Turn
oat mixture out onto prepared baking pan; press out evenly to edges of pan.
Not exact matches
There might, of course, be some slight variations in the exact flavor, consistency and sweetness, but the great thing with this recipe is that it's no - bake so you can absolutely test how the brown rice syrup is working
out, and then make adjustments to the
oat mixture before you press it into the pan.
Hi David, I just wanted to let you know that I tried a gluten - free version of your muffins using a
mixture of buckwheat flour (1 cup) and
oat flour (1 cup), which turned
out really well.
It didn't play
out like I had hoped, but it did add a slight extra richness to the
oat and nut
mixture that I thoroughly enjoyed.
Spread
out oat mixture onto prepared cookie sheet and bake for 10 minutes (Stirring half way) until granola is slightly browned.
Twinkling Sheep: the
mixture coming
out of the blender is an
oat flour.
I think I'll try 1.5 x the topping
mixture next time and maybe substitute some coarsely chopped
outs for some of the
oat flour to add a little extra texture.
A while back I had success using
oat flour in place of wheat, but this is the first time I use all whole oats, which worked
out really nice because it allowed the creamy richness of the peanut butter - blackstrap
mixture to shine through.
Drop about two thirds of the
oat mixture into the base of the tin, spread it
out and press down very lightly — don't pack it too firmly.