Macrobiotic Oatmeal Gluten Free Recipes

CRANBERRY-WALNUT OATMEAL COOKIES (VEGAN & GLUTEN-FREE)

Cranberry-Walnut Oatmeal Cookies (Vegan & Gluten-Free) image

This recipe comes from http://enlightenedcooking.blogspot.com These cookies are a great way to use up over-ripe bananas, and they have no added sugar, no eggs, and no gluten. They are delicious and at my house can constitute a guiltless cookie-breakfast! :o)

Provided by worldmom12

Categories Drop Cookies

Time 24m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 9

Ingredients

2 cups rolled oats (choose certified gluten-free oats if baking gluten-free)
1 cup dried cranberries (or dried fruit of choice)
1 cup walnuts, toasted and chopped
1 1/2 cups bananas, mashed, very ripe (about 3 medium)
1/3 cup vegetable oil
2 teaspoons vanilla extract
1 1/4 teaspoons ground cinnamon
1/2 teaspoon sea salt
1/2 teaspoon baking soda

Steps:

Preheat oven to 350.
In a large bowl, combine the oats, cranberries, and walnuts.
In a medium bowl, combine the banana, oil, vanilla, cinnamon, salt, and baking soda until well blended.
Add banana mixture to oat mixture, stirring to combine. Let stand 15 minutes.
Lightly spray cookie sheets with cooking spray or line with parchment paper.
Drop dough by rounded tablespoonfuls onto prepared sheets.
Bake 14 to 15 minutes or until lightly golden brown. Let cool on sheets 1 minute.
Transfer cookies to wire racks; cool completely.
Store in an airtight container for up to 3 days (or freeze in airtight bags/containers).

MACROBIOTIC OATMEAL (GLUTEN-FREE)

Macrobiotic Oatmeal (Gluten-Free) image

I heard from a friend of mine that she enjoyed making oatmeal with miso soup. Her story inspired me to come up with this West meets East recipe.

Provided by InnerHarmonyNutriti

Categories Breakfast

Time 8m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup quick-cooking oats (I used quick-cooking steel cut oats.)
1 tablespoon miso (preferably organic)
2 tablespoons dried cutup wakame seaweed
1 umeboshi plum
1 tablespoon green onion, chopped
nori, seaweed for topping thinly cut (optional)

Steps:

Bring 1 1/4 cups water to a boil.
Dissolve 1 Tbsp of miso and add wakame seaweed and oatmeal.
Cook according to the oatmeal package directions.
Transfer to a bowl.
Place a umeboshi plum on top, and sprinkle green onion and nori slices.
Infuse love and serve!

Nutrition Facts : Calories 218.6, Fat 3.8, SaturatedFat 0.7, Sodium 618.5, Carbohydrate 39.8, Fiber 6.1, Sugar 8.1, Protein 7.8

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