Today we drove a car on steep mountains roads surrounded by the greenest trees and bluest skies. With music on our radio and the girls singing in the backseat. We ended up in a small village called Porthino da Arrábida. We are in Portugal on holiday. And we are loving it.
I am keeping this short since we are trying to minimize our indoor time on this trip. We have prepared cookies for you today, but before we give you the recipe I just wanted thank you for your warming thoughts on our last post about quitting my job. You repetably blow my mind with your kindness and encouragement. And I can’t thank you enough for that.
Before we left, we played around with this oat cookie recipe. I remember eating similar cookies at my grandma’s house when I was a kid. They are supposed to be very thin, crispy, sweet and almost melt as they touch your tongue. I am not entirely sure that these cookies are as crispy as grandma’s, but they are rather close. If you use gluten free oats they will be both gluten free and vegan. I am pretty sure her’s wasn’t.
We can assure you that this is one of the easiest and quickest cookie recipe you’ll ever try. They also taste awesome. We gave them a twist by adding a hint of ginger and clove. Just be aware, there is a very fine balance between the perfect amount of clove and too much. One pinch (1/6 tsp) should be just about right.
After a vote on instagram, we also tried using them for an ice cream sandwich. It tasted awesome with some vanilla frozen yogurt. Our only problem was that we played around too long in the sun, so they quickly melted away.
Thin Oat & Ginger Crisps
Makes around 12 – the recipe can easily be doubled. Or tripled …
4 tbsp coconut oil (or butter, if you prefer), room tempered
3 tbsp maple syrup
2 tbsp buckwheat flour
2 tbsp milk (soy/oat/almond/cow)
2/3 cup/200 ml/70 g rolled oats
1 tsp ground ginger
a pinch ground clove
a pinch vanilla extract
a pinch salt
Preheat the oven to 350°F / 180°C. Stir together all the ingredients in a mixing bowl. Spoon up 12 pieces of dough onto a parchment paper covered baking sheet. Use the backside of a spoon (or your thumb) to flatten it out as thin as you can. They should be slightly larger than 2 inch / 5 cm wide. Bake for about 15-18 minutes. Until they get a bit dark around the edges. When warm they will still be soft, but they become crispier as they cool down. Let cool on the sheet for about a minute. After a day they will loose a little of their crisp, but they still taste awesome.
PS. Great news! Our book, The Green Kitchen, will be published in Swedish, by Norstedts Förlag. It will come out Spring 2014. It looks like it will be released in a few other languages too. We will let you know about the other editions as soon as we can.