My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

  


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

Entries in oats (81)

Wednesday
Aug272014

Peanut Butter Cup Oatmeal Cookie Sandwiches

Chocolate chip oatmeal cookies are my weakness. Especially if they’re chewy.

Peanut Butter Cup Oatmeal Cookie Sandwiches | edibleperpsective.com #vegan #glutenfree

Mix in peanut butter and stuff them with a chocolate peanut butter filling and it’s game over. I won’t be able to stop eating them. I mean, really. HOW do you stop eating them?

Peanut Butter Cup Oatmeal Cookie Sandwiches | edibleperpsective.com #vegan #glutenfree

And let’s not forget the flaked sea salt, because the sweet + salty combo is just plain hard to beat.

Peanut Butter Cup Oatmeal Cookie Sandwiches | edibleperpsective.com #vegan #glutenfree

And while I wanted to stuff my face with all the cookies I tried to hold back. These were actually created for Chris whose favorite dessert combo is most definitely chocolate and peanut butter. His birthday is this weekend so I thought I’d surprise him with a mid-week birthday treat.

He didn’t complain.

Peanut Butter Cup Oatmeal Cookie Sandwiches | edibleperpsective.com #vegan #glutenfree

This cookie recipe is not only gluten-free but also vegan and requires just one bowl to whip them up. They were very slightly adapted from a previous cookie recipe that is one of my very favorites. The only difference is the amount of oats and oat flour used and leaving out oat bran, which might not be an ingredient you always have on hand. However, oats are pretty a pretty standard kitchen staple and can also easily be ground to oat flour.

So basically, no excuses for not making these.

Peanut Butter Cup Oatmeal Cookie Sandwiches | edibleperpsective.com #vegan #glutenfree

Peanut Butter Cup Oatmeal Cookie Sandwiches | edibleperpsective.com #vegan #glutenfree

Peanut Butter Cup Oatmeal Cookie Sandwiches | edibleperpsective.com #vegan #glutenfree

Peanut Butter Cup Oatmeal Cookie Sandwiches | edibleperpsective.com #vegan #glutenfree

Peanut Butter Cup Oatmeal Cookie Sandwiches | edibleperpsective.com #vegan #glutenfree

Print this!

*cookies lightly adapted from my: 1-Bowl Peanut Butter Oatmeal Chocolate Chip Cookies

Peanut Butter Cup Oatmeal Cookie Sandwiches gluten-free, vegan // yields appx. 15, 2 1/2-inch cookie sandwiches

for the cookies:

  • 2 tablespoons ground flax meal + 1/4 cup warm water
  • 3/4 cup natural [drippy] peanut butter
  • 1/2 cup pure maple syrup
  • 5 tablespoons melted unrefined coconut oil
  • 2 teaspoons pure vanilla extract
  • 2 cups + 2 tablespoons gluten-free old-fashioned rolled oats
  • 1 cup + 2 tablespoons gluten-free oat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup dark chocolate chips, vegan if needed
  • flaked sea salt, to top - optional

for the spread:

  • 1/2 cup natural [drippy] peanut butter
  • 3-4 tablespoons unsweetened cocoa powder
  • 3-5 tablespoons powdered sugar
  • 1/2 - 1 1/2 tablespoons softened unrefined coconut oil, optional

Preheat your oven to 350* F.

In a large mixing bowl whisk together the flax and water until slightly thickened, about 10 seconds. Let sit for 5 minutes to gel. Whisk in the peanut butter, maple syrup, melted coconut oil, and vanilla until fully combined.

Add in all of the dry ingredients except the chocolate chips. Stir with a large spoon until you no longer see dry flour. The dough will be sticky and thick. Stir in the chocolate chips.

Scoop about 1 1/2 tablespoons of the dough and form into a ball between your hands [no need to be perfectly smooth]. The dough will be a bit sticky but should be able to form into balls. If too sticky refrigerate for 20-30 minutes. Flatten the dough balls between your palms to about 1/4-inch thickness. Place on a baking sheet with about 2-inches between each cookie. Repeat until cookie sheets are filled, top with flaked sea salt [optional], and bake for 8-12 minutes.

Let rest on the baking sheet for 15 minutes then transfer to a cooling rack to fully cool. Texture will firm as they cool.

While the cookies cool stir together the peanut butter, cocoa powder, and powdered sugar until fully combined. If the mixture becomes too thick add in a bit of softened coconut oil and stir together. If it’s too thin add more powdered sugar to thicken.

Spread a thick layer between cooled cookies, place on a plate, and let set in the fridge. Serve chilled or at room temperature. The filling will soften a bit when left out. Keep leftover filling in a sealed jar and placed in a cupboard or in the fridge if you want it to thicken.

notes: Be sure the oil on top of your peanut butter is thoroughly stirred into the jar before measuring. To make oat flour simply grind oat groats, steel cut oats, or rolled oats in a blender or food processor until soft and flour-like in texture. Sift with a fine mesh strainer and grind any leftover pieces.

Peanut Butter Cup Oatmeal Cookie Sandwiches | edibleperpsective.com #vegan #glutenfree

Happy early birthday to that guy I kind of sort of like a lot. Thanks for keeping me sane. Cheers to another year of life together. Now let’s eat cookies.

Ashley

Wednesday
Aug062014

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping

Do I even need to write words in this post with a recipe title like that? Probably not, but I just can’t help myself.

