Halloween is just a few days away and you know what that means—sweets (candy) overload!! There’s no replacing sweets on this day of all days. Try giving a kid an apple and see what happens. (It won’t be pretty.) But back home, after the trick-or-treating fun, how do you keep your likkle ones from plowing through the entire bucket of sugar? I started thinking about this and I thought, if you had a ‘healthier’ treat to offer, would they even notice?
If I’m way off base here with the whole healthy snack idea (after all I’m not a dad…yet), then this is at least a good healthy cookie recipe to have on hand for any occasion!
This recipe is a special gluten-free recipe given to us by my good friend, Sarah. She’s an excellent home baker who’s looking to start her own bakery one day. Until then I’m trying to get her to be a guest blogger for me. As I’ve mentioned before, I’m no Pat the Baker but I dabble here and there. Sarah’s specialty is making wheat-free goodies. How many of you are interested in gluten-free desserts? Help me convince her to write for us!
From the lovely Sarah:
1 1/2 cups whole rolled oats
1/4 cup ground flax meal
1 tablespoon brown rice flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon cardamom
1/4 teaspoon baking soda
1/3 cup grade B Maple Syrup
1/3 cup Grapeseed Oil
1/2 cup low sugar berry or apricot jam
Preheat oven to 350°F.
Mix all dry ingredients thoroughly, then add in maple syrup and oil, stirring until entire oat mixture is coated.
In an ungreased 9×9 baking dish, pour half of oat mixture and spread evenly, pressing into the dish with a spatula as with a pie crust.
Using a spoon, whip jam until it spreads easily to cover entire oat mixture.
Lightly spread remainder of oat mixture over jam and press with back of spatula until smooth
Bake for 25 min, cool completely and then cut into desired squares.
* a note to the creative and the health-wise (as I am sure you all are both) feel free to experiment with your favorite spices and preserves within this recipe. If you cannot find low- or no-sugar-added jams, cut back the maple syrup by a tablespoon to balance out your sugar. I recommend using any expeller-pressed high heat oil of your choosing. I like grapeseed because of its clean flavor and high polyunsaturated fat content but there are many delicious others. I also very much enjoyed this recipe with an additional half teaspoon of almond extract, cherry jam and an extra 1/4 cup chopped almonds!
NOTE: I found a fruit spread that I really like from the 365 line at Whole Foods. In the strawberry spread there’s only 3 ingredients: white grape juice, strawberries, & fruit pectin. No preservatives, artificial colors or flavors. If you don’t live near a WF Market, be sure you’re reading the ingredient labels when choosing a jam at your regular grocery. Even the sugar-free jams are loaded with strange ingredients.
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients.