Tag Archives: oat flour

Oatcakes

28 Feb
by FrancineA photo of Oatcakes

I’ve mentioned before that I love River Cottage…the tv show, the cookbooks and all the great food activism the River Cottage crew leads.  If you’ve never seen River Cottage, there are clips on youtube. (As US residents we can’t see the official clips because they are on a UK website, since it’s a UK show.)

When I borrowed River Cottage Everyday from the library a month ago, I devoured the recipes.  But the one thing I’ve made many times since is Oatcakes.

I really like this recipe because it can be made two different ways.  You could take it in a savory direction and end up with oat-y crackers, or you could take in in a sweet direction and end up with a treat that’s cinnamon-y and similar to American graham crackers.  I enjoyed topping the savory version with cheese and the sweet version with honey or jam.  Below is my adapted recipe.

Oatcakes

(Adapted from River Cottage Everyday: Bill Rona’s Oatcakes)
 
Ingredients:
  • 1 1/3 cups oat flour (oats pulsed in the blender until flour-like)
  • 1 cup quick oats
  • 1/3 cup ground flaxseeds (whole flaxseeds pulsed in the blender until flour-like)
  • 1 tsp. salt
  • 1 tsp. ground black pepper, if you are making the  savory version
  • 1 tsp. cinnamon and 2 Tbsp. sugar, if you making a sweet version
  • 1/3 cup olive oil, but you can use any high quality oil of your choice
  • About 3/4 cups boiling waterA photo of the oatcakes with coffee
Directions:

Mix dry ingredients together.  Make a well in the center and pour oil into the well.  Stir.

Then very slowly add boiling water and stir until a firm dough is formed.  Be careful with this step because you may need more or less than 3/4 cups boiling water.  (If you add too much water you can repair the dough by adding more oats.)

Once you have a firm dough, shape into a ball and let rest for a few minutes.  Place the dough ball on one sheet of parchment and cover the dough ball with a second sheet of parchment.  Roll the dough until it is 1/4 inch thick. 

Then cut with a large round cookie cutter.  I didn’t have a cookie cutter so I made one by rinsing out a pineapple can I salvaged from the recycling bin.

According to the original recipe, “the more you work the dough, the more crumbly it will become,” but I didn’t encounter this problem.  I reshaped the dough into a ball and rolled it out 4-5 times without it becoming crumbly.

Place oatcakes on lightly floured or parchment lined baking sheets.  Bake at 350 degrees for 20 mins. After 20 mins turn the oatcakes over and bake 10 more mins or until lightly browned.

You can top the oatcakes with jam, honey, cheese, cream cheese, deli meat, peanut butter or anything else you think would be tasty.  They keep for about a week if you store them in an air tight container.

Have you ever had an oatcake?  Would you be willing to give this British recipe a try?

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Autumn Glory Muffins: Oat Flour, Flaxseed, Green Tomato and Banana

28 Oct
by Francine

Growing up, Saturday mornings were celebrated by making warm, delicious muffins…from a box. Since then my family’s taste buds have been enlightened and while those childhood muffins were yummy and easy to put together, they weren’t the most wholesome.

Recently I’ve been on a muffin hiatus since I’ve cut (almost all) gluten from my diet. But when I saw this muffin recipe in Everyday Food’s September issue, I was inspired to make these muffins my own way. Our plump green tomatoes (which are slowly turning pink) were shouting, “yeah! muffins!” I also wanted to use oat flour (very easy to make: all you need is rolled oats and a blender).A photo of the ingredientsI made a few (kinda big) adaptations to the recipe. It is now gluten and dairy free. :)

Autumn Glory Muffins

Adapted from Martha Stewart
 
Ingredients:
  • 1 cup rolled oats, ground (pulse oats in blender until flour-y)
  • 1/2 cup brown rice flour
  • 1/2 cup flaxseed, ground (pulse flaxseed in blender until flour-y)
  • 1 cup lightly packed light-brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 cup grated green tomatoes (grate 2 medium sized tomatoes, no peeling required.)
  • 1 mashed ripe banana
  • 3/4 cup soy milk
  • 1 egg, lightly beaten
  • 1 Tbsp. vegetable oil
  • 1 teaspoon pure vanilla extract
A photo of the MuffinsDirections:

Combine ground oats, ground flaxseed, brown rice flour, brown sugar, baking soda, baking powder, salt and cinnamon in a mixing bowl. Stir dry ingredients together.

Use a grater with large holes to grate two green tomatoes (about 1 cup). If a lot of juice forms when you are grating the green tomatoes, discard it because you don’t want the batter to become too runny.  Mash 1 medium sized banana.  Add grated green tomatoes and mashed banana to the dry mixture.

In a small bowl whisk together soy milk, egg, oil and vanilla.  Add the egg mixture to the flour mixture.  Stir until well combined.  If it is too wet, you could add some rolled oats to thicken it (I had to do this).  You could also add some walnuts or unsalted sunflower seeds (I didn’t do this, but I think I’ll do it next time).

I used silicone baking cups which don’t require greasing. Spoon the batter into muffin cups.

We have a countertop convection oven. Convection ovens move hot air around the food, enabling lower cooking temperatures. I’ve hear that this type of oven is ideal when baking gluten free. I baked the muffins at 325 degrees for 10 minutes. Then I took them out, rotated the tray (for an even bake) and baked them 10 more minutes (a total of 20 minutes). If you have a conventional oven, follow the temperature and time for original recipe: 350F for 20-25 minutes.

Allow the muffins to cool before eating.  We tasted one right when it came out of the oven (excitedly and hungrily), but the ones we had later were much better, as they cooled a lovely crunchy top formed.

I think this recipe is a great one for creative variation. I’m looking forward to making them again and trying apple sauce, pumpkin or maybe even carrot (tastes of carrot cake are dancing in A photo of a muffinmy head) in place of the banana and green tomatoes.

If you make these, I’d love to hear what variation you came up with.

Happy muffin making!