Oat crunchies - wheat free recipe
Just one of these will not be enough... They are without doubt the crunchiest, butteriest wheat free cookies that we have tasted.
Plump raisins and tasty nuggets of cashews make these a great all rounder for morning coffee, afternoon tea, a snack on the go or just a bit of indulgence in front of the TV or a good book.
Try these and you won't be disappointed.
dietary information: | |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| vegetarian |
|
| vegan |
|
makes 12-14
cookies:
| 110 | g | oats (quick cook or flakes) |
| 60 | g | brown rice flour |
| 60 | g | white rice flour |
| 30 | g | raisins |
| 25 | g | cashew nuts, chopped |
| 1 | tsp | xanthan gum |
| pinch | salt | |
| 110 | g | demerara sugar |
| 110 | g | unsalted butter |
| 1 | tbsp | rice or corn syrup (golden syrup will also substitute) |
topping:
| 15 | g | raisins |
| 10 | g | cashew nuts, chopped |
|
Please note this recipe contains nuts |
preheat oven: 170°C, 150°C (fan), 325°F, Gas 3
| 1. | Line two baking trays with baking parchment. |
| 2. | Put the oats, rice flours, raisins, cashews, xanthan gum and salt in a large mixing bowl and stir to combine. |
| 3. | In a small saucepan melt together the sugar, butter and syrup over a gentle heat, do not allow to boil or burn. When melted pour this over the dry ingredients and mix well with a wooden spoon. |
| 4. | Divide the mix into 12-14 pieces and using your hands roll them into balls. Place on the baking tray and flatten to make a cookie about 6cm (2½") in diameter. They don't have to be perfectly round, and you will find that some of the edges do split a little. The mix will also feel quite greasy at this stage, but the cookies dry out in the oven. Leave space for the cookies to spread a little. |
| 5. | Scatter the topping raisins and cashew pieces over the centre of the cookies, then press them lightly down into the cookie. |
| 6. | Bake on the middle shelf of the oven for 15-16 minutes. When cooked remove from the oven and leave on the baking sheets for 10 minutes until they have set. Then transfer onto a wire cooling rack for them to cool completely. |
| 7. | Once cool these cookies will keep for 2-3 days in an airtight container, but we doubt that there will be any left to store. |
If you wanted to make these cookies dairy free/vegan you could substitute the butter with a non-dairy fat replacement, however the taste will of course be altered as it won't have the rich buttery taste. And if you wanted nut free then leave out the cashews and replace them with more dried fruit.
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