Eating From the Ground Up

MENUMENU
  • About
  • Recipes
    • By Category

      • Bites
      • Breads and Crackers
      • breakfast
      • drinks
      • Home Dairy
      • Mains
      • On the Side
      • Pickles and Preservation
      • salads
      • Sauces, Dressings and Spreads
      • snacks
      • soups
      • Sweets
    • By Ingredient

      • apples
      • asparagus
      • Beans
      • Beef
      • beets
      • Berries
      • Broccoli and Broccoli Raab
      • brussels sprouts
      • cabbage
      • carrots
      • cauliflower
      • celeriac
      • Cheese
      • Chick Peas
      • Chicken
      • chocolate
      • corn
      • eggs
      • Fish
      • garlic
      • Grains
      • Herbs and Flowers
      • kale
      • leeks
      • lentils
      • pasta
      • pears
      • peppers
      • Pork
      • potatoes
      • Quince
      • radishes
      • rhubarb
      • stone fruit
      • summer squash
      • Tomatoes and Tomatillos
      • winter squash
      • yogurt
  • Not Recipes
    • Family
    • Politics and Activism
    • The Writing Process
    • travels
    • Kids in the Kitchen
    • My Berkshires
    • 1st of the Month
    • The Garden
  • My Books

    • Signed copies from my local bookstore
      From Amazon
      From B&N


    • From Amazon
      From B&N
      From Powell's

    • Front cover The Homemade Pantry
      From Amazon
      From Barnes and Noble
      From Indie Bound

  • Yogurt
  • contact
  • Blog

oat and coconut cookies (and a winner!)

Tuesday, March 13, 2012 by alana

Wow. Way to rock the homemade. The food revolution is here, and you all are warriors!
If you haven’t gotten a chance to read through all the comments from the last post, definitely try to make the time. I loved seeing the foods that most of you are making (salad dressing was probably the winner), all the bread makers out there, granola, cheese, frozen burritos. Jam, pickles, and more jam. There were some new homemade ideas for me, too. Lemon gumdrops? Cranberry Orange Soda? Holey Moley.
There were some of you who also talked about why you love to make your own basic foods at home, and how it makes you feel connected to other people and to tradition. Louise, a bread baker, said it so well in her comment:

And that, I think, is what I love about making foods that are otherwise available in stores, how it connects us to those who have come before, the same sense of satisfaction, the same knowledge of our food.

I also notice several of you prefacing your comments with “I don’t know if this counts, but…” I’ll speak to that one here, because it’s an important one for me. As far as I’m concerned, IT ALL COUNTS. Yes, Heather, beans totally count. Melanie, your husband’s onion dip counts! If it seems like a baby step, it counts! The way I see it, if there is a food that you once bought, and then you (or your partner) took a step to figure out how to make that food at home, then you’re in the club. Hell, if you even want to figure out how to make some of these goodies at home, then welcome to the club. It all counts.
And the winner? With some help from random.org, the winner of the advance copy of The Homemade Pantry is Amarah, who started making her own meaty tomato sauce when she “didn’t have a jar and was feeling creative with diced tomatoes.” She loves it because it is cheaper, tastier, healthier, and most of all (in her own words) “it is truly MINE.” Yeah, Amarah! Send me your address and the book is on its way to you. Thank you again to everyone who participated. It really was such a thrill and an honor to get to peek into your pantries. And if you didn’t win, don’t despair! I’ll have a few more chances here on the site for you to chime in and enter to win a copy.
And now we shift to cookies. (Always a fine idea, don’t you think?)
If I could create my perfect schedule, I’d leave the country at least once a year. Over the last several years, I’ve had to face the fact that that once it has been 6 or 8 months since I last pulled out my passport, I start having vivid dreams of other places. It’s almost as if my head decides that if I can’t get it together to travel, it’s going to take me there while I sleep instead. I start getting restless and spacey when too much travel-free time goes by, and after way too long (and Joey can attest to this one) I get downright grumpy. It’s been two years since I went to Turkey, and last year New Orleans was almost enough of another country to satisfy the itch. But here I am a year later, with not much hope of travel in the near future. So I’m traveling in other ways. I’m using fish sauce and chili paste as much as my usual butter and Parmesan. I’m following other people’s travels, drinking them in so that I can feel where they’ve been. And I find myself sitting in my imagination more than I usually give myself time to do, remembering details of this or that street or shop so that I can bring elements of how I felt in those places to my moment now. It’s much cheaper than real travel, and I can be back home in time to pick up the ladies from school.
I have a book on my shelf that I pull out every now and then called Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery. Although I’ve been to Paris a few times in my life, I’ve never been to the Rose Bakery, and I like to think that one of these days, I’ll be wandering around the rue des Martyrs, and there it will be, and I’ll head in for a bit of lunch.What I love most about this cookbook is that it entirely conveys a sense of place, the pale walls, worn floors, and simple tables that I imagine fill the room in a way that goes just so with the buzz of conversation and the clink of forks and knives. I hear that Rose herself is not French, but British, and she and her French husband seem to meld the casual foods of the cultures in way that I love. The food in the book is simple and possible for anyone to create, from poached fruit to broccoli cake, and from savory tarts to chocolatey banana bread. Simple as it is, the style of the book with its bright green cover and straightforward design is so pleasing, it makes me feel as if I am (almost) there.
These cookies are easy enough to throw together in a few minutes, whole-grain enough to call them healthy if you need to, and delicious enough to be a pretty perfect cookie. Rose tells us that they are based on the Australian “anzac biscuits,” which I have only heard rumor of but never made myself. If you don’t have golden syrup, it should be easy enough to find (oddly enough in my little town, you can get in 4 different places), and once it’s in your pantry, you’ll have an excuse to make damp gingerbread too.


