One flour that tastes good in anything gluten-free.
Maybe even good in things that don’t need to be gluten-free.
But let’s not get ahead of ourselves…
This will be a quick how-to on oat flour.
There will even be a recipe at the end! 🙂
Gluten and dairy free
4 cups of oats
Blender or food processor
Glass jar or other container
Pour 4 cups oats in a food processor or blender.
Combine until the oats look like flour.
Scoop oats into a glass jar or container and store in pantry.
Now you have your own oat flour! It tastes sooo yummy in cookies.
That reminds me…
Flourless Chocolate Chip Cookies
(adapted from Chocolate Covered Katie’s recipe which can be found here.)
1 1/2 cup oat flour
1/4 tsp salt
4 tbsp brown sugar
2 tbsp plus 4 tsp white sugar or sucanat (I haven’t tried liquids, like maple syrup or agave, but you can try it. I’m pretty sure it would work.)
4 tbsp chopped dairy free chocolate chips (I used “enjoy life chocolate chunks”)
2 tbsp melted coconut oil
2 tbsp almond or coconut milk
Note: To make this sugar free, you can try substituting the brown sugar for honey and the white sugar for agave. But be sure to scale down the liquids, like the milk, because the agave and honey will add to how liquid-y the recipe is, so maybe do 1 tbsp almond or coconut milk instead of 2 tbsps.
Bake cookies for 6 minutes (more if needed) at 375 degrees.
Now do you see why I love this stuff so much?
Ok, maybe not, if you’re picky.
But oat flour is useful in anything. Plus it’s so easy to make!
Don’t too crazy though…I don’t think anyone wants oat flour bread.
Or do they? 😉