Type what you have

Ingredients

• ✓ oat flour
• applesauce
• maple syrup
• almond butter
• cinnamon
• cocoa powder
• whey protein powder

Instructions

1. 1 Line a 9x13-inch baking dish with parchment paper.
2. 2 Combine applesauce, maple syrup, and almond butter in a large mixing bowl. Add oat flour, cinnamon, cocoa, and protein powder; mix until well combined. Spread into the prepared dish.
3. 3 Refrigerate until firm, about 1 hour. Cut into 30 squares and wrap in parchment paper.

By Nicole

Ingredients

• ✓ oat flour
• all-purpose flour
• soy protein powder
• sugar
• brown sugar
• greek yogurt
• butter
• vanilla extract
• milk
• chocolate chip

Instructions

1. 1 Combine all-purpose flour, soy protein powder, and oat flour together in a bowl.
2. 2 Beat white sugar, brown sugar, yogurt, and butter together in a large bowl with an electric mixer until smooth and creamy. Add vanilla extract. Stir in flour mixture. Mix in milk, 1 tablespoon at a time, until batter is thick and smooth. Fold in chocolate chips.
3. 3 Roll batter into 1-inch balls with your hands. Arrange on a baking sheet. Transfer to the freezer and chill until firm, about 1 hour, or in the refrigerator, 2 to 3 hours.

By alica

Ingredients

• ✓ oat flour
• water
• flax seed meal
• turbinado sugar
• applesauce
• safflower oil
• vanilla extract
• zucchini
• all-purpose flour
• baking powder
• cinnamon
• nutmeg
• salt
• baking soda
• raisin

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin pans.
2. 2 Whisk warm water and flaxseed together in a large bowl. Mix in sugar, applesauce, oil, and vanilla extract. Stir in zucchini until well combined.
3. 3 Sift oat flour, all-purpose flour, baking powder, cinnamon, nutmeg, salt, and baking soda into a bowl. Stir in raisins and combine with the zucchini mixture until batter is just mixed.
4. 4 Transfer batter into muffin cups using 1/4 cup measure.
5. 5 Bake in the preheated oven until a knife inserted into a muffin comes out clean, 50 to 55 minutes.

By Jonathan Pittman

Ingredients

• ✓ oat flour
• potato starch
• cornstarch
• tapioca flour
• xanthan gum
• active dry yeast
• sugar
• salt
• milk
• egg
• olive oil
• apple cider vinegar

Instructions

1. 1 Combine oat flour, potato starch, cornstarch, tapioca flour, xanthan gum, yeast, sugar, and salt in the bowl of a stand mixer; whisk until well mixed, about 1 minute.
2. 2 Whisk milk, egg, olive oil, and vinegar together in a separate bowl until well combined, about 1 minute. Stir milk mixture in gradually to flour mixture on low speed; mix until a soft dough comes together, about 5 minutes.
3. 3 Line 2 baking sheets with parchment paper. Divide dough into 6 equal pieces; roll each piece on a floured surface to a 6-inch circle. Place on the prepared baking sheets; cover with plastic wrap and set aside for 1 to 1 1/2 hours.
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Heat a pizza stone in the oven.
5. 5 Spray pita breads with water and place them straight on the hot pizza stone.
6. 6 Bake in the preheated oven until puffed and lightly golden, 5 to 7 minutes.

By Fioa

Ingredients

• ✓ oat flour
• pecan
• semisweet chocolate chip
• vanilla-coconut granola
• pecan
• semisweet chocolate chip
• banana
• pumpkin puree
• vanilla extract
• egg
• vanilla greek yogurt
• white sugar
• brown sugar
• butter
• clove
• nutmeg
• ginger
• cinnamon
• salt
• baking powder
• baking soda
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. 2 Whisk all-purpose flour, oat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves together in a bowl. Set aside.
3. 3 Beat butter, brown sugar, and white sugar together in a separate bowl with an electric mixer on low speed until moistened; beat in yogurt, eggs, and vanilla extract on medium speed. Beat in pumpkin purée and mashed bananas: fold in ½ cup chocolate chips and ½ cup pecans. Stir flour mixture into batter. Set aside.
4. 4 Combine granola, ¾ cup chocolate chips, and ½ cup pecans in a bowl.
5. 5 Divide batter among the prepared muffin cups, filling each ⅔ full; sprinkle with granola topping.
6. 6 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 25 to 30 minutes.

