Wow! Fall is in the air.
Crunchy leaves under my shoes as I walk to work in the morning.
It's brisk enough outside that I can justify wearing a scarf.
After teaching my class, the sun is just warming up the sky.
It's truly the perfect time to reacquaint myself with an old friend : the oven.
Pumpkin Oatmeal Chocolate Chip Cookies.
"Crunchy leaves and scarf weather cookies"
Simple. Nourishing and just sweet enough.
Vegan and Wheat Free.
*Oven to 350F*
Mix up dry:
1.5 cups flour
(I used: 0.5 cups quick oats, and 1 c. brown rice flour)
3 cups of rolled oats (I did 2 c. quick cooking oats, 1 c. thick oats)
1.5 t baking powder
1 t baking soda
1-3 t cinnamon (I used a lot...I love cinnamon)
dash of dried ginger
1/2 t nutmeg / cloves or pumpkin pie spice
Make 2 eggs out of flax:
6 T ground flax + ~8 T warm water. Whisk together and let gel for 10 minutes.
Then cream together:
1 can pumpkin puree, and 1/4 - 1 c. sugar
(I used 1/4 c sucanat) on medium speed until fluffy (~3mins)
Add in flax "eggs" and mix on high to combine.
Add in 1t of vanilla.
Add dry to not-dry, mixing on low until combined, about 1/2 a minute.
Add in 1 cup of goodies i.e., chocolate chips, raisins, seeds...
I did 3/4c 70% chocolate chips and 1/4 cup sunflower seeds.
Bake on lightly oiled or non-stick sheets for about 18 mins
or until just set and golden.
Makes about 4 dozen small cookies.
Note: These cookies are a bit tough--I like them, but next time I will add a bit of almond milk to the batter to make a tad more liquidy. Adjust to your liking.
Now, serve them up with a piping hot cup of chai tea, in your AT HOME CAFE.
Oh red tea pot I missed you while I was in Japan.
Oh Japan, thank you for providing me with many pretty dishes.
Maybe Canadian winters won't be so bad if I can look forward to my Cafe at Home :)
What things do you like in the brisk fall weather?