healthy gluten free melomakarona - greek christmas honey cookies

Makes 30 pieces     Time: 50 minutes 
Ingredients:
Melomakarona 

1. 350 g gluten-free oats
2. 1 orange (peel and juice)
3. 25 g walnuts
4. 50 g sunflower oil
5. 50 g olive oil
6. 50 g honey
7. 30 g brandy
8. 1 tsp ground cinnamon 
9. 1 /4 tsp ground cloves
10. 1 tsp gluten-free baking powder 
11. 1/2 tsp baking soda

Syrup
1. 150 g water
2. 200 g honey
3. 1 cinnamon stick

Useful Utensils
1. bowl
2. oven tray
3. baking paper
4. 2 forks
5. heatproof jar
6. serving dish

Note: Start by making the syrup - so it is ready when the melomakarona come out of the oven. 

Method:
Melomakarona
1)  Preheat oven to 170 C. Cover the oven tray with baking paper and set aside.
2)  Place 350 g gluten-free oats, thin orange peel pieces from 1 orange (save 1 piece for the syrup) into mixing bowl and process in a food processor for about 20 seconds.  Transfer to a bowl and set aside.
3) Place 25 g walnuts into mixing bowl and chop for about 5 seconds in a food processor.  Transfer to a bowl and set aside.
4) Place 50 g sunflower oil, 50 g olive oil and 50 g honey into mixing bowl and mix for 20 to 30 seconds.
5) Add 50 g brandy, 1 tsp ground cinnamon, 1 /4 tsp ground cloves, 130 g orange juice and mix for ten seconds.
6)  Add the oats/orange peel mixture you set aside, 1 teaspoon baking powder and 1 /2 teaspoon baking soda into mixing bowl and process until a dough forms, about 1 minute. Shape dough into oval cylinders (3 x 1.5 cm) and place onto the oven tray you have prepared. Prick in 2 places in the centre with a fork and press them lightly with the back of the fork. 

7) Bake 20 min at 170 C.

Syrup
1) Place 150 g water, 200 g honey, 1 cinnamon stick and 1 orange peel piece into a pot. Gently simmer until a thick syrup has formed. This could take up to 20 minutes. 
2) Dip each cookie into the syrup for 7-10 seconds and transfer to a serving dish with the aid of 2 forks. Sprinkle them with the ground walnuts you set aside and serve or keep in a sealed container.

Nutrition Advice:  Although oats don't contain gluten, their main protein, Avenin, has a similar structure as gluten and about 10% of people who are gluten intolerant should avoid it. Coeliacs should consult their physician before consuming oats. Also, use oats that are certified gluten free.


Recipe Adapted and Compliments to: Thermomixcyprus 50 min 30 pieces
Chef: Savvas Mappouras.

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