Monday, 20 July 2015

Oatmeat and cranberries guilt-free cookies

Since I'm trying to lighten my diet I have been missing terribly a little baking. Not so much the taste of something sweet (well, might be a little) as the need of baking something delicious, sweet but not too much, that I could have with  my coffee without completely destroying my new good habits. Baking is indeed a chemical reaction in which each element -from the type of flour to the yeast, liquids and fats- work and react to heat from the oven to achieve the final result. So it is not easy to replace ingredients and make recipes lighter without a too saggy result, either in flavor or texture, or appearance or in all of them.  At least, for me it was not so simple.


While looking for a small treat under control, I came up with these cookies. The oats provide carbohydrates so you can not say that they are low in calories, but they have a sensible amount of sugar, along with dried fruits, one single egg and purée apple in place of butter or oil. So, I think they result in a more than acceptable flavor and texture, while still being reasonable from a dietary standpoint, especially if you eat only one at the time.

Conclusion: cookies can be made differently. Puréed apple does not add much apple flavor but they make the inside juicy, while oats keep the cookies crisp and cranberries give them a fruity and slightly acidic touch.

And most importantly: you can eat guilt-free, good-for-you cookies.



Oatmeal and cranberries cookies
Ingredients (for about 12ish cookies)


120 grams of  oatmeal
1 medium apple
1 egg
25 grams demerara sugar (or equivalent sweetener)
2-3 tablespoons dried cranberries

Preparation

Preheat oven to 180 degrees. Peel and slice the apple. Cook in the microwave for 5 minutes, until apple is soft enough to mash with a fork and makes easily a puree. If  it is not cooked, just add 1 minute at the time, check and stop before adding more time. Mash the apple, working well with a fork, and let cool to room temperature.

Put in a bowl the oats, cranberries and sugar and add the apple puree. Beat the egg and add. Mix all ingredients.
On a baking tray covered with a sheet of baking paper or silicone, put spoonfuls of dough a bit apart.
Bake for about 12-15 minutes or until they get consistence and are slightly brown on the surface.

TIP: Alternatively, if you prefer, you can add cranberries (or other dried fruit you use) on top of each cookie rather than mixing into the dough. Try raisins, desicated coconut or kiwi, chopped dried apricots, or any dried fruit you like. You can also add fresh or frozen berries and it would go well: raspberries, blackberries and currants.

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