As a part of #MakeItMonday, Lark decided that we should make cookies for you all.
We made a very quick small-batch recipe for an autumnal treat. It was a big hit with the kids. I am looking forward to making more and more fall food. Autumn officially begins after the solstice on September 22nd. I would love to host some friends for a dinner party to celebrate the season changing. We’ll see what Daddy Alsum and I can put together.
What you will need:
- 1/2 cup gluten free oats
- 1/2 cup teff flour (if you don’t need these gluten-free, you can use plain flour)
- Pinch of sea salt
- 1/2 tsp pumpkin pie spice/mixed spice
- 1/2 tsp baking powder
- 1/4 cup sugar
- 1/4 cup oil
- 1/4 cup water
How you can do it:
- Preheat oven to 375 f with pizza stone on top rack.
- Combine all ingredients together in a bowl.
- Spoon cookie mix in small amounts onto parchment paper.
- Bake on stone for 10 minutes.
If you want to get involved in what I make next Monday, just let me know.
From mine to yours,
Mumma Alsum
Cooking with Mumma Alsum: 
What is teff flour?
LikeLike
That is an excellent question. Teff is a whole grain grown predominantly in Ethiopia and Eritrea. I find it to be a great flour for use in gluten-free baking because of its flavor.
LikeLike
I need to check it out. I often avoid baking because I don’t like the grainy texture of rice flour.
LikeLike
I have found teff a lot more pleasing texture-wise than rice flour. I would also recommend looking into buckwheat flour. I know it says “wheat” but it is actually gluten-free.
LikeLike
Thanks! You just made this celiac’s day.
LikeLike
My son is intolerant not allergic or celiac so we just reduce gluten in our diet. I have a few recipes that come up that are without gluten. Hopefully, I can help again in the future 🙂
LikeLike
Depending on where you live, I think it is pretty widely available. I have had little trouble getting it here in the states. I’m looking it up to see availability in the UK as well.
LikeLike