Oat flour is a great alternative in baking, it has a slightly nutty flavour and is ideal for anyone who has an