These cookies are made from roasted oat flour that comes from the deepest forests in Värmland (a Swedish county) and it has a very unique nutty flavor that is just AMAZING. I love to bake cookies, pies and other pasteries with it because it gives it a totally unique flavor that is to die for. I don’t know if you can get something similar outside of Sweden, if you can’t you can try almond flour instead to get that nutty flavor. But it will not be the same.
Here is a longer text about Skrädmjöl (roasted oat flour) if you like to know more about this amazing flour:
Skrädmjöl (roasted oat flour) has a long tradition in the western region of Värmland. It is believed that Finnish settlers brought the product when they arrived to Värmland in the 17th century. Since the oats ripen only by late autumn, the grain easily gets molded. To avoid molding, the farmers started to roast the dry grains in large fire-heated stone ovens before milling them into flour which gives the product a nutty flavor. The ovens are fired with the wood from birch trees and the grains are turned constantly to prevent burning. Soon the process spread to local farmers but never outside Värmland—which is why it is important to protect it.
Since it is a complex handicraft that requires experience and expertise, there is only one mill that processes skrädmjöl, Stöpafors Kvarn. Large modern mills in the area were not able to meet the quality standards even if they tried to produce it.
Text borrowed from: https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/skradmjol/
Visit the Stöpafors mill’s webpage that makes this flour here: http://stopaforskvarn.se
- 1½ cup / 3.5 dl stone milled roasted oat flour (Swedish "skrädmjöl)
- 1 cup / 2.4 dl gluten-free oats
- ½ cup / 1.2 dl shredded coconut
- 1 tsp espresso coffee powder (optional)
- ½ tsp vanilla bean powder
- 1 tsp baking soda
- ½ cup / 1.2 dl roughly chopped almonds
- ⅓ cup melted cold pressed coconut oil
- ¼ cup raw organic honey
- ¼ cup coconut sugar
- 1 small very ripe banana (brown spots on), mashed
- Preheat oven to 347 F / 175 C.
- Add all dry ingredients except coconut sugar into a mixing bowl and stir with spoon until well combined.
- Melt coconut oil in a double boiler over simmering water.
- When melted stir down raw honey and coconut sugar.
- Stir until well combined.
- Pour the liquid mixture into the dry mixture and add the mashed banana.
- Stir with a spoon or spatula until well mixed.
- Use a spoon and your hands to shape dough into small balls. I got 14 balls.
- Place the balls on a parchement lined baking sheed and bake in the middle lower part of the oven for about 10 min or until golden.
- Let cool completely before you eat them.