syrup, and apple juice, and put in the microwave or saucepan to bring to a boil. Add to flour and shortening mixture.

4.   Mix with spoon or hands to form dough

5.   Let this sit for about 10 minutes then form into a dough ball.

6.   Separate into 9 large balls and roll out each between two pieces of parchment paper to ¼ inch thick (I use an egg ring and just pat the dough to fit the ring until is at half the height. The egg ring is ½ inch high.) Whatever method you use, place the cookie on a parchment lined cookie sheet

7.   Bake at 400 degrees 8-10 minutes. Check after 10 minutes as they burn easily. Remove from oven, cool for 15 minutes. Lower oven temperature to 250 degrees, flip the cookies over using an egg lifter and bake for a further 30 minutes. Store in an airtight container.

Apple Oatmeal Snack Cake


This snack cake does need some preparation, and is fairly low in sodium. Half teaspoon salt may be included if you are not on sodium restriction, but this will obviously increase the sodium level significantly. I omit it. There are a variety of nutrition calculators that can be used to calculate the nutritional composition, depending on the size of the serving. It freezes well and uses oatmeal, buckwheat flour and all purpose flour. It's a light snack cake that goes well with stewed fruit or just by itself with a beverage of your choice.

1 cup all-purpose flour

½ cup Buckwheat Flour

1 cup old fashioned oats

¾ cup dark brown sugar

½ teaspoon baking soda

1 teaspoon low sodium baking powder

1 teaspoon cinnamon

¾ teaspoon allspice

½ teaspoon nutmeg

½ cup shortening

½ cup 100%, unsweetened apple juice

½ cup sour cream

2 eggs

4 tablespoons pure maple syrup

1 teaspoon vanilla

1 medium Granny Smith Apple, cored and cubed. The peel may be left on if desired.

Juice of 1 lemon (about 2 tablespoons)

1.     Line the bottom of a 13x9x2 inch baking pan with parchment paper. Grease and flour the sides.

2.     Using a wok or fry pan, toast the buckwheat flour until it smells aromatic. Add to all purpose flour.

3.     Grind ¼ cup of the oats to a flour like consistency and add to the flour mixture, and the rest of the oats. Mix in the soda, baking powder, and spices.

4.     Rub in the shortening into the flour mixture with fingers until the consistency of bread crumbs.

5.     Core and cube the apple, mix with the lemon juice and set aside.

6.     Whisk the eggs, sour cream, vanilla, apple juice and maple syrup until pale in color.

7.     Add the wet ingredients to the dry and mix until combined. Gently mix in the cubed apples.

8.     Pour batter into the prepared pan and bake in a 350 degree F oven for 35-40 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Allow to cool before inverting and cutting into squares, the size of your choosing ( I use approximately 3x4 inches to get 12 squares)