Tag: Cinnamon

Gluten-Free Oatmeal Cookies

Gluten-Free Oatmeal Raisin Cookies

I have a few friends who either suffer from celiac disease or have a low tolerance for gluten, which led me to experiment with gluten-free flour. It was a challenge at first to learn the ins and outs of working without gluten, but I persevered. Here’s one of my recent “success stories,” Gluten-Free Oatmeal Cookies.

I made these especially for my friend Dennis, who is constantly commenting on the inferior quality and high cost of commercially made GF snacks. This is one of his favorite cookies and he requested cashews in lieu of the typical walnuts. These cookies are light, with a buttery, not too sweet flavor, and a hint of cinnamon. He stopped by on Saturday to pick them up and was delighted with the results and his goodie bag to go!

Gluten-Free Oatmeal Raisin Cookies

Gluten-Free Flour

There are a wide variety of flours to choose from and most local grocery stores carry one or two brands, usually King Arthur Flour or Bob’s Red Mill. Both have blends that you can substitute all-purpose flour cup for cup for the gluten-free flour. I used King Arthur Flour’s Measure for Measure, which doesn’t require the addition of gums. Read the ingredient label to check if either guar gum and/or zanthan gum are included. My research shows that using half guar gum and half xanthan gum provides the best results. A 1/4 teaspoon each per cup of flour is sufficient. These are readily available from vendors such as Bob’s Red Mill and amazon.com and other vendors.

Gluten-Free Oatmeal Raisin Cookies

The cookies whip up exactly like any other drop cookie. Beat the butter until fluffy in a stand mixer or with a hand beater; scrape the sides and beater. Add the sugar and salt and beat until incorporated; scrape the sides and beater. Add the eggs and beat, scraping the sides and beater as needed until incorporated. Mix in the vanilla extract, raisins, and nuts. Add the flours, oatmeal, cinnamon, baking powder, baking soda, guar gum, and xanthan gum,* and beat on low, scraping the sides of the bowl and the beater as needed, until the flour is moist. Scrape the sides and beater again and mix on medium-high until the dough is smooth, about 10 seconds.

*Omit if using a gluten-free flour that includes these gums.

Drop the cookies by the spoonful onto the lined cookie sheet, or use a cookie scoop, which makes about a 2-inch cookie, not too big and not too small. I like to use the scoop for the uniformity in size and even cooking.

Gluten-Free Oatmeal Raisin Cookies

Pop the cookie sheet into the preheated oven and bake for 15 minutes, or until the bottom of the cookie is golden brown.

Gluten-Free Oatmeal Raisin Cookies

Cool the cookies for 5 minutes and then remove to a cooling rack. Store in an airtight container or freeze.

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Gluten-Free Oatmeal Cookies

  • Author: Trish Lobenfeld

Ingredients

2 sticks (8 ounces) unsalted butter
1 cup brown sugar
1 teaspoon kosher salt
2 large eggs
2 teaspoons vanilla extract
1 cups raisins
1/2 cup coarsely chopped walnuts, optional, such as walnuts, pecans, or cashews
1 cup gluten-free flour
3/4 cup oat flour
2 cups old-fashioned oatmeal, such Quaker Oats
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon guar gum*
1/2 teaspoon xanthan gum*

Instructions

Preheat the oven to 375 degrees F and line a cookie sheet with parchment paper or a silpat mat.

Beat the butter until fluffy in a stand mixer or with a hand beater; scrape the sides and beater.

Add the sugar and salt and beat until incorporated; scrape the sides and beater.

Add the eggs and beat, scraping the sides and beater as needed until incorporated.

Mix in the vanilla extract, raisins, and nuts.

Add the flours, oatmeal, cinnamon, baking powder, baking soda, guar gum, and xanthan gum,* and beat on low, scraping the sides of the bowl and the beater as needed, until the flour is moist. Scrape the sides and beater again and mix on medium-high until the dough is smooth, about 10 seconds.

*Note: Omit if using a gluten-free flour that includes these gums.

Drop the cookies by the spoonful onto the lined cookie sheet, or use a cookie scoop, which makes about a 2-inch cookie, not too big and not too small. I like to use the scoop for the uniformity in size and even cooking.

Pop the cookie sheet into the preheated oven and bake for 15 minutes. The bottom of the cookie should be golden brown. The tops a darker beige.

Cool the cookies for 5 minutes and then remove to a cooling rack. Store in an airtight container or freeze.

Notes

*Note: Omit if using a gluten-free flour that includes these gums.

Cinnamon Raisin French Toast

French Toast and strawberry compote

French Toast and strawberry compoteFrench toast is a weekend event. Not that it’s difficult to make, but a little time consuming for a busy workday morning. I love this recipe for Cinnamon Raisin French Toast. Saturate the bread slices in an egg mixture for several minutes, which creates a custardy center and crisp out layer. A pat of butter on top and a drizzle of warm maple syrup and you have perfect cinnamon raisin French toast!

Beat the eggs, cream and vanilla in a small bowl.

Lay the bread on a baking sheet and pour the egg mixture over the top. Let sit for 3 minutes.