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping | edibleperspective.com #glutenfree

Recognize the new board I’m using? Pretty excited about it!

Now back to butter.

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping | edibleperspective.com #glutenfree

Brown butter to be exact. It’s easier than you think to make and adds a whole extra depth of flavor to baked goods. In this recipe I’ve used it in the muffins and in the streusel topping. If you can keep yourself from eating all of the topping before putting the muffins in the oven I commend you. It’s kind of insane. You’ll see soon enough.

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping | edibleperspective.com #glutenfree

See. Right here.

I did something a little tricky and not only used brown butter in this topping but also banana! It gives the muffins an extra kick of happy. The mixture isn’t a crumble due to the mashed banana but more of a thick dough. You are going to l.o.v.e. it.

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping | edibleperspective.com #glutenfree

Someone please come help me on baking days. The messes are out of control. Especially when multiple trials are involved. Luckily, these muffins only needed two tries.

I tried to change up a few things from an existing recipe, like adding an extra egg and changing the flour ratios, but I could tell with the first bite they weren’t up to snuff for you guys. The extra egg was just too much. If you’ve ever added 1 egg too many to a baked good you know what I mean. It’s like it turns too stiff or something and doesn’t have as tender a crumb.

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping | edibleperspective.com #glutenfree

But the good news is batch two exceeded my expectations.

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping | edibleperspective.com #glutenfree

The texture was possibly the best yet for any muffin I’ve made and the little crunchy bits of chocolate just take it to another level. Not to mention the crunchy brown butter banana streusel topping.

Still can’t get over the topping.

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping | edibleperspective.com #glutenfree

The muffins have a lovely crispy top [!!!] and a perfectly soft and tender interior texture. It’s just the right amount of crumbly. The kind you can bite through without it falling into a million pieces. They’re dense in a good way and just lightly sweet, per the usual.

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping | edibleperspective.com #glutenfree

These muffins.

Need to happen in your kitchen.

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping | edibleperspective.com #glutenfree

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping | edibleperspective.com #glutenfree

Print this!

adapted from my Coconut Banana Bread

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping gluten-free // yields 12-14 standard muffins

for the topping:

  • 2 1/2 tablespoons softened brown butter
  • 2 1/2 tablespoons well mashed banana
  • 1/4 cup + 3 tablespoons gluten-free rolled oats
  • 1/4 cup + 3 tablespoons gluten-free oat flour
  • 1/4 cup muscovado sugar, or brown sugar
  • 1/2 teaspoon cinnamon
  • pinch of salt

for the muffins:

  • 1 cup gluten-free oat flour
  • 3/4 cup raw buckwheat flour
  • 1/2 cup + 2 tablespoons almond meal
  • 2 1/2 tablespoons ground flax meal
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup + 2 tablespoons well mashed banana
  • 6 tablespoons 2% milk
  • 6 tablespoons honey
  • 4 1/2 tablespoons melted brown butter, slightly cooled
  • 3/4 – 1 cup dark chocolate chips

Preheat your oven to 350* F and thoroughly grease a 12 tin standard muffin pan with butter or use liners.

In a bowl combine all of the ingredients for the streusel topping. Mash with a fork for a minute or so until it all comes together and turns into a very thick, paste-like dough. Set aside.

In a large bowl combine the flours, almond meal, flax, cinnamon, baking powder, soda, and salt. Stir well.

In another bowl whisk together the eggs, banana, almond milk, honey, and vanilla until fully combined. Whisk in the butter and pour the wet mixture into the dry bowl. Whisk or stir until just combined [when you no longer see dry flour].

Fold in the chocolate chips then scoop the mixture into the muffin tin until each mold is just over 3/4 the way full. Using your fingers drop little dots of the topping mixture onto the top of each muffin until you’ve used it all. Place muffin tins in your oven and bake for 20-24 minutes until golden brown around the edges and a toothpick comes out clean.

Let cool in the pan for 15 minutes then slide a knife around the edge and place on a cooling rack until fully cooled. Serve or store in a sealed container for 3-4 days. For the best texture allow muffins to fully cool.

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notes: I recommend grinding your own buckwheat flour at home with raw groats [pale yellow/green color] for a lighter flavor. You can grind them in a blender, food processor, or coffee grinder until flour-like in texture. Sift if needed and store in the fridge. Regular buckwheat flour will work but the flavor will be more pronounced. Regular butter or can be subbed instead of the brown butter if desired. To make this dairy free: Use almond or soy milk instead of 2% and use coconut oil in place of the brown butter.

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How to make Brown Butter: Heat a light colored saucepan [so you can see the brown bits] over medium/medium-low heat with 1 stick of butter cut into tablespoon sized pieces. Let melt then start whisking constantly. While you whisk the butter will start to foam, then simmer, then turn clear, and then foam a bit more and eventually little brown bits will start to show up after a few minutes. When brown bits start to form remove the pan from the heat and continue to whisk for another 20 seconds. Pour into a jar, let cool to room temperature, and then refrigerate or use in its liquid form. You’ll definitely be able to see and smell [very rich and nutty] when the butter starts to brown. If you’re using higher temperature or leave it on the burner for too long it will burn. You want golden brown liquid, not at all blackened.

Chocolate Chip Banana Muffins with Brown Butter Banana Streusel Topping | edibleperspective.com #glutenfree

How about that for your Wednesday?

Ashley