Gluten Free Oatmeal Cookies and The Oats Debate

Oats are a contentious topic when speaking about gluten free living as many people think that to be gluten free they need to avoid oats. Oats themselves are gluten free, but are usually processed in a plant that processes other regular grains. This processing produces an oat that is cross contaminated with the gluten from the other grains. And while the oats should be safe they can cause no end of problems for someone who needs a gluten free lifestyle. Fortunately there are several options on the market for pure uncontaminated oats for those individuals who can tolerate oats. Some individuals still have difficulty digesting the pure oats, so oats should be excluded when starting a gluten free diet and reintroduced slowly to ensure you will not have issues with oats. 

Luckily I have no issue with oats as I love oatmeal cookies. I have been thinking about my favourite oatmeal cookie for a week now and I have some friends that I know will need a little treat tomorrow so I did a little baking. The recipe was originally adapted from a Company's Coming recipe in their Most Loved Treats cookbook. I first made the original recipe when I was visiting family in Calgary and have since adapted it to be gluten free and fit my tastes, a little less sugar than it calls for and different additions. My oatmeal cookies are big, soft, chewy cookies full of cashews and dark chocolate. The perfect treat in one big cookie. 

                                                        

Elizabeth's Dark Chocolate Cashew Oatmeal Cookies

Adapted from Oatmeal Chip Cookies 

Company's Coming - Most Loved Treats

1 cup butter softened

1 3/4 cups packed brown sugar

2 lg eggs

1 tsp vanilla

2 cups all purpose gluten free flour mix

1 tsp baking powder

1/2 tsp baking soda

2 cups pure uncontaminated oats

1 cup dark chocolate chunks

1 1/2 cups chopped cashews

This recipe is best done in a stand mixture as it is a very stiff dough. 

In the bowl of a stand mixer cream butter and sugar until light and creamy. Add eggs one at a time, beating well after each addition. Add vanilla and beat.

Combine flour, baking powder and baking soda in a small bowl. Add to butter/sugar mixture and stir well. 

Add oats, chocolate chunks and cashews and mix until well blended. Drop 2-3 Tbsp balls of dough onto parchment lined cookie sheet about 2-3 inches apart. Bake in 350 degree oven for 20 minutes rotating cookie sheet half way through. Let stand on cookie sheet for 5 minutes before transferring to a wire rack to cool completely. 

Tonight's Dinner (and Tomorrow's Lunch): Balsamic Quinoa Salad

Lately I have been craving lighter foods, probably because it has been so hot out. I usually do not feel much like cooking when it is super hot and humid, sometimes I really don't feel like eating. So lately I have been eating a lot of quinoa as it can be eaten either hot or cold as a salad and is not a heavy feeling meal.

One night when I was deciding what I would do with the quinoa I thought about a greek salad I used to make with rice and wondered if I could make it with quinoa. I really did not want to follow the real recipe as it contained a mayo dressing which I am trying to stay away from. I thought about a balsamic  dressing instead. So I took the cooled quinoa and added a couple of tablespoons of balsamic vinegar and a few grinds of black pepper. Then mixed the quinoa around till the balsamic was soaked into the quinoa. I chopped cucumber and tomatoes really small, cubed some feta, and chopped chives (you could use green onion, I just love chives) and added it to the balsamic quinoa. I let it sit for about a half hour for the flavours to mingle. It was really great with the chicken I made, it was even better the next day for lunch. 

Tonight I just ate the quinoa salad as my main course as it is a healthy, hearty meal without being heavy. It really does not need any meat to go with it as quinoa is a complete protein itself. My balsamic quinoa salad is very low fat as the only fat is a little olive oil in the cooking of the quinoa and the feta cheese. It is also full of vegetables. It is simple and can be changed in countless ways with whatever vegetables you like and have on hand. The best thing about it is it keeps exceptionally well and makes a fantastic lunch for the next few days. I have made it ahead some evenings without having it for dinner specifically to take to work for lunches the next couple days. 

Elizabeth's Balsamic Quinoa Salad

1/2 cup quinoa

1cup boiling water

1Tbsp olive oil

Cook quinoa according to directions on my posting How to Cook Quinoa without the chicken stock and bay leaf. Cool quinoa completely.

Add 2-3 Tbsp of a good balsamic vinegar and a few grinds of black pepper to taste and mix until completely absorbed. 

Add:

4 small/baby cucumbers (finely diced)

1/2 pint cherry tomatoes (finely diced)

4 oz feta cheese (diced)

3 Tbsp of chopped chives (or green onions if you prefer)

Mix all ingredients together and let sit for 30 minutes for flavours to mingle and serve or portion out for future meals.