I am always up for a challenge. Ah, who am I kidding? Oftentimes, I’m not up for a challenge at all and I’d rather crawl back into bed than be challenged in any capacity. And if it’s 6am and I don’t have a cup of coffee in my system, you’d best be keeping your challenges to yourself, you hear? But other than these times, I’m always up for a challenge. Errrr, sometimes. If I’m in the mood. If I am not in the mood, I will throw daggers at you with my eyes and you will rue the day you challenged me. You have been warned.
But if we’re talking about gluten-free and sugar-free baking, then yeah, I am pretty much always up for a challenge. I particularly like to be challenged to recreate a gluten and sugar-filled treat into something far healthier but that I can still pass off as a delicious treat to my kids. I also like to be challenged to find new and creative ways to use ingredients. Lucky for me, Bob’s Red Mill recently provided me with the chance to challenge myself in both capacities. And thus we arrive at the vastly healthier and yet still delicious cousin to Little Debbie and her Oatmeal Cream Pies.
I am delighted to bring you gluten-free Muesli Cream Pies, made with Bob’s Red Mill Gluten-Free Muesli. When they asked if I wanted to take part in their baking challenge and come up with a way to use the muesli in a recipe, the first thing I did was ask how much added sugar their new cereal contained. I am always looking for new ways to get my kids to go gluten-free, but not at the expense of a lot of added sugars. Fortunately, the muesli is mostly unsweetened, with just a touch of honey and some dried cranberries (sweetened, but they are minimal) and raisins. I am definitely down with that.
Then I had to put my thinking cap on and figure out how to use it. Muesli has always reminded me of a cross between oatmeal and granola and it’s very much a breakfast item. So I thought about muffins and quick breads and coffee cake. And then I thought about how to turn it into a real treat, cookies and cakes and such. I will confess, I don’t think I’ve ever had a Little Debbie Oatmeal Cream Pie and I am certainly not about to start now, but they are much lauded by Americans. So I felt it a flash of inspiration to make a Muesli Cream Pie with other gluten-free ingredients and no additional sugar, to create a healthy, kid-friendly snack. And what a snack it is! The cookies turned out both soft and crisp, and are great on their own. But add in a sweet buttercream filling and you have yourself the perfect sandwich cookie. My kids adored them!
And starting tomorrow, this recipe will be entered into a contest whereby I could win some great Bob’s Red Mill prizes so you know I am going to be bugging you to vote for me when it opens! You could also win some Gluten Free Muesli yourself, just for voting and pinning. Details tomorrow, stay tuned.
Disclosure: I received some free gluten-free Muesli from Bob’s Red Mill. There was no other compensation of any kind.
- 1 cup almond flour
- 1 cup Bob’s Red Mill Gluten-Free Muesli
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter softened
- 1/2 cup Swerve Sweetener or granulated erythritol
- 2 tsp molasses optional
- 1 large egg
- 6 tbsp butter softened
- 2/3 cup powdered Swerve Sweetener or powdered erythritol
- 1 tbsp heavy cream room temperaure
- 1/2 tsp vanilla extract
For the cookies, preheat the oven to 325F and line a large baking sheet with parchment paper or a silicone liner.
In a medium bowl, whisk together almond flour, Muesli, cinnamon, baking powder and salt.
In a large bowl, cream butter with granulated erythritol and molasses. Beat in egg until well combined. Beat in flour mixture until dough is well mixed.
Shape dough into 1-inch balls and place 2 inches apart on prepared baking sheet. Press each ball with the heel of your hand to 1/4 inch thickness.
Bake 12 to 14 minutes, until just beginning to brown and barely firm to the touch.
Remove from oven and let cool on pan 5 minutes, then transfer to a wire rack to cool completely.
For the filling, beat butter until smooth, then beat in powdered erythritol. Beat in cream and vanilla until a spreadable consistency is achieved.
Take one cookie and spread the bottom with filling, then top with another cookie, bottom-side down to create a sandwich. Repeat with remaining cookies and filling.
Makes about 10 sandwich cookies.