#oats flour recipes

[fullcravings]

Chewy Gluten Free Chocolate Cookies

[vegan-nom-noms]

Pumpkin Protein Cookies

[lokh]

unfortunately i fucked up. again

[10-dutchies-12-bicycles]

buzzing with excitement

[foodanddrinktoshare]

[eato]

Vegan & Gluten-free Florentines

[askwhatsforlunch]

Coconut Oat Pancakes

These light and fluffy Coconut Oat Pancakes, with their sweet tropical flavour make a deliciously cheering breakfast on a wet, grey (and rather chill) Summer day!

Ingredients (makes 4 pancakes):

2 tablespoons unsalted butter

1/4 cup whole rolled oats

1/4 desiccated coconut

1/2 cup plain flour

2 tablespoons demerara sugar

1/2 teaspoon baking powder

1 large egg

1/2 cup Oat Milk

1/2 teaspoon Homemade Vanilla Extract

1 tablespoon unsalted butter

Melt butter in a small saucepan, over a low flame.

Spoon whole rolled oats in a mortar, and grind thoroughly with the pestle. Add desiccated coconut, grinding again until well-combined. Spoon oat and coconut mixture into a medium bowl.

Add plain flour, demerara sugar and baking powder. Give a good stir.

Dig a well in the middle of the dry ingredients, and break in the egg. Pour in Oat Milk and Vanilla Extract. Give a good stir, gradually adding melted butter until well but just blended.

Cover with a tea towel, and allow to rest, at least half an hour.

Melt a little of the butter in a large, flat, non-stick skillet over medium-high heat.

Spoon as many ladles of pancake batter as you can in the skillet, spacing them a little as they will grow. When bubble start forming on the edges of the pancakes, wait a couple of minutes, and flip pancakes on the other side. Cook, a couple of minutes, then transfer to serving plate keeping them warm. Repeat, adding a little butter to the pan between each batch, until you have four beautiful pancakes!

Serve Coconut Oat Pancakes warm, topped with Manuka Honey Mango or other fresh fruit.

[icrecipeblog]

Easy Oat Tortillas

These are pretty meh on their own, but with enough meat/cheese/seasoning/etc. they’re decent.

PREP TIME: 5 minutes

COOK TIME: 15 minutes

RESTING TIME: 20 minutes

TOTAL TIME: 40 minutes

YIELD: 8 small tortillas

Ingredients:

1 cup rolled oats if you hate yourself. Or! Use 1 cup oat flour if you don’t.

2 cups cold water

½ teaspoon salt

½ teaspoon garlic powder (optional)

Instructions:

If using rolled oats, add rolled oats, water, salt, and garlic powder to a high speed blender. Blend on high for 1 minute or until smooth and there are no large oat flakes visible. It's okay if the mixture is a little gritty. The consistency should be thinner than pancake batter, but not watery. OR!! Mix oat flour, water, salt, and garlic powder by hand in a bowl.

Let the mixture rest for 20-30 minutes to allow the batter to thicken. OR! Put it in the fridge for 10 minutes (I promise you I will always find an easier way to make things 🙏)

Ideally, you'd want to use a non-stick skillet to cook the tortillas, but any kind of pan can work here. Heat the skillet over medium to medium-low heat and brush with a little bit of extra virgin olive oil.

Pour ¼ cup of the batter into the hot skillet and gently tilt the pan in a circle to spread it out into a thin and even layer. Cook for 4-5 minutes, or until bubbles appear and the edges start to pull away from the pan. Flip and cook for 3-4 minutes on the other side. Your tortilla is ready when it's golden brown on both sides.

Remove from the heat and repeat the same steps with the rest of the batter, until it's used up. Serve these oat tortillas right away or store in an airtight container for later.

Notes:

The tortillas are delicate while cooking so it’s best to stick with a smaller size for easier flipping. If you have a large spatula you can try using 1/3 cup or 1/2 cup per tortilla, as long as the spatula is big enough to support most of the tortilla when flipping it.

Storage

Fridge: Let the oat tortillas cool to room temperature, then transfer them to an airtight container and save them in the fridge for up to 5 days.

Freezer: Transfer the oat tortillas to a freezer-safe container and layer a piece of parchment paper between each one to prevent them from sticking. Freeze for up to 3 months!

[seven-deadly-dishes]

Berry Banana Bread

via Kiss In The Kitchen

[alittleemo]

women everywhere want me for my despicable and dubious baked goods

[fullcravings]

Brown Butter Oatmeal Chocolate Chip Cookie Bars

[vegan-nom-noms]

Easy High Protein Vegan Brownie Waffles

[ruthwalton]

Yeast Bread - Oat Bran Bread This high-volume, light bread is made with oat bran. The dough is prepared in a bread machine, allowed to rise in a loaf pan that has been greased, and then baked.

[walkergerald]

Quick Bread - Whole Wheat Banana Oat Muffins These moist and tasty whole wheat oatmeal muffins made with bananas are a healthier indulgence because they are made with whole wheat flour and sweetened with ripe fruit.

[a-h-story]

Bread Recipe

Honey wheat and oat flour bread is easy to make in the bread machine producing the perfect bread for sandwiches, toast, and plain!

[valthetiredmonster]

Gluten-Free Gingersnap Cookies Recipe

These gluten-free gingersnaps are perfect for potlucks and holiday gatherings because they are made with fresh ginger.