Tag Archives: oat

Oat Waffles

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Bought myself a waffle iron in Lidl a few weeks ago. The moment I set my eyes on it, there was no way I was leaving it behind! Finally got around to trying out some waffles on it this morning. I opted for Oat Waffles and used certified gluten free oats so that my sister can have some as well if she wants (recently diagnosed as coeliac). So these waffles can be gluten free or not just depending on your oats and just to make sure your baking powder is gluten free as well. If you don’t have a waffle iron.. Get one!! But no if not, you can use this mixture for pancakes as well, just to leave out the baking powder because there’s no real need for baking powder in pancakes. Anyway recipe and all that below 😀

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Ingredients

1 & 1/2 cup regular oats/certified gluten free oats

2 tsp baking powder (check the label if it’s gluten free or not)

1/2 tsp himalayan salt

1/2 tsp cinnamon

1 cup milk (I used almond but whatever you like)

2 eggs

2 tbsp maple syrup

1 tsp vanilla extract

Method

  1. In a blender, place all the ingredients and blend for 15 – 20 seconds. Stop and mix around with a knife as some of the oats may get caught at the bottom. Blend again until mixture is totally smooth.
  2. Turn on your waffle iron to preheat and set it to a medium – high heat, mine had a number dial from 1 – 5 so I set it between 3/4 and I brushed some rapeseed oil on the iron to grease it.
  3. Once the waffle iron is ready to go, pour the mixture onto the iron, enough so that it reaches the sides, you can give it a helping hand to spread out with a spatula if you like. Just make sure you haven’t put too much mixture so that it doesn’t spill over the sides. Close the lid of the iron and cook for about 3 – 5 minutes, depending on how brown you’d like them. Make sure not to open the lid until after 2 minutes because if you open it before this, it may tear your waffle.
  4. Once the waffle is cooked, remove carefully and keep warm under the grill or in an oven while you cook the rest. If you want to keep the crispness of the waffle, don’t pile the waffles on top of each other while they’re keeping warm.
  5. Serve whatever you like on top of the waffles, I went for 1 banana, greek style coconut yoghurt and a drizzle of maple syrup.

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Enjoy 🙂

Tee. X

Zucchini Carrot Oatmeal Muffin/Cupcakes

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Bit of late night baking last night trying out this new recipe! I had my first one this morning and they are really yummy!! A great way to get some veggies in without even knowing 🙂 I made them into cupcakes just because I had no muffin cases and got 15 cupcakes out of the mixture 😀

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Ingredients

1 cup porridge oats

2 cups buckwheat flour*

1 cup coconut sugar*

1 heaped tsp baking powder

1 tsp cinnamon

1 tsp salt

3 eggs

3/4 cup coconut oil

1 cup grated zucchini

1 cup grated carrot

1 cup raisins

*You can replace the buckwheat flour with whatever you like; oat flour, ground almonds, wholemeal spelt flour etc.

*If you don’t have coconut sugar handy, you could replace this with agave syrup, honey, maple syrup etc.

Method

  1. Preheat the oven to 175°C.
  2. Mix the dry ingredients together first in a large bowl.
  3. In a separate bowl, whisk the eggs and oil. Stir in the grated zucchini and carrots. Add to dry ingredients and stir until combined. Add in the raisins and spread them out in the mixture making sure they’re evenly distributed.
  4. Fill your muffin/cupcake cases about 3/4 way full and bake for approx. 20 minutes. They’re done when a knife inserted comes out clean.

Enjoy in the morning or as a snack throughout the day 🙂

Yummy in my tummy 😀

Tee. X

 

Dark Chocolate Oat Balls

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Ingredients

  • 1 cup rolled oats
  • 1/2 cup nut butter of choice eg. peanut butter/almond butter/cashew butter
  • 1/4 cup raw honey/maple syrup
  • 75g dark chocolate

 

Method

1. Blend together the oats, nut butter and syrup.

2. Use hands to roll into small golf sized balls – I was able to make 10 balls. Stick in the fridge/freezer while melting chocolate.

