Gluten-Free, Vegan Pumpkin Oatmeal Drop Cookies

So I made this popular little treats for our open house on Saturday and was asked over and over to share the recipe. I even got kid approval on these.

I like this recipe because it is a gluten free option made with real ingredients. If you use coconut oil it makes it vegan as well.

As usual I messed with the recipe a bit the second time around. I liked the result better than the first try. I wanted to both reduce the sugar and choose a higher quality sweetener. As with any cookie, take out the sugar and you take out crispiness but since this is a drop cookie it lends itself to a softer version. You could also add some dried cranberries in here for an extra pop of flavour.

Either recipe is meant as a treat. So this is not license to eat a pan full J

The original recipe from Nourishing Meals http://www.nourishingmeals.com/2009/10/gluten-free-vegan-pumpkin-oatmeal.html

Yield: 2 dozen cookies

1 cup softened virgin coconut oil (or unsalted butter)

1 cup pumpkin puree

1 1/2 cups coconut sugar, maple sugar, or brown sugar

1/4 cup ground flax seeds

1 tablespoon vanilla extract

3 cups oat flour

1 cup rolled oats

3/4 teaspoon baking soda

3/4 teaspoon sea salt

3 to 4 teaspoons cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

In a large bowl beat together, using an electric mixer, the coconut oil, pumpkin, sugar, flax seeds, and vanilla extract. Add the remaining ingredients and beat together again. 

Preheat your oven to 350 degrees. While your oven is preheating let your cookie dough rest on the counter for 20 minutes. The oat flour will absorb some of the liquid during this time which helps the cookies hold their shape. 

Drop by the spoonful onto an ungreased cookie sheet. Bake for 12 to 15 minutes or until slightly golden around the edges. Remove cookies and place them onto a wire rack to cool. Cookies are best after they have cooled.

This is how I changed it up a bit....

I did not use the nutmeg. I did this for no other reason than I don’t like nutmeg.

I used raw cane sugar the first time I made these. The next time I used raw local honey and reduced the amount to ½ c.

I also increased the amount of straight rolled oats from 1 c to 1 ½ c.

EVENT

FALL OPEN HOUSE/HEALTH DAY

Saturday October 26th, 2013

1pm -4pm

WholeSelf Wellness Centre

106 Stellarton Rd., New Glasgow

             These are some of the fabulous participants in this event:

                         Amy Punke, ND

                         Annabelle Cameron, RHN - Mindful Nutrition 

                         Jane Gallant, Student - Isshinho Japanese Medicine

                         Leigh Ann White, RMT - LA Massage

                         Nancy Halon - Nia and Well Systems

                         Raina MacDonald -  Artist, Yoga, and Well Systems 

                         Stephanie MacKinnon, RMT

                         Healthy Selections

                         Wanda Ward - Hair Studio

Free Seminars

Door Prizes

Check facebook for more details and schedule of events.

Gluten Free Cauliflower Pizza

So it wasn't the plan for my Saturday night meal but turned out to be a good idea in the end. Cauliflower Crusted Pizza. I had a hankerin' for homemade pizza of late so I thought I would try this and maybe find a gluten free treat for some clients. I must say it was quite yummy.

So for the crust...

Preheat oven to 400°F.

1/2 head of cauliflower riced,  in other words shredded in food processor or by grater. About 2 cups once shredded. Place in steamer until cauliflower turn somewhat less opaque. You are making a dough out of this so you want it to be soft but not watery.

In a bowl, beat one egg and then mix in 1 cup of shredded cheese, I used Knoydarts Double Gloucester Old for a nice organic and local option. You could use any good quality melting cheese like cheddar or mozzarella.

You can add in other flavourings here too. Some garlic, basil oregano... I did not add anything to mine. I like to start plain so I can taste where I might like to take it the next time. Since I was making a traditional pizza sauce pizza, I knew  I would have lots of flavour to add this time. If I was doing  a simple caramelized onion and mushroom pizza, I might add garlic and rosemary to the crust. It is really a flavour canvas so paint what inspires you.

Add the steamed cauliflower into the egg mixture. Stir until well combined.

Place on pizza pan. I used a baking stone so didn't need any oils. If you think necessary to grease your pan, please use a fat that can take the heat like coconut or ghee.  It was easy to spread out into pizza shape.

Place in oven for 25 minutes or until crust is golden brown on edges.

As for what goes on top..

Dress with whatever your heart desires. I wasn't planning on making pizza so unless I wanted some squash on there, all I had that was appealing was red peppers. I no fat sautéed them in some white wine. It only took a second and gave the sweet peppers and even sweeter taste. I used my standard tomato sauce which I blogged about earlier in Pasta with a Punch. Since the crust has a fair amount of cheese I was pretty stingy with the cheese on top.

Put pizza back into oven. Since it only needs to heat through and melt any additional cheese, you can put it on broil for a few minutes.

This recipe is completely flour-less which I like. It means though that it is a knife and fork pizza as opposed to a in your paws pizza. There are recipes that add flour into the crust, 1/2 c of rice flour or chickpea flour will keep still keep it gluten free.