By Alyssa Parisette-Sparks

Ingredients

• ✓ oat flour
• almond
• maple syrup
• almond extract

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C). Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully as they bake, they burn quickly. Once toasted, set the nuts aside to cool to room temperature. Finely grind the almonds in a food processor.
2. 2 Raise oven temperature to 350 degrees F (175 degrees C). Oil a baking sheet with vegetable oil.
3. 3 In a bowl, mix together the ground almonds, oat flour, maple syrup, and almond extract. Form the mixture into 6 balls, then flatten the balls into cookies about 1/4 inch thick. Place cookies onto the prepared baking sheet.
4. 4 Bake until crisp and brown around the edges, 12 to 15 minutes; watch them carefully because they burn easily. Remove the cookies carefully, and allow to cool.

By Lynn

Ingredients

• ✓ oat flour
• banana
• peanut butter
• honey
• coconut flour
• pea protein powder

Instructions

1. 1 Puree bananas, peanut butter, and honey in a food processor until smooth. Place mixture in a bowl and add oat flour, coconut flour, and pea powder. Stir until combined.
2. 2 Press into a 10-inch square pan and refrigerate until hardened, about 30 minutes.

By Samantha LaBarge

Ingredients

• ✓ oat flour
• egg
• monk fruit sugar substitute
• olive oil
• orange
• vanilla extract
• baking powder

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan.
2. 2 Beat eggs in a large bowl and mix in monk fruit sweetener and olive oil. Stir in orange zest, orange juice, and vanilla extract.
3. 3 Combine flour and baking powder in another bowl; stir into the egg mixture until just blended. Pour into the prepared pan.
4. 4 Bake in the preheated oven until a knife inserted into the center of the cake comes out clean, 40 to 45 minutes.

By vickypicks

Ingredients

• ✓ oat flour
• coconut flour
• salt
• baking soda
• palm shortening
• palm shortening
• coconut sugar
• egg
• vanilla extract
• vegan chocolate chip

Instructions

1. 1 Mix oat flour, coconut flour, salt, and baking soda together in a bowl.
2. 2 Cream 1/2 cup plus 2 tablespoons shortening and coconut sugar in a bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Mix in vanilla. Slowly mix in dry ingredients. Stir in chocolate chips. Place dough in the refrigerator for 30 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Roll tablespoonfuls of dough into balls. Place on an ungreased cookie sheet and flatten with wet fingers.
5. 5 Bake in the preheated oven until golden brown, about 14 minutes; cookies will be tender when they come out of the oven. Let rest on the cookie sheet for 10 minutes, then transfer to a wire rack to finish cooling completely.

By Ange's Table

Ingredients

• ✓ oat flour
• whole wheat pastry flour
• all-purpose flour
• baking powder
• salt
• white sugar
• shortening
• butter
• lemon zest
• poppy seed
• buttermilk
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 In a large bowl, stir together the oat flour, whole wheat flour, all-purpose flour, baking powder, salt and sugar. Cut in shortening and 1/2 cup of butter until the lumps are smaller than peas. Stir in the lemon zest and poppy seeds. Make a well in the center and pour in the buttermilk. Stir just until the dry ingredients are moistened.
3. 3 Divide the dough into 2 pieces. Pat each one into a 1 inch thick circle. Cut circles into 6 wedges like a pie. Place pieces onto a baking sheet, and brush the tops with melted butter.
4. 4 Bake for 12 to 15 minutes in the preheated oven, until lightly browned. Cool on a wire rack so they do not get too crumbly.

By EGGIE4

Ingredients

• ✓ oat flour
• whole wheat pastry flour
• all-purpose flour
• white sugar
• baking powder
• salt
• egg
• milk
• canola oil
• vanilla extract

Instructions

1. 1 Preheat a waffle maker according to manufacturer's directions.
2. 2 Whisk whole wheat flour, all-purpose flour, oat flour, sugar, baking powder, and salt together in a bowl. Whisk egg yolks, milk, canola oil, and vanilla extract in a separate bowl. Beat egg whites in a third bowl (not plastic) with an electric mixer until soft peaks form when you lift the beaters straight out of the beaten eggs, 1 to 2 minutes.
3. 3 Make a well in the dry ingredients and pour the milk mixture into the well; mix batter until smooth. Gently fold the egg whites into the batter, retaining as much volume as possible. Let batter stand until slightly thickened, about 5 minutes.
4. 4 Pour 1/2 cup of batter, or amount recommended by the manufacturer, onto the waffle maker; close lid and bake waffle until browned and crisp, 2 to 4 minutes.

