As a Certified Health Coach, I recognize a lot of the gimmicks in the marketing food industry that play to well-intentioned customers. Labels such as 'gluten free' don many products but don't necessarily equate to health. Rice flour, potato flour, tapioca flour are ALL gluten free, but they are also full of empty calories that spike your blood sugar. The complete OPPOSITE of being nourished.
Instead, I focus my Nourished Desserts on truly good-for-you ingredients. Most of the ingredients are nourishing. They are not perfect, but my philosophy is it's all about making small swaps; better decisions that encourage the next better decision.
Almond flour is one of my favorite flours to bake with for it's sturdiness, heartiness and nutrient profile. However, it's not the only flour in my arsenal! For those that are concerned about nut allergies or simply want to mix it up, oat flour is a wonderful alternative.
Benefits of Oat Flour:
The trick with oat flour is knowing when to use in baking and when to not. It doesn't rise as well as other flours so that's important to note when filling up your pans. It is also extremely moist and has a somewhat sticky texture. I have found that you simply cannot swap any almond flour recipe with oat flour and expect the same results. It's better suited for recipes with a strong fruit base, like the one below.
Pineapple Muffins with Oat Flour
- 2 cups oat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Dash of sea salt
- 1/2 cup turbinado or sugar in the raw
- 1 20-ounce can crushed pineapple (drained)
- 1/4 cup olive oil + 2 tablespoons
- 3 teaspoons pure vanilla extract
- 1/4 cup of milk
- 2 tablespoons of apple cider vinegar
- In a medium bowl, mix together the dry ingredients. In a larger bowl, whisk together the wet ingredients. Let each bowl rest separately while you prep your muffin tins.
- Place muffin liners in your pans and preheat oven to 350 degrees F.
- Once complete, mix the dry ingredients into the wet ingredients. Stir until thoroughly combined.
Scoop batter into your muffin tins. Remember to fill over 3/4 of the way as oat flour does not rise as much as other flours. Bake in the oven for 20 minutes. Remove muffins from pan and place on cooling rack or plate. Enjoy!
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