Issue link: https://maltatoday.uberflip.com/i/937440
maltatoday WEDNESDAY 7 FEBRUARY 2018 14 Food Method 1. Line an 8-inch-by-8-inch baking dish with parchment paper, and set aside. 2. In a medium saucepan, combine the butter, brown sugar and vanilla extract. 3. Heat over low-heat, until the butter has melted and the sugar has dissolved. 4. Add the oats, cinnamon and kosher salt. 5. Cook, stirring constantly, for 4 to 5 mins. 6. Pour half of the oat mixture into the pre- pared baking dish. 7. Spread out the mixture evenly, pressing down. 8. In a small microwave-safe bowl, com- bine the chocolate chips and the peanut butter. Heat on high in the microwave, in increments of 40 seconds, stirring in between each increment, until melted and fully combined. 9. Pour ¾ of the chocolate mixture into the pan over the pressed oats, reserving about ¼ cup for drizzling. 10. Top with the remaining oats and drizzle with the remaining ¼ cup chocolate mixture. 11. Refrigerate for 4 hours, or until set. Gluten-free peanut butter and chocolate cookies Ingredients • 3 cups gluten-free oats • ¾ cup peanut butter • ½ cup brown sugar • ½ tsp cinnamon • 1 cup chocolate chips • Pinch salt • 1 tsp vanilla essence • 1 cup butter Gluten intolerances are on the increase and though it is possible to navigate the savoury world with a little effort, when it comes to dessert things are a little harder. Gluten-free flours are great but they don't yield that light and fluffy result that gluten creates. These cookies are the perfect solution, using no flour at all, they are less like actual cookies and more like chocolatey peanut butter candy bars. Preca Sisters