Posts tagged ‘Oat Flour’

Honey-Kissed Baklava Muffins

I am happy. That is all. Many thanks to the Edible Perspective. The only changes I made from the original recipe were swapping margarine for butter and using store-bought buckwheat flour instead of making it fresh.


  • 1/2 cup gluten-free oat flour
  • 3/4 cup buckwheat flour
  • 1/2 cup almond meal
  • 2 1/2 tablespoons ground flax meal
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup + 1 tablespoon unsweetened applesauce
  • 1/4 cup + 2 tablespoons unsweetened almond milk, or soy, 2%, etc.
  • 1/2 cup clover honey
  • 1 tablespoon pure vanilla extract
  • 4 tablespoons dairy-free margarine, melted and slightly cooled


  • 1 1/4 cups chopped unsalted pistachios and walnuts
  • 3 tablespoons clover honey
  • 2 tablespoons diary-free margarine, melted
  • 1 1/4 teaspoon cinnamon


  • Honey to drizzle, about 1 teaspoon per muffin
  • 1/3 cup chopped unsalted pistachios and walnuts
  • 2 tablespoons dairy-free margarine, melted and slightly cooled
  1. Preheat your oven to 350* F and line 1-2 standard muffin tins with 12-16 liners. (I ended up putting my extra dough into a small 4×4 inch baking dish.)
  2. In a large bowl stir together the oat flour, buckwheat flour, almond meal, flax, cinnamon, powder, soda, and salt. In another bowl whisk together the eggs. Then whisk in the applesauce, milk, honey, and vanilla until fully combined. Wait to add the margarine.
  3. In another bowl stir all of the “filling” ingredients together until fully incorporated. Set aside.
  4. Whisk in the 1/4 cup melted butter to the wet ingredients then pour the wet into the dry and stir or whisk until just combined [when you no longer see dry flour]. Fold in the nut mixture and portion into muffin liners about 3/4 the way full.
  5. Bake muffins for 17-22 minutes and test with a toothpick for doneness [slightly moist, not sticky]. Let muffins cool for about 7-10 minutes.  Keeping muffins in their liners drizzle a small amount of honey over each muffin, then a sprinkle of nuts, then another small drizzle of honey, and then about 1/2 teaspoon melted margarine over each.  Let fully cool.  Muffins will firm and hold together once cooled.

August 25, 2016 at 6:39 pm Leave a comment

Lentil Meatballs for Spaghetti

We adopted an Iraqi baby in the spring of 2015, and I’ve become a huge fan of Nadia’s Healthy Kitchen as I learn to cook both authentic Iraqi food as well as fusion foods that combine Middle Eastern and Western flavors.

We’ve made these meatballs a few times and add them to our already prepared pasta and sauce. Our little guy loves them!

  • 1 cup dried brown lentils
  • 2 to 3 cups vegetable broth
  • 2 garlic cloves
  • 1 cup fresh parsley
  • 1/4 cup fresh cilantro
  • 1/4 medium onion, chopped
  • 2 TBSP fresh lemon juice
  • 4 TBSP oat flour
  • 1 TBSP tomato puree
  1. Add the lentils and broth to a pan and simmer for about 30 minutes or until all the broth has been soaked up. I usually start with 2 cups of broth and add more if necessary to ensure the lentils are soft. Leave to cool before moving to the next step. Note: the cooling of the lentils is actually pretty important. I didn’t let my last batch cool, and it made the meatballs soggy.
  2. Preheat your oven to 350 degrees.
  3. Once the lentils have cooled, place them in your food processor along with the rest of the meatball ingredients.
  4. Roll into balls, place on a baking sheet covered with parchment paper and bake for 20-25 minutes.

August 12, 2016 at 9:19 pm Leave a comment

NORTH AMERICAN: Chocolate Chip Cookies

1 ¼ cups spelt flour
1 ¼ cups oat flour
1 1/8 cups rolled oats
1 tsp salt
1 1/8 tsp baking soda
1 ½ cups walnuts
1 ½ cups semi-sweet chocolate chips
1 cup maple syrup
1 cup canola oil
1 TBSP vanilla extract
2 TBSP water

1. Preheat oven to 350. Combine all the wet ingredients in a bowl. Add all of the dry ingredients to the wet and mix until just combined (dough will still be wet). Roll the dough into balls. Place on greased cookie sheets, and flatten the balls slightly.
2. Bake for 18-20 minutes.


November 14, 2007 at 4:55 pm Leave a comment