Tag Archives: Oatmeal

Banana Strawberry Oat Bars (Gluten, Dairy & Sugar Free)

Strawberry Oat BarsGood day, everyone. I hope that the new year finds you well. During this time of year I enjoy baking (even more than usual) and the lingering aroma of baked goods throughout the house. These oat bars make a great breakfast or snack. Plus, they are free from gluten, dairy and sugar, so many of your friends will be able to eat them!

I was inspired by Sweet as a Cookie’s version of Vegan Banana Strawberry Oatmeal Bars. I used the suggested ingredients except I substituted coconut palm sugar for the Stevia, used parchment paper instead of nonstick spray, and I doubled the recipe so that it would fit in my 9×13 pan.

You may find that these bars become one of your favorite comfort foods. Speaking of comfort foods, have you voted for your favorite comfort food? It just takes two clicks to cast your vote on sensitiveeconomist.com. Thanks!

Ingredients
2 bananas, mashed
2/3 cup natural applesauce (unsweetened)
1 tsp. vanilla extract
2 1/2 cups quick oats
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. cinnamon
1/3 cup strawberries, diced
3 tbsp. coconut palm sugar, optional

Preparation
Preheat oven to 350┬║ F. Prepare an 9×13 pan by greasing with butter or covering with parchment paper; set aside. In a medium sized bowl combine bananas, applesauce, and vanilla extract. Once combined mix in baking powder, baking soda, and cinnamon. Stir in oats until everything is well mixed. Add the strawberries to the mixture and combine. Pour mixture into the prepared pan and flatten evenly with a spatula. Sprinkle optional coconut palm sugar over unbaked bars. Bake for approximately 35 minutes or until golden brown. Cool for approximately 10 minutes. Cut into 10 evenly sized bars and enjoy!

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Freshly Squeezed Orange Oatmeal Cookies

2013-01 orangesGreetings from sunny Florida! That’s what the box on the gift of oranges read. This gift has been excellent and came at the perfect time – while SensitiveHusband and I wait for the next snowstorm, we have been able to enjoy really fresh, juicy, delicious navel oranges!

According to the Florida Department of Citrus, the Florida varieties that are currently in season include Temple Oranges, Honey Tangerines, Red Grapefruit, Pink Grapefruit, White Seedless Grapefruit, and Juice Oranges. Since the rainfall in Florida has been lighter than usual this year, the crop is estimated to be 142 million boxes, which is almost 5 million boxes fewer than the 2011-2012 season. According to Florida Citrus Mutual, the Florida citrus industry creates a $9 billion annual economic impact, employs almost 76,000 people, and covers about 550,000 acres.

2013-01 orange juicerLast weekend I decided to get a little creative by figuring out how to bake with an orange. I took inspiration from a recipe for Orange Oatmeal Cookies and made a number of ingredient swaps and substitutions to remove the butter, cane sugar, cream of tartar (since I didn’t have any on hand), and reduce the gluten (although these could be made gluten free if you prefer by swapping the whole wheat flour out and replacing with brown rice or millet flour). I also enjoyed using my great-grand-aunt’s green juicer, shown above. I pictured her laughing and smiling while I juiced the orange and made the cookie dough. The result was a hearty and perky cookie that is delicious at any time of the day…even as a mid-morning snack! Whether you are enjoying a day at the beach or watching the snow fall (I am in the latter camp today), these cookies use ingredients that are easily obtained year-round.

2013-01 orange oatmeal cookiesFreshly-Squeezed Orange Oatmeal Cookie Ingredients:
1/2 cup canola oil
1/2 cup maple syrup
1 egg white, beaten until foamy
1/4 cup unsweetened applesauce
1 large naval orange, zested and juiced
1 cup whole wheat flour
1/2 cup oat flour
1 cup quick-cooking oats
3/4 cup chopped walnuts (optional)
1 teaspoon baking powder
1/2 teaspoon ground cinnamon

Preparation:
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

Mix together canola oil and maple syrup in a large bowl. Stir egg white and applesauce into mixture. Stir in orange juice with pulp and orange zest.

Mix flours, oats, (optional) walnuts, baking powder, and cinnamon in a separate bowl; fold into the large bowl of wet ingredients until evenly incorporated.

Drop by heaping tablespoon onto prepared baking sheets.

Bake in preheated oven until bottom of cookies are lightly browned, 10 to 12 minutes.

I am sharing my recipe with Simply Sugar and Gluten Free.

Anjou Too Will Enjoy These Pear and Oat Scones

I have been on a bit of a scone kick lately. It all started with the raisin millet scones, which have turned out to be a lovely snack at any time during the day or evening. When I saw this recipe for apple and oat scones in the February 2012 Martha Stewart Living magazine, I became inspired and decided to add them to my repertoire.

The next morning I took out my mixing bowl and ingredients. Since I did not have any apples I used pears instead. In order to eliminate the brown sugar and turbinado sugar, I added maple syrup and maple sugar to retain the sweetness. I shortened a few of the steps (I did not rotate the baking sheet while cooking or flatten the dough into disks as suggested in the original recipe). The result is a sweet and chewy treat that is delicious with a cup of tea. I also discovered the beauty of parchment paper – it makes baking sheet cleanup a breeze. Enjoy these scones with pears or apples, or perhaps a combination of the two!