By Antipex

Ingredients

• ✓ oat flour
• bread flour
• white sugar
• baking powder
• cinnamon
• salt
• almond milk
• applesauce
• coconut oil
• chocolate chip

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions.
2. 2 Whisk bread flour, oat flour, sugar, baking powder, cinnamon, and salt together in a bowl. Mix almond milk, applesauce, and coconut oil together in a separate bowl; stir into flour mixture until batter is just combined. Fold chocolate chips into batter; let stand for 5 minutes.
3. 3 Scoop 1/4 to 1/2 cup batter into preheated waffle iron; cook according to manufacturer's instructions, about 4 minutes per waffle.

By David

Ingredients

• ✓ oat flour
• date
• whey protein powder
• cocoa powder
• pecan
• coconut
• vanilla extract
• salt
• water
• semisweet chocolate chip

Instructions

1. 1 Place dates in a bowl and add boiling water to cover. Let soak for 10 minutes. Strain dates and discard the water.
2. 2 Blend oat flour, protein powder, and cocoa powder in a food processor until well combined. Add dates, 1/2 cup pecans, 1/2 cup coconut, vanilla, and salt. Pulse to combine, adding water as needed, to get a soft dough consistency.
3. 3 Transfer dough to a bowl. Add remaining pecans, remaining coconut, and chocolate chips; mix well.
4. 4 Scrape dough onto a piece of parchment paper and place another piece of parchment paper on top. Toll bars out to about 1/2-inch thick. Refrigerate until firm, 2 to 3 hours.
5. 5 Slice into 12 bars and serve.

By Gayathiri's Cookbook

Ingredients

• ✓ oat flour
• barley flour
• wheat germ
• brown sugar
• baking powder
• salt
• skim milk
• egg
• banana
• honey
• oil
• vanilla extract

Instructions

1. 1 Mix oat flour, barley flour, wheat germ, brown sugar, baking powder, and salt together in a bowl; make a well in the center. Stir milk, eggs, banana, honey, oil, and vanilla extract together in a separate bowl. Pour milk mixture into the well in the flour mixture and gently stir just until batter is moistened and slightly lumpy. Add more milk to thin the batter, if desired.
2. 2 Heat a griddle or skillet over medium-low heat. Drop a small amount of water on surface. If water bounces, the griddle is ready. Lightly grease the griddle by running a paper towel dabbed with oil around the bottom of the griddle.
3. 3 Drop batter by large spoonfuls onto the griddle forming 4- to 6-inch circles and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By Christina

Ingredients

• ✓ oat flour
• ✓ oat flour
• almond flour
• tapioca flour
• granulated sugar
• salt
• butter
• applesauce
• egg
• almond paste
• applesauce
• powdered sugar
• peach
• apricot jam

Instructions

1. 1 Preheat the oven to 400 degrees F.
2. 2 Make the crust: Pulse the oat flour, almond flour, tapioca flour, sugar, and salt together in a food processor for 5 seconds to blend.
3. 3 Add the cubed butter and pulse 8-10 times more until a moist, crumbly dough starts to form. Add the applesauce and blend until a soft dough forms.
4. 4 Divide the dough into 6 equal pieces and use your fingers to press the dough into 6 mini tart pans (or 1 9-inch tart pan if you don't have mini shells), making sure the dough rises slightly above the edges of each pan.
5. 5 Place the tarts on a rimmed baking sheet and freeze for 15 minutes while the oven heats.
6. 6 Bake the tarts for 10 minutes, until they start to brown at the edges. Remove from the oven and cool the crusts to room temperature.
7. 7 Reduce the oven heat to 375 degrees F.
8. 8 Make the filling: Beat the egg, almond paste, and applesauce together with an electric hand mixer on medium-low speed until smooth.
9. 9 Add the oat flour and powdered sugar, and beat on low speed to blend thoroughly.
10. 10 Divide the almond custard evenly between the cooled tart crusts.
11. 11 Pit and slice the peaches into 1/4-inch thick half-moons and fan the peach slices across each tart crust. Whisk the jam with 1 tablespoon water to make a glaze. Brush the peaches with the glaze using a pastry brush. Return the tarts to the oven and bake for 20-25 minutes more, until the custard is matte and puffy at the edges. Serve immediately.

