Seattle Oatmeal Chocolate Chip Cookies (Flourless)

Oatmeal Cookies 

Let's talk oatmeal. There is a little controversy about gluten free and oatmeal. The thing about regular oatmeals are that they are processed in factories that process and chop wheat. So there is a chance that your oatmeal will be touching machines that have touched flour and the chaff that flies from the cut wheat may float over to and enter the oatmeal. Your risk is that of cross contamination and possible miniature incremental amounts of  wheat particle. Many don't notice anything with consumption of non gluten free oatmeal, but for the most sensitive and those whose doctors have stressed the importance of staying away from any contamination of gluten, you can buy gluten free oats. The problem is, they are usually old fashioned style oats and many cookie recipes call for quick cooking oats. The difference results in different cooking times and different textures. Old fashioned oats should be mixed into cookie dough and then refrigerated for 20 minutes before baking for a less. They do result in chewier instead of flakier texture, so there's another bonus. The negative is the extra time and cost of gluten free oats, but they will be chewier and safer for some diets. The use of almond meal replaces flour and adds a hearty texture, which is perfect for oatmeal cookies. Use this in many recipes as a partial flour substitute.

This recipe was adapted by one submitted by my friend, Jenn Unocic in Seattle. Enjoy!

Seattle Oatmeal Cookies (Flourless)

3/4c butter

1 c brown sugar

1c white sugar

2 eggs (substitute egg replacer or flaxmeal mix)

1tsp vanilla

2c almond meal

2 c rolled oats (quick cooking)

1 tsp baking powder

1/4 tsp baking soda

pinch of salt

1 bag chocolate chips

1/2 bag butterscotch chips

1/2c chopped nuts (optional)

Preheat oven to 375 degrees. In mixing bowl, add butter, sugars, eggs, and vanilla. Cream together. In another bowl, mix almond meal, oats. baking powder, baking soda, and pinch of salt. Add this mixture to the ingredients in mixing bowl. Mix together and add chips and nuts, until just mixed. Squeeze into tight balls and sit them a couple of inches apart on your baking sheet. Bake for 10 minutes, cool, and enjoy!

Ratatouille

Ratatouille, the Perfect Gluten-Free Side Dish

What is ratatouille and why should gluten free eaters be interested?  More than a cartoon name, this vegetable based dish is a healthy, simple, and delicious option to add to any meal. As a happy meat eater, I am constantly looking for new sides to add to my meals. And to my veggie loving friends, the eggplant and hearty squash make for a great centerpiece for a Vegan meal.

I discovered ratatouille after watching the cartoon, and knew I had to make it as soon as I got home from the theater. It turns out it's the easiest and most versatile vegetable dish. However, it's always about the same basic ingredients. This recipe is more of a general guide to how I start, leaving you plenty of room to be creative.

Most important thing to remember? Use fresh, firm vegetables!

Basic ingredients: Zucchini, Eggplant, Yellow Squash, Onion, Garlic, and Tomatoes/Sauce.

Basic directions: Chop or slice vegetables to any size or shape that you prefer. Saute onion and garlic in olive oil, then add veggies and cook until soft. A pat of butter or margarine will add a delicious flavor at this point. Next add tomatoes and/or sauce, then add spices to your desired flavor. I use basil, oregano, cayenne pepper, chili powder, salt...which gives it an italian flavor. Allow to simmer, stirring occasionally and serve alone, over polenta or on the side of your main dish. Have fun!!!