The only differences between his crackers and mine are that I substituted half of the flour with oat flour, I didn’t add cinnamon to the dough or glaze them, and I used coconut oil.
To make your own oat flour, just put oats through your blender, spice grinder, or food processor. I’d recommend sifting the finished product, if you don’t want the stray oat bits getting into your crackers.
Now that you know, why not enjoy a couple fresh out of the oven with a glass of cold milk?
Now, I just don’t have the equipment for grinding my own wheat. I have no actual grinder, and I would never subject my secondhand blender to such an ordeal. I also didn’t use dough enhancer, though I did use vital wheat gluten. One day, I might do it all the way she does it, because this recipe really is great. But today is not that day.
I do it all by hand, and it consistently makes 2 sizeable loaves. Not big, but good-sized. Maybe with dough enhancer, they’d be bigger. We’ll see, someday. 🙂
How could I not? We were joining some friends for lasagna, and so I volunteered to bring these. They were a HIT. I don’t have a breadmaker, so I used the link she has on there for if you do it by hand. Also, instead of melting a whole stick of butter for the topping, we just rubbed the tops of the breadsticks with a stick of butter while they were still hot, and topped them with a mixture of garlic powder and parmesan. Extremely good, and just too beautiful to live. I have no pictures of my own, but they were absolutely perfect.
I know what you’re thinking: “Hmm. That could be good… maybe… if it isn’t weird.”Well, here’s my take on this one:
These cookies are seriously earth-shaking, in my opinion. They’re amazing! Who knew all it takes to make an airy-yet-decadent chocolate cookie was a little avocado? I must say, I’m hooked. This may have launched me (and my husband) on a quest for the ultimate “healthy cookie”. I have a feeling there are many more avocado cookies in our future, and I’m sure the future changes will also be delectable.
As for how these delicious little nuggets came into being…
You know how every single bag of chocolate chips on the planet has a chocolate chip cookie recipe? (Well, they do.) One of my favorite kinds of cookies are chocolate chocolate chip cookies, which is to say, chocolate chip cookies with cocoa added to the cookie dough. Thus, chocolate chocolate chip cookies.
All you have to do is this: using your chocolate chip cookie recipe of choice, substitute 1/4 cup of your flour measurement with cocoa, and half of the total butter with mushed avocado. (I like to buy a bunch of avocados when they’re on sale, and then take the pits out and freeze the pitted halves. They thaw out at the perfect mushing consistency, so if your avocados are firm and you just can’t wait for them to ripen, you might freeze and thaw them. …Or put them through a food processor. Whichever.)
The result is a lightly chocolate cookie with chocolate chips. They don’t really flatten out, so if you want them to be pretty, use a cookie scoop.