By Mott's

Ingredients

• ✓ oat flour
• white sugar
• margarine
• egg
• molasses
• ground ginger
• baking powder
• cinnamon
• salt
• cardamom

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
2. 2 Beat 1 cup sugar and margarine together in a medium bowl until creamy. Beat in egg and molasses until well blended.
3. 3 Combine oat flour, ginger, baking powder, cinnamon, salt, and cardamom in another bowl; stir into the molasses mixture to form a dough.
4. 4 Roll dough into 1-inch balls and rolls in the remaining 1/2 cup sugar. Place cookies 2 inches apart on the prepared cookie sheets.
5. 5 Bake in the preheated oven until tops are slightly cracked, 15 to 18 minutes. Let cookies cool for 5 minutes before removing to a wire rack to cool completely.

By Cameron Houser

Ingredients

• ✓ oat flour
• oat
• salt
• baking soda
• egg
• almond milk
• brown sugar
• vanilla extract
• cocoa almond
• semi-sweet chocolate chip
• coconut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
2. 2 Combine oats, oat flour, salt, and baking soda in a bowl. Add eggs, almond milk, brown sugar, and vanilla extract and mix well. Fold almonds, chocolate chips, and coconut into oats mixture; pour into the prepared baking dish.
3. 3 Bake in the preheated oven until set in the middle, about 40 minutes. Cool before cutting into squares.

By Cheryl Belanger

Ingredients

• ✓ oat flour
• water
• spelt flour
• einkorn flour
• flax seed
• white sugar
• butter
• salt
• yeast
• milk

Instructions

1. 1 Place water, spelt flour, einkorn flour, oat flour, flax seeds, sugar, butter, salt, and yeast in a bread machine in the order listed by the manufacturer. Run Wheat cycle.
2. 2 Check dough's moisture level while the machine is mixing; add enough milk to reach a smooth, damp consistency. Remove dough from the machine after the cycle is done, about 1 hour 45 minutes.

By Stephanie

Ingredients

• ✓ oat flour
• brown sugar
• baking powder
• cinnamon
• baking soda
• nutmeg
• ginger
• clove
• salt
• pumpkin puree
• egg
• honey
• applesauce
• vegetable oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line with paper liners.
2. 2 Mix oat flour, brown sugar, baking powder, cinnamon, baking soda, nutmeg, ginger, cloves, and salt together in a large bowl using a fork. Combine pumpkin puree, eggs, honey, applesauce, and oil in a separate bowl. Add pumpkin mixture to flour mixture and stir using a spatula until well combined.
3. 3 Spoon batter into the prepared muffin tin, filling cups 3/4 full.
4. 4 Bake until a fork or toothpick inserted in a cupcake center comes out clean, 22 to 25 minutes.

By Lauren Munos Wylie

Ingredients

• ✓ oat flour
• white sugar
• butter
• egg
• vanilla extract
• all-purpose flour
• cream of tartar
• baking soda
• white sugar
• cinnamon
• ginger

Instructions

1. 1 Beat 1 1/2 cups sugar, butter, eggs, and vanilla extract together in a large bowl until smooth and creamy.
2. 2 Sift all-purpose flour, oat flour, cream of tartar, and baking soda together into a bowl. Beat 1/2 of the flour mixture into butter mixture; and remaining flour mixture and beat until dough is just combined. Cover the bowl with plastic wrap and refrigerate until chilled, about 30 minutes.
3. 3 Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
4. 4 Whisk 2 tablespoons sugar, cinnamon, and ginger together in a shallow bowl.
5. 5 Roll chilled dough into 1 1/2-inch balls and roll each ball in cinnamon-sugar mixture to coat. Place coated dough 2-inches apart on prepared baking sheets.
6. 6 Bake in the preheated oven until golden and set, 9 to 11 minutes. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

