Here's a recipe for gluten-free cookie clusters. They’re delicious as a dessert, but depending on how much of a sweet-tooth you have, they could even serve as a good breakfast snack/pastry! One of the things I like about this is that the recipe comes from a naturopathic dietician who has been able to work the "Konsyl Original" fiber supplement directly into the recipe itself.
This is especially great if you have kids with celiac, who may need nutritional supplements like fiber, but have to be wary of gluten. The recipe is flexible, so if you’re feeling particularly adventurous in the kitchen, you might even try adding in your own favorite ingredients or taking any out to accommodate even the pickiest of eaters! And best of all, the end result is a dessert that will give you the fiber you need, in a form you love. After all, who doesn’t want a cookie? Particularly with these ingredients...brown sugar, almonds, dried fruit (or any substitute of your choice), and maple syrup.
2 cup rolled oats
1/2 cup Konsyl Original psyllium fiber
2 tablespoons brown sugar
¼ teaspoon salt
1 cup or more of any of the following: walnuts, almonds, pecans, Brazil nuts or any other nut, coconut flakes, dates, raisins, dried cherries, dried cranberries or any other dried fruit
1/4 cup maple syrup
3 tbsp coconut oil or melted butter
1 tablespoon water
2 teaspoons cinnamon
1 teaspoon vanilla extract
Preheat oven to 325 F.
Spray a 9x13 cookie sheet.
Mix oats, Konsyl, sugar, salt and nuts (reserve dried fruits for later).
Bring syrup, oil, water, cinnamon and vanilla to a low simmer in a sauce pan.
Drizzle on oat mixture and stir.
Pour onto cookie sheet, squeezing and pinching to make clusters.
Bake 20 minutes. Stir and add in dried fruit. Bake 5 more minutes. Cool and store in an airtight container.