Did you know that oats are considered one of the healthiest grains we can put in our body? Oats have all important fiber along with vitamins, minerals and even antioxidants. In fact they are just about the only source of a type of antioxidant called avenanthramides, These antioxidants work to increase blood flow by helping our bodies produce nitric oxide, which has the end result of helping to lower blood pressure.
We like using the extra thick rolled oats in our recipes and plates. They are sturdy enough not to be quickly digested, yet don't take forever to cook like oat groats would. The chain of command, so to speak, of oats, goes from oat groats to steel cut, followed by Scottish, to rolled (including the extra thick we like to use) down to instant oats. Instant or quick cooking oats are the most processed and don't have the same benefits as slower digesting rolled oats.
All oats are naturally gluten-free, yet sometimes by growing in fields next to other grains or being stored and transported with other grains they may gain some trace 'hitchhikers' along the way of some other grains. That's why some varieties are labelled gluten-free, as special care was taken to make sure they are indeed gluten-free.
As a refresher about rolled oats, when they are less processed their fiber digests more slowly. That's both good for your gut and keeps you full for a longer period of time. The slower digestion will also cause your blood sugar not to spike as high, and to take more time to reach that smaller post-eating peak. Being a prebiotic, the fiber in the oats are going to feed the good bacteria in your gut too.
I 'm using some store bought peanut butter, to use up a jar that I have open, but I plan to make my own in the Thermomix soon. Anyhow, for the peanut butter, the brands we use are only made up of peanuts. We avoid the big names because they add processed sugars and unhealthy oils. Remember to read the labels - the healthiest peanut butter is simply whipped up peanuts, nothing else!
To keep it healthy, we are using homemade date syrup and homemade applesauce both quickly made in the Thermomix. The recipes I used for both are listed here, with Thermomix and regular cooking instructions.
200 grams of Medjool dates, pitted
300 grams water
Juice of 1 small lime
Soak the dates in the water for 20 minutes or so.
Put everything in the Thermomix mixing bowl and blend 1 min/speed 8
If doing in a normal blender, you just need to puree several minutes, stopping to scrape down the sides of the bowl, until you get a smooth paste/syrup.
You can adjust the water to make the consistency thicker or thinner.
750 grams granny smith apples, cut in quarters with seeds and stem parts removed
Juice of one lemon (about 30 grams)
50 grams date sugar
2 tsp cinnamon (ground, you could omit this if you want a more true, plain flavor)
Put everything in the Thermomix mixing bowl and cook 9 min/100 degree C/speed 1. Then puree 20 sec/speed 5 or until the thickness is to your liking.
If not using a Thermomix, then dice the apples and put in a small pot with the other ingredients and cook over medium heat for about 30 minutes. If you have an immersion blender, use it to puree the cooked mixture. Otherwise put in a blender or food processor and puree.
We hope you love these cookies as much as we do!
Preheat your oven to 160 C / 325 F
100 grams rolled oats
90 grams of oat flour (this is just the rolled oats ground finely, no need to buy another item)
1 tsp baking powder
65 grams peanut butter - we used creamy, but you could try chunky - let us know how it is!
60 grams of applesauce
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
Pinch of salt
60ml date syrup
75ml oat milk or other plant-based milk
Combine the rolled oats, oat flour and baking powder in a small bowl. Set aside.
Stir together the peanut butter and applesauce until combined, in a larger bowl.
Stir the vanilla, cinamon, ginger, nutmeg and salt into the peanut butter and applesauce.
Stir the date syrup into the mixture until combined well.
Add the dry oat mixture to the wet mixture and stir until it just starts to combine.
Put the mixture in the fridge for 30 minutes.
Line a baking sheet with parchment paper and use a spoon to drop rounded spoonfuls on the paper. Use the bottom of a glass jar and flatten the cookies...they won't spread much, so make them the shape that you want now.
Bake for 8-12 minutes, check doneness at 8 minutes, as oven temperatures vary. Le the cookies cool for 10 minutes on the pan, before you take off and put on a wire rack to cool completely. Enjoy!