Apricot + Raspberry Fruit Crisp Recipe | by Nicole Lee

Nicole Lee June 7, 2022

Hey Friends,

I've been at a loss for words, and almost have felt frozen when it comes to posting in this space as it doesn't feel right. Since the recent tragedies in our Country, first the Buffalo, NY shooting, followed by The Uvalde,Texas elementary school shooting. Which brought us into a more recent uprising in shootings around the US. It makes you take a real pause about the life in front of you. What I do know is that so much change needs to happen. I recently got an email from a friend Aran Goyoaga who felt similar and posted these words from Sam Sifton's NYtimes column. I feel it's a better segue than I can lead into a fruit crisp recipe…

“Food plays a central role in our reaction to tragedy, to death and grieving. It’s why casseroles appear on the doorsteps and countertops of those experiencing it, why we feel the urge to roast chickens or assemble lasagnas when the news is grim. Food is comfort of a sort, and fuel as well, for anger and sorrow alike. We cook to provide for those we love and for ourselves. In the activity itself we strive to find relief, strength, resolve.” - Sam Sifton, New York Times

xox Nicole

Apricot + Raspberry Fruit Crisp Recipe

Makes 1 9inch round crisp

STEP 1:

filling:

2 1/2 lbs a mix of washed apricots (quarted + halved) and raspberries
1 ish tablespoon of sugar ( to taste)
1 ½ tablespoon of GF ( or regular flour)
1 teaspoon herbs of provence ( you can find in spice section of grocery store)
2 tablespoons dry white wine, plus 2 splashes of cointreau for good measure
8 or 9inch baking dish

In a bowl toss all of the above ingredients, then transfer to a prepared ceramic deep baking. set aside, preheat the oven to 375F and make your crisp topping.

STEP 2:

Crisp topping:
12 tablespoons cold salted butter ( the good stuff) cut into small pieces
( if the butter gets warm pop into the freezer)
1 ¼ cups GF Flour
6 tablespoons of brown sugar
1 ½ tablespoons of granulated sugar
¼ teaspoon of ground cinnamon ( if desired)
⅔ cups rolled oats
( optional add nuts such as chopped almonds or walnuts)

In a bowl add all the dry ingredients and gently whisk. With your fingers work in the butter, gently pinching, until it just comes together, but not too sandy or fine. Be sure to not overwork. Should make about 3 cups, add the topping over your fruit and bake in the oven for about 40-55 min until the top of the crisp is golden and bubbling. Serve warm with cold cream, whipped cream or vanilla ice cream. xo

recipe origianllay adapted from the Art of Simple Food by Alice Waters

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Source: www.heydear.co

Apricot + Strawberry Crumble Recipe | gluten free summer foods | Nicole Lee

Nicole Lee June 25, 2021

Hey Sweet Ones,

Thank you for your patience with this recipe. I'm sure just like most of you, I've been juggling a bit more than usual.

We've officially kicked off summer and besides the blazing heat wave we had last week it's going quite well. We've been enjoying so much summer fruit to keep us cool, gelato and ice cream to accompany. And living in our pool becoming fish I'm almost certain..

This crumble recipe can be made a few different ways. I added some oat flour to the topping which gave it a bite. And you can swap out any "leftover" fruits you may have, or ones that are about to turn. If you aren't going to make it right away you could add a tsp of sugar the night before when you cut them up to soak them.

Here I used leftover strawberries + very ripe apricots. I was inspired by the fab Rebekah Peppler recipe which calls for dry rosé, and used leftover pinot grigio. You could also use bubbles. You get the idea.

Thanks for stopping by, more soon friends.

Happy Baking.

