EgglessCooking.com | Eggless Recipes | Eggless Baking » Whole Grain Baking

Oats & Brown Rice Flour Chocolate Chip Cookies

Madhuram — Thu, 04 Mar 2010 12:52:03 +0000

If you are a novice baker looking for an easy recipe to be successful with or in a hurry to whip up a batch of delicious cookies then this brown rice flour chocolate chip cookie recipe should be your first choice. Unlike the regular chocolate chip cookie recipe, this one doesn’t need butter, so you save time on bringing it to room temperature. This is almost instant. Just mix together flour, sugar, oil and a couple of other ingredients and by the the time the oven is preheated your cookie dough is ready. So within 30 minutes warm, delicious, fresh from the oven chocolate chip cookies is ready.

This recipe is based on this barley chocolate chip cookie recipe. I used a mix of oat flour and brown rice flour instead. Since cookies don’t need much of rising unlike quick bread and cakes, I think you should be fine using any other flour in this recipe. This cookie recipe is also gluten friendly. If you make sure all the ingredients are gluten-free, this is a wonderful recipe. It’s vegan too when you use vegan chocolate chips. These cookies remained crisp even after a week.

Note: There is a print link embedded within this post, please visit this post to print it.

Oats & Brown Rice Flour Chocolate Chip Cookies

Dry Ingredients:

Oats Flour 1 and 1/4 cups

Brown Rice Flour 1 and 1/4 cups

Baking Soda 1 teaspoon

Brown Sugar (I used light) 1 cup

Granulated Sugar 1/2 cup

Chocolate Chips 1 cup

Nuts 1/2 cup

Wet Ingredients:

Canola Oil 2/3 cup

Vanilla Extract 1 teaspoon

EnerG egg replacer 4 teaspoons

Warm Water 7 tablespoons

Yield: Approximately 30 cookies

Procedure:

1. Preheat the oven for 15 minutes at 375F/190C. Grease (use shortening/butter/non-stick spray) the baking sheets and keep it aside.

2. Whip the EnerG egg replacer powder with warm water in a blender until it’s smooth and frothy.

3. In a large bowl combine the dry and wet ingredients and mix well.

4. Drop by spoonfuls onto the prepared baking sheets and bake for 10 minutes or until lightly browned.

Announcing Whole Grain (Eggless) Baking Event – Barley

Madhuram — Fri, 06 Nov 2009 12:04:22 +0000

In the whole grain baking series, we are going to experiment with barley this month. I request you all to extend your support you have given for the past 2 events, whole wheat and oats. Barley contains twice as much soluble fiber as oats and also is a high-protein whole grain. Whole (hulled) barley is the whole grain. Only the outer indigestible hull is removed, leaving the bran, germ and endosperm in tact. Pearled barley which is most commonly found in the supermarkets is nutritionally inferior to hulled barley because most if not all of the bran and germ layers are removed. So pearled barely is not classified as whole grain. Nevertheless, cooked peraled barley contains nearly twice the amount of fiber as the same size serving of cooked brown rice. So let us continue to include it in our diet regularly.

The next close thing to hulled barley is pot barley. Although it isn’t quite a whole grain, it undergoes minimal amount of refining that leave some of the bran and germ intact.

List of whole grain forms of Barley:

Whole (Hulled) Barley
Hull-less Barley (A new variety which is not widely available and supposedly even more nutritious that hulled barley)
Barley Grits (Bits of whole barley. Cooks in half time of whole barely.)
Barley Flour (Most barley flour is made from pearled barely, so read the label carefully to ensure it’s whole grain. Store it in the freezer)
Barley Flakes (Equivalent of oats)
Barley Couscous

Baking with barley flour:
Barley is high in protein but not as glutenous as whole wheat, so it is not suitable for building structure. So it’s better to pair it with either whole wheat flour or all purpose flour. Since cookies don’t rise much, substituting barley flour up to half the flour in a cookie recipe should not be a problem. For high-rising baked goods like muffins, quickbread and cake try substituting barley flour for one-fourth (1/4th) of the flour in the recipe. Yeasted breads too don’t rise higher if too much barley flour is used.

