Oatmeal Flour Food

OATMEAL COOKIES NO FLOUR

Steps:

• Place the first 7 ingredients in a mixer, mixing till blended. Stir in the remaing ingredients.
• Spoon on to a parchment lined cookie sheet pan.
• Bake in a preheated 350 degree oven for 15-20 minutes.
• Remove and let set for 5 minutes.

APPLE OAT FLOUR MUFFINS

Steps:

• Preheat the oven to 350 degrees. Place muffin liners in a 12 cup muffin tin.
• To make the oat flour, place 1 1/2 cups rolled oats in a food processor and process until it is very fine. (Note: Do NOT try this with steel cut oats, as they are a very different texture from rolled oats!)
• In a medium bowl, whisk together the oat flour, oats, nutmeg, cinnamon, allspice, baking powder, and kosher salt.
• In another bowl, mix together the milk, egg, maple syrup, and vanilla, then gradually whisk in the oil.
• Mix the wet ingredients into the dry ingredients until smooth. Allow to sit for 10 minutes while the oats re-hydrate.
• Meanwhile, dice the apple. After 10 minutes, gently fold in the apples to the batter. Then use a 1/4 cup measure to spoon the batter into the prepared muffin tin.
• Bake for 20 to 25 minutes until puffed and golden.

OUTRAGEOUS OATMEAL (FLOUR) CHOCOLATE CHIP COOKIES

Steps:

• Before starting, grind enough oatmeal in the food processor to make the necessary 1 3/4 cups you will need to make these cookies! Or, if you're lucky enough to find Oat Flour, use that!
• With electric mixer, blend butter with both sugars, egg and vanilla extract.
• Add dry ingredients to mixture- blend well.
• Stir in chocolate chips.
• Spoon golf ball-size balls of mixture onto prepared cookie sheets (either use cooking spray or parchment paper).
• Bake at 265 degrees for 23 minutes (yes, I know this sounds strange, but trust me, it works!).
• Enjoy!

OAT BREAD

Steps:

• In a large lidded plastic container, add your water, yeast, and salt. Swirl together to mix.
• Add in your all purpose flour, 1 cup at a time.
• In between the cupfuls of flour mix together with a large wooden spoon (use your muscles)
• Add in your oat flour and your whole oats, and mix in till you have a nice dough.
• You might have to mix it with your hands, to get it all together.
• Cover your container, with lid, but not sealed, or with a towel.
• Leave on the counter to raise to double in size, about 2 hours.
• Store in the fridge overnigt with the lid on but not air tight. (Store up to 10 days in the fridge)
• Once you are ready to bake the bread, remove the dough from the fridge.
• Sprinkle the dough with a light covering of all purpose flour so it's not so sticky.
• Lightly grease three (3) - 9x3x5 bread loaf pans.
• Cut your dough into thirds.
• Shape each section of dough into an oblong ball with your hands. Tucking the edges in underneath.
• Lay the dough into one of the prepared loaf pans, sprinkle the top with about 1 1/2 TBS of old fashioned oats.
• Repeat with remaining dough, shape, lay in loaf pan, sprinkle with oats; 2 more times.
• Spray plastic wrap with nonstick spray and cover each pan.
• Let the dough rise for 1 hour and 40 minutes to 2 hours until it fills the loaf pan.
• Preheat the oven to 400 degrees.
• Boil 1 cup of water and pour into a baking dish and set it into the bottom of your oven.
• Bake the bread for 40 to 45 minutes depending on size of your loaves and oven, until it is nice and golden on top.
• Remove and let cool in pans for 5 minutes.
• Remove and cool on cooling rack for at least 10 minutes before slicing and serving.

OAT FLOUR MUFFINS

Steps:

• Preheat the oven to 180C/350F. Grease and line a 12-count muffin pan with muffin liners and set aside.
• In a mixing bowl, add your dry ingredients and mix well. Add the wet ingredients and mix until just combined. Fold through the chocolate using a rubber spatula.
• Distribute the batter evenly amongst the 12 muffin liners. Bake the muffins for 20-23 minutes, or until a skewer comes out mostly clean.
• Remove the muffins from the oven and let them cool in the pan for 10 minutes, before carefully transferring them to a wire rack to cool completely.

HOMEMADE OAT FLOUR PIZZA CRUST

Steps:

• Preheat oven to 400ºF and heat a large skillet (on the stove) over medium heat that has been sprayed with nonstick cooking spray.
• Add all crust ingredients to the bowl of a food processor or the pitcher of a blender. Blend until smooth.
• Pour mixture onto heated skillet; shape with the back of a spoon into a circle and spread for desired thickness. Cook for about 5 minutes and until edges start to brown and mixture is pretty set.
• Crust should be lifting some when it is ready to flip. Use a spatula to flip crust over in the pan and cook the other side for about 2-3 minutes.
• Spray a baking pan with nonstick cooking spray and transfer crust from skillet onto the pan.
• Add sauce and all desired toppings. Bake 10 minutes until cheese is melted and edges of the crust are slightly browned.
• Serve up and enjoy!

OAT FLOUR COOKIES

Steps:

• Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.
• In a mixing bowl, combine your dry ingredients and mix well. In a separate bowl or a bowl with a mixer attached, add your butter and brown sugar. Cream together, until smooth, before adding the vanilla extract and milk.
• Slowly add the dry ingredients into the wet and mix until just combined. Fold through the chocolate chips.
• Using a spoon, scoop out 12 heaped tablespoons of cookie dough and place them on the lined baking tray. Bake the cookies for 10 minutes, or until they begin to go golden around the edges.
• Let the cookies cool on the baking tray for 10 minutes, before transferring to a wire rack to cool completely.

OAT FLOUR PANCAKES

Steps:

• Pulse the oats in a food processor until finely ground into a flour-like consistency; you should have about 1 3/4 cups of oat flour. Whisk the oat flour, sugar, baking powder, cinnamon and salt in a large bowl. Whisk the eggs, milk, butter and vanilla in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are some lumps). Let the batter sit for 5 minutes.
• Heat a large nonstick skillet over medium heat and lightly brush with butter. Pour 1/4 cup of the batter into the skillet for each pancake and cook until bubbles form on top and the bottom is lightly browned, 45 seconds to 1 minute. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, 45 seconds to 1 minute more. Transfer to a plate. Repeat with the remaining batter. Serve with butter and syrup.