Bonus picture of batch 1 and batch 3 cross section to try to show the difference between textures of the to dry mixes:

The difference is that this new version has the maximum possible weight of wheat flour and minimum possible weight of the oats (whole and blended), so the cookie is chewier and crisp at the edges rather than crunchy throughout like the first attempt. My Mom says that my little brother, who is not a sweets person, really enjoyed the new batch, so I think that is the flour proportions that I am going to use from now on (I might make another trial to test the effect of different temperatures tho).

Remixed recipe under the cut.

Making my own oat flour was so easy!

Just weighed the amount of jumbo oats I needed, blended them and ready to go!

En morgen i køkkenet. Duften af varm grød og bløde minder fra barndommen, hvor havregryn blev til kærlighed i en skål.  

Glutenfri havre har ikke travlt. Den er rolig. Den lader kroppen finde ro og maven få plads. Den er ikke noget nyt – den er bare sig selv, ærlig, grov og kendt.  

Her er noget at bygge sin dag på. Og måske en smule tryghed.  

Gluten Free Apple Crumb Pie marries sweet and tangy apples with a sweet and a crunchy crumble topping that’s so good, no one will believe it’s gluten free!

Gluten Free Apple Crumb Pie marries sweet and tangy apples with a sweet and a crunchy crumble topping that’s so good, no one will believe it’s gluten free! After my foray into the new-to-me wonder that is a gluten free oat pie crust, the next logical step was to see how a crumb top pie would fare using oat flour in lieu of all purpose flour. Naturally, I should bake a Gluten Free Apple Crumb…