1. Preheat the oven at 190°C/Gas Mark 5/375°F. Prepare an oven tray lined with greased or ungreased baking sheet.
2. Using an electric freestanding or hand mixer, beat the butter or coconut oil with sugar together until light and slightly fluffy.
3. Add the eggs, one by one mixing well after each egg.
4. In a separate bowl combine the oats with the flours and the salt. To this also add the baking soda and the soda bicarbonate combined with the vinegar or lemon juice.
5. Add gradually the flour mixture to the butter one mixing well at a low-speed until it is all nicely incorporated.
6. Add and stir in the dried berries and the chocolate chips.
7. With the help of a teaspoon shape the mixture into little clusters and place on the baking sheet in the prepared tray leaving tiny spaces (approximately 1 cm) between cookies.
8. Optionally once you have gone through half of the mixture add 3 to 4 tablespoons of desiccated coconut to the remaining half so you could have Sam with coconut if you fancy
9. Bake for 12-18 minutes (depending on their size) or until golden brown.
Turn out onto lightly floured surface. In food processor, combine whole wheat flour, 1 cup (250 mL) all-purpose flour, yeast, salt and sugar. With motor running, gradually pour in oil and 3/4 cup (175 mL) very hot water (125°F/50°C) and beat, adding up to 1/4 cup (50 mL) more water if necessary, just until dough begins to form ball. Knead for 5 minutes or until smooth and elastic, adding more flour if necessary. cover and let rest for 10 minutes or refrigerate for up to 2 days. On lightly floured surface, roll out dough into 12-inch (30 cm) circle. 5 minutes or until smooth and elastic, adding more flour if necessary. 2 days On lightly floured surface, roll out dough into
Protein-Packed andFlour Free Breakfast Pancake (gluten free). The topping variations are endless, but my favorite is adding a little cottage cheese andblueberries on top once it’s cooked and out of the microwave