Simple Gluten Free Kitchen

Crispy Walnut And Oat Thins

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We all love good recipes and they don’t always come from celebrity chef’s cookbooks. The strawberry desert picture on Lizzy’s blog was enough to make my heart go flutter.  I enjoy eating fresh fruits in different ways and when you have simple and pretty options available, imagine the surprise that you can create. The already delicious strawberries tasted even better with mascarpone filling. Driscoll’s  is  my favorite brand to buy the freshest berries when local berries are not available. Thanks Lizzy, for sharing one of their recipes with us.

 

 

That being said, I found a really good recipe where you wouldn’t normally look. The day it snowed in Vancouver, I spent some time organizing our bar cabinet. I rarely  touch that area because my husband, who uses the bar regularly does a better job of organizing and grouping liquor bottles. Good, that I took over the  job that  day and found a treasure in the form of a magazine ( TASTE), hiding behind the row of bottles. Its the winter edition of Food and wine with some very good recipes from FOODIES, I haven’t heard of. I am sharing a cookie recipe from that magazine. which is a thin and crisp  version.

 

 

I generally prefer thick and chewy cookies but for some reason I liked them because they were great to snack on with cheese or with your evening tea or coffee. They are loaded with deliciousness of heart healthy oats and walnuts. When I first made with wholewheat flour they came out just perfect as pictured in the magazine but my gluten free attempt was not successful. The same quantity of ingredients gave a very thin dough with brown rice flour mix and  I literally have to dump it in garbage. Then I made a few changes and you can see how beautifully they turned out.

 

 

So here’s the recipe. I hope you will love these not so sweet, thin, crispy, oaty cookies.

Quick Notes:

Coarsely pulse rolled oats in a food processor.

Mince walnuts with knife or in a food processor.

Whirl granulated sugar in a coffee grinder until a fine powder.

To ensure that cookies bake evenly and are crisp, bake them 1 tray at a time and flip cookies once the bottom is browned. I have never done this step for any other cookie recipe but flipping does make a difference in this particular gluten free cookie recipe. You have to be very gentle in flipping as  they can easily break.  If you do not want to follow this step, try lowering the temperature to 25 degrees to avoid getting burnt cookies. Allow the cookies to cool completely on tray before storing.

 

OAT AND WALNUT THINS

adapted from: Crispy walnut oatcakes

Yields:40 thins

baking time: 30 minutes

Ingredients:

  • 145 g (1 1/2 cup) oat flour
  • 40 g (1/3 cup) minced walnuts
  • 65 g (1/2 cup) Gf all purpose flour ( I used a mix of brown rice flour, tapioca and potato starch)
  • 75 g (1/3 cup) fine granulated sugar
  • 1/4 tsp salt
  • 1/2 cup butter
  • 1/4 tsp baking powder
  • 1 tsp water (if required)

Method

Line two cookie trays with parchment paper and preheat oven to 350°F

  1. In a small bowl mix together the Gf all purpose flour, oat-flour, salt, baking powder and minced walnuts.
  2. In the bowl of an electric mixer fitted with paddle attachment, combine butter and sugar on medium speed until light.
  3. Reduce speed and add the dry mixture. Mix until well combined (add a tsp of water if the dough seems crumbly).
  4. Transfer dough on parchment paper.
  5. Roll the dough to an 11″ diameter circle between two parchment sheets.
  6. Using a cookie cutter cut into 5cm circles and place on a prepared baking tray 1/2″ apart.
  7. Bake in the center of oven for 10-12 minutes or until golden brown rotating the tray about halfway through and flip the cookies once they harden and brown on bottom (the picture below).
  8. Transfer baking sheet to a wire rack and cool cookies completely on sheet.
  9. Once cooled, store in an airtight container at room temperature up to 1 week.

 

 

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Reader Interactions

Comments

  2. hi balvinder, i cant imagine the time spent , the trial and error efforts and energy put up, just to make some foodies gluten free,. you have made alot of changes in most of your recipes posted thus far- very innovative i must say.. 🙂 you qualify to be a celebrity chef 🙂 your experiences enricedh your culinary skills..keep it up and thanks for sharing with us..

    Reply

  3. Your strawberries turned out beautiful! I didn’t even think about them being gluten free until your post 🙂 And your cookies look yummy, too…I could make a meal out of those with cheese and grapes…YUM!

    Reply

  10. I’m so impressed with your experimentation to get these right, so much so that I will make them for my siste in law who is gluten free (celiac) so doesn’t eat many biscuits as a result.

    Reply

  16. Hi Balvinder, happy valentine’s day to you. May your day fill with joy and love.
    Very addictive crispy walnut and oats thin. Nice combination, guess hard to stop munching. Great to go with tea or coffee.

    Have a nice day ahead,regards.

    Reply

  20. I love thin and crispy crackers so I’ve gotta give these a try. I love the walnut in them as well. I agree, those strawberries are amazing. I can imagine how good they are with the mascarpone cream stuffed in them! Super yum!

    Reply

  24. Balvinder ji these look great n I am so certain my DH will love them. I am planning to substitute the rice flour with wheat flour n walnuts with almonds coz these wd be difficult to find in Nairobi. What do you say?

    Reply

    • I am glad you liked these thins and are certain that your DH will love them,too. Of course he will, we all ate these thins and my husband and daughter are not gluten intolerant. You can easily make them with wheat flour but then you have to check the original recipe which you can view here http://www.bcliquorstores.com/tastemagazine/winter2012.html. The recipes are at the end of the book so keep flipping the pages till you reach Oat and walnut cakes. Let me know when you make them.
      Thanks for visiting and giving feedback on this post.

      Reply

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