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

Cheesecake Brownies (gluten free)

Cheesecake Brownies

I was going to swirl brownies but it ended up being simple layers, still delicious. Fudgy brownie layer with cheesecake on top. What could be better? This makes 9 decadent little squares. They may look small but they are rich and satisfying. We served them to my mother-in-law for her birthday and she was very pleased.

Ingredients

Brownie Batter

  • 1 stick of unsalted butter
  • 3 tablespoons light tasting olive oil
  • ¾ cup maple syrup
  • 2 eggs
  • 9 tablespoons cocoa powder
  • ½ teaspoon vanilla extract
  • ½ cup coconut flour

Cheesecake Batter

  • 8 oz, cream cheese
  • 1/4 cup maple syrup
  • One large egg, beaten
  • ¼ teaspoon vanilla extract

Directions

  1. Preheat the oven to 350.
  2. Prepare an 8 by 8 baking pan with cooking spray or butter.
  3. Cut the butter into tablespoon cubes in a medium plastic or glass mixing bowl, and melt in the microwave on 50% power for about 1 ½ to 2 minutes.
  4. Stir in the olive oil.
  5. Whisk the maple syrup into the butter.
  6. Add the eggs and beat.
  7. Gently stir the cocoa powder into until dissolved.
  8. Add the vanilla.
  9. Sift and stir in the coconut flour until just mixed.
  10. Pour into the prepared pan.
  11. In another glass or plastic mixing bowl, cut the cream cheese into tablespoon chunks.
  12. Pour the maple syrup over the cream cheese.
  13. Soften in the microwave on 50% power for 1 ½ to 2 minutes.
  14. Use a large whisk or spoon to beat the cream cheese and maple syrup smooth.
  15. Add the vanilla and egg.
  16. Pour over the brownie batter.
  17. Bake for 35 minutes.
  18. Allow to cool at least 1 hour.
  19. These are good warm, but even better fully chilled.

The Friday Poem: White Rabbit Deadlines

The Sunday Recipe: Simple Waldorf Salad

Simple Waldorf Salad

This is a basic recipe based on the old Betty Crocker one. I remember having Waldorf salad as a side dish on special occasions as a kid. It was one of my favorites. It has probably gone out of fashion but I think it’s time to revive it in my house. The Betty Crocker recipe calls for serving it on lettuce, but I like to just use it as a fruit side dish or snack.

The basis for this dish is simply apples, celery, and pecans with a dressing of prepared mayo, lemon, and milk. I was going to use Granny Smith apples because we used tart Northern Spy apples when I was growing up, but it called for red apples and I happened to have some Snapdragon on hand so I used that. I almost added two chopped Granny Smith because I tend to like things lightly dressed and this made a lot of dressing, but I just went with it for this time.

I toast my pecans for things like this in the toaster oven. I use the lightest setting and make sure the pecans are whole and ridges up. You can also toast them in a hot pan on the stove for just a few minutes, moving them around with a spoon to keep them from burning. Or, you could just use them as is.

Ingredients

  • ½ cup mayonnaise (I prefer Hellman’s vegan mayonnaise or Just Mayo, which are both egg free.)
  • 1 tablespoon almond milk (or whatever milk you prefer.)
  • 1 tablespoon lemon juice
  • 1/3 cup pecan halves (I measured 1 ½ ounces or 44 grams, then toasted them.)
  • 2 stalks of celery, cleaned and diced
  • 2 red apples

Directions

  1. Toast your pecans however you like then set aside to cool.
  2. Mix together the mayonnaise, milk, and lemon juice in a small dish.
  3. Dice the celery and place in a medium bowl.
  4. Break or chop the pecan halves. I like to have fairly large chunks so I usually break or chop a pecan down the middle then each half into 3 pieces. Dump in with the celery.
  5. Stir in the dressing.
  6. Core, and dice apples. I like to cut the apple in half down the middle, notch each end to take out a little triangle and then use the tip of my knife to take the very center, where the seeds are, out. Lay the cut side down on the cutting board and cut from top to bottom down the center. Then cut each of those quarters you created in half lengthwise. Now you can slice across all four sections, making nice quarter inch bite size pieces. Mix the apple into the dressing as you finish each half apple, to prevent browning.
  7. Refrigerate until ready to use.

The Friday Poem: My Mind Wanders

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