#oatflour

The fresh cherry tomatoes, fragrant basil, and creamy goat cheese in these gluten-free oat crepes go very well together. You can eat them for brunch or as a light dinner because they are tasty and good for you.

Ingredients: 1 cup gluten-free oat flour. 1/4 cup gluten-free tapioca flour. 2 large eggs. 1 1/4 cups almond milk. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1 tablespoon olive oil. 1 cup cherry tomatoes, halved. 1/2 cup fresh basil leaves, chopped. 1/2 cup crumbled goat cheese. Olive oil for cooking.

Instructions: Mix oat flour, tapioca flour, eggs, almond milk, salt, and black pepper in a blender. Mix until it's smooth. Put a nonstick skillet on medium heat and add a little olive oil to the bottom to coat it. Pour 1/4 cup of the crepe batter into the pan and swirl it around to make it spread out evenly. Let it cook for two to three minutes, or until the edges begin to come apart. Turn the crepe over and cook the other side for an extra one to two minutes, until it's lightly browned. Do it again with the rest of the batter. Take the crepes out of the pan and set them aside. Add a little more olive oil to the same pan and cook the cherry tomatoes for about two minutes, until they start to get soft. Place some of the sauted tomatoes, chopped basil, and crumbled goat cheese in the middle of each crepe. Cut the crepes in half and serve them hot. With tomatoes, basil, and goat cheese, your gluten-free oat crepes are a great treat!

Prep Time: 15 minutes

Cook Time: 20 minutes

These oat flour pancakes are a wholesome and delicious breakfast option. They are made with oat flour, which adds a nutty flavor and a hearty texture to your pancakes. Enjoy them with maple syrup, fresh fruits, or any other toppings of your choice.

Ingredients: 1 cup oat flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1 egg. 2 tablespoons melted butter. 1 teaspoon vanilla extract.

Instructions: Mix sugar, baking powder, baking soda, and salt with oat flour in a bowl. Add the egg, melted butter, vanilla extract, and buttermilk to a different bowl, and mix them together until smooth. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Put a nonstick griddle or skillet over medium-low heat and lightly coat it with oil or butter. Spread out round pieces of pancake batter that are 1/4 cup in size on the skillet. Once the pancake starts to bubble on top, flip it over and cook the other side until it's golden brown. Do it again with the rest of the batter. Do not overcook the oat flour pancakes. Top them with your favorite things.

Prep Time: 10 minutes

Cook Time: 15 minutes

This gluten-free chai-spiced pear skillet cake is a delightful combination of warm spices and juicy pears, perfect for a cozy dessert or breakfast treat. The almond flour and gluten-free oat flour create a tender crumb, while the chai spices add a fragrant and comforting flavor.

Ingredients: 1 cup almond flour. 1/2 cup gluten-free oat flour. 1/4 cup tapioca flour. 1/4 cup coconut flour. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground cardamom. 1/4 teaspoon ground cloves. 1/4 teaspoon ground nutmeg. 1/2 cup coconut sugar. 1/4 cup melted coconut oil. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup almond milk. 2 ripe pears, thinly sliced.

Instructions: Warm the oven up to 175F 350C. Baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, nutmeg, and oat flour should all be mixed together in a large bowl using a whisk. Melt the coconut oil in a different bowl and whisk in the eggs, vanilla extract, and almond milk. Mix the dry and wet ingredients together until they are just barely mixed. Put batter into a 10-inch skillet that has been greased. Put sliced pears on top of the baking mix. Put it in the oven and bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Let it cool down a bit before cutting it up and serving it.

Prep Time: 15 minutes

Cook Time: 30 minutes

A delicious dessert that is gluten-free, dairy-free, and vegan. It has a crisp oat and almond flour topping and is made with the classic combination of strawberries and rhubarb.

Ingredients: 4 cups sliced strawberries. 4 cups chopped rhubarb. 1/2 cup granulated sugar or sweetener of choice. 1 tablespoon cornstarch. 1 teaspoon vanilla extract. 1 cup gluten-free rolled oats. 1/2 cup almond flour. 1/2 cup chopped nuts optional. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 teaspoon cinnamon.

Instructions: Preheat oven to 375F 190C. In a large bowl, combine sliced strawberries, chopped rhubarb, granulated sugar, cornstarch, and vanilla extract. Toss until well coated. Transfer the fruit mixture into a baking dish. In a separate bowl, mix together gluten-free rolled oats, almond flour, chopped nuts if using, melted coconut oil, maple syrup, and cinnamon until crumbly. Spread the oat mixture evenly over the fruit in the baking dish. Bake for 30-35 minutes, or until the fruit is bubbling and the topping is golden brown. Allow to cool slightly before serving. Serve warm, optionally with dairy-free ice cream or whipped coconut cream.

Prep Time: 15 minutes

Cook Time: 35 minutes