My adventures with baking, food allergies, cooking and menu planning.
Sunday, July 12, 2009
Baking Disaster of the Week - Oatmeal Raisin Squares
Welcome to our weekly disaster. True, I don't have a disaster every week, but when I do I want to make sure I share it so I can learn from it, and maybe help you not make the same mistake! Remember kids, DON'T DO THIS AT HOME! But please, DO make improvements and tell me about them, and feel free to offer some constructive critisism!
So I decided to be adventurous and convert a non allergy friendly recipe into something more friendly. So I went to my old Betty Crocker's New Cookbook and found a recipe for Oatmeal-Raisin cookies. I changed this recipe to substitute: gluten free flour, gluten free oats, egg replacer, honey for both sugars and 1 whole cup of butter (for the butter and shortening because I don't yet know much about shortening substitutes). I also decided to make squares instead of drop cookies because my other drop cookie recipe (see Sara Safe Cookies) melts together into a sheet as it cooks anyway, so I thought this one might too. See below for the altered recipe!
How did it turn out? Well, it's in my disaster of the week post, so no surprise there :) Too much butter makes it feel very greasy, however, the taste is great! The texture is pleasant, except for the fact that it is a crumbly mess. You have to put these squares into a bowl and eat them with a spoon! I am thinking I will take this recipe and turn it into an apple crisp/apple crumble instead, because it is very tasty.
Obvious screw ups: 1. I think you are supposed to press dough tightly into the pan, which I did not do, I just poured it in. 2. I think that was a ridiculous amount of butter, I definitely need to find out if there exists any shortening I can actually use, or if I will have to somehow create my own. 3. The recipe says you can substitute unsweetened apple sauce for shortening, which means I could likely in the future use banana, or maybe even pumpkin or squash and maybe they would help the ingredients stick together better. 4. Perhaps I need a different egg replacer too, like flax seed? 5. Maybe this recipe could have been helped with more moisture added.
Oatmeal-Raisin Square Disaster! Wet ingredients 2/3 cups honey 1 cup butter, softened 1 tsp baking soda 1 tsp ground cinnamon 1 tsp vanilla ½ tsp baking powder ½ tsp salt Egg replacer for 2 large eggs Dry ingredients 3 cups quick cook oats 1 cup all purpose gluten free flour (I used Bob’s Red Mill gluten free all purpose flour 1 cup raisins (or you can use chocolate chips or nuts if you can use either of those) Directions: 1. Heated oven to 375 2. Mixed all wet ingredients 3. Mixed all dry ingredients together, and then mixed them into wet ingredients. 4. Poured into 9x9 silicon bake pan 5. Baked for 20 minutes
The Baking Disaster of the Week and other ongoing adventures in dealing with my own and my households food sensitivities and allergies: dairy, soy, eggs, cane sugar, wheat, peanuts, strawberries and sulphites/sulfites (not to mention others!!) and on top of that learning to keep kosher! I share these experiences and resources in the hopes that they will help others dealing with the question: "I know what I CAN'T eat, so what CAN I eat?!"