Peruvian Oatmeal Cookies

I lit up my horno yesterday afternoon, in front of the boys, knowing full-well I would get advice on making a fire. What man can resist the pull of a great fire-starting adventure! And sure enough, Jose almost made me jump out of my skin when I discovered him at my shoulder, nodding his head and saying, “Yeah, great fire. Push it all the way to the back like that so you’ll have plenty of room for the food.” I do it the way he taught me, not by taking the fire out, as some do, after four hours, but leaving the fire in, pushing it all the way to the back, or separating it into two sides after 1 1/2 hours, then putting your food up front or in the middle. He made the horno,(the oven, so he should know how it works!
“It’s too hot, yet,” he said. As I knew. Playing with a fire and cooking your food over it is a great art. Super fun and comforting, lighting up your skin and warming your hands and face.
 I kept the door on all night, then put the cookies from last night in to warm this morning. I handed them the plate this morning and smiles all around!

 

Recipe of the Day – Oatmeal Cookies

Using the Peruvian Oatmeal from yesterday’s post:

Ingredients:

2 c. Peruvian oatmeal

2 c. platano flour

2 smashed bananas

1/2 c. applesauce

1/4 c. coconut oil

1 T.  chia seeds soaked in 3 T. water (0r you could use an egg)

1 tsp. cinnamon

1/2 tsp. baking powder

dash salt

dash vanilla powder (or 1 tsp. vanilla extract)

More sweetener if needed: 1/4 c. honey, 3 drops liquid Stevia, 1/4 c. coconut crystals to sprinkle on top.

Stir all together and place in rounded spoonfuls on cookie sheet. Sprinkle with coconut crystals/sugar or panela. Bake 350 degrees for 7-9 minutes.

Word of the Day – harina de avena – oatmeal

Tip of the Day – Oats are plentiful and economical here. Use them in cookies, oatmeal, bread, doggy cookies, and more!

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