Cookies! Anzac cookies to be exact. Luscious, organic, non GMO GLUTEN FREE anzac cookies, to be absolutely exact. Oh, my. They've arrived, my gluten free Bob's Red Mill Oats from the states. I managed to not trip down the stairs when there was a loud knocking on our door at 7am, it had to be the oats, and it was. I don't know how the heck they got gluten out of oats, but these are the real deal, celiacs can actually eat these without having enteric fits of any kind. So if you've been suffering long winters utterly porridgeless, lament no more.
Oats are fabulous food for the nervous system, not just because of the calming properties of the vitamins, nutrients and fatty acids they contain, but also because the very act of eating them, as a porridge, in cookies or in crumbles, conjures up a sense of warmth, comfort and nurturing. It's cosmic justice for people with digestive disorders on a truly epic scale, beautiful oats are back without the bothersome gluten. I found out about this product, which was 5 years in the making, on Gluten Free Girl's website. It was hard slog finding someone who would ship the Holy Groats to Australia, but greed always prevails! The first gluten free oat foray was a toss up between porridge and cookies, you're a decadent audience, so the cookies won out. The results were drop dead delicious, but slightly hilarious, and you'll soon see why. Using my very slick new stainless steel Dualit beater in the process (thanks, Mum), I altered a Jude recipe to suit my craving for my very favourite type of cookie. One of my earliest memories is of making anzac biscuits at school, I found the whole thing as exciting then as I do now. This recipe still needs a little perfecting, it wasn't as chewy as I would have liked, so you might want to use some brown rice syrup in place of the maple syrup if you try this one at home, the addition of it will still offer a pure, clean sweetness, but with a much thicker, toffee like consistency and texture, which I think would work really well.
So, what ridiculous thing shall I christen thee: Buddah Biscuits (I'll tell you why later).
Glutenless Buddah Biscuits:
2 cups of gluten free whole grain rolled oats
1/2 cup brown rice flour
1/2 cup oats ground up
1/2 cup rapadura sugar
1/2 cup of maple syrup (or brown rice syrup, or a mixture of both)
1/2 cup dessicated coconut
2 teaspoons ground cinnamon
200g butter, softened
2 teaspoons of vanilla extract
Preheat your oven at 180 degrees. Combine: oats, flour, sugar, syrup, coconut, cinnamon and butter in a bowl. Either with your hands, or your swanky new beater, get it all mixed in well. Make little balls of the mixture, place on a baking tray lined with baking paper. Bake for 20 - 30 minutes. Before mine went in they looked like this:
When they came out, they/it looked like this:
I must've placed the cookies too close together on the tray, they all merged into one giant gorgeous biscuity accident. The joys of outrageous fortune: I took enormous pleasure in cutting this up surgically with a sharp knife upon cooling. Hence the title of Buddah Biscuits: All became One. They look quite funky cut up with sharp edges, so I think I won't even bother with making little balls next time. Our occasional flatmate, Mr Costa, who very rarely does dessert, was most impressed. I'll admit to something I probably shouldn't and tell you that I ate a little bit (or alot) of the cookie dough. jesus. anzac carpaccio is divine as well. Bake these cookies, they are simple, wholesome and make the people around you feel loved, appreciated and like helpless, overfed guinea pigs for your various blog related pursuits. If you laugh in the face of gluten, then use a good brand of regular oats, they'll taste just like these.
That's the baby pea, sweet potato, spinach, laksa stirfry with grilled peppered, haloumi and brown rice that was tonights pretext for the luscious cookies.
Amanda: 1, Gluten: nil!
Buy Bob's Red Mill Gluten Free Oats here.