I couldn’t believe that this pancake was truly just oats, and didn’t call for any flour or milk. I emailed Leah last night to be sure I wasn’t missing an ingredient or step (such as soaking or grinding the oats). She responded, “Just mix the ingredients and go :) Plop them in the pan, wait for the bubbles, then flip. Use medium heat so that they don't burn on either side because the "insides" take a bit longer to cook than the outside.”
I loved the texture and was amazed at how the egg and mashed fruit really held the oats together. I felt like I was almost eating a pancake with walnuts inside.
- 1/2 cup oats
- 1 egg
- 1 tiny mashed banana (I used an over ripened mashed peach and I bet 1/4 cup of apple sauce would work too)
- 1/2 tsp baking powder
- 1/2 tsp vanilla
- 1 tsp ground flax
- 1/2 tsp cinnamon
Mix together all ingredients. And top with berries of real maple syrup.
I topped mine with 1/4 cup sliced strawberries and 2 Tbsp fresh blueberries microwaved together for 45-60 seconds. It formed its own fruity syrup too.
Makes 2 small pancakes, serves 1
Recipe from Leah of Simply Fabulous
Double Tree Chocolate Chip Cookies
These are a doctored up version of Nestles’ Toll House Chocolate Chip cookies. Side by side the differences are that this recipe uses a small amount of ground rolled oats, a pinch of cinnamon, and a 1/2 tsp of lemon juice. They are also baked at 350 (vs 375) for a longer period of time.
These cookies were delicious with a chewy interior, crispy exterior and a great buttery richness. To give a true comparison, I’d honestly have to have the two cookies at the same time for a taste test. I think the lemon juice made the chocolate flavor pop a bit more and the oats might hade made it a bit more crunchy.
- 1/2 cup rolled oats
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup (2 sticks) butter, softened
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon lemon juice
- 2 eggs
- 2 cups semi-sweet chocolate chips
- 1 cup chopped walnuts (optional)
Preheat oven to 350 degrees F degrees.
Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt, and cinnamon in a medium bowl.
Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth.
Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well incorporated. Optional, for best results place mixture into the fridge to chill 3-4 hours or overnight.
Spoon rounded 1/4-cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart.
Bake for 16 to 18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft. For the best results, chill the dough overnight in the refrigerator before baking the cookies.
Makes 20 large or 30 medium cookies.
Recipe from Diana’s Desserts
Rhubarb Crumb Bars
I used the same recipe and method for Cranberry Date Bars but swapped the fruit out with rhubarb. Perfection!
- 1 lb fresh or frozen rhubarb, cut into 1/2-inch pieces (plus 2 tbsp water if using fresh)
- 2 tbsp brown sugar
- 1 tsp vanilla extract
- 2 cups whole wheat flour
- 2 cups old fashioned oats
- 3/4 cup packed brown sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 cup butter, melted
- 1/2 cup canola oil
In a covered saucepan over low heat, simmer rhubarb and 2 tbsp brown sugar for 15-20 minutes, stirring occasionally. Remove from heat, stir in vanilla and set aside.
In a large bowl, combine the flour, oats, brown sugar, baking soda, cinnamon and salt. Stir in butter and oil until well blended. Pat half into an ungreased 13 x 9 inch baking pan. Bake at 350 for 8 minutes.
Spoon rhubarb mixture over crust. Sprinkle with the remaining oat mixture. Pat gently. Bake at 350 for 25-30 minutes or until browned.
Makes 2 dozen small bars