Homemade Oat flour: perfect for gluten-free or low-carb baking.
The other day I was baking some cookies (which will be posted later this week!) and was a bit overzealous. Instead of making sure I had enough ingredients, I just started baking. I got everything together, mixed it all up, added the flour… and realized I was 1/2 cup short.
Rather than running back out to the store, (because seriously, gas is expensive here!) I saw my jar of oats from breakfast that morning and decided to make oat flour! And it couldn’t be simpler. All you need is oats, (rolled or quick-cooking), and a food processor. I’m sure a blender would work just as well, you’ll just most likely have to blend the oats for longer than with a food processor.
Some quick notes:
This is not cup-for-cup, (as far as I know, I did not use it cup for cup. I used 3/4 cup for what would be 1/2 cup of all- purpose flour. I have not tried it exactly cup for cup.) so I would stick to using recipe that have been designed for gluten free flours.
This is not automatically gluten free. To make sure that your flour is gluten free, use certified gluten free oats.
So here’s what you do:
Gather your ingredients… I used store brand, old- fashioned rolled oats.
Place the oats in the food processor.
Blend, blend, blend for 2-3 minutes!
Until you have a fine flour.
I started with two cups of rolled oats, and ended up with 1 and 1/2 cup of flour. I store mine in a mason jar, but any air tight container will work.
Have any of you heard of NaNoWriMo, or National Novel Writing Month? If you haven’t, it’s basically an event where the goal is to write a 50,000 word novel in one month. The point is to get you to write, and not worry about editing or going back and changing things. You write the novel, get it done, then go back and edit.
My roommate Lily and our friend Courtney are participating this month- they’re both English Writing majors and are both VERY excited. (They’ve been planning since the beginning of October!) As someone who has tried (and failed) a few times at NaNo, I know how stressful it can be. So I decided to be a supportive friend and make them “NaNoWriMo Survival Kits” full of K-cups, raisins, cookies, and homemade granola!
Now, I’ve never even had store-bought granola before, so I wouldn’t even know where to start for homemade granola beyond using oats. So I used a base recipe from Sally’s Baking Addiction and adapted it to suit my needs. Since these girls are going to be writing nearly 2,000 words a day in addition to preparing for finals and writing papers (writers are CRAZY I tell you!), they’re going to need granola that can help power their brains! I also adapted the recipe to suit my baking needs- I forgot to buy oil, so I doubled the honey. Almonds were a bit pricy, so I threw in some peanuts thatI already had on my shelf. I added pumpkin seeds, which are great for stimulating your brain, and I mixed in blueberry infused craisins instead of raisins. I also added some apple pie spice, which includes cloves, cinnamon, and nutmeg. You can read about more foods good for your brain here and here.
This can be gluten free if you use certified gluten free oats, and agave can be substituted for the honey to make the granola vegan. (as well as using all dry roasted peanuts rather than part honey-roasted.)
This is perfect to make if you plan writing a novel this month, or for your friends or kids who are gearing up for the end of the semester (one month left! Where did the time go…?). Or just for yourself to snack on- with all these sweets around here, we need something to balance everything out!
Simple granola that is jam-packed with healthier options that are good for your brain! (Disclaimer: I am not a doctor nor a dietician. I have simply researched foods that are good for your brain and for your body. Sources are provided in the post.)
3 cups rolled oats
½ cup honey roasted peanuts
½ cup dry roasted peanuts
½ cup quinoa
2 teaspoons apple pie spice
1 teaspoon cinnamon/sugar
½ cup pumpkin seeds
1 small-medium apple, diced
⅔ cup honey
½ cup unsweetened applesauce
1 teaspoon vanilla extract
½ cup brown sugar
½ cup craisins (not pictured)
Preheat oven to 325˚.
In a large bowl, mix together oats, peanuts, quinoa, apple pie spice, and cinnamon sugar. Mix in diced apple.
In a small bowl, mix together honey, applesauce, vanilla extract, and sugar.
Pour over dry ingredients and mix together gently until everything is moistened.
Pour over two baking sheets and bake for 45 minutes, stirring every 10-15 minutes to prevent burning and to make sure everything is toasting evenly.
Once baked, let granola cool on baking sheets for 20 minutes- this is what makes it crunchy! Mix in craisins.
Store in an airtight container for up to two weeks.
You all know how much I love peanut butter. I think I’ve made that perfectly clear with the sheer number of recipes I’ve made featuring the stuff. But without fail, every time I post a recipe with peanut butter I get a comment saying “this looks so good, but I/my brother/husband/child is allergic to peanut butter!” So I’ve decided to branch out and create recipes with other nut butters to include everyone!
