Although we are not on a restricted gluten free diet, I like to explore different possibilities for gluten, when I can. It also seems that going gluten free greatly improves my husband’s control of his diabetes.
Spring in the air, fruits are looking better and better every day, I found this amazing recipe here, and had to give it a go.
Huge success, the combination of oats and shredded coconut was brilliant, gluten free and very yummy. Easy to put it together, a great dessert for the warm evenings that are about to start.
Gluten free strawberry crumble
4 cups (1 L) halved hulled strawberries
2 tbsp packed brown sugar
1 tbsp cornstarch
1 tsp vanilla
1-1/2 cups pure uncontaminated large-flake oats
1/2 cup sweetened shredded coconut
1/3 cup packed brown sugar
1/2 cup (125 mL) cold unsalted butter, cubed
Stir together strawberries, brown sugar, cornstarch and vanilla; scrape into 8-inch (2 L) square baking dish.
Crumble Topping: In bowl, whisk together oats, coconut, brown sugar and salt. Using pastry blender or two knives, cut in butter until in coarse crumbs with some larger pieces. Sprinkle over strawberry mixture.
Bake in 350 F (180 C) oven until topping is golden and filling is bubbly, about 30 minutes. Let stand for 10 minutes before serving.
Since there was some snow dust on the ground this morning I thought it would be a good idea to start my Christmas baking. The temperature has dropped a lot and it is nice to have a cozy baking going in the kitchen on a Sunday morning, at exactly 30 days to Christmas.
Nothing too rich here, but my delicious oats and raisins cookies, baked with whole wheat flour, that makes these cookies totally diabetes friendly and carb conscious.
The original recipe is here , it is also a nice option to add shredded coconut instead of raisins and dark chocolate chips instead of the milk chocolate chips. They freeze very well, I have a batch frozen already to get me started on my baking.
Healthy oats, whole wheat and raisins cookies
1 cup whole wheat flour
1 1/2 cups of rolled oats
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 Tbsp Cinnamon
1/2 tsp Nutmeg
1/2 cup honey
1/2 cup oil
1 Tbs Molasses ( or 1tbs brown sugar)
1 egg (beat with 1 Tbsp Water)
1 tsp Vanilla
1/2 cup raisins
Pre heat the oven to 325 F (lower temperature due to the honey in the recipe which will burn more easily). Line two baking sheets with parchment paper.
In a large bowl, mix all the dry ingredients together.
In a medium bowl, mix all the wet ingredients and fold it into the wet, stirring well. Add the raisins
Drop by tablespoonfuls onto the baking sheets, or use a small ice scream scoop, pressing the batter down.
Bake for about 15 – 20 minutes or until golden on the bottom of the cookie.
Enjoy and thanks for stopping by!
Another healthy cookie:
Flouless almond cookies
Banana and chocolate chips cookie – no flour, no sugar added