Rolled oats from my local grain box, made a delicious breakfast. These need to cook a little longer than the rolled oats I get at the store, but my kids like them because they come out firmer and chewier. We did find quite a few hulls in them however which I found annoying to keep spitting out . . . not sure if I soak or rinse them if it would help this problem. I'll have to experiment (but please comment if you have a tip). It didn't bother the girls though--they had two servings each.
We also made a batch of our favorite cookies from The Vegetarian Mother's Cookbook.
These easy cookies are bursting with different tastes, textures, and flavors.
1/2 cup softened unsalted butter or coconut oil
1/2 cup evaporated cane juice
1 egg or egg replacer
1 1/2 teaspoons vanilla extract
1 cup brown rice flour, barley flour, or whole wheat pastry flour
1 cup rolled oats (or other rolled grain)
1/2 teaspoon sea salt
3/4 teaspoon baking powder
1/3 cup raisins
1/3 cup chocolate chips or unsweetened carob chips
1/3 cup sunflower seeds or chopped walnuts
Preheat oven to 375°F. Oil cookie sheet. Beat together butter and evaporated cane juice until creamy. Beat in egg and vanilla. In separate bowl, whisk together flour, oats, sea salt, and baking powder. Mix flour mixture into liquid ingredients until combined. Stir in remaining ingredients. Drop by tablespoonfuls on prepared baking sheet leaving space between cookies for slight spreading. Bake 6 to 8 minutes, or until bottoms are golden. Let sit one minute before removing to wire rack to cool.
Makes about 2 1/2 dozen