Posts tagged ‘oat flour’

August 2, 2011

oatmeal chocolate chip

I am currently procrastinating packing…  Well, not serious procrastination.  It might be worse – I’m waiting for laundry to be done so I actually have clothes to pack.  Which could have been done right away when I got home at 5pm.  But no, it’s 9:30 and the stuff just went in the dryer.  Whoops.

It’s a little nerve-wracking packing for my first business trip.  Having to pack a bunch of ‘dress-up’ clothes that will need to be ironed at the hotel (shocker!), shoes, plenty of workout clothes (hoping I won’t have to get up super early to do it!), all my getting-ready goodies.  Not to mention my food.  I have no clue what there will be for gluten-free, dairy-free vegetarian offerings.  My guess is not much – if even that much.  So I have oats and a box of almond milk to make overnight oats in the fridge in my room so at least I’ll have a nice and filling breakfast in the morning.  I even picked up a few individual packs of Justin’s to have on top!  I also bought a pack of rice cakes today and have a myriad of Lära and Clif Bars as well as some raw almonds.  This way, I will at least have some options available to supplement what I am guessing is going to be a fruit and salad-filled weekend.  And a long weekend at that since it is Wednesday – Sunday.

I am all checked in – after an incredibly long phone call with a guy from AirTran.  For some reason my payment wasn’t going through for a checked bag that was holding up the whole process and took much longer than it even needed to…  Good thing that right as I got off the phone, these little guys just happened to be waiting for me to eat them ;).

Oatmeal Chocolate Chip Cookies

  • 2 1/4 c oat flour
  • 3/4t baking soda
  • 1/4t salt
  • 1/3c melted earth balance (or other butter)
  • 1/4c organic sugar
  • 1T molasses
  • 1 egg (or flax egg)
  • 1/2c non-dairy milk
  • 1t vanilla extract
  • 1 1/2 cup oats
  • 1/2 c mini non-dairy chocolate chips

1. In a bowl, whisk together all of the dry ingredients except for the oats and chocolate chips (you could sift them as well).

2. Whisk together the melted earth balance, sugar and molasses.  Add in the egg, milk and vanilla.

3. Mix the dry ingredients into the wet and add the oats and the chocolate chips.

4. Scoop into little balls, roll, and place on a parchment-lined baking sheet.

5. Bake in a 350′ preheated oven for 10 minutes.

6. Eat!

These cookies are similar to the Wheat Free Chocolate Chip Cookies I made awhile back but with more chunks due to the oats as well as puffier because of the egg addition.  These are also way cut down on the sugar (only 1/4c for over 3 dozen?).  I thought they were a good sweetness, not an over-the-top sugar high but enough so it tasted like a treat!

Who knows what I will be experiencing this weekend, but I have been told it will be an ‘ease’ into what some business trips will be like in the future, so enjoy it while I can ;).

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July 14, 2011

pre-race fuel

I do not have a long history with running, as I have said before.  It is relatively new in my life and I am still trying to figure out how to best fuel my body for short and (more importantly) long runs.  I obviously know pasta is a huge tradition for pre-race dinners.  Spaghetti nights being very common the night before a long run or race.  But since recently eliminating gluten from my diet, it has become harder to fill my meals up with carbs.  I used to eat a sandwich every day, something that I rarely have since the bread I now buy is more expensive than my previous gluten-filled sprouted wheat bread.

A simple carbo-loading night is now not quite as simple.  No plain spaghetti for us.  So when Kinley was gearing up to run in the Summerfest 1/2 marathon, we had to think of something that would help her get through her run.  What did we end up with?  Pancakes!

We had somewhat of a pancake party as my friend, Ashley, was spending the night.  She brought her own mix, but Kinley whipped up a delicious recipe we have been using that was inspired by the recipe Weekend Pancakes Made Easy in the cookbook, Vegan Yum Yum.

Gluten Free Oatmeal Pancakes (the picture above is actually a triple recipe, so don’t be concerned when you don’t make a pile of pancakes with the below measurements ;) )

makes 2-3 servings

  • 1 c oat flour
  • 1/3c millet flour
  • 1t baking powder
  • 1/4t salt
  • 1t cinnamon
  • 2T ground flax
  • 1cup non-dairy milk (plus more milk or water if needed to thin out batter)
  • 2T unsweetened applesauce
  • 1t vanilla

1. Whisk together the flours, baking powder, salt, cinnamon and flax.

2. In a small bowl, whisk together the milk, applesauce and vanilla.

3. Mix the wet ingredients to the dry and add more liquid if necessary.

4. Preheat a skillet over medium-high heat and cook until golden brown on the one side, flip and cook the other side to golden-brown as well.

*It also works to keep cooked pancakes in a 250* preheated oven if you wanted to make up the whole batch before serving!

I love my pancakes topped with banana, almond butter, coconut butter and of course pure maple syrup – but use any of your favorite toppings (or mix-ins!).

These definitely helped Kinley carbo-load for her race!

June 28, 2011

it’s fall… somewhere?

I was looking for something to bake.  I was in the mood for some type of coffee cake, but came up short in the recipe department.  I was also in the mood for something made with pumpkin… yes, it’s currently June but pumpkin is not a seasonal ingredient for me :).  I found this recipe for gluten free pumpkin muffins, and thinned out the base to make it in a 9×13 pan and topped with some cinnamon oat pecan topping – yum!

*I used the measurement for honey listed below as I prefer my baked goods less sweet.  If you are looking for something a bit sweeter and more dessert like, you can add up to 1/3 cup honey in the base recipe and adjust the amount of honey (or possibly add some brown sugar) in the topping as you desire as well.  Even with the 1T listed below, these bars got a lot sweeter the next day and really turned out delicious!

Cinnamon Pumpkin Coffee Cake

Base

  • 1 cup oat flour
  • 1/2c millet flour
  • 1/2 cup (2T garbanzo bean flour + the rest sorghum flour)
  • 1/2 cup ground flax
  • 1t baking soda
  • 1t baking powder
  • 1t nutmeg
  • 1T cinnamon
  • 1/4t salt
  • 1/4 c unsweetened vanilla almond milk
  • 1 15oz can pumpkin (not pumpkin pie filling)
  • 1/3 c unsweetened applesauce
  • 1T honey
  • ~3/4c water

Topping

  • 1/2c oats
  • 1/2c crushed pecans
  • ~1 1/2 T honey
  • ~1T water

cinnamon to taste (lots for me!)

1. Sift together the flours and add the flax, baking soda, baking powder, nutmeg, cinnamon and salt.

2. Whisk together the almond milk, pumpkin, applesauce and honey.

3. Create a hole in the center of the dry ingredients.  Add in the wet mixture and mix until combined.  You can add the water at this point to get your desired consistency.  (Since I was baking it as a coffee cake, I wanted it thinner than the original recipe made).  Pour into a 9×13 pan sprayed with nonstick cooking spray.

4. Mix together the oats and pecans for the topping.  Add in the honey and water to create a crumbly topping.  Sprinkle on top of the base batter.

4.  Bake in at 350* for 35 minutes, or until a toothpick inserted in the center comes out clean.

Serve with butta!  (aka Earth Balance)