Any kind of white flour is becoming an issue for me. My stomach just doesn’t appreciate flour too much – a little organic wholemeal is ok, or organic unbleached but any foodstuff that has refined flour in makes my stomach bloat and I feel uncomfortable. Soooooo, finding these little beauties was wonderful. The best bit is oat flour can be hard to find BUT you just whizz porridge oats in a blender and hey presto! Oat flour! These are great for breakfast or as a snack – I will be hiding them however as I live with a bunch of vultures! 🙂
1/2 x cup of porridge oats
2 x cups of oat flour (porridge oats blended)
1/2 x cup coconut sugar (or agave syrup or maple syrup)
2 x tsp cinnamon
1/2 x tsp nutmeg
2 x tsp baking powder
1 x cup oat milk (or any other plant-based milk)
1 x ripe banana
1/2 x cup of raisins or sultanas
1/2 x tsp almond or vanilla essence (optional)
Set your oven to 190 degrees.
Put the porridge oats in a blender or food processor and blend on high for a few seconds until flour forms.
Take out 2 cups of oat flour and transfer to a mixing bowl.
Whisk in the baking powder, cinnamon, nutmeg and coconut sugar, and set aside.
Add the oat milk, almond essence and banana to your blender or food processor and blend until well combined.
Pour into the oat flour mixture, add raisins and stir to combine. (Might be a bit runny)
Add about 1/3 cup of the untouched porridge oats and stir. If it’s still runny, add more oats.
The batter should be thick like breakfast porridge but not dry.
Place cupcake paper liners in a muffin pan and spoon batter into the paper cases.
Sprinkle with cinnamon and bake 10-15 minutes, or until firm.
HIDE FROM FAMILY!!!!