By keawe

Ingredients

• ✓ oat flour
• walnut
• baking soda
• cinnamon
• cream of tartar
• salt
• carrot
• orange juice
• water
• egg
• walnut oil
• canola oil

Instructions

1. 1 Pulse walnuts in a food processor or blender until finely crushed; transfer to a large bowl. Whisk oat flour, baking soda, cinnamon, cream of tartar, and salt with the walnuts.
2. 2 Puree carrots in a food processor; transfer to a separate bowl. Whisk orange juice, water, egg, and walnut oil with the pureed carrots until smooth; stir into the dry ingredients to make a rich and hearty batter. Set batter aside to rest for 5 minutes.
3. 3 Heat a small amount of canola oil in a nonstick skillet over medium heat. Tilt skillet to coat cooking surface with oil.
4. 4 Stir the batter again with the whisk. Use a 1/4-cup measuring cup to spoon out the batter, but do not fill the measuring cup. Drop small amounts of the batter into the skillet.
5. 5 Cook pancakes until the edges start to look dry, 3 to 5 minutes; turn and continue cooking until the other side is browned, 3 to 5 minutes more.

By ColoradoNutritionCoachorg

Ingredients

• ✓ oat flour
• water
• milk
• vegetable oil
• honey
• salt
• oat
• wheat flour
• bread flour
• yeast

Instructions

1. 1 Place warm water, milk, oil, honey, salt, oats, oat flour, wheat flour, bread flour, and yeast in the pan of a bread machine in the order listed.
2. 2 Set cycle for light crust according to manufacturer's instructions.

By WillowTree

Ingredients

• ✓ oat flour
• butter
• brown sugar
• egg
• banana
• all-purpose flour
• cocoa powder
• instant espresso powder
• cinnamon
• salt
• baking soda

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
2. 2 Pour melted butter into the bowl of an electric mixer and add brown sugar, eggs, and bananas. Mix until combined. Mix in all-purpose flour, oat flour, cocoa, espresso, cinnamon, salt, and baking soda until combined.
3. 3 Spoon batter evenly into the prepared muffin cups.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes.

By cheffingwithchef

Ingredients

• ✓ oat flour
• almond milk
• vanilla greek-style yogurt
• butter
• vanilla extract
• gluten-free flour blend
• chocolate chip
• sugar
• baking powder
• salt

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions.
2. 2 Whisk milk, yogurt, butter, and vanilla extract together in a bowl.
3. 3 Mix gluten-free flour, chocolate chips, oat flour, sugar, baking powder, and salt together in a bowl. Stir milk mixture into the flour mixture until well incorporated. Let batter stand, about 10 minutes.
4. 4 Pour 1/2 cup of batter onto the preheated iron and bake until crisp and golden, according to manufacturer's instructions, about 3 minutes. Transfer to a wire rack to cool. Repeat with remaining batter.

By CoOkInGnUt

Ingredients

• ✓ oat flour
• white sugar
• active dry yeast
• water
• rice flour
• tapioca starch
• cornstarch
• xanthan gum
• salt
• egg
• canola oil
• sesame seed

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Dissolve sugar and yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
3. 3 Combine rice flour, oat flour, tapioca starch, cornstarch, xanthan gum, and salt in a mixing bowl; mix to combine. Add yeast mixture, eggs, and oil; mix using an electric mixer on high speed for 3 minutes.
4. 4 Distribute batter evenly between between eighteen 5-inch pie tins. Place onto 2 large cookie sheets. Sprinkle buns with sesame seeds.
5. 5 Allow to rise in the preheated warm oven, 30 to 40 minutes.
6. 6 Set the oven temperature to 400 degrees F (200 degrees C) without removing the buns.
7. 7 Bake in the hot oven for 15 minutes. Switch baking sheets on oven racks and continue to bake until golden, 12 to 15 minutes more.