First step: get my hands on almond butter. Holy cow, this costs $7? No way, José! I’m going to save money and make my own! A jar of almonds only costs $3-$5; much more cost effective! Making almond butter is almost exactly the same as making peanut butter- place nuts in food processor. Blend. Done. However, I found that almond butter was much clumpier and dryer than peanut butter, so I added in 1/4 c of oil to make a smooth, buttery, blend- just the way I like my peanut butter.
And this stuff is good! While I still prefer my peanut butter, Almond butter is just as good and a wonderful substitute for peanut butter. I don’t recommend substituting this almond butter for peanut butter in peanut butter cookies because it could cause the cookies to be too dry and crumbly. However, feel free to substitute it in buttercream frostings, stuffed brownie bars, or flavoredpeanutbutters!
Homemade Almond Butter
A Pixiedustkitchen Original
1 14 oz jar of peanuts
1/4 C Canola oil
Place nuts in canister of food processor and blend until smooth and sticky. Add oil and blend until smooth and buttery, resembling peanut butter.
Transfer to airtight canister to store for up to a month.
Stay tuned for a recipe featuring homemade almond butter!
So I like, really love AverieCooks. I mean, how can you not? Averie just wrote a cookbook, and it is entirely, 100% about peanut butter. THAT’S TOTALLY RAD, Y’ALL. I just ordered it and I’m super duper excited to get it. I would have ordered it earlier, but $300+ dental bills kind of ate all my money this summer.
What I’m trying to say is that Averie really likes peanut butter, and makes about 1,000,000 different types, like cinnamon white chocolate, mocha, trail mix, cookie butter, and 27 others in her cookbook and blog. That’s what inspired me to make this Mexican Chocolate Peanut Butter. I love flavored peanut butter, and decided to come up with a new flavor to try. This is wonderful on muffins or other sweet breads.
Mexican Chocolate is often defined as having cinnamon, vanilla, and almonds mixed in, so I added Cinnamon, Vanilla extract, and almond extract. Almond extract can be found in the baking aisle of grocery stores, right next to the vanilla extract. You can also find it at most craft supply store in the cake decorating section. If you don’t have almond extract, that’s okay. Just add a touch more vanilla or omit it entirely.
The best part of this is that it’s totally customizable to taste. Want some more spice? Add more cinnamon. Not chocolately enough? Add another 1/4 cup of chocolate chips. And for those of you with peanut allergies, you can make this with almonds! You may want to add some neutral tasting oil though, as almonds are naturally dryer nuts.
Homemade nut butters are a wonderful blank palate for different combinations of flavor and a easy, perfect, way to start getting creative in your kitchen.
Mexican Chocolate Peanut Butter
16 oz peanuts (or nut of choice)
1/2 C chocolate chips
2 tsp ground cinnamon
1 tsp vanilla extract
1/2 tsp almond extract
Place nuts in canister of food processer and blend until a smooth liquid. Add Chocolate chips and blend until combined. Add vanilla, cinnamon, and almond extract.
Pour into an airtight container. Peanut butter will stay as a liquid when stored at room temperature and solidify when refrigerated.
Ever since I made my scottish butterscotch biscuits, I have been absolutely obsessed with butterscotch. Believe it or not, I don’t think I have ever had butterscotch before that! Now I’m hooked and want butterscotch in everything.
Since I’ve decided to make as much homemade as possible, I decided to make my own butterscotch sauce. This sauce is definetly best fresh, but can keep in the fridge for up to 10-14 days. When you’re ready to use it, simply microwave in 30 second increments stirring between until the desired consistency is reached.
What a smooth, buttery, thick sauce perfect for pouring over ice cream or brownies, or just eating off the spoon.
This makes a small batch, only about 1 and 1/2 cups, but can easily be doubled or tripled for how ever much you need. Since I’m the only person in this house who really eats butterscotch, I don’t need much more than that sitting in the fridge.
It’s so easy to make too. Simply melt the butter and brown sugar together until smooth, and mix in some heavy cream. Simple, wonderful, and ready in less than 10 minutes!
1/2 C Butter
1 C Brown Sugar
1/4 C Heavy Cream
Melt Brown Sugar and Butter in saucepan until smooth and combined.
You all know my love for homemadealternativesto myfavoritefoods. Biscoff, or Cookie Butter, is no exception. As you know, I recently made my first trip ever to Trader Joe’s. I’ve been in the online foodie community long enough to know that Cookie Butter is a must try; so I forked over the $3.75 and bought a jar and fell in love. That jar got hidden in the back of my baking shelf so no one else could have it.
