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Sweet Serendipity – Gluten-Free Ice Cream Sandwiches

Thanksgiving marks our first major holiday as a married couple. For the first time we will be holding court and hosting Thanksgiving dinner at our house in Tennessee. when it comes to cooking a Thanksgiving Feast, this ain’t my first rodeo. In fact, I would have to think long and hard to remember a time when I wasn’t involved in cooking the family’s holiday dinner. With only a single guest attending our holiday feast this year, this may just be the smallest crowd for whom I have prepared a Turkey day dinner. But, nonetheless, a softly humming worry has been creeping into my mind.

I fret that I have neglected some monumental detail in my meal plan, that the bird will never defrost, or that it will be done hours before the other dishes have come together. I worry that I will forget that the turkey needs to be brined, or that I will neglect to set a timer and my side dishes will burn to a crisp. I stress over thoughts that my cranberries will be impossibly tart, that the parsley will be acrid and bitter. The mind, when left to its own devices, has this amazing ability to wander off, beyond the edge of reason – instilling in us an irrational fear of the virtually impossible and entirely improbable events we are sure will befall us.

You see, ladies and gents, the Turkey wasn’t frozen to begin with. Cranberries are cranberries and will be sour when they want to be, it is part of their bitter-sweet charm. Like all dinner parties, the secret to success, lies, not in planning for the worst, or even for the best, but simply in the planning itself. Picking dishes, that can be made entirely or partially ahead takes the pressure off of the big event. This year we made a rosewater scented nougat the Monday before the event. Green vegetables can easily be blanched for casseroles a day or two before your scheduled feast. Vinaigrettes can likely be made a day in advance.

Know yourself and the way you work. Do you fret over a dry bird? Brining will give you some extra wiggle room between cooked and overcooked and will allow you to focus a bit of extra attention to the details of your side dishes. Do you wake up worrying over how you will get it all done on time? Print out all of your recipes and schedule the steps on an agenda. If any elements can be made in the days prior, note that and knock those out in advance. Check, double check, and triple check your ingredients list, physically crossing items off of your list as they make their way into your shopping cart so that nothing is overlooked or forgotten prior to check out. And if you are like me and feel short on air when you contemplate baking, have something stashed away in the event of an epic cake disaster. The recipe that follows for almond butter ice cream sandwiches may seem out of place in a thanksgiving post, but they are truly life savers in the event of a baking disaster. These little gems can be made a week or two in advance and are there to save the day if, in the heat of culinary battle, you accidentally mistake salt for sugar and your pie tastes like a salt lick. They also make a wonderful no worry dessert for impromptu guests, or for visitors with children.

The truth is, that aside from forgetting to post my pre-Thanksgiving post, the holiday went off without a hitch. Yes, the bird was done about an hour too early, and the sweet potato fries has not crisped in the oven quite the way I wanted them to. My cranberries were in fact a bit too tart, mais, C’est La Vie. I feel lucky that my my desserts turned out, period. I am sure that The French Laundry’s Thomas Keller could do better, but thankfully he wasn’t here to judge. And, just in case he happened to be in the neighborhood, I had an ace in the hole waiting on standby.

Almond Butter Chocolate Chip Ice Cream Sandwiches, Adapted from the Sprouted Kitchen Cookbook

Yield – 15 Sandwiches

113g (1/2 C) Unsalted Butter, At Room Temperature
62g (1/4 C) Turbinado Sugar
48g (1/4 C) Granulated Sugar
1 Large Egg, At Room Temperature
40g (2 TBSP) Light Corn Syrup
256g (1 C) Creamy Natural Almond Butter (Store Bought or Homemade)
160g (1 1/3 C) Oat Flour
1/2 TSP Baking Soda
1/2 TSP Sea Salt
127g Dark Chocolate Roughly Chopped
1 Pint of Your Favorite Vanilla Ice Cream


In a medium sized bowl, whisk together the oat flour, baking soda, and salt. Set aside until needed.

In the bowl of a stand mixer, cream together the butter and sugars on medium speed until the mixture turns light and fluffy. Reduce the speed to medium low and add the egg, mix until incorporated. Scrape down the side of the bowl, add honey and the nut butter and mix again until well combined. Once again scrape the bowl after this addition.

Lower the speed to the lowest setting, add the dry ingredients, mixing until barely combined (only a few seconds.) With a spatula, fold in the chocolate chunks. Turn the dough out onto a piece of plastic film and wrap tightly. Chill the dough for at least 1 hour (this can be done a day in advance.)

Once the dough has chilled, preheat the oven to 350°. Line two cookie sheets with silpat mats or parchment paper. With a spoon or small ice cream scoop roll the cookies into 1.5 inch balls and place on the prepared cookie sheets. These don’t flatten too much so after placing the ball on the tray use your palm to flatten them slightly. Space the cookie dough discs out with at least 1.5 inches between them. Bake the cookies in the preheated oven for 8 to 10 minutes, rotating the sheets half way through to ensure the cookies bake evenly.

