Based on the doctor's advice, I have recently (as of April 2002) cut back on my intake of simple carbohydrates. As such, I've been experimenting with grains that are higher in protein and complex carbohydrates compared to traditional wheat flour and with alternative sugars too. This recipe includes the following:
You'll probably be able to find these at your local health food store / healthy grocery store. Maple sugar is a bit pricey, though; you can substitute light brown sugar for it (but will lose the corresponding health benefits).
| 1 1/2 cups | maple sugar |
| 1 cup (2 sticks) | sweet (unsalted) butter |
| 1/2 tsp | salt (preferably sea salt) |
| 1 tsp | cinnamon |
| 1/4 tsp | ground vanilla (or 1 tsp vanilla extract) |
| 1 cup | chick pea flour |
| 1/2 cup | vital wheat gluten |
| 2 | eggs |
| 3 cups | rolled oatmeal |
| 1/2 cup | sesame seeds |
Preheat oven to at 350°F. In a food processor, mix together the first five ingredients. Add the egg, and mix again. Add the chick pea flour and wheat gluten, and mix again. Add two of the cups of oatmeal, and mix just enough to distribute them evenly throughout the mixture. Dump the mixture into a large bowl, add the other cup of oatmeal and the sesame seeds, and mix until the mixture is even. Refrigerate the bowl for 20 minutes to harden the batter.
On a greased cookie sheet (or one lined or covered by a nonstick coating), form cookies as 1 1/4" (3cm) spheres of cookie dough. Bake for 13 minutes.
Remove cookies from oven and let them sit on the sheet for a few minutes to cool and solidify before transferring them to a cooling rack.
Yield is about 42 cookies.
Recipe by Dan Bornstein (an original).
Back to Dan's Favorite Recipes.
Copyright © 2002