Re: Kefir Cookie Recipe Question for Heidi

[Guest guest]

>Hi Heidi,

>

>I am having a craving for chocolate chip cookies and I want to try your

>recipe from our archives. Any suggestions of what to sub for the shredded

>coconut?? I want a traditional choc. chip taste, but GF. Also, have you

>ever tried to make these with sucanant/maple syrup/honey?

>

>TIA,

>

>jessica

You can get rolled buckwheat and other grains that are GF. They are a lot

like oatmeal. Or use McCanne's (I think that is the name) oatmeal. Oatmeal

is ok unless it is contaminated, and the Irish version is probably not

contaminated (the usual store oats are, because in the states oats and

wheat are grown on the same fields and stored in the same silos).

I'd guess sucanat works about like brown sugar, but I have so many people

eating these that I just got cheap and use the brown sugar ... honey

wouldn't taste " traditional " though, and I'd guess it would conflict with

the chocolate.

The main trick is to add flour until the consistancy is " right " -- it

should be kind of light but not spread (like buttercream frosting). The

amount of flour to do that varies, I've found.

-- Heidi

[Guest guest]

So, do you mean to sub the oats for the coconut? Or to use 100% irish oats as

the flour? I was planning on using sorghum, but need something to fill in for

the coconut.

TIA,

Re: Kefir Cookie Recipe Question for Heidi

>Hi Heidi,

>

>I am having a craving for chocolate chip cookies and I want to try your

>recipe from our archives. Any suggestions of what to sub for the shredded

>coconut?? I want a traditional choc. chip taste, but GF. Also, have you

>ever tried to make these with sucanant/maple syrup/honey?

>

>TIA,

>

>jessica

You can get rolled buckwheat and other grains that are GF. They are a lot

like oatmeal. Or use McCanne's (I think that is the name) oatmeal. Oatmeal

is ok unless it is contaminated, and the Irish version is probably not

contaminated (the usual store oats are, because in the states oats and

wheat are grown on the same fields and stored in the same silos).

I'd guess sucanat works about like brown sugar, but I have so many people

eating these that I just got cheap and use the brown sugar ... honey

wouldn't taste " traditional " though, and I'd guess it would conflict with

the chocolate.

The main trick is to add flour until the consistancy is " right " -- it

should be kind of light but not spread (like buttercream frosting). The

amount of flour to do that varies, I've found.

-- Heidi

[Guest guest]

>So, do you mean to sub the oats for the coconut? Or to use 100% irish

>oats as the flour? I was planning on using sorghum, but need something to

>fill in for the coconut.

>

>TIA,

>

>

My recipe is just one from Joy of Cooking where I used coconut unstead of

oatmeal. So just swap the oatmeal back in instead of coconut (your first

choice). (The other change I made was to add kefir, which really does make

them moister).

-- Heidi

[Guest guest]

Thanks for the clarification--I'll try them tonight!

Re: Kefir Cookie Recipe Question for Heidi

>So, do you mean to sub the oats for the coconut? Or to use 100% irish

>oats as the flour? I was planning on using sorghum, but need something to

>fill in for the coconut.

>

>TIA,

>

>

My recipe is just one from Joy of Cooking where I used coconut unstead of

oatmeal. So just swap the oatmeal back in instead of coconut (your first

choice). (The other change I made was to add kefir, which really does make

them moister).

-- Heidi