Nicole x

Apricot + Strawberry Crumble recipe | Makes 1 9-inch round crumble

Ingredients :

For the filling-

1 pound ripe apricots, pitted + quartered
½ pound ripe strawberries, destemmed + quarted
½ cup granulated sugar ( feel free to use a ¼ cup if wanting less sugar)
2 tablespoons dry white wine or dry bubbles
1 tablespoon gf all purpose flour
2 tsp vanilla bean paste or (1 tsp vanilla extract as sub)
1 thub grated ginger over the fruit
½ lemon zested + juiced over bowl of fruit
Pinch of fine kosher sea salt

Crumble topping-

1 cup light brown sugar
½ tsp fresh + finely chopped rosemary and thyme
¾ cup salted grass fed butter or cashew butter melted
plus more for greasing the pan
1 cup gf free all purpose flour
½ cup oat flour
½ tsp fresh + finely chopped rosemary and thyme
½ tsp vanilla extract

Directions:

Preheat the oven to 425F

Butter a 9inch round metal baking dish.
( such as a cake or pie tin)
Make the filling first. In a medium size bowl combine all your filling ingredients. Give a good toss and set aside.
Melt your butter and take off the heat. In a separate bowl with your fingers gently combine the light brown sugar with the herbs. This infuses the sugar adding extra flavor. Add in the remaining crumb ingredients, combine. It should resemble clumps.
Add your filling to the baking dish. With your hands clump the topping over the fruit in a scattering manner, repeat until the filling is covered with crumbs. Bake for 35 -50 min. Until golden + bubbling. If browns too quickly, lower the temp to 375, or cover with tin foil. serve out of the oven, warm with gelato or creme fresh.

Note: crumb has a shelf life of 3-5 days in fridge. and can be reheated if desired.

POLENTA + OLIVE OIL CAKE WITH SUGARED STRAWBERRIES | RECIPE | GLUTEN + DAIRY FREE

Nicole Lee November 5, 2020

Hey Dear friends,

It's been quite the stressful week with the election. How are you holding up?

I have to admit I've been quite up and down, but staying off constant checks of social media and news has helped me stay grounded. I mean... although I've been refreshing my page for election updates for a solid hour, but when the needles still hadn't turned I decided THAT it was probably time to go back to being sensible. Mayne to bake out my control instead.

I'm excited to share with you that I developed a few recipes for Hayden Flour mills, they are a local flour company here in Arizona, specializing in their ancient grain methods. They have some unique flours with a solid bite to them. My favorite is the polenta flour. Which baking in a cake with olive oil has all the rustic Italian flavors I'm drawn too, making it feel oh so comforting in this stressful time we are in. Strawberries are a bit out of season now, but you could simply swap for a Jam on top, or sugar soaked blackberries.

I hope you are well friends, remember to take deep breaths, eat ALL the cake, and get some extra rest. Cheers until next time, xo

Nicole

POLENTA + OLIVE OIL CAKE WITH SUGARED STRAWBERRIES

MAKES TWO 9-INCH CAKES

INGREDIENTS:

1 cup olive oil
¾ cup coconut milk, plus ½ Tbsp ACV mixed in
1 ½ Tbsp Vanilla
1 ½ cups granulated sugar
Zest of 2 lemons over the mixing bowl
2 tsp fresh grated ginger over mixing bowl
6 large eggs
1 ⅔ cup polenta flour
4 ½ cup almond flour
2 ½ tsp baking powder
¾ tsp fine kosher sea salt
Powdered sugar for dusting

For topping:

32 ounces strawberries, cleaned cubed
2 Tbsp granulated sugar
Whipped cream

METHOD:

CAKE:

1.Preheat oven to 350 F. Coat two 9inch cake pans with nonstick spray. fit the bottom of the cake pans with parchment paper. Set aside.

2.In a stand mixer with paddle attachment, beat the olive oil, coconut milk mixture, sugar, lemon zest, grated ginger and vanilla until creamy. (about 2-3 min). Scrape down the sides as needed. Add in your eggs one by one beating in between. Be sure not to over mix. You'll know it's done when the batter has fully incorporated the eggs.

3.While that's going in a separate bowl whisk all your dry ingredients. Add the wet ingredients to the dry and whisk together. Pour the batter into the pans distributing evenly. Give the pans a giggle to set. 4.Put the pans side by side on the lowest rack in the oven and bake for 30-35 min, until golden. Place the cakes on a cooling rack for 10 min in the pans. Gently remove and continue to cool on the racks. Dust with powdered sugar, serve with whipped cream and soaked strawberries. ( see below)

TIP : (TOPPING) For a richer flavor the Strawberries can be done the night before. Add your sugar to strawberries and let soak for 20 min-1 hour. Serve with cake.

