MASTER BAKING MIX
I always keep this versatile baking mix handy so I can whip up a sweet treat for unexpected guests. -Ruby Love, Deer Island, Oregon
Provided by Taste of Home
Time 15m
Yield 14-1/2 cups.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the flour, milk powder, baking powder, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Store in airtight container in a cool, dry place or freeze for up to 6 months., Master Baking Mix may be used to prepare the following recipes: Fruit Cobbler, Blueberry Quick Bread and Yellow Cake.
Nutrition Facts :
OAT FLOUR PANCAKES RECIPE
These fluffy oat flour pancakes are the perfect quick & easy gluten free breakfast! How to make healthy pancakes with oats in under 30 minutes.
Provided by Alyssia Sheikh
Categories Breakfast
Time 20m
Number Of Ingredients 10
Steps:
- To make homemade oat flour, add rolled oats to a blender and blend into a fine, fluffy texture.
- Whisk together dry ingredients (oat flour, baking powder, cinnamon, and salt).
- Separately, whisk together wet ingredients (eggs, milk, vanilla, and lemon juice).
- Fold dry mixture into wet mixture, but don't overmix.
- Allow batter to sit for 5-10 minutes to thicken slightly.
- Heat a frying pan or griddle over medium heat. (See specific temperatures for griddle below.)
- Add a drizzle of oil or melt butter onto the griddle.
- Use an ice cream scoop (or ¼ cup) to distribute pancake batter onto heated surface. (Or 1 Tbsp for mini silver dollar pancakes.)
- Cook pancakes until small bubbles form and bottoms are lightly browned, then flip. (These will bubble slightly, but not as much as traditional pancakes.) Cook about 1½-2 minutes per side. (Or 45-60 seconds per side for silver dollar.)
- Serve and enjoy with maple syrup and your favorite toppings!
- Yields 8-10 oat flour pancakes, using ¼ cup scoop for batter.
- Turn heat on griddle to medium low (300°F or 150°C) for 5-10 minutes while pancake batter rests. When ready to cook, turn heat up to medium-to-medium high (325-350°F or 165°C-175°C).
- Water Test: Drop a small amount of water on the griddle to see if the temperature is right. If the water sits still on the griddle, the temp is too low; if the water sizzles and evaporates immediately, it's too hot; if water droplets sizzle but "dance" and move around, the temperature is perfect.
- Follow cooking procedure described above.
Nutrition Facts : ServingSize 3 medium pancakes, Calories 378 kcal, Fat 9 g, Carbohydrate 56 g, Fiber 8.5 g, Protein 12.5 g
VERSATILE OAT MIX
In El Dorado, Arkansas, Dorothy Smith uses one oatmeal mixture in three tasty ways. For breakfast, savor a stack of pleasant pancakes, or spread warm muffins with butter, honey or jam. For dessert, a golden fruit crisp offers old-fashioned flavor with the ease of canned pie filling.
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 30m
Yield 6-8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the flour, sugars, baking powder and salt. Cut in shortening until mixture resembles fine crumbs. Stir in oats. Store in airtight containers in a cool, dry place for up to 6 months. Yield: 9 cups (number of batches varies depending on recipe used)., To prepare pancakes: Combine 1-1/2 cups oat mix, egg and water in a bowl. Let stand for 5 minutes. Pour by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Yield: 10 pancakes. , To prepare muffins: Combine 3 cups oat mix, egg and milk in bowl. Fill paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen. , To prepare peach crisp: Combine 2 cups oat mix and brown sugar in bowl; mix well. Pat 1-1/4 cups into a greased 8-in. square baking pan. Spread with pie filling. Sprinkle with remaining oat mixture. Bake at 375° for 30 minutes or until lightly browned. Serve warm with ice cream or whipped topping if desired.
Nutrition Facts : Calories 330 calories, Fat 17g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 271mg sodium, Carbohydrate 38g carbohydrate (16g sugars, Fiber 2g fiber), Protein 6g protein.
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- In a large storage container or freezer bag, combine the oats, almonds, dried fruit, flaxseeds, coconut sugar, cinnamon, and salt. Stir to combine.
- Pour 2/3 cup water into a small saucepan and bring to a boil over high heat. Stir the oatmeal mix again to ensure that it’s evenly blended, then pour 1/3 cup of the oatmeal mixture into the boiling water. Stir to combine, reduce the heat to medium-low, and simmer, uncovered, stirring occasionally, until the oats have absorbed most of the water and are creamy in texture, 5 to 7 minutes.
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