Sources for the above information:
The Complete Whole Grains Cookbook by Judith Finlayson and King Arthur Flour’s Whole Grain Baking book.

Recipe Ideas:

Rules of the event:

1 Bake anything eggless using one or more of the whole grain forms of barley (hulled barley, hull-less barley, barley girts, barley flour, barley flakes, barley couscous). Even though pot barley and pearled barley is not whole grain, I will accept recipes using this because the listed whole grain forms of barley may not be accessible for everyone.

2 Post it in your blog between Nov 6th 2009 and Dec 5th 2009. The dish can be anything sweet, salty or spicy. The recipes must be either vegetarian and eggless or vegan. If the recipe is from books/blogs/websites, please link back /mention the original source.

3 Multiple entries are more than welcome. Recipes posted prior to the announcement of this event are also welcome provided it qualifies the above criteria and is linked back to this event. Reposting is not necessary. As always there is prize for this event too and old entries will also be considered.

4 Email me your name, blog URL, name of the recipe, recipe URL, photo in 150w x 120h size to wholegrains(at)egglesscooking.com with Barley as the subject.

5 Non-bloggers you can submit your entries in Eggless Cooking Forums under Share Egg Free Recipes. You have to register first and it’s free! Send me an email after updating there and I’ll include it in the round up.

Whole Wheat Event Round Up

Madhuram — Mon, 28 Sep 2009 13:46:05 +0000

The whole wheat baking round up is finally done! I would like to thank all the participants for sending me these very healthy recipes.

Breads

Nupur's Eggless Light Wheat Bread

Priya's (France) Whole Wheat Cinnamon Rolls

Priya's (France) Whole Wheat Fruit/Nut Swirl Bread

Sailaja's Homemade Wheat Bread

Vaishali's Whole Wheat Sandwich Bread

Cakes

Mads Whole Wheat Blueberry Cupcakes

Priya's (India) Whole Wheat Vegan Vanilla Cake

Sowmya's Beets and Carrot Cake

Muffins

Aparna's Mango Ginger Muffins

Emma's Raspberry Chocolate Chip Muffins

Madhuram's Whole Wheat Chocolate Chip Muffins

Mahima's Whole Wheat Chocolate Muffins

Parita's Whole Wheat Blueberry Muffins

Priya's (India) Whole Wheat Banana Muffins

Sadhana's Multigrain Banana Nut Muffins

Sumi's Low Fat Date and Walnut Muffins

Vaishali's Vegan Blueberry Muffins

Scones

Arthi's Vegan Brown Scones

Pavani's Soda Bread Scones

Sweatha's Cream and Ginger Scones

Others

Madhuram's Whole Wheat Digestive Cookies

Mahima's Whole Wheat Walnut Brownies

Nags Easy Apple Crumble w/ Vanilla Custard

Parita's Mini Plum Baskets (aka Tarlets)

Priya's (France) Whole Wheat Brownies

Sadhana and Muskaan's Multigrain Pizza

Giveaway Prize Winners

Drum roll please! The winners of the Whole Wheat Recipes event are Sadhana & Muskaan.

Congratulations winners! Thanks to the other participants and better luck next time.

Sadhana & Muskaan, I have selected a special gift from Supreme Spice for you guys!

Please contact me using the contact page for more details.

Pear Oat Bran Muffins

Madhuram — Mon, 21 Sep 2009 18:58:38 +0000

Recently I borrowed “The 250 Best Muffin Recipes” by Esther Brod from the local library. I don’t know if they are the best muffin recipes unless I try each recipe but the variety is really very good though. Actually it has bonus 250 recipes, so totally 500 muffin recipes in one book, with a lot of healthy recipes too. I was amazed by the collection of recipes using oatmeal, oat bran, wheat bran, whole wheat flour and wheat germ. It should easily reach at least 100-150 recipes. Especially there are a lot of oatmeal and oat bran muffins recipes. Since this month’s Whole Grain Baking theme is Oats, I decided to proceed with the Apple Walnut Oat Bran Muffins. (Please note that Oat bran alone is not whole grain, but for this event I’m accepting recipes with oat bran also). I had some bland pears in the fridge and nobody was willing to eat it so decided to use it instead of apple (more about this in the Taste and My Notes section). I have also used apple cider vinegar instead of the egg whites mentioned in the original recipe.