ZUCCHINI BREAD RECIPE | GLUTEN FREE + DAIRY FREE | FALL BAKING RECIPES

Nicole Lee October 5, 2020

Hey dear friends,

I've been putting off writing to you for sometime. I felt my voice needed to listen for a while. So let's start again. How are you friends?

Surrender seems to be the "new normal". Surrender to chaos, to the unknown, to the illusion that there was ever a sense of control. It's been a season of loss and grief. Of loved ones around me gone, of the ones I've never met like Breonna Taylor and George Floyd gone too. To the many hundreds of thousands touched by the ever growing Pandemic, gone. I have no wise words to give, but I'm with you friends.

Part of our everyday chaos is the work from-home distance learning juggle. I have no idea how our teachers do this? Still in awe of them. Some Days go great. Other days a total shit show. The house is always full of messes at every corner. Once again, I've uploaded the Math test to the Literature section. Or forgotten to upload the homework completely! Each time I kick and scream right after knowing the teacher wants me to "get it together". To just upload homework to the proper "google classroom file". I ask for his forgiveness once again, because I know I messed that one up, not the kids.

When it comes to cooking, things have been far from picturesque. Life is FULL, there are days we have dominos pizza. Or I miss that farmers market run. What I have discovered is double batch baking, bulk soups, stews and stocks. They get us through the weekly lunches and dinners. I find it therapeutic to repeatedly CHOP and mirepoix. Over and over again. Bringing any rage from the current state of affairs to that cutting board, at least I can control that! Try it, it really helps.

This Zucchini bread has charm, if you add chopped chocolate you have a sweetness for breakfast. If you're into walnuts, adding those gives the bread a real bite with a hint of savor. Making two loaves, you are WINNING at LIFE. Or better yet, freeze one for next week, and give it to your neighbors.

Whatever you choose, let's get baking.

PPS Tell me if you make this bread. I'd really like to hear from you. xo

GF ZUCCHINI BREAD makes 2 loaves cook time 45-55 min

INGREDIENTS:

2 8-x4 in loaf pans
1 ½ POUNDS (3 medium zucchini) UNPEELED + GRATED ON BOX GRATER. SQUEEZED + DRAINED OF WATER.
3 ½ CUPS ( 447 g) GF ALL PURPOSE FLOUR ( I used KING AURTHOR BLUE BAG)
2 tsp ground ginger
2 tsp ground cinnamon
½ tsp fresh ground ginger
2 tsp kosher salt
1 tsp baking soda
1 ¼ tsp baking powder
¾ cup (165 g) packed dark brown coconut sugar
¾ CUP (151 g ) organic cane sugar
½ CUP (118 ml ) GRAPESEED OIL
¾ CUP (142 ml) EVOO
4 large eggs
2 tsp vanilla
turbinado sugar for dusting
1-2 TBSP Pepita seeds for topping
Non- stick spray
Parchment Paper

DIRECTIONS:

Preheat the oven to 350F degrees. Spray your loaf pans with non-stick spray and line with parchment paper.
If you haven't already, prep Zucchini. Sprinkle a pinch of fine sea salt over the zucchini. Set aside in a bowl covered with a paper towel to release excess water. Whisk together your flour, soda, salt, spices and baking powder. Set aside.
In another bowl, whisk together your sugars, oils, and vanilla. Add in the eggs, whisk one in at a time. Then whisk until all is incorporated, and no lumps are present.
Drain out your Zucchini, squeeze as much excess water out of it as you can. Add zucchini to eggs/sugar mixture. Whisk until incorporated.
Slowly add your dry ingredients to wet in fourths. Using a wooden spoon or spatula, incorporate the ingredients until fully combined and there are no dry areas. Be sure to scrape the bottom.
Divide batter evenly into prepared baking pans, sprinkle with turbinado sugar and pepitas. Bake for 45-60min. rotating once. It's done when it's golden, and a toothpick comes out clean. Cool completely on cooling racks. Then wrap loaves in and plastic wrap and eat the next day for a deeper flavor.

