Vegan, gluten-free peanut butter and oat cookies

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I have a perpetual problem with making vegan and gluten free cookies. Rice flour, or the Doves GF flour that I normally use in cakes makes biscuits too dusty and crumbly, It’s difficult to achieve that gooey effect that’s so great with non-GF cookies. I found a recipe on a wonderful blog called Paint and Tofu for peanut butter, chocolate and oatmeal cookies but they weren’t gluten free. I’ve adapted the recipe a little, but full credit goes to this wonderful recipe on her blog. It really is a brilliant recipe, and all I’ve done is tweak it to make all you coeliacs out there happy too.

Ingredients

Half a cup of crunchy peanut butter

One cup of GF (Red Mill) rolled oats

One cup of GF Doves plain flour

Half a cup of soya or almond milk

Half a cup of muscavdo sugar (this makes them a little chewier with a slightly more caramelly flavour

Half a cup of vegetarian granulated sugar

A third of a cup of sunflower oil

A pinch of salt

You can add some grated dark chocolate to this, or, if you have them dark chocolate chips. I chopped up 1.2 a bar of chunks of Morissons cooking chocolate (87p) and whacked them in, but it’s made it a little rich. Chunks of fresh apple would lighten this.

Method

First, mix all the wet ingredients together including the peanut butter.

Add in the flour, oats and chocolate. If the mixture is still too wet, add a little more flour.

Grease a baking sheet, turn the oven’s temperature to 180 degrees and roll into balls. Flatten balls with the back of a fork. They don’t grow so you can fit them snugly next to each other.

Bake for 8-10 minutes. Don’t cook for any longer. You want a cookie, not a crisp. They’ll be gooey on the inside, and, best of all, there’s no egg so you don’t need to cook them through to ensure edibility.

Leave on the tray for a minute or two after you’ve got them out or they’ll collapse and then stack up on a plate and serve.

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Double layer delicious dairy and gluten free chocolate cake

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This cake is towering, moist and insanely chocolately. But, it isn’t a moist desert. Rather, it is a slab of cake to have at tea-time, a desk-based treat or something to take round to your friend’s house when they have a party. It’s an everyday chocolate cake-extremely easy to whip up and relatively cheap too.

For the best moist,DF and GF ┬ádesert cake (and it’s cocaine free, I promise), check out this: Nigella chocolate cake

For mine, which is cheap and quick, see below:

Ingredients for cake

2 cups of sugar

2 cups of soya milk (or almond milk, or whatever you prefer)

2 eggs

2 cups of Doves self-raising flour

a dash of lemon juice

Vanilla essence

1 1/2 cups of oil of your choice (I used sunflower but a light olive oil is also tasty)

A cup of good quality dark cocoa powder ( I used Green and Black’s but I’m sure Bourneville is fine)

 

Ingredients for “buttercream”

1 cup of icing sugar

1/2 a cup of cocoa powder

3/4 cup of soya margarine (or alternative vegan butter)

A dash of vanilla extract

Method:

1. Beat the eggs, sugar and milk together

2. Add the flour slowly, beating as you go. Add the cocoa too.

3. Add a few drops of vanilla essence and lemon to the mix. The lemon helps it to rise.

4. Divide it into two greased springform baking tins and put in a hot oven (set to about 180). Cook for 30-40 minutes or until the point of the knife comes out clean.

5. When the cakes have cooled down, beat the buttercream ingredients altogether and sandwich the two halves together.

6. if you’re feeling truly decadent, melt some dark chocolate and pour it over the cake. I just sprinkled icing sugar and cocoa powder over it, but it would certainly make it moister.