Ingredients

Whole Wheat Pastry Flour 2 cups

Oat Bran 1 cup

Baking Powder 1 tablespoon

Baking Soda 1 and 1/2 teaspoon

Cinnamon 1/8 teaspoon

Walnuts, chopped 1 cup

Pear or Apple, unpeeled, grated 1 cup

Brown Sugar, packed (I used light brown) 1/2 cup

Buttermilk 1 and 1/2 cups

Water 1/4 cup

Apple Cider Vinegar 1 tablespoon

Vanilla Extract 1 teaspoon

Vegetable Oil 5 tablespoons

Quick cooking Oats little, to top

Yield: 12 muffins

Procedure1 Preheat oven to 400F/200C. Grease a muffin tin or use paper liners.

2 In a large bowl combine together all the dry ingredients (from whole wheat flour to grated pear).

3 In a measuring mug, measure the buttermilk. Add 1/4 cup water, vinegar, vanilla extract and oil. Whisk together. Dissolve the brown sugar in this liquid mixture and blend it well with a fork.

4 Add the wet ingredients to the dry ingredients, stirring just until moistened. Do not over mix.

5 Fill the batter in each muffin cup to the top. Sprinkle a teaspoon of oatmeal on each cup.

6 Bake for 20 minutes or until a toothpick inserted in the middle of the muffin comes out clean. Mine was done in 16 minutes.

7 Leave it in the pan for 10-15 minutes. Then transfer it to a cooling rack.

Taste I couldn’t wait for more than an hour to taste the muffins. I was expecting some sort of raw taste/smell from the whole wheat pastry flour and the oat bran. Surprise! it didn’t taste weird at all. In fact the muffins had a very good texture. The only thing missing was sweetness. It was very mild. I used a pear which was not sweet by itself, maybe that was the reason. But we liked it because we generally don’t eat very sweet stuff and my husband told me that these were the best muffins I have ever baked. My son who has a sweet tooth enjoyed these oat bran muffins very much.

These muffins were very filling too. Unlike the empty calories-sugary muffins, I did not feel like reaching for another one. So these muffins don’t disappear fast and I stored it in the fridge. It becomes little hard if stored in the fridge. So heat it in the microwave oven for 30-35 seconds before eating it and it’s moist again like freshly baked.

My Notes1 Taste the fruit you are going to use, whether it is apple or pear. The pear I used was very bland, that’s why I wanted to use it up because no one wanted to eat it. I should have anticipated that the muffins will also not be sweet enough. So add another 1/4 cup of sugar if the fruit you are using is not sweet.

2 The original recipe used 1 cup of all purpose flour and 1 cup of whole wheat flour. So if you don’t have whole wheat pastry flour go with this blend.

3 If you are a cinnamon fan use 1 teaspoon of ground cinnamon and omit the vanilla extract (as per the original recipe).

4 The recipe clearly asked to fill the batter to the top of the cup. I was not sure about this because usually muffin recipes mention 2/3rds full. I thought that it would overflow while baking and the muffins will get stuck to each other. Except for 4 muffins I did not fill it to the top. So I got 12 regular size muffins and had some batter left which was enough for 6 mini muffins. The 4 muffins which I had filled to the top rose beautifully and it did not stick to the other muffins. So if you fill the entire cup there should not be any batter left and the given measurement should yield exactly 12 regular size muffins.

If baking as mini muffins 8-10 minutes should be enough. I baked mine for 10 minutes and it was already very dark in the bottom.

These oat bran muffins go to Wholegrain (Eggless) Baking Event – Oats hosted by me.