"SUMMER TOMATO GALETTE RECIPE" | Nicole Lee

Nicole Lee May 7, 2020

Hello Friends,

You asked. I listened.. Galette recipe below. Happy baking. PS let me know if you make this!

xox

Nicole

SUMMER TOMATO GALETTE RECIPE | GLUTEN FREE

HOT TIPS: PIE DOUGH can be made up to 2 hours to 2 days ahead of this recipe. Make Recipe when you have some time, it's great for SUNDAY AFTERNOONS,OR WEEKENDS. If you're pressed for time buy pre-made pie dough. Because we aren’t all bakers and there is nothing wrong with buying PRE-MADE DOUGH.

PIE DOUGH INGREDIENTS:

2 cups gluten free brown rice flour
¼ cup potato starch
¼ cup tapioca starch
1 Tbsp coconut sugar
1 tsp kosher salt ( if using salted butter skip)
1 cup Salted cold grass fed butter (cold cut into cubes) (VEGAN BUTTER works as a sub here)
6-7 tablespoons of ice water

FILLING INGREDIENTS:

2lbs heirloom tomatoes sliced ¼” thick (about 4 large ones)
3 garlic cloves, thinly sliced
1 bunch of fresh thyme
1 large egg beaten
1 pinch of crushed red pepper 1 handful of cured black olives chopped
Good quality extra virgin olive oil
5 oz mixture of finely grated hard cheese combo (Pecorino Romano, manchego, and sharp grass fed cheddar such as dubliner) or any hard cheese that sounds good!
½ lemon zest / 1 squeeze of fresh lemon juice
1 tsp salt
Salt and pepper to taste

OTHER INGREDIENTS: Parchment Paper Non-stick spray 1 large sheet pan

DIRECTIONS FOR PIE TART DOUGH: NOTE: PIE DOUGH MUST BE MADE 1 HOUR AHEAD

Place your butter into the freezer for a min while you measure out all of your dry ingredients.
In a large bowl place your dry ingredients. In a separate cup place your water, add a few ice cubes to keep it cold.
With your hands gently mix the butter and dry ingredients together until grainy. If your mixture is getting warm, finish mixing with a fork. Until the mixture looks like grains of sand. Pop in the freezer for a few minutes if it's too warm. Then, add your ice water mix together until dough forms. On a clean work surface, dump out your mixture and gently knead together ensuring not to over work. If it feels wet, add 1 tsp of gf flour to the mix, if it feels dry add 1 tbsp of more ice water.
When the dough forms, pop some plastic wrap over it and refrigerate for 20ish min while you make your filling.

GALETTE DIRECTIONS:

Preheat the oven to 400 degrees F. In a bowl, place your salt and pick off about 1 tsp thyme. With your fingers take your 1 tsp salt and combine with thyme to make a paste. Then add garlic and mix with figures more. Add in your tomatoes and toss together. Let sit for 5 min, while the tomatoes release some liquid.
Drain the tomatoes with strainer, and lay flat onto a paper towel.
Chop your black olives and slice 2 more garlic cloves. Toss in a bowl with the crushed red pepper, set aside. 9.Grab your dough, unwrap.
Prep,a large sheet pan with nonstick spray. Measure out parchment paper to fit your sheet pan, place on COUNTER. Lightly dust with flour and roll your dough out onto it. Sprinkle some flour over the dough and cout a rolling pin. Place another sheet of parchment paper over the dough and GENTLY roll out into a round shape. If it falls apart (stay calm) and gently pinch together until it combines. You can also dip your fingers in ice water so the dough doesn't get too warm. It should be easy to roll out, but still be gentle. After the dough is rolled into a big rectangle, pop it in the freezer on your sheet pan for 5 min. REMEMBER, IT DOESN’T HAVE TO BE PERFECT. WONKY IS OKAY, THAT'S why they call it a galette!!
When it looks even in shape, finely grated cheese in the middle leaving 1 ½ inch of dough border.
Add your tomatoes, olive mixture and garlic over cheese. Place small pats of butter over the tomatoes. Bring the edges of the dough over the filling using your parchment paper to guide it over. NOTE: SINCE this is GLUTEN FREE you have to be EXTRA GENTLE, (pretend you are handling a newborn baby!)
Crack your egg, and whisk with a fork in a bowl, blend in 1 tsp flaky salt. With a brush wash it over the edges of the dough (not tomatoes). Then POP in FREEZER for 5-10 min. (Basically depending on how patient you are!) After it’s done, take a sprig of fresh thyme and place in the middle of the galette.
PLACE on the bottom rack of the oven and BAKE FOR 30-45 min until golden. Let cool or serve warm. Enjoy!

