Posts tagged ‘Rolled Oats’


I’ve been playing with the recipes from Jessica Seinfeld, attempting to hide more vegetables in my food. The chocolate cake with beet puree was a disaster, but I am enjoying her oatmeal idea.

  • 1 cup milk
  • 1/4 cup brown sugar (we’ve been experimenting with palm sugar)
  • 1/4 cup sweet potato puree
  • 1 tsp vanilla
  • 1/4 tsp cinnamon
  • 1 cup rolled oats
  • 2 tsp peanut butter
  • dried fruit and nuts
  • maple syrup

1. In a small saucepan, combine the milk, sugar, sweet potato, vanilla, and cinnamon. Bring to a gentle boil and stir in the oatmeal. Reduce the head and simmer for 2 to 3 minutes, until the oatmeal is soft and creamy. Stir in the peanut butter.

2. Spoon the oatmeal into bowls, topping with dried fruit, nuts, and maple syrup.


August 15, 2010 at 11:30 am 2 comments

BRITISH: Easy Fruit Crumble

Even though my food allergies aren’t as bad as they once were, I keep going back to this recipe for blueberry crisp from Allergy Cooking with Ease when it’s blueberry season.

  • 4 cups fresh blueberries or 1 pound frozen blueberries
  • 1 cup sugar, divided
  • 1/4 cup arrowroot or tapioca flour
  • 2 to 6 TBSP water, divided
  • 1 cup rolled oats or millet flakes, uncooked
  • 1 tsp cinnamon
  • 1/4 cup oil
  1. Combine 1/2 cup of the sugar with the arrowroot or tapioca flour and stir them into the fruit in an 8″ by 8″ baking dish. If you are using fresh fruit, sprinkle 4 TBSP water over the blueberries.
  2. In a small bowl, combine the oats or millet with the rest of the sugar and the cinnamon. Stir in the oil until the mixture is crumbly. Stir in 2 TBSP of water. Sprinkle the mixture on top of the fruit.
  3. Bake at 325 for around 40 minutes or until the topping is slightly browned and crispy.

August 15, 2010 at 11:23 am Leave a comment


I made this recipe from Simply in Season using whole spelt flour, and we loved them. Check it out: Apple Spice Waffles.

March 19, 2010 at 8:00 pm Leave a comment

BRITISH: Apple-Sweetened Apple Crisp

Another recipe from The Allergy Self-Help Cookbook.

¼ cup melted ghee or walnut oil
2 TBSP apple juice concentrate
2/3 cup rolled oats
½ cup oat bran
1/3 cup chopped walnuts
1 tsp ground cinnamon
¼ tsp freshly grated nutmeg
¼ tsp salt

½ cup thawed apple juice concentrate
2 TBSP quick-cooking tapioca granules
6 cups peeled, sliced apples

1. TO MAKE THE TOPPING: Preheat the oven to 350°F. Mist a 9”x9” baking dish with cooking spray or oil it.
2. In a 2- or 3-quart saucepan, combine the ghee or oil and 2 TBSP apple juice concentrate. Heat over low heat until the ghee melts. Remove from the heat and stir in the rolled oats, oat bran, nuts, cinnamon, nutmeg, and salt. Mixture will be dry and crumbly.
3. TO MAKE THE FRUIT: In a large bowl, combine the apple juice concentrate and tapioca granules, and let soak for 15 minutes. Add the apples, stirring to coat. Pour into the prepared pan and distribute the crumbs evenly over the top. Cover loosely with foil and bake for 20 minutes.
4. Reduce the heat to 325°F and remove the foil. Bake for 12 to 15 minutes, or until the crumbs are brown. Cool for 20 to 30 minutes and serve warm.

February 6, 2008 at 11:00 pm 1 comment

EUROPEAN: Breakfast

I got this from Everyday Vegan by Jeani-Rose Atchison. I think the oats are soaked overnight to help make the more digestible…I can’t remember.

1 apple, grated
1 tsp lemon juice
½ cup vegan yogurt
1 TBSP sunflower seeds
½ cup oats, soaked overnight in 1/3 cup water

Toss apple with lemon juice. Add other ingredients. Serve immediately.

February 6, 2008 at 10:52 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

FUSION: Carob Chip Cookies

Back when I wasn’t allowed to eat all kinds of things, this recipe gave me a small sense of joy. It wasn’t quite the same as eating a real cookie, but it was a good enough substitute.

1 Stick Butter softened (1/2) cup
1/4 tsp. Stevia Extract Powder
1 Egg
1/2 tsp. Vanilla
1/2 cup Whole Wheat Flour
1/2 tsp. Salt
1/2 tsp. Baking Soda (or use 1/4 tsp. soda and 1/4 tsp. cream oftartar)
1 cup rolled oats
1/4 cup chopped nuts
1/2 cup unsweetened carob chips

Mix together the first four ingredients. Add the remaining ingredients in order with slight variations possible. Divide into cookies and bake 10 min at 375 degrees F.

From the Candida Recipe Collection by Karen Tripp

March 16, 2007 at 12:30 pm Leave a comment