CELIAC COOKIES FROM OLD MENNONITE RECIPE

valentines 019Adapted from the Oatmeal Drop recipe, p. 165 Food That Really Schmecks!). Mine are stuffed with dates, walnuts, flaked coconut, quinona flakes, cinamon, buttermilk, the usual cookie ingredients and a big fat carrot!
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You can see bits of carrot, grain, nuts in this closeup, eh?
Not only do they satisfy my craving for grains (this celiac like many can’t handle oatmeal), but they make inroads on the need for roughage, go quite a ways towards vegetable requirements and when baked quickly are soft and full of flavour.
Here’s the recipe for one batch. I made two this time, to send one to my son for his March birthday:
1 cup shortening (Mennonites use lard or bacon fat!!)
2 cups brown sugar
2 beaten eggs
1 tsp vanilla
5 tsps buttermilk (I use powdered – 4 tbsp to 1 cup)
1 tsp salt (you could leave this out)
3 cups oatmeal ( I use quinona flakes – buckwheat works ok too)
1 cup raisins (I use generous cup dates or yellow raisins)
1 cup walnuts (could be any nuts. generous cupful)
3 cups flour (poato/rice blend, any healthfood store gluten free)
1 tsp soda
1 tsp cinamon
Mix it all up, mold into balls & squish.
Bake at 350 for 8 minutes. Be sure to flatten adequately. Bake longer for extra crispy & don’t pile them on plate.
This is what the dough looks like with a little quinona on top still to be mixed in. It is stiff but moldable.
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I eat them instead of breakfast cereal, instead of bread (have not yet found ANY decent celiac bread substitute though Bob’s Red Mill pizza dough comes closest so far).
*By the way, some 35 years ago I was diagnosed with CROHN’S DISEASE. Turns out that gluten-free eating completely handled that pain. Makes you wonder, eh?

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