Oat and Chocolate Cookies

This recipe is loosely based on Loving It Vegan's Oatmeal Cookies. 

Ingredients
150g rolled oats
125g Dove Farm SR flour

115g vegan butter
100g (200g) light brown  sugar
3 Tsp maple syrup
1 tsp vanilla extract
1 Tsp oat milk

90g vegan chocolate (I used Cadbury's Plant Bar Chocolate with Almonds)

Method

Preheat the oven to 180C.

Cream the vegan butter and brown sugar together. Then add the syrup, vanilla and oat milk. Mix well. 

Add the flour in batches, then the oats. Lastly, add the chopped chocolate, and mix.

Roll the dough into around 20 balls. Place on a lined baking sheet. Give the dough lots of space to spread.

Bake for 12 minutes. The edges should be firm and the tops lightly browned. They will be soft but will firm up while cooling. Remove from the oven and allow to cool and firm up directly on the tray.

Notes

1. Americans use 'oatmeal' to mean 'rolled oats'. Strange, but strange.

2. There was too much sugar in this recipe. It meant the cookies when cooked and cooled had a distinct snap to them. Not the sort of cookies I was after. Next time I'm going to reduce it by 50%.

3. However, I'm going to tweak this recipe with the 200g of sugar and make Florentines. To the mix, I'll add flaked almonds, candied peel, and cranberries. The chocolate will be melted and drizzled over the top.

4. The original recipe said they will keep in a sealed box for 1 week, or 3 months in the freezer. It would be interesting to be able to test either of those claims!

Buckwheat Pancakes with Salmon in a Lemon and Garlic Sauce

Ingredients
2 cups buckwheat flour
3 cups oat milk

1/2 cup water

pinch of salt

6 slices of smoked salmon, or 2 cooked salmon fillets

125g cream cheese

2 Tsp mayonnaise

1tsp garlic powder

chopped fresh herbs

lemon slices

Method

Mix the buckwheat flour, oat milk, water and salt in a bowl. 

Lightly oil a crepe pan, bring to a low-medium heat. Pour enough batter into the crepe pan to coat the bottom, but not too much. Flip the pancake when cooked on one side, and cook the other. Place the pancake on a plate lined with a clean cloth. Cover the pancake with a cloth to keep the heat and moisture in.

Repeat until the batter has been finished.

In a separate bowl, mix together the cream cheese, mayonnaise, garlic powder and herbs. If you are using fillets of salmon, break up the salmon into flakes and add to the bowl. Mix until combined. If using smoked salmon put it on a plate.

Place some of the cream cheese mix onto  a pancake, (add the smoked salmon if using), roll up, and serve with fresh herbs, lemon wedges and a salad.