I just had to stop and share this spicy nutmeg cookie!
These cookies are naturally gluten-free using oats, ground almonds and desiccated coconut (although if you are allergic to gluten, be sure that your oats haven’t been processed in a factory along with wheat).
As with all of my recipes, they are free from egg, dairy, and refined sugar; whilst using coconut oil, banana and tahini to bind and weave in some decadent, wholesome magic.
Nurturing hints of nutmeg, cinnamon and vanilla bring the whole nirvanic experience together, for a delicious, soft, slightly chewy sweet treat.
About gluten-free oats (for those who need to watch their gluten intake)
Now, I must admit, being very sensitive to gluten I used to find that porridge made me sleepy, slow and swelled my belly. Certainly not a great way to start the morning. Then one day it surprised me to find that oats are actually naturally gluten-free! Hurrah! When I investigated further, I found that farmers normally rotate their crops (i.e. grow different crops in each field every year). This means that oats will typically share fields where gluten grains such as wheat and barley have grown. Anyone who knows anything about growing plants will be aware that is that it is almost impossible not to have ‘unwanted’ seeds from previous years crops popping back up randomly. So, this year’s oat crop will inevitably have some of last years wheat popping back up through the soil (for example).
They often also grow these different grains in fields next to each other too, leading to wind-blown contamination. Unfortunately for gluten sensitives, this means a small (but significant) amount of contamination.
It has been shown that whilst oats themselves are gluten-free, they are more often than not contaminated with gluten. They have also been shown to be contaminated in the factories (which also process wheat, rye & barley) or in transportation containers etc.
The good news is that some companies, however, offer certified gluten-free oats. These are oats grown separately from gluten grains and produced in facilities where there is no sign of anything containing gluten.
Let’s make some delicious “Spicy Nutmeg Cookies”…
Makes: 7 cookies
Preparation: 10 minutes
Baking: 15 minutes
- 100g oats (about 1¼ cups)
- 3 tablespoons ground almonds
- 3 tablespoons desiccated coconut
- 2 heaped tablespoons raisins
- 1 teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ½ small ripe banana
- 1 tablespoon tahini
- 3 tablespoons coconut oil
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Check out my latest recipe video for a step by step guide on how to make them here…
Basic ‘how to’ instructions:
- Measure all the dry ingredients into a mixing bowl.
- Mash the banana, add to the bowl and then mix in roughly.
- Make a small well in the middle of your ingredients; add all the wet ingredients into the well and then mix everything together thoroughly. Use the back of a metal spoon to press down and press into the mixture to help the ingredients combine. Be sure that everything is thoroughly mixed (i.e. no lumps of banana or tahini).
- Shape into golf ball sized balls and then gently flatten into cookie shapes about a ½ to ¾ of an inch thick and carefully place on an oiled baking tray. If the cookies crumble whilst shaping, then just compress them more firmly between your hands, pressing any stray pieces of mixture right back into the cookie.
- Bake in an oven pre-heated at gas mark 5 (190C/375F) for about 15 minutes or until the tops catch a very light tan.
- Once baked, carefully place onto a cooling tray and allow to cool before serving (cooling allows them to firm before you tuck in).
This recipe appears in my recipe book Angelicious, along with two super tasty, healthy, gluten-free, dessert sections.
Trinity’s Healthy Sweet Treats & Desserts
Enjoy and please feel free to comment.
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