THE PIE DOUGH WAS BASED OFF ARAN GOYOAGA RECIPE FROM HER NEW BOOK https://www.arangoyoaga.com

SAVERY TOMATO GALETTE RECIPE | GLUTEN + DAIRY FREE | BY NICOLE LEE

Nicole Lee August 3, 2019

Hi Friends,

This summer I’ve been obsessed with experimenting with baking in the kitchen. I’ve also been cooking my way through several cookbooks and having a blast doing it. Not to say there hasn’t been some mishaps but we won’t go into those today.

Nicole

SAVORY TOMATO GALETTE RECIPE | INSPIRED BY RECIPE IN BON APPETIT MAG

PIE TART DOUGH INGREDIENTS:

2 cups gluten free brown rice flour
¼ cup potato starch
¼ cup tapioca starch
2 Tbsp coconut sugar
1 tsp kosher salt
1 cup vegan cashew butter (cold cut into cubes)
4 Tbsp unsweetened cold almond milk

PIE DOUGH ADAPTED FROM ARAN GOYOAGA

FILLING INGREDIENTS:

2lbs heirloom tomatoes sliced ¼” thick
3 garlic cloves, thinly sliced
1 bunch of fresh thyme
1 large egg beaten
Good quality extra virgin olive oil
5 oz mixture of finely grated hard cheese combo (Pecorino Romano, manchego, and sharp grass fed cheddar such as dubliner) or any hard cheese that sounds good!
½ lemon zest / 1 squeeze of fresh lemon juice
1 tsp salt
Bunch of fresh basil

OTHER INGREDIENTS: Parchment Paper Non-stick spray 1 large sheet pan

DIRECTIONS FOR PIE TART DOUGH: NOTE: PIE DOUGH MUST BE MADE 1 HOUR AHEAD

Place your cold cashew butter into the freezer for a min while you measure out all of your dry ingredients.
In a large bowl place your dry ingredients. In a seperate cup add a few ice cubes to the unsweetened almond milk to keep it cold.
With your hands gently mix the cashew butter and dry ingredients together until grainy. Add your almond milk and mix together until dough forms. Gently knead together ensuring not to over work. If it feels wet, add 1 tsp of gf flour to the mix, if feels dry add 1 tbsp of more of cold milk.
When the dough forms, pop some plastic wrap over it and refrigerate for min of 1 hour. NO Cheating here!

GALETTE DIRECTIONS:

Preheat oven to 400 degrees f. In a bowl, place your salt and pick off about 1 tsp thyme. With your fingers take your 1 tsp salt and combine with thyme to make a paste. Then add garlic and mix with figures more. Add in your tomatoes and toss together. Let sit for 5 min, while the tomatoes release some liquid.
Drain the tomatoes with strainer, and lay flat onto paper towel.
Grab your dough, unwrap.
Get a large sheet pan and spray with nonstick spray.
Measure out parchment paper to fit your sheet pan, place on COUNTER (not on pan). Lightly dust with flour. Place another sheet of parchment paper over the dough and GENTLY roll out into a round shape. If it falls apart (stay calm) and gently sprinkle water or almond milk over the dough until it combines. It should be easy to roll out, but still be gentle.IT DOESN’T HAVE TO BE PERFECT. WONKY IS OKAY, THAT'S why they call it a galette!!
When it looks even in shape place your finely grated cheese in the middle leaving 1 ½ inch of dough border.
Add your tomatoes and garlic mixture over cheese. Bring the edges of the dough over the filling using your parchment paper to guide it over. NOTE: SINCE this is GLUTEN FREE you have to be EXTRA GENTLE, pretend you are handling a newborn baby!
Crack your egg, and whisk with fork in bowl, blend in 1 tsp flaky salt. With a brush wash it over the edges of the dough (not tomatoes). Then POP in FREEZER for 5-10 min. (Basically depending on how patient you are!) After it’s done, take a bunch of fresh thyme and place in the middle of galette or on the edge of the baking sheet.
Bake on bottom rack for 55-60 minutes until golden. Rotating 1 time.
When finished, enjoy with a drizzle of olive oil, fresh basil and grated lemon zest!