Oat and Coconut Cookies
adapted from Rose Carrarini, Breakfast, Lunch, Tea: The Little Meals of Rose Bakery
Makes about 24 cookies

1 stick (1/2 cup) unsalted butter
1 cup whole wheat flour
1 cup grated unsweetened coconut
1/2 cup packed light brown sugar
1 1/3 cups rolled oats
1/4 teaspoon salt
2 tablespoons Lyle’s golden syrup
1/2 teaspoon baking soda

1. Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.
2. Combine the flour, coconut, sugar, oats, and salt in a medium bowl and mix well.
3. Combine the butter and golden syrup in a small saucepan over low heat and cook until the butter is just melted. Mix the baking soda with 2 tablespoons boiling water, and pour that mixture into the butter mixture. Pour the wet mixture over the dry and mix well until the dough starts to come together.
4. Using your hands, press the dough into 1 1/2-inch balls. The mixture will be slightly crumbly, but trust that it will hold together as it bakes. Leave 2 inches between balls on the tray. Bake for 15 minutes, or until just starting to brown. They will seem like they need more time! But pull them out anyway- they will harden a bit as they cool.
 


 

Filed Under: Bites, Grains, Sweets Tagged With: baking, cookies, Make it yourself, The Homemade Pantry

« what you make
red lentil soup with spicy creme fraiche »


Welcome!

I’m Alana, and I write about food, family and the wonderful chaos that ensues when the two combine. If you’re new to the site, here are a few good places to start, or learn more about me on my about page.

Follow me on Instagram.

