I wish today were Monday so I could participate in my first ManCrushMonday, but it’s Tuesday so we’ll just have to go with RCT: Righteous Chef Tuesday. It’s probably for the best anyway because my true Man Crush is Yotam Ottolenghi … but he’s going to have to get used to sharing Chef Kefi, RN with Orange County, NY’s prodigal son, Johnny Iuzzini. MamaKef bought all of us his cookbook, SugarRush, for Christmas because it turns out he graduated from our high school and she is the unofficial president of the non-existent alumni association, so she had to support. The cookbook is awesome and filled with lots of interesting takes on old favorites. So I’m all about it.
I made these gluten-free chocolate oatmeal CHUNKERS (his caps, not mine) and found them stupendous.
This is very much an “inspired-by” recipe– go here for the original (which is easier and for which you probably have all the ingredients… just use butter for coconut oil, regular sugar for the unrefined stuff they list, and grind up quick oats to make oat flour). I couldn’t find gluten free rolled oats and had to sub in steel cut oats (seriously, Whole Foods?!), which then required me to change the liquid, oven heat and baking time… so my result was a deviation, but still so yummy. I mailed them off to CafeKef and ChampagneOnlyKef, so we’ll REALLY be in business once we get their stamp of approval.
GF SF Chocolate Oatmeal CHUNKERS
- 3/4 c coconut oil in liquid form (or softened unsalted butter)
- 1.5 c palm sugar (or regular– you do you)
- 2 large eggs
- 1 c steel-cut oats, finely ground in a food processor
- 1/2 c + 2 TBS unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 c hot (but not boiling) coffee (or other yummy flavored liquid- simple syrup, hot chocolate, Godiva liquor, and Bailey’s all come to mind)
- 1.75 c carob or bittersweet choc chips
- 1 c gluten-free flour (I used Cup4Cup and suggest you do, too, for best results)
1. Preheat oven to 325F. Line two baking sheets with parchment paper or silicone baking sheet. In a small mixing bowl, sift together the cocoa powder, baking soda, and steel cut oats. Add the hot (but not boiling– I mean it!) liquid and let sit for about 30 minutes.
2. In the bowl of a standing mixer fitted with the paddle, mix coconut oil/butter with sugar on medium low until incorporated, about two minutes. Scrape down the sides of the bowl, add eggs, and mix on low. Scrape down the bowl again, increase the speed to medium and mix until you have a creamy mixture, which will take 4-5 minutes or so.
3. With the mixer back on low speed, slowly add the oats/cocoa/liquid mixture and stop as soon as it’s combined. Add the salt, carob/choc chips, then add the flour 1/2 c at a time. Let the first 1/2c of flour combine before adding the second, but don’t dillydally, as that will overwork your batter.
4. Spoon heaping tablespoons about two inches apart from one another onto your cookie sheets and refrigerate for at least 30 minutes (note: I did one batch without chilling and they were still good, but the ones out of the fridge were better).
5. Bake for 18-20 minutes, then cool for 10 minutes on the pan before transferring to wire rack to cool completely.