China,  Japan,  Recipes,  Spring,  Sweet Stuff,  Vegetarian

Vegan and gluten-free cookies made with oatmeal and rhubarb jam

Cookies made with oatmeal and rice flour are gluten-free and have a crispy rustic texture. It doesn’t use butter or eggs, so it’s perfect as a snack for those on a diet. This time, I filled the cookies with rhubarb jam, which is in season. Rhubarb is a familiar vegetable in Europe and the United States, but recently it has become common in Japanese greengrocers. At first glance, it looks like celery, but it cannot be eaten raw. It is used to make sweets such as jams and pies. In addition to fibre, rhubarb contains a lot of potassium and is rich in polyphenols. You can mix rhubarb jam with yoghurt or use it to flavour dressings and sauces.

They should use it with caution in cases of spleen and stomach deficiency due to its bitter and cold properties that easily damage the stomach qi. It is contraindicated in women during pregnancy, menstruation, or lactation because it has blood-activating and stasis-resolving effects and may cause cleared substances to exit lactation.

Both cookies and jam are very easy to make, so please try them.

You will need:

80g oatmeal
40g rice flour
15g cane sugar
1/2 teaspoon baking powder
maple syrup
soy milk
lemon juice


Preheat the oven to 180°C. Spread a baking sheet on the baking sheet.Mix oatmeal, rice flour, cane sugar and baking powder, oil, maple syrup and soy milk in a bowl and mix with a whisk. After mixing with a rubber spatula, form balls and place them on a baking sheet.Spread the dough with your fingertips or a spoon and make a well in the middle and put the marmalade. Bake in the oven at 180°C for 13-15 minutes. It will be more crispy if cooked well.

How to make rhubarb jam

Cut the rhubarb into 2-3 cm pieces. Put the chopped rhubarb, cane sugar and lemon in the pan and stir for 1 hour. Cook on medium heat. It takes about 15 minutes to cook, so pack it while still hot in a glass bottle that you have sterilized with hot water.

Rhubarb (Da Huang )

Property – Bitter, cold; large intestine, spleen, stomach, liver and heart meridians entered. Actions – Remove accumulation with purgative, clear heat and purge fire, cool blood and stop bleeding, remove toxicity, activate blood and dispel stasis, clear heat and resolve dampness.

  • Constipation, accumulation in the stomach and intestines
    Being bitter and cold with actions of unblocking and descending, it can remove accumulation with purgative. So it is an essential herb for treating constipation due to accumulation, especially heat accumulation accompanied by high fever, restlessness and abdominal distention.
  • Excess fire-heat syndrome, blood heat syndrome manifested as hematemesis and epistaxis
    Being bitter, cold, descending and purging with the action of conducting heat downwards, it can clear heat, purge fire, cool blood and stop bleeding. For blood-shot eyes, headache, sore throat and pain and swollen gum due to up-flaming of zang-fu fire-heat, it is often combined with heat-clearing, fire-purging, toxicity-removing and swelling-relieving herbs.
  • Sores and abscesses due to heat-toxin, burn due to hot liquid or fire
    It can clear heat, remove toxicity, cool blood, activate blood, as well as purge heat toxin downwards, so it is indicated for both internal and external sores and abscesses with swelling pain. For abscesses, deep-rooted boils and furuncles, it is often combined with toxicity-removing and abscess-curing herbs.
  • Stagnant blood syndrome
    With actions of activating blood and resolving stasis, it can both drive stasis downwards and clear stasis-heat. So it is indicated for many kinds of diseases caused by stasis. It is often combined with blood-activating and stasis-resolving herbs.
  • Damp-heat-induced jaundice and stranguria
    It excels at clearing hear and resolving dampness, and is indicated for syndrome of damp-heat accumulation. For jaundice due to damp-heat, it is often combined with heat-clearing, damp-excreting anti-icteric herbs.

Oatmeal can be found here

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