We’ve written about the versatility of oats before. Another way to use oatmeal is converting it to flour. Just pop the oats into a food processor and grind up those babies until they become powder-like. Oat flour can be used to add a boost of extra fiber and whole grains to baked goods.
Have you ever baked with oat flour?
Ingredients
¾ cup oat flour
⅓ cup raw sugar (turbinado)
1 tsp. baking powder
¼ tsp. salt
1 egg
⅓ cup non-fat milk
1 ½ tsp. extra virgin olive oil
½ tsp. vanilla
¼ tsp. cinnamon
Dash of each:
Ginger
Allspice
Ground cloves
Nutmeg
1 Tbsp. pumpkin butter
1 ½ Tbsp. pumpkin puree
Instructions
- Preheat oven to 325°.
- Combine dry ingredients except spices in a medium bowl. In a separate bowl, whisk together wet ingredients and spices. Add dry ingredients with wet. Spoon mixture into doughnut pan about 2/3 full. Bake for 12 minutes or until toothpick inserted comes out clean. Top doughnuts with cinnamon and sugar or maple syrup.
- Tip: If you have extra batter, pour into mini muffin pan and make “doughnut holes.”
Copyright © Coach's Oats, Inc.
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