Last week I found out that a friend, who has been lactose-intolerant for many years, learned he is now gluten-sensitive — and will find out soon if he’s actually gluten-intolerant.
Every time I hear a story like this, I cringe a little inside.
I love to bake.
I love to eat what I bake.
I love to share what I bake.
I can’t imagine having to completely give up any one item when it comes to eating. (I am vegetarian, but that’s by choice.) And gluten is a hard one, in particular, when it comes to baking.
So that’s why, sometimes when I bake, I experiment.
I play with flax eggs for my vegan friends.
I test out assorted flour mixes for my GF friends.
I make cakes out of hot wings, carrots, celery, and ranch “frosting” for my friends who really prefer meat to baked goods. (True story, as horrendous as this thought is to me.)
What I like most, really (aside from the eating part of the baking), is gifting someone with a surprise muffin, or scone, or cookie that is exactly to their dietary needs and taste preferences.
It’s probably the connection — typically over sweet treats, though any food will do — that I love (and crave) most.
The connection, and the resulting smiles.
So in light of my friend’s situation, I baked tonight. I pulled out an oldie-but-goodie, already vegan, cookie recipe, exchanged the whole wheat flour for a GF pastry flour blend and the old-fashioned oats for GF oats … et voilà.
Tonight’s recipe — one of my all-time favorites — comes from the incredible Heidi Swanson at 101 Cookbooks. I highly recommend her website. A good 95 percent of recipes I’ve made from there have been excellent.
Note: this is the original recipe as found on 101 Cookbooks. It’s already vegan/dairy-free. If you want to make it gluten-free, simply exchange the flour and the oats with GF options. I used Bob’s Red Mill products in both cases, easily found at most natural foods stores.
- 1 cup whole wheat pastry flour
- 1 teaspoon baking powder
- scant 1/2 teaspoon fine grain sea salt
- 1 cup rolled oats
- 2/3 cup chopped walnuts
- 1 cup shredded carrots
- 1/2 cup real maple syrup, room temperature
- 1/2 cup unrefined (fragrant) coconut oil, warmed until just melted
- 1 teaspoon grated fresh ginger
1. Preheat oven to 375F degrees and line two baking sheets with parchment paper.
2. In a large bowl whisk together the flour, baking powder, salt, and oats. Add the nuts and carrots. In a separate smaller bowl use a whisk to combine the maple syrup, coconut oil, and ginger. Add this to the flour mixture and stir until just combined.
3. Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. Bake in the top 1/3 of the oven for 10 – 12 minutes or until the cookies are golden on top and bottom.
4. Makes about 2 1/2 dozen cookies.