Ingredients
1 2/3 cups all-purpose flour, plus more for rolling
1 1/3 cups old-fashioned rolled oats, plus more for topping
1/4 cup maple syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks cold unsalted butter, cut into pieces
1 1/2 cups diced pears (cut into 1/4-inch cubes)
2/3 cup cold buttermilk (or 2/3 cup milk plus 1 teaspoon lemon juice)
Maple sugar, for sprinkling

Directions
Preheat oven to 400 degrees. Whisk together flour, oats, maple syrup, cinnamon, nutmeg, baking powder, baking soda, and salt. Cut in butter with two knives (or rub in with your fingers). The batter will resemble crumbs. Add pears and buttermilk (or milk plus lemon juice), stirring until dough just comes together.

Turn out dough onto a lightly floured work surface. Pat dough into a 6-by-8-inch rectangle, and cut into twelve 2-by-2-inch squares with a floured knife. Place about 2 inches apart on a parchment-lined baking sheet. Sprinkle with maple sugar and oats. Bake until golden brown, 20 to 22 minutes. Let cool on sheets for 15 minutes. Serve warm or at room temperature.

I am sharing this recipe with Simply Sugar and Gluten Free, Miz Helen’s Country Cottage, Something Swanky, Food Trip Friday, Cybele Pascal Allergen-Free Cuisine and Sweet as Sugar Cookies.

Old-Fashioned Oatmeal Raisin Cookies with a Modern Twist

Recently my aunt shared some family cookie recipes with me. They were all recipes of her grandmother and passed down to my grandmother, my aunt and now me. Last weekend as the temperatures cooled and the first feelings of autumn were in the air, I decided to try the recipe for Old-Fashioned Oatmeal Cookies. However, I gave the cookies a modern twist: I substituted the refined sugar with honey, substituted the solid shortening with canola oil, and reduced the amount of water. While I made the cookies, I felt a connection with my family – I really enjoyed making the same cookie that my aunt, grandmother, and great-grandmother made for themselves and their families over the years. The entire house smelled of cinnamon and raisins while the cookies baked. And the result was a light and chewy cookie that tasted delicious. I hope that you enjoy this old-fashioned recipe with a modern twist.

Modern Old-Fashioned Oatmeal Cookies


Ingredients:

1 cup raisins
1 cup water
3/4 cup canola oil
1 cup honey
2 eggs
1 tsp. vanilla
2 1/2 cups flour (a combination of all purpose and whole wheat works well)
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves
2 cups oats
1/2 cup chopped nuts (optional)

Directions:

Simmer raisins and water in a saucepan over medium heat until raisins are plump, about 15 minutes. While the raisins are simmering, mix all of the ingredients together in a large bowl. Add the raisins and a bit (about 1/4 cup) of the water from the saucepan into the bowl and mix together with all the ingredients. Spoon level tablespoonfuls of the batter onto greased cookie sheets and bake at 400 degrees for approximately 10 minutes.

I am sharing this recipe with Joy of Desserts, Simply Sugar and Gluten Free, Balancing Beauty and Bedlam, This Chick Cooks, Lady Behind the Curtain, Miz Helen’s Country Cottage, Food Trip Friday, Sweet as Sugar Cookies and Joy of Desserts – Vintage Recipes.

Thankful for Oatmeal Bread

As you can probably tell from previous posts, I am a fan of oatmeal. However, this food never rated high on my list until quite recently. I grew up eating toast with butter and jam so when I found out I had sensitivities to yeast and cane sugar I needed a new breakfast habit. My friend, MaryAnn, knew of my dilemma and scoured her recipe files for a yeast-free, sugar-free bread. The next day a fresh loaf was waiting for me along with the recipe. It is really tasty plain as well as toasted with butter and sugar-free jam, plus it has the health benefits of the oats. Since then I have made this bread a number of times and always think back in gratitude to that day I found the prepared loaf waiting for me. It is really comforting to have the support of others when trying something new and challenging like revamping one’s diet. I hope that you enjoy making this bread too, and if you feel thankful for something while baking it, all the better!

Oatmeal Bread* Ingredients:
3 cups whole wheat flour
1 tsp baking powder
1 tsp baking soda
1 cup oats
1/2 tsp salt
1 tbs honey
1 1/2 tbs butter, softened
2 cups milk (any type)

Directions:
1. Preheat oven to 400 degrees.
2. Combine all dry ingredients, then mix in butter with a fork.
3. Add milk and honey until well combined.
4. Pour mixture into a greased loaf pan. Make a cross-cross with a knife on top. Bake for 45-50 minutes.

*Other options include: adding nuts, seeds, raisins, herbs or spices; using different flour types like spelt; substituting yogurt or seltzer water for the milk for a lighter consistency; and substituting canola oil for butter.