Writing about my Herman Sourdough cake the other day made me want to do some sourdough baking again. I got into baking sourdough bread last year, but keeping it alive was getting a bit expensive, and Ben doesn’t like sourdough particularly anyway.
I decided I could make some healthier cookies – sourdough oat and raisin cookies! I then decided to make them gluten-free, hey why not experiment, and I’m all for having something different. So I got my ingredients together for some sourdough starter.
I bought some hemp milk on offer this week (ok, Ben bought it for me – thanks honey!) so this was a perfect opportunity to try it. On the grounds of gluten-free I went for brown rice flour. So I took: 1 cup of brown rice flour, 1 heaped teaspoon of dried yeast, 2 tablespoons of caster sugar and 1 cup of hemp milk. I stirred it up and left it overnight. I have made a sourdough starter without yeast before, but it takes a bit longer, and I wanted this quickly. This is what it looked like the next morning:
I added half a cup of flour and hemp milk in the morning, and by the afternoon it had grown and was bubbling away – yay! I do love the yeasty smell of sourdough.
The above picture shows what it was like when I got up in the morning before I fed it, and again in the evening. Can you see there’s 100ml of bubbles going on in there!
When I got home after work it was ready to make cookies.
I tried two recipes, they were both nice in their own way. I have used banana before in cookies to replace the fat – but Ben doesn’t like banana. I wanted to replace it with something healthy, not high sugar, or pure fat. My secret ingredient is avocado, not strong tasting, but adds moisture. I also decided to change up the molasses which has a strong taste, with something sweeter. I used honey, but you could use brown rice syrup or maple syrup if you want to keep them vegan.
Gluten-free vegan sourdough cookies
- 1/4 cup sourdough starter
- 50g brown rice flour
- 50g rolled oats
- 1 1/2 tablespoon molasses or 1 1/2 tablespoon honey (not vegan if using honey)
- 1/2 banana or 40g avocado, mashed
- 2 tablespoons sugar
- 1/4 teaspoon bicarbonate of soda
- 60mls water
- 1/2 teaspoon cinnamon
- 50g currants
- Preheat oven to 180C and prepare a baking sheet (oil/baking parchment/silicone mat etc)
- Put the rice flour, oats, sugar, bicarbonate of soda and cinnamon into a bowl
- Put the sourdough starter, molasses or honey, banana or avocado, and water into a food processor and pulse until smooth
- Empty the wet ingredients into the dry, and mix until combined. It should be the consistency of muffin batter, add more oats or water to get the consistency right
- Stir in the currants (raisins or chocolate chips would work just as well here)
- Drop 8 tablespoon amounts onto your cookie sheet – press down lightly, but we thought these were better thicker
- Bake for 15-20 minuted until they look dry and golden brown, they should lift easily off the baking sheet when done. They will crisp up a bit on the outside as they cool.
These are best eaten on the day they are made.
Now what am I going to do with all the leftover sourdough starter?
What’s your favourite cookie flavour?