I love making as much homemade foods and spreads as possible; because you can control the food and make it exactly the way you want, and know exactly what is being added. You know that there will be no additives, hydrogenated oils, or preservatives in this cookie butter! In fact, the only oil at all is natural oils from the peanuts, and there’s exactly three ingredients- peanuts, cinnamon, and graham crackers.
You’ll start by making peanut butter. Add the peanuts to your food processor, and blend until smooth. I like to use the “chop” function first to make smaller pieces, then switch to “grind.” This will take a minute or so, but eventually you’ll have a smooth, creamy, butter. Add the graham crackers and cinnamon, and blend away until completely combined; about another 30 seconds. Aurora, (yes I name my possessions after Disney Princesses; my blog is called pixie dust kitchen after all!) my food processer, is small and only holds about two cups, so I did this in two batches, and it still took me less than 7 minutes. How dangerously easy.
1 16oz jar cocktail peanuts
1 tbs cinnamon
6 graham crackers
Add peanuts to the canister of a food processor and blend until smooth and creamy, like homestyle peanut butter.
Crush graham crackers and add to canister of food processor with cinnamon and blend until combined
store in a airtight container in the fridge for up to two weeks.
As a food blogger who makes mostly desserts, I use a lot of powdered sugar. The other day coming home from the grocery store with a few bags of sugar for the second or third time in two weeks, my mom and I decided that we should start buying stock in sugar.
So you can imagine my delight when later that week I found this tutorial on pink recipe box for DIY powdered sugar! It’s very simple to make, but I found I needed to do it in batches. Time, and whether or not you can really do it all at once depend on the strength of your food processor. Mine is very small and weak, and I use it quite a bit, so I tend to do everything in batches.
You’re going to have more powdered sugar than granulated sugar, so a rule of tumb to remember is to take out 1 tablespoon for every 1/2 C of sugar. So, if you want to make 1 C powdered sugar, add 1 C granulated sugar minus 2 tablespoons. For 2 cups, 2 cups granulated minus 4 tablespoons. Got it?
You also don’t want to blend continuously for too long- pulse the processor or blender 10 or 12 times. If you let it continuously blend, the heat will cause the sugar to melt and you could end up with a sticky, yucky, mess.
I found I needed to pulse more times because of my processor. Things like this tend to be more arbitrary and depend on the strength of the tools you are using, and tend to be more “rules of thumb” or “guidelines.”
1/2 C minus 1 tablespoon of granulated sugar
optional: 1 teaspoon cornflour (for storage)
Place sugar in canister of food processor or blender
pulse at least 10-12 times or until powdery. If needed, work in 1/4 c batches.
So the other week I bought Peanut Butter & Co’s White Chocolate Wonderful PB at Target. It was love at first spoonful. I couldn’t get enough, and needless to say, I was kind of upset when I reached the bottom of the jar.
I instantly wanted a way to make my own jar of white chocolate, peanut buttery, goodness. After reading on Sally and Averie’s blogs about how easy it is to make homemade peanut butter, I knew I had a way.
This is so easy- and it only contains two ingredients: white chocolate, and peanuts. And, it takes less than 10 minutes- particularly if you have a good food processor. My food processor is a little bitty baby, and so I had to do it in batches, of about 1 C peanuts and 1/2 C white chocolate which took me about 10 minutes total.
Some notes: I had to stop the food processor a few times and break up a clump that settled down at the bottom. I also had to scrape the sides a few times. From what I’ve read, this really depends on how good your food processor is. Like I said, mine is a baby and I have to amend for that. Nevertheless, this is worth making and should not take more than 10 minutes to do.
You begin by adding your peanuts to the canister of your food processor. Grind them up, but keep blending until they are smooth and liquidy. A good point is until you would consider it peanut butter and would spread it on toast or bread. The, you add your chocolate chips and process until they’re blended and melted in with the peanut butter. Easiest thing ever.
Recipe: (Makes around 2 1/2 c)
1 16 oz jar or bag of peanuts
1 1/2 c white chocolate chips
Add 1 cup of peanuts to the canister of your food processor. Blend for about 5 minutes as the peanuts break down until it looks like creamy peanut butter and is semi-liquid; like natural style peanut butter. You make need to stop blending a few times and break up clumps that form.
Add 1/2 cup of white chocolate chips and blend until melted and mixed into the peanuts. If you have a feed tube for your food processor you can add them through the tube.
Repeat until the entire jar is used up and transfer into a storage container.