Once the cookies have baked transfer the silpat or parchment sheets to a wire rack to cool. Cool the cookies completely. Once chilled to room temperature transfer the cookies to the freezer for 20 minutes so that the ice cream, when added, wont melt.

At the 20 minute mark, remove the ice cream from the freezer and allow to soften for about 5 minutes. Using a small ice cream scoop, place rounds of ice cream on a cookie and sandwich with a similarly sized cookie pair. Place the cookies on a plate in the freezer to firm them up before wrapping them in waxed paper. The cookie parcels look particularly cute when tied with kitchen twine. These will keep in the freezer for up to one month, if they even last that long.

Caution – Curves Ahead – Allergy Free Carrot and Oat Muffins

In the last month so much has changed. After months of eating so well and yet feeling progressively worse, I was told that I have IBS and am likely having trouble digesting certain carbohydrates. This temporary fix of avoiding the ferment-able carbohydrates that have been wrecking havoc on my digestive system is simple enough on paper, but in actuality it involves avoiding many ingredients that I have long held near and dear. In a matter of weeks, I have gone from embracing essentially the entire world of whole and wonderful foods (in moderation of course) to working every cell of creativity in my brain to make something delicious and nourishing from of a very limited list of ingredients.

For the next two weeks I will be on the full-blown version of the Low Fodmap diet. Following that begins the challenge phase where small and then larger amounts of a specific type of carbohydrates can be added to see if they are the culprit responsible for irritating my poor tummy. For example, if large onslaughts of high fiber cereal, whole wheat pasta, breads, beets, and broccoli don’t make my stomach churn, it is safe to assume I don’t have problems with Fructans. If, however, a slice or 2 of bread lands me in pain, we can surmise that I do, in fact, have difficulty digesting Fructans and I can work to determine my threshold or tolerance for different Fructan containing foods.

To say that this has had an impact on my cooking would be a severe understatement. I realize now just how much I rely on handful of go to ingredients to build flavor in recipes. Without onions, garlic, or dairy, without the ability to combine nuts and fruits in the same meal, without bread, whole wheat and homey options are limited and I have to get pretty darn creative in order to produce wholesome meals for Dustin and I that comply with the “rules” of the low fodmap diet. Gluten-free recipes are a good place to start, especially for anything baking related. Low FODMAPers can also look to many paleo sites for ideas as there is substantial overlap between the ingredients not allowed in the two diets. I will caution that many Paleo baking recipes rely heavily on nut fours which, while technically allowed, can be a concentrated source of Galactans if eaten in large quantities. Also worth noting, paleo recipes typically incorporate agave and honey, both of which should be avoided on a Low FODMAP diet, maple syrup and regular sugar can be substituted, but, again, when combined with nut flours the recipe may in fact turn out an end product that is HIGH in FODMAPs.

This recipe was adapted from one I found in La Tartine Gourmande’s lovely cookbook. If you have not had a chance to peruse the book (or her fantastic blog) I highly recommend doing so. Her blog is full of sweet wistful recipes and beautiful photos and her book is a fantastic resource for anyone looking to reduce or avoid gluten sources in their diet. The original recipe called for apples, tahini, and muscovado sugar all of which I replaced with alternatives in my version. I am certain that the apples would be lovely and if you are not on a low FODMAP diet feel free to substitute these in equal amounts for the grated carrots listed below (the apples would also need to be grated.) As I am currently on the strictest part of the elimination diet I am working diligently to stick to the list of approved foods, I could not find information on Muscovado sugar so I substituted brown sugar for the Light Muscovado, again I am sure the Muscovado would work amazingly well but for the Low FODMAP dieters, light brown sugar is a safer bet.

As for why I use almond butter in my recipe instead of the tahini called for, it was simply what I had on hand. Even low Fodmappers should be safe to use the tahini paste called for provided that it is either home-made or there are no unapproved additives.  I recently whipped up a batch of almond butter in our Vitamix blender. If you have a vitamix and have never tried making your own nut butter it is so amazingly simple. Any nuts will work, I used almonds but feel free to experiment with whatever you have on hand, or create your own custom blend from a variety of different nuts. I highly suggest toasting/roasting and then slightly cooling the nuts before processing as it will result in a much richer flavor. Simply place about 2 cups of roasted/toasted nuts in the blender and turn the speed to variable 1. Slowly increase the speed, using the plunger to push the nuts down into the blades as you go, until you reach variable 10. Process until you come out with a smooth and creamy butter. If you like your nut butter on the chunky side pulse the nuts until they are fine but not paste-y and then remove some to stir back into the final product. You can also add some sea salt at the beginning of the process for a slightly saltier nut butter.