ENJOY and HAPPY baking ANY QUESTIONS feel free to send me a message!

STRAWBERRY RHUBARB CRUMBLE RECIPE || GLUTEN FREE + VEGAN | BY NICOLE LEE

Nicole Lee May 31, 2019

Hi Friends,

When Rhubarb comes into season, I find myself terrified of it. I know dramatic right? I have this push pull relationship with it, I want to try it but I don’t... is it a fruit or a vegetable? Not sure if it’s the long stalks that resemble celery? Wait, it’s poisonous?

Lately, I have been trying to FACE the scary things in life and the kitchen. One of the most pressing fears I’ve been avoiding like the plague, is cooking with ingredients I’m unfamiliar with. The ingredients look scary or hard to work with, I tell myself that I can’t do it, and freeze up. That mentality has me stuck, and I don't want to be stuck anymore. HENCE facing The RHUBARB FEAR. It’s weird as it sounds that cooking could be fear based, but sometimes that’s how things comes up. These days I find I learn most about myself through cooking, can you relate?

Part of the journey in facing the scary thing, is to Acknowledge the FEAR - “RHUBARB scares the shit out of me!” Recognize, checking in with yourself and asking, is it a thought or Story I’m telling myself? What’s the truth here? My Truth, ‘I felt that If I fucked up cooking with rhubarb on the first try I would be a failure”. After sitting with those questions, I realized I told myself a STORY. WHAT a STORY I told myself indeed, and why do I need to put that pressure on myself?

NEW MONTRA, GIRL you’ve got this, COOK the damn thing and GET ON WITH IT.! You may fuck it up, but WHO cares it’s no big DEAL. Here is the thing, the best part of cooking is the failure, trying new things, it’s not about PERFECTION but the journey in getting to the destination (or final dish in this case) I realized that sometimes scary things aren't as scary as you thought they were. It’s that simple.

What are the stories you’re telling yourself right now about cooking? Or about life? Keep going friends. x

Now let's COOK!

Nicole

Tips for cooking with RHUBARB;**

-When picking your Rhubarb, don't skimp. Make the extra trip to the farmers market, they have the good stuff. Look for deep tones in the stalks, deep red + pink. If they are pale they were picked too soon, they won’t be rich in taste.

-DON'T eat the LEAVES, they are poisonous. Clean the stalks and discard the leaves.

STRAWBERRY RHUBARB CRUMBLE RECIPE

INGREDIENTS:

For the filling;

2 cups chopped rhubarb, cleaned and leafs discarded
2lbs cleaned and chopped strawberries
1 tablespoon lemon juice
¼ cup organic coconut sugar
1 tsp organic vanilla extract
1/4 teaspoon ground nutmeg ( add one ½ tsp if like spicy)
1/4 tsp ground cinnamon
1/4 tsp ground ginger
pinch of pink salt

* For the topping;

3 cups gf rolled oats
1 stick of vegan cashew butter COLD (I use MiyoKo’s brand)
1/4 cup coconut sugar
1 tsp vanilla
1/4th tsp ground cinnamon
¼ ground ginger
1/4 tsp ground nutmeg
1/4 cup gf flour

TOOLS YOU WILL NEED: Non stick spray, a 9x9 or 9x8 baking dish, bowls for mixing the topping.

