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MacroTreat Friday: Macrobiotic Oatmeal Raisin Cookies

My guy LOVES oatmeal raisin cookies. So do I...but I've never made them until now. I mean, if I have the choice of adding chocolate or raisins, I usually go with the chocolate. But these were so good that I will indeed be willing to choose raisins again in the future. That says a lot.

MTF: Macro Oatmeal Raisin Cookies

These guys are vegan (obvs) and gluten free too. The tahini creates a nice satisfying almost buttery taste, and they are lightly sweetened with brown rice syrup, but not too much to overpower the lovely sweetness of the raisins. And they are really easy to make too. Win!

Makes 12 large cookies.

Ingredients

Wet:

  • 2 TBSP ground flax mixed with 6 TBSP water
  • 1/3 c brown rice syrup
  • 1/3 cup tahini
  • 1.5 tsp pure vanilla
  • pinch sea salt
  • 1/3 cup water

Dry (will be added one by one to wet mixture):

  • 1/2 cup gf oat flour
  • 1/2 tsp baking soda
  • 1.5 tsp cinnamon
  • 2 & 3/4 cup gf rolled oats
  • 1/2 cup + 2 TBSP raisins - I used sultanas

Directions

  1. Preheat oven to 350F. Line a cookie sheet with parchment paper.
  2. Mix flax & water, and let sit for 10 mins.
  3. Add the brown rice syrup, tahini, vanilla, and salt to the flax mixture. Stir with a fork or whisk.
  4. Stir in 1/3 cup water to wet mixture.
  5. Add the dry ingredients one by one to the wet mix, stirring in each one before adding the next: first the flour, then the baking soda, the cinnamon, & the oats. When it is all mixed up, then add in the raisins.
  6. If mixture seems too wet, don't hesitate to add in a few more spoons of oats...but even though it seems fairly wet, it will come together while baking.
  7. Drop by large spoonful onto cookie sheet, or you can use your hands but be warned, it's kinda messy  - I made 12 large cookies. Press them down with your hands or a fork. Don't worry if some bits are crumbly / falling off the edges...these bits will be like granola, and you get to enjoy it straight from the cookie sheet once they're done baking ;)
  8. Bake for 15 minutes at 350F. Let them rest/cool on the cookie sheet for around 10 minutes, and they'll firm up a bit more.

Enjoy!

Pumpkin Oatmeal Carrot Cake via the Rice Cooker

Pumpkin Oatmeal Carrot Cake

Dry
2 c. oats
pinch of cinnamon
pinch of cardamon
1/2-1 t. stevia powder (choose your desired sweetness)
pinch salt

Wet
1 large carrot, grated
1 c. kabocha / pumpkin puree
30 g raisins  (soaked, if you want)
3T unsweetened shredded coconut (soaked, if you want)

~1/2 c almond milk
splash of vanilla


Mix Dry together.


Soak your raisins and your coconut, if you like (30mins?)

Grate your carrot.




Prepare your kabocha puree.
First steam:

Then Mash:


Add in some water or almond milk, and some vanilla.
Get everything ready!
Drain your raisins and coconut.
Put your wet ingredients into one bowl.


Mix it all up:
Add to dry:
Put into rice cooker:


Cook on cake setting for ~45 mins. 
(maybe about 25 mins at 350f in a normal oven?)

Cook in rice cooker for about 45 mins.

Voila!

Really yummy topped with nut butter, too :)

I really enjoy cardamom. Do you use it in baking??
I use it when I remember to. And I love it in coffee.
Do you like carrot cake?
It was a nice change of pace from chocolate for me. So dense!

Tahini Custard

I made a most delicious dessert from my new favourite cookbook "The Macrobiotic Guide to Cooking" 
(I've added it to my amazon store. Check out the link!)  
Tahini Custard 
from Aveline Kushi's "Macrobiotic Guide to Cooking"
This dessert requires only a few ingredients:
  • apples
  • tahini
  • raisins
  • a bar of agar agar 
  • some water 
  • some apple juice
I made a kanten following the usual method, but used apples and tahini and raisins instead of strawberries.
Then you let it set, blend it up, let it set again, and voila! A creamy, delicious, nutty dessert. Not too sweet, but really creamy. To make a less sweet dessert, you can use less apple juice and more water...but I think it was perfect how it is! (For full directions, please check out the book!)
I love agar-agar:
Cooking away:
Yummy yummy!
 
Have you ever cooked with agar-agar? 
Do you like custards? 
What's your favourite vegan custard/pudding recipe?