When I started this here website almost 4 years ago, my main motivation was to put my writing out into the universe and find out if there was anyone out there who enjoyed reading what I had to say.
I chose food as a topic because I love the way food brings us all together. It is the great equalizer. No one can do without it. And I am fanatical about following the seasons of food. I anticipate the brief Hood Strawberry season like a kid counting the days until Christmas. I find myself practically skipping through my farmers market when Honeycrisp apples show up. I wanted to pass along my excitement for these seasons that result not only in food that is beautiful – food that I find myself sniffing with as much fervor as I did when smelling the sweet tops of my babies’ heads – but also results in food that is superior in nourishing our bodies without us even realizing it.
What I didn’t anticipate were the people I would discover out in the virtual world along the way. Many of whom I’ve gone on to meet in person. Amazingly talented people out there working to inspire others to cook for their families, friends, themselves. To pause and give thought to what we put in our bodies. To simply tell stories from around the kitchen table.
Some of these folks you may be familiar with and some not, but I want to make a concerted effort to write posts that highlight these people and the good works they are doing out there.
I have to admit that when I first stumbled upon Sprouted Kitchen, it was their gorgeous photography and the simplicity of their website that drew me in. As I followed along over the years, I was drawn in further by the seasonal foods in their recipes, and inspired by their use of less mainstream ingredients that resulted in healthy yet scrumptious food.
Although I don’t know Hugh and Sara Forte personally, when they published their first cookbook, The Sprouted Kitchen, earlier this year, I celebrated with them and their well-earned success. I could not wait to get my hands on their beautiful book. I want to introduce them to you if you have not already had the good fortune of knowing about this darling couple.
I don’t feature many desserts or baked goods on this website. I find baking to be a huge amount of concentrated effort without a lot of redeeming (i.e. nourishing) value. I tend to let other people do the baking; however, ever since we found out about my son’s food intolerences, it has been extremely challenging to find treats for him that aren’t laden in ingredients that make him sick.
When I saw “Chocolate-Drizzled Oatmeal Shortbread Cookies” in The Sprouted Kitchen cookbook, I knew I had to try them. Perhaps they would be a good treat for my son. I am here to report that I made them with the brown rice flour and gluten-free oats, and they were devoured by my children…all three of them…gluten-free eaters or not. (Although, sometimes I think the 8-year old eats the gluten-free food just to bug his brother.) You can make this recipe with regular all-purpose flour as well.
Please take a moment to check out their gorgeous website and if you are further inspired you can find their cookbook on various sites. Go to this page for listings.
|Chocolate-Drizzled Oatmeal Shortbread Cookies||
- 1½ cups old-fashioned rolled oats
- ½ cup unsalted butter, at room temperature
- ½ cups turbinado sugar, plus more for garnish (optional)
- 2 teaspoons pure vanilla extract
- 1 egg
- ¾ cup unbleached all-purpose flour, or brown rice flour
- ¼ teaspoon sea salt
- ½ teaspoon nutmeg
- 2½ ounces dark chocolate (60% to 72% cacao) chopped
- Sea salt for garnish (optional)
- In a food processor, pulse your oats to create a coarse flour. Set aside.
- Next, in your food processor cream the butter and sugar together. Add in the egg and vanilla.
- Finally, pulse in your dry ingredients – oats, flour, nutmeg and salt – just until combined. The dough will be a bit sticky.
- Using your hands, roll the dough into a long, 3-inch diameter log. Cover with plastic wrap or parchment paper and refrigerate for at least 1 hour.
- Preheat your oven to 350 degrees.
- When ready, pull dough out of fridge and quickly slice into ½ inch coins and place on a parchment paper lined cookie sheet about 2 inches apart. Sprinkle with turbinado sugar and sea salt if you’d like.
- Bake for about 14-16 minutes or just until edges are browned. On a wire rack, cool cookies completely.
- Melt chocolate in the microwave. Spoon into a small ziploc bag with a tiny hole cut in a corner. Squeeze the chocolate over the cookies in a “drizzle pattern.” Let the chocolate harden.
And if you have leftover chocolate…..