Homemade Oat Flour Recipes
APPLE OAT FLOUR MUFFINS
Want to eat oatmeal on the go for breakfast? Try these apple oat flour muffins, made with oat flour, cinnamon, and maple syrup.
Provided by Sonja Overhiser
Categories Muffins
Time 40m
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1 Muffin, Calories 205 calories, Sugar 11 g, Sodium 212.3 mg, Fat 9.6 g, SaturatedFat 7.9 g, TransFat 0 g, Carbohydrate 24.9 g, Fiber 2.2 g, Protein 3.4 g, Cholesterol 15.9 mg
OAT FLOUR PANCAKES
Oat flour is a gluten-free alternative that can easily be made at home. We make ours from old-fashioned rolled oats to create tender, nutty, cinnamon-laced pancakes. To prevent the possibility of a dense, dry or toothsome pancake, we like to keep this batter on the thinner side. This ensures that the pancakes cook up perfectly light and fluffy.
Provided by Food Network Kitchen
Time 25m
Yield 10 to 12 pancakes
Number Of Ingredients 10
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.
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- You can make oat flour on an as-needed basis, or make a larger batch to save for later. Fill your blender or food processor up to half-way with oats. Keep in mind that one cup old-fashioned or quick-cooking oats yields about one cup flour, whereas one cup steel-cut oats yields about two cups flour.
- Blend until the oats have turned into a fine flour, about 20 seconds to 1 minute. (If you’re using a blender with a wide base and it’s not gaining enough traction to blend well, you’ll need to add more oats). The flour is done when it feels like powder with a very slight texture (it should not feel like sand). If you see any larger flecks of oats, blend longer.
- Store extra flour in a labeled air-tight container for up to 3 months. Since whole grain flours contain good-for-you natural oils, they do not last as long as refined flours.
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