Oatmeal Waffles: Trial and Error

I wanted to try an oatmeal waffle recipe this week so I found one that used minimal ingredients and no wheat. It looked good. I didn’t have any oat flour so I made my own by processing oats in my small food processor. You can find the recipe at https://cookieandkate.com/easy-gluten-free-oat-waffles

I don’t think my mini food processor got the oats fine enough. The batter was certainly a thick enough consistency that it didn’t run out of the waffle maker but it didn’t create the smooth golden texture that the recipe creator pictured on her site. I suspect I’ll try this recipe again but next time I’ll process my oats either in my full size food processor or my bullet blender.

It made 8 waffles in my four-square Black and Decker waffle iron. They were hearty. I served them with sliced strawberries and a drizzle of full fat coconut milk for an afternoon snack. (Sadly, no cream on hand.)

I also don’t think I cooked the first batch long enough. They certainly weren’t crisp. The second batch were much darker. There was so much sodium in these I didn’t dare eat a second one that afternoon, though I wouldn’t say they tasted salty, but my husband did eat one from the second batch. He said they tasted more toasted, like when I toasted oats in the oven to make scones. He said the flavor overrode the strawberries and the coconut milk we drizzled on.

I’d really like to try one with butter and maple syrup, but we’ll see if there’s one in the house tomorrow. I’d also love to get my hands on some commercially produced oat flour before I make them again. If that works, I’ll see if I can bring the sodium in them down a bit.

I’m waffling a bit on whether I like the recipe or not. I’ll definitely give it another try.

The Friday Poem: Haiku 6/18/2021

The Sunday Recipe: Oatmeal Buttermilk Pancakes

Oatmeal-Buttermilk Pancakes

I recently decided to try to get more oatmeal into my diet because it is gluten free, good for your body in several ways, and delicious. In searching for a good oatmeal pancake, I found a multitude and played with some recipes until I had what I wanted. This batch makes 6 to 8 pancakes, depending on whether you use a third cup scoop or a quarter cup scoop. The first time I made it, with a quarter cup of processed oats for the flour component, the oatmeal flavor was a little too strong. My daughter countered that by putting applesauce on her pancakes. I tried a second time by using ¼ cup brown rice flour. I think it made the batter a little easier to work with, but the flavor was still strong. Serving with applesauce countered that, as did adding cinnamon to the batter. It’s a nice way to get more oatmeal in.

Based On a recipe from Bon Appétit August 1999 Tres Joli Bakery Cafe, Oakton, Va

Found at https://www.epicurious.com/recipes/food/views/oatmeal-buttermilk-pancakes-101971

Ingredients

  • 1 cup old-fashioned oats or quick-cooking oats
  • 1 cup buttermilk
  • 1/4 cup buttermilk
  • 1 large egg
  • 2 tablespoons light tasting olive oil
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 1/4 cup processed oats or flour of your choice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • ¼ teaspoon cinnamon
  • Additional melted butter (for brushing skillet)

Directions

  1. Combine 1 cup of the buttermilk and the 1 cup of oats. Cover and refrigerate for 2 hours to overnight. (If you are using quick cooking oats, you might get away with only a 10-minute soak, but I wanted mine really dissolved so I soaked for 2 hours.)
  2. In a large bowl, whisk ¼ buttermilk, eggs, oil, maple syrup and vanilla.
  3. Stir in the soaked oats.
  4. Add the dry ingredients.
  5. Let batter stand, about 10 minutes.
  6. Heat heavy large skillet over medium heat.
  7. Brush skillet with melted butter or spray with non-stick spray.
  8. Working in batches, ladle batter into skillet.
  9. Cook pancakes until edges look dry and bubbles form on top.
  10. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes.
  11. Repeat with remaining batter, brushing skillet with more butter as necessary.
  12. Enjoy!

The Friday Poem: Brown Haired Girl

A dream from some time ago that recently came back to me and begged to be captured in words.

The Sunday Recipe: Apple Cinnamon Oatmeal Muffins #glutenfree

Cinnamon Apple Oatmeal Muffins #glutenfree

I’d been craving cinnamon apple oatmeal one day but didn’t have a chance to get any so that weekend, when I decided to make oatmeal muffins, I thought, why not? I peeled then grated up a granny smith apple, added a teaspoon of cinnamon, and we had cinnamon apple oatmeal muffins. My daughter turned her nose up at them, but my husband and I enjoyed them thoroughly, and for a few days.

Ingredients

  • 1 cup rolled oats (quick or old fashioned)
  • 1 cup buttermilk
  • 2 eggs
  • 1/3 cup maple syrup
  • 1/3 cup light tasting olive oil
  • ¾ cup white rice flour (120 grams)
  • 2 tablespoons tapioca flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 apple, peeled and grated

Directions

  1. Preheat oven 400 degrees and spray or grease a 12 muffin tin.
  2. Place 1 tablespoon of lemon juice or vinegar in a measuring cup then fill to the one cup mark with milk. Allow to sit for 10 minutes. (This is a substitute for 1 cup buttermilk.)
  3. Combine oats and buttermilk. Allow to sit for 10 minutes.
  4. In a measuring bowl, whisk eggs.
  5. Add maple syrup.
  6. Mix in light olive oil.
  7. Add white rice flour, tapioca flour, baking powder, baking soda, cinnamon, and salt.
  8. Peel and grate apple then add to batter immediately.
  9. Divvy up into a 12-muffin pan.
  10. Bake at 400 degrees for 20 to 25 minutes.
  11. Allow to rest for 5 to 10 minutes before running a thin knife around edge to lift out.
  12. Enjoy!

The Friday Poem: Miles Davis Plays Blue in Green