I list weights below in grams. If you don’t have a kitchen scale I have provided approximate measurements for the ingredients but I cannot recommend enough buying a scale, it is way more precise and conveniently negates the need to clean gooey sticky substances from the corners of all of your measuring cups after each baking procedure (and who likes more dishes?) I use an OXO scale with a pull out display that is available at Target stores. The pull out display is particularly nice when you are trying to measure ingredients onto a large plate or bowl that would otherwise tower over and completely cover the display.

Another handy feature of this scale is that the g/oz conversion button is on the top. My old kitchen scale had the switch on the bottom so to convert you would have to remove whatever you were weighing, press the button, and hope not to lose the weight you were measuring in the process by accidentally turning off the machine and clearing the display. I think there are two similar OXO models, both of which are carried by Target, one has a ~5lb max weight threshold and the other goes to ~11lb. I suggest pony-ing up a few extra bucks for the larger weight capacity as it makes it easier to put large/heavy items on the scale for measurement. This is particularly useful if you bake bread and have to measure 1 KG of flour, plus water into a large kitchen aid mixing bowl. With the lower capacity scale, it is quite easy to exceed the weight limit and they you have to set about using, and dirtying, separate bowls to weigh out your ingredients.

Allergy Free Carrot and Oat Muffins – Adapted, Slightly from La Tartine Gourmande’s Millet, Oat, and Apple Muffins

Yield – 10 Muffins

175g Coarsely Grated Carrots
2 Large Eggs at Room Temperature
80g (~1/2 C Packed) Light Brown Sugar
60 g (1/2 C) Millet Flour
30g (1/4 C) Quinoa Flour
50g (1/2 C) Thick Rolled Oats (Really, Any Kind are OK, Just Like the Toothsome Bite that Thicker Oats Bring to These)
Pinch of Sea Salt  (~ 1/8 TSP)
1 TSP Baking Powder
1/2 TSP Baking Soda
32g (2 TBSP) Almond Butter
50g (3 1/2 TBSP) Unsalted Butter, Melted and Slightly Cooled
1 TSP Pure Vanilla Extract

Preheat the oven to 350°. This recipe barely ekes out 10 standard (from a 12 muffin sheet pan) sized muffins. Gluten free muffins have a habit of sticking to paper muffin liners. I would advocate against using these if possible as you will likely end up losing a large portion of the muffin when you attempt to peel off the paper liner. Many gluten free bakers swear by using silicone muffin liners, I have not used them but imagine they would take care of the problem I just mentioned with the muffin batter adhering to the paper liners. I did not have silicone liners and could not find them anywhere so I sprayed the tins with organic canola oil spray and hoped for the best. For the Low FODMAP-ers out there, do not use baking spray as it has flour and other additives that may produce a reaction. Chose from the above listed options (spray, silicone liners, or paper liners) and prepare 10 out of the 12 muffin molds for filling. Set the tray aside.

Combine the eggs and sugar in the bowl of a large stand mixer (or, if you don’t have a standing mixer, place the eggs and sugar in a large bowl and grab and get an electric hand mixer suited up and at the ready – I would not really recommend doing this by hand with just a whisk, your arm may fall off and I cannot claim liability for lost limbs.) Get your stand mixer all fitted with the paddle attachment. Bring the machine up to medium speed, about a 5 on a kitchen-aid, and whisk until the mixture has significantly lightened in color and has at least doubled in volume. This should take a few minutes, so while it whisks away pull out a medium sized bowl and your handy kitchen scale (see note above) and measure out your dry ingredients. Whisk them together. Add the grated carrots and toss them with the flour, separating clumps of carrot shreds as you go until the carrots are evenly coated in the flour mixture.

Your egg/sugar mixture should be nice and fluffy at this point. Add the nut butter, melted butter, and vanilla and mix for another 30 seconds – one minute or until well combined. Scrape the bowl well and mix once more to ensure that all of the wet ingredients are well incorporated. Remove the mixer bowl from the stand and add the dry ingredients. Use a slightly flexible spatula and trace semi circles down and around the outside of the bowl folding gently towards the center as you go. You want to mix the ingredients without adding a lot of air or over mixing. As soon as there are no more visible clumps of dry ingredients in the mixture stop stirring and use a large spoon or ice-cream scoop to evenly distribute the batter into the 10 prepared muffin wells.

Sprinkle a few rolled oats onto the top of the muffins and place them in the center of the preheated oven. Bake for about 12 Minutes, rotate the pan so that the back is in the front and continue cooking for another 12-15 minutes. When the muffins are fully cooked (a toothpick inserted in the center should come out clean) remove them from the oven. Allow to cook for about 3 minutes before turning them out onto a wire cooling rack to cool. Enjoy the muffins as is or smear with your favorite spread (I recommend trying butter, peanut butter, and/or jam.)

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