French Toast

Turn and let sit for 3 minutes more.

Melt the butter in the skillet or griddle over medium-high heat. Lay the bread slices on the hot griddle and cook until golden brown, turn and cook until golden brown. Adjust heat as needed.

French Toast

Hold in a 200 degree F oven until all the toast is cooked.

Microwave bacon to serve with the French toast.

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Cinnamon Raisin French Toast

French Toast and strawberry compote
  • Author: Trish Lobenfeld
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Breakfast/Brunch

Ingredients

4 large eggs
¼ cup heavy cream or half and half
1 tablespoon vanilla extract
8 slices cinnamon raisin bread
2 tablespoons unsalted butter

Garnish
butter and warm maple syrup

Instructions

Beat the eggs, cream and vanilla in a small bowl.

Lay the bread on a baking and pour the egg mixture over the top. Let sit for 3 minutes.

Turn and let sit for 3 minutes more.

Melt the butter in the skillet on griddle over medium-high heat. Lay the bread slices on the hot griddle and cook until golden brown, turn and cook until golden brown. Adjust heat as needed.

Hold in a 200 degree F oven, until all the toast is cooked.

Grilled Bananas

Grilled Bananas

Grilled peaches, grilled plums, grilled watermelon, grilled pineapple – all pretty common. Grilled bananas??? Why not!

Grilled bananas are delicious and great for breakfast on cereal, granola, pancakes or waffles. They also make a great dessert over ice cream! Check out my ice cream cookbook here!

Grilled Bananas

The key to success is to use underripe bananas. A ripe banana is soft, softens more on the grill and gets mushy. Taste a sliver of the banana. Want it sweeter? Brush with a little honey or agave before grilling.

There is no “recipe” for this. Use as many bananas as you like, brush lightly with a sweetener, if needed. Place on a hot grill and cook a minute, turn and cook a minute, turn and cook a minute, turn and cook a minute. Sprinkle with cinnamon and serve.

Sprinkle immediately with cinnamon to release the essential oils and aroma.

Watch the Grilled Bananas Video Here.

Applesauce

 It’s always fun when your children come home for a visit and it’s especially fun for us when they bring along a bunch of  hungry friends; especially when they have no food restrictions/requirements. They were in for a surprise as I was experimenting with turkey meatloaf. It was okay, not spectacular. My
applesauce on the other hand is a proven success for many years.
 Applesauce is one of the easiest recipes to make and one I taught every semester in the first week of our food lab at NYU. I hope none of my students ever purchased jarred applesauce again!
Purchase a mix of at least 3 varieties, such as tart Granny Smith, sweet McIntosh and Golden Delicious with its honey-like overtones. There are two methods for making applesauce. The first is good for a small batch, the second for large batches.
applesauce
Peeled and Cored Method
Peel, core and cut the apples into chunks – the smaller the pieces the faster they cook down.
applesauce

Pop these into a covered sauce pan with 1/4 cup cold water. Turn the heat on low and stir occasionally  Once the apples begin to break down turn the heat up a little. The apples are ready when easily crushed against the side of the pan with the back of a wooden spoon or spatula. Mash and season with ground cinnamon.

applesauce

Unpeeled Method
Wash the apples and cut into chunks – the smaller the pieces the faster they cook down.  Pop these into a covered sauce pan with 1/4 cup cold water. Turn the heat on low and stir occasionally. Once the apples begin to break down turn the heat up a little. The apples are ready when easily crushed against the side of the pan with the back of a wooden spoon or spatula.
Ladle small batches into a food mill placed over a large bowl or saucepan and process to remove skins, core and seeds. Scrape the food mill clean between batches. Season with ground cinnamon.
Applesauce is best served warm, nuke in the microwave for 30 seconds, stir and nuke again.
Freezes well.


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Applesauce

applesauce

Use a variety of apples, such as Granny Smith, McIntosh and Golden Delicious, for a complex tasting applesauce.

  • Author: Trish Lobenfeld
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 2 cups
  • Category: Fruit

Ingredients

9 apples
1/4 cup cold water
ground cinnamon, to taste

Instructions

Peeled and Cored Method

Peel, core and cut into chunks – the smaller the pieces the faster they cook down.

Pop these into a covered sauce pan with 1/4 cup cold water. Turn the heat on low and stir occasionally. Once the apples begin to break down turn the heat up a little. The apples are ready when easily crushed against the side of the pan with the back of a wooden spoon or spatula. Mash and season with ground cinnamon.

Unpeeled Method

Wash the apples and cut into chunks – the smaller the pieces the faster they cook down.  Pop these into a covered sauce pan with 1/4 cup cold water. Turn the heat on low and stir occasionally. Once the apples begin to break down turn the heat up a little. The apples are ready when easily crushed against the side of the pan with the back of a wooden spoon or spatula.

Ladle small batches into a food mill placed over a large bowl or saucepan and process to remove skins, core and seeds. Scrape the food mill clean between batches. Season with ground cinnamon.

Notes

Applesauce is best served warm, nuke in the microwave for 30 seconds, stir and nuke again.

Freezes well.