By Erron

Ingredients

• ✓ oat flour
• whole wheat flour
• baking powder
• baking soda
• salt
• chia seed
• white sugar
• coconut oil
• soy milk
• lemon juice
• lemon zest
• confectioners' sugar
• lemon juice
• lemon zest

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine whole wheat flour, oat flour, baking powder, baking soda, salt, chia seeds, and white sugar in a bowl. Mix in coconut oil in until the mixture is crumbly. Stir in soy milk, 2 tablespoons lemon juice, and 2 tablespoons lemon zest until a dough forms.
3. 3 Transfer dough to a bowl and knead in bowl until workable, about 8 times. Gently roll into a ball and turn out onto a lightly floured surface. Press into a circle about 1 inch thick; cut into 10 wedges. Place scones onto prepared baking sheet.
4. 4 Bake in preheated oven until edges are lightly golden brown, 18 to 20 minutes.
5. 5 Mix confectioners' sugar, 1 1/2 tablespoon lemon juice, and 1 tablespoon lemon zest in a small bowl. Drizzle or spread frosting on top of scones while still warm.

By frugal_losangeles

Ingredients

• ✓ oat flour
• gluten-free oat
• brewer's yeast
• flaxseed meal
• psyllium husk powder
• cinnamon
• coconut oil
• maple syrup
• molasses
• egg
• vanilla extract
• salt
• dark chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
2. 2 Whisk together oats, oat flour, brewers' yeast, flaxseed meal, psyllium husk powder, and cinnamon in a bowl.
3. 3 Beat coconut oil, maple syrup, and molasses in a stand mixer fitted with the paddle attachment on medium-high speed until combined and light in color. Add eggs, vanilla, and salt; beat on medium speed, scraping the bowl and the beater often, until well mixed.
4. 4 Add dry ingredients in several additions, beating on low speed until combined. Fold in chocolate chips until evenly dispersed in the dough.
5. 5 Scoop evenly sized balls of cookie dough onto the prepared sheet, spacing them 2 inches apart. For thinner cookies, press down on each ball of dough with the palm of your hand.
6. 6 Bake in the preheated oven until cookies are just beginning to brown around the edges, 8 to 10 minutes.
7. 7 Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Edible Times

Ingredients

• ✓ oat flour
• water
• milk
• sugar
• active dry yeast
• whole wheat flour
• salt

Instructions

1. 1 Place warm water and warm milk into a large bowl. Stir in sugar and yeast, and let stand for 5 minutes, or until frothy. Mix in oat flour, whole wheat flour and salt, blending thoroughly. Cover bowl, and let stand in a warm place for 1 hour.
2. 2 Heat a large griddle or two skillets over medium heat, and grease well. Spoon enough batter onto the pan to make a thin pancake about 8 inches across for each one. Cook for 2 to 3 minutes, or until the top surface is covered with holes. Turn over and brown on the other side. Place oatcakes on a warm plate until ready to serve. Best served immediately, but can be frozen and heated later.

By Patty Pelfrey

Ingredients

• ✓ oat flour
• rice flour
• white sugar
• all-purpose gluten-free flour
• baking powder
• cinnamon
• egg
• milk
• vegetable oil
• yogurt
• vanilla extract
• walnut
• raisin
• pumpkin puree

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line muffin cups with paper liners.
2. 2 Mix rice flour, sugar, oat flour, all-purpose flour, baking powder, and cinnamon together in a large bowl.
3. 3 Beat egg, milk, vegetable oil, yogurt, and vanilla together in a separate bowl until smooth; add to the dry ingredients and mix by hand until mostly smooth with only small lumps and you cannot see any patches of dry material in the batter. Gently stir walnuts, raisins, and pumpkin puree into the batter; spoon into prepared muffin cups to about 2/3 full.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

By Terry Walker

Ingredients

• ✓ oat flour
• cranberry
• water
• whole wheat flour
• sugar
• baking powder
• baking soda
• salt
• cinnamon
• nutmeg
• sweet potato
• egg
• coconut oil
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 6 jumbo muffin cups or line with paper liners.
2. 2 Soak dried cranberries in a bowl of hot water until plump, about 10 minutes; drain.
3. 3 Combine whole wheat flour, white sugar, oat flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Beat sweet potatoes, eggs, and coconut oil together in a separate bowl until smooth; stir into flour mixture until batter is smooth. Fold plump sweetened cranberries and pecans into batter; spoon into prepared muffin cups.
4. 4 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.

By Betz