You are all probably tired of reading about my pursuit of the perfect, healthful cookuit (as mentioned in an earlier post, they’re not quite buscuits, they’re not quite cookies). Don’t despair, though, there is some knitting content at the tail end of this post.
The ingredients are fairly similar to my previous attempt, but with a couple of key differences–slightly more liquid, and the order in which ingredients are combined. These are definitely less dense, more cake-like.
Combine these ingredients in small bowl:
1/4 cup canola oil
1 cup kefir
1/2 tsp vanilla
1/4 cup chopped dates
Combine these ingredients in bowl:
3/4 cup oat flour
1/4 cup rolled oats
1/4 cup chestnut flour
1/2 cup white flour
1/4 cup whole wheat flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/3 cup golden raisins
Mix dry and wet ingredients together, being careful to not overmix. For each cookuit, spoon about 1/2 cup batter onto baking sheet. Bake for 25 minutes at 375º. Makes 9 cookuits.
Promised Knitting Content
Virginia finished a pair of socks for me, using some of her leftover Cestari yarn. I’m wearing these right now. I love how toasty these make my feet.
Another week (can you believe it?), another shot at oat-filled goodness.
These pack a much higher nutrition content and are lower in fat (read: no butter). Recipe is as follows:
Stir together:
1 cup oat flour
1/4 cup rolled oats
1/4 cup chestnut flour
1/2 cup whole wheat flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 tsp cinnamon
1/4 tsp cardamom
Add and mix until the consistency of cornmeal:
1/4 cup canola oil
In separate small bowl, mix together and let sit for 5 minutes:
1/4 cup currants
1/3 cup finely chopped dates
1/2 cup plain kefir
Add all together and gently mix into a dense, but somewhat sticky dough. Shape into 3″ disks (about 1/2″ thick), and bake at preheated 375º oven for 20 minutes. Makes 8-10.
OK, you’re probably thinking that this is not a recipe for biscuits, but nice-smelling hockey pucks. I will admit they have a bit of a tooth, and they start to blur the lines between cookie and biscuit (I’m calling them cookuits). But did you see that list of ingredients? No refined sugar, plenty of oats, extra good-for-you additions, not to mention the chestnut flour gives these a rich, nutty taste.
And besides, who eats cookuits without something to drink. Tea? Or, like I did this afternoon…
…a tall, refreshing glass of fresh-squeezed orange juice.
To your health!
We’ve been trying to include more oats into our daily diet. Sometimes, especially during the week, there isn’t quite enough time to have a bowl of oatmeal (don’t talk to me about that instant crap) for breakfast. So, I’ve started to do some testing in the kitchen for other suitable, but quicker delivery methods. A friend armed me with several recipes she had come across (thank you, again), including one for a drop biscuit. So, I’m starting this testing period with a modified drop biscuit.
The results were, to say the least, quite tasty. A cup of tea, a dab of jam, and we were ready to settle in for the night.
Recipe for Oatmeal Currant Drop Biscuit
Preheat oven to 475º
In separate small bowl, soak with 4 Tbsp boiling water:
2 Tbsp chopped dates
1/3 cup currants (or more, if you want)
Add to above ingredients (after soaking for a few minutes):
2/3 cup unsweetened kefir
1 cup rolled oats
Mix together and let sit while you prepare the following:
Sift together:
1 cup whole wheat flout
1/2 cup white flour
1/2 tsp baking soda
2 tsp baking powder
3/4 tsp salt
3/4 tsp cinnamon
Combine above dry ingredients with 1 stick butter (chilled and cubed) until it resembles coarse cornmeal. Add wet ingredients and gently mix until a wet sticky dough forms (don’t over mix!). Drop by tablespoon on to buttered baking sheet (I actually just grease the spot I’m dropping the biscuit) and pat/form into puck-shaped disk. Bake in preheated oven for 15-18 minutes. Makes about 12-15 biscuits.
Try to save some for breakfast the next day 
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