3. Melt chocolate in a heat proof bowl over a pan of simmering water.

4. Roll balls in chocolate.

5. Lay them on parchment paper and refrigerate for 20 minutes.

Enjoy 🙂

Tee. X

Dark Chocolate Chip Banana Muffins

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I found this delicious recipe for these moist muffins on http://www.hungryhappens.com/recipes/breakfast/flourless-double-chocolate-banana-muffins.html – Hungry Happens is a fantastic blog for healthy home made recipes 🙂

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I doubled the original recipe because I found I didn’t have enough mixture – Below is the amount of ingredients I used and this mixture gave me 12 muffins and 4 cupcakes..

Ingredients

  • 4 ripe medium bananas, mashed
  • 2 eggs, beaten
  • 1/2 cup heaping almond butter
  • 2 tsp vanilla extract
  • 1/2 cup agave syrup
  • 1 cup rolled oats
  • 1/2 cup buckwheat flour/ground almonds
  • 3 tbsp cacao powder
  • 2 tsp baking soda
  • 1 cup dark chocolate chips/dairy free chocolate chips

Method

1. Preheat oven to 180°C.  Prepare your muffin tin.

2. Mix everything in a large bowl (except the chips) until just combined.  Fold the chips in last.  Fill your muffin cups to 3/4 way high.  Optional:  I used some extra chips for the tops as garnish.

3. Bake for 25 minutes.  (If making mini muffins/cupcakes, bake for 12-15 minutes.)

…delicious happens

Side Notes:

  1. If you are on a gluten free diet, make sure the oats you’re using are certified gluten free.
  2. The almond butter may be substituted for any smooth nut butter, i.e. peanut butter, cashew butter or sunflower seed butter.
  3. You can use any liquid sweetener; honey, maple syrup, agave syrup.

Enjoy 🙂

Tee x

Oaty Almond Cookies

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Ingredients

  • 1 cup raw almonds
  • 2 cup oats
  • 3/4 – 1 cup almond meal
  • 1/8 tsp salt
  • 1/2 tsp cinnamon (optional)
  • 1/2 cup honey/agave syrup
  • 1/2 cup almond butter, melted
  • 1/4 cup coconut oil, melted
  • Dash of vanilla extract

Method

  1. Preheat the oven to 180°C. Line a baking sheet with parchment paper.
  2. Add the whole raw almonds to a food processor. Process until the nuts are in small pieces.
  3. Combine the oats, almond meal and crushed almonds in a bowl with the salt and cinnamon.
  4. Melt the coconut oil and almond butter on the stove or in the microwave. Add the syrup and vanilla extract. Pour over the dry ingredients and mix well.
  5. Using your hands, form the dough into small golf sized balls. Make sure to really squeeze the dough together so the cookies don’t fall apart when you make a thumbprint in them. Let the balls sit for 5-10 minutes to help them set.
  6. Using your thumb, press into the centre of the cookie to flatten down slightly.
  7. Bake for 15 minutes, or until the tops start to turn brown.
  8. When the cookies are warm, add some healthy chocolate spread on top.. Yummaay!

Enjoy,

Tee x

Oat Bread

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Ingredients

  • 1 large tub of natural yoghurt (500g)
  • 2 tubs (use the yoghurt tub to measure) of porridge oats (can use gluten free oats if preferred)
  • 2 tsp of bread soda
  • 1/2 tsp salt
  • 1 egg (works well without the egg for anyone with egg intolerances)
  • 1 tbsp milk
  • oat bran and pumpkin seeds to sprinkle on top

Method

1. Preheat your oven to 200°C.

2. Place bread soda, salt and the yoghurt in a mixing bowl.

3. Using the same yoghurt tub, measure 2 tubs of porridge oats and add to the bowl. Stir thoroughly.

4. Add the beaten egg and milk and stir to combine.

5. Place in a greased standard loaf tin (2lbs/900g – 18.5 x 11.5 x 9cm).

6. Sprinkle some oat bran and pumpkin seeds on top.

7. Bake for approximately 45 – 60 minutes (depending on your oven).

8. Remove and leave to cool on a wire tray.

I love this straight out of the oven with lots of butter on top 🙂 Also great for sandwiches and alongside soup..

Enjoy,

Tee x