DIRECTIONS;

Chop your strawberries and rhubarb set aside. Measure out all your ingredients and set aside. Pre- heat the oven to 350 degrees. In a medium dutch oven or saucepan put over medium heat, then cook your rhubarb with ¼ cup sugar. Until they are tender, turn your stove off and add in your chopped strawberries, lemon juice, pinch of pink salt, spices and vanilla. Give it a good stir. Set aside.
Prep a baking dish with non stick spray, (9x9 or 9x8 works great). Make sure its deep. Set aside.
In a large mixing bowl add all your topping ingredients EXCEPT the VEGAN BUTTER. Give a light mix with a spatula.
With your hands break up the cold butter into your topping ingredients bowl. It doesn't have to be perfect, and you're looking for a small chunk type texture. Do this until all the butter is mixed in.
Pour your filling into the baking pan. Then sprinkle your topping on top until it's coated evenly.
Bake in the oven for 20-35 min at 350 degrees. Let cool on a cooling rack for 15-20 min and then serve with vanilla ice cream, whipped cream, yogurt or creme fresh!

SPICED OATMEAL RAISIN COOKIE RECIPE | GLUTEN FREE | PHOTOS + RECIPE BY NICOLE LEE

Nicole Lee April 14, 2019

hey dear ones,

Oatmeal raisin cookies are never going to live up to the ooey gooeyness of the chocolate chip cookie. That's just my opinion though. You may be scratching your head on why in the world I would be sharing this recipe? Well Grandma, that’s why. Which is ALL the reason to make, share and eat oatmeal raisin cookies.

Grandma was the center of my childhood, and played a large part in raising me. She was and is my person. Do you have someone like that? Most of my childhood, we spent on and off living with her. One year even, she took my sister and I in. While my parents were doing God knows what in another state. It was a special time, but I won't bore you with my childhood details. Grandma always had a stash of cookies or treats on hand. Or hidden away in secret spots around the house. She confessed to her "stashes" because her house was always bustling with people in and out. She especially didn't like to share with "said" people or family. (unless you were her granddaughter that is ;). )

By far her favorite treat was oatmeal raisin cookies. When I bite into the cookies, or even make them I cannot help but think of her. Do you have a food that when you eat it you think of someone you love? If not, I am now a crazy lady who associates food with people.

Either way, I’m not saying you have to fall in love with the oatmeal raisin cookie. Just commit to the raisin for what it is. Maybe, let’s stop trying to make the oatmeal raisin cookie into a chocolate chip? They might grow on you.

xo Nicole

gluten free oatmeal raisin cookie recipe

OATMEAL RAISN SPICE COOKIES:

Recipe:

Ingredients:

1 cup gf flour bob’s redmill ( 1 for 1 blue bag is what I used) or All purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
¼ tsp fresh ground nutmeg
¾ cup brown coconut sugar or dark brown sugar
¼ cup granulated sugar (or turbinado )
2 teaspoon vanilla extract or paste
2 eggs room temp
1 cup (227 g) melted salted grass fed butter or (melted coconut oil) slightly warm
2 cups gf old fashioned oats
1 cup raisins
1 cups nuts if desired

DIRECTIONS:

NOTE: You will need a free standing mixer or hand held and Cooking spray.

TIP: POP your cookie dough in the fridge for 25 min, this will enhance flavors and the dough will settle. If you're feeling free with time, bake them the next day.

NOTE: make sure butter isn't too hot or will cook the eggs.

Preheat your oven to 350 degrees, make sure your middle rack is in the oven.
Measure out all your dry ingredients, whisk in a large bowl and set aside. Measure out all your wet ingredients and set aside.
In a large bowl whisk your sugar, melted butter and vanilla. Whisk until well combined. Then Whisk in your eggs, mix for about a min.
DON'T OVER MIX.
Add in your dry ingredients to your wet. Mix until a dough forms.
Pour in your oats, raisins and nuts.
Once dough is finished let the dough sit in your fridge for 25 min, or freezer for 10-15.
Bake cookies at 350F degrees for 10-16 min. ( TIP: at 8 min take out flatten and bake for another 8 min. If you want a chewier cookie bake for 10-12 min. ) ENJOY!