  • Facebook
  • Pinterest
  • RSS
  • Twitter
Become a Sponsor

One_Alana_Ad 2016

alanachernila

The Homemade Pantry, The Homemade Kitchen, Eating From The Ground Up 🍳

Instagram post 2337331591407595410_13442450 Sending off my taxes today with intention and prayer that they will be used to support programs for the most vulnerable, and that my little contribution will join with others to help move us towards the country I know we can be. #taxmagic ✨
Instagram post 2335726864949371764_13442450 Goodies en route to @north_plain_farm today for pickup! Word about town is that LOTS of moolah was raised for BRIDGE in this little #bakersagainstracism bake sale. Thanks to North Plain Farm and @raisinporpoise for the organizing, to everyone who bought and bid, and most of all to BRIDGE for the essential work they do. (Want to learn more about BRIDGE? Head to the link in my profile.)
Instagram post 2332756427273440195_13442450 So technically you’re not supposed to send food when trying to find an agent, but I did it it. 10 years ago, my granola helped seal that deal, and he insisted I send it to publishers when we were selling The Homemade Pantry (another general publishing no no) That Landed-a woman-with-no-platform-a-book deal Granola is up for grabs in this amazing bake sale, as well as goodies by some of my very favorite bakers (@madeinghent , @raisinporpoise , and @thedooryard to name a few). Oh and maybe my favorite item in there are the magical @susanspungen ginger chocolate cookies I mentioned a few weeks back, made by Sadie herself. All of this is to support the work of @multiculturalbridge , and the order form is up in my bio. Get to it! #bakersagainstracism
Instagram post 2330317921708403058_13442450 My friend @afgoldfarb has been part of a team of people working on this vital project. The link to learn more and help out is in my profile.
Instagram post 2330131706816229761_13442450 I’ll be baking up a storm for this! Local bakers- there’s still room for more! Let @north_plain_farm know that you want IN.
Instagram post 2324845496300301430_13442450 To those who ask here? In Great Barrington? YES. In Great Barrington.
Instagram post 2324091364266290851_13442450 I know there are so many resources out there right now, but I want to share one that’s been really helpful for me in the last several months. There are many seasons of this podcast, but I recommend Season 2 on Whiteness as well is Season 4 on Democracy. #sceneonradio
Instagram post 2322615811734696638_13442450 Black lives matter.
Instagram post 2319329508599466327_13442450 I did not bake these cookies, as I am no longer the cookie baker in this house. But this is the second time that  Sadie has made @susanspungen ‘s Triple-Ginger Chocolate Chunk Cookies (and also the second time I’ve talked about a recipe Sadie has made from the #openkitchencookbook), and I think these might actually be the best cookies I have ever had. I’m often looking for the perfect ginger cookie and this is it, and I’d also choose it over a chocolate chip cookie (or let’s be honest-any other kind of cookie) any day.
Instagram post 2316311882260313364_13442450 No matter how many rulers and pizza cutters and other magical tools I use, it seems that the straight line will always elude me.
Instagram post 2314127252740427104_13442450 Living it up. 💥
Instagram post 2312088043104000827_13442450 Every day my neighbor’s yard gets prettier.
Instagram post 2311325683330503572_13442450 @paulaperlis sent us @susanspungen ‘s new book and of course the first recipe Sadie picked is marked with the *project* heading. She’s been cooking all afternoon and the house smells like ✨✨✨ (With gorgeous images by @gentlandhyers ❤️)
Instagram post 2311141543964321092_13442450 When I took on a day job a few years ago, I found that the first thing to go was all the homemade stuff I’d been making and writing about over the years. I’m still going out to work most days, but I’m finding now with a full and captive house and more downtime in general that those things I love to make are back. For me, it’s granola, yogurt, bread. Hello, old friends!
Instagram post 2308503311808232748_13442450 All the things in the house pasta: roasted cauliflower, a few sad leaves of kale, one jar of fancy tuna saved for a special occasion (how about Wednesday?), Rosemary, homemade breadcrumbs from the freezer fried in butter, crispy sage leaves, pasta water, salt, so much pepper. Success!
Instagram post 2307412630968777107_13442450 @artbywoodgy made this beautiful thing for me for Mother’s Day. All the veggies are on Velcro so I can plan to my hearts delight.
Instagram post 2306345003953662730_13442450 Happy Mother’s Day to my brave and beautiful mom, who birthed two different humans in such different times in her life. With me she was so young, and she figured it all out just as she was learning how to be an adult. This picture was taken nineteen years later, when she was pregnant again and I was almost an adult myself. Thanks for keeping at it, Mom, and for always showing up with love. ❤️
Instagram post 2304888771283579843_13442450 What we do for cake.
Instagram post 2302665269449083186_13442450 It’s a magnolia year for sure.
Instagram post 2295808104927071821_13442450 A long time ago, Joey talked about his crush on this particular alien-like flower with a good friend of ours. Months later, little bulbs arrived in the mail. We put them in the ground last fall, and now they are everywhere. If that isn’t some kind of magic, I don’t know what is. ✨ (🙏🏻 to @wildflowers1 for the cool vase, too.)
Follow on Instagram
This error message is only visible to WordPress admins

Error: API requests are being delayed. New posts will not be retrieved.

There may be an issue with the Instagram access token that you are using. Your server might also be unable to connect to Instagram at this time.

Error: API requests are being delayed for this account. New posts will not be retrieved.

There may be an issue with the Instagram access token that you are using. Your server might also be unable to connect to Instagram at this time.

My books!

Signed copies from my local bookstore/Amazon/Barnes & Noble

Front cover The Homemade Kitchen

Amazon /B&N /Powell's


Front cover The Homemade PantryAmazon
B&N
Powell's


Tense moments

failed cornbreadPan shattered in the oven? Jelly didn’t set? Trying to find a solution for a problem in the kitchen? Let’s get through the tense moments together, starting here.

Classes and workshops

My latest book!

Learn more about my latest book, Eating from the Ground Up. It's perfect for all you vegetable lovers out there.

  • Facebook
  • Pinterest
  • RSS
  • Twitter

COPYRIGHT © 2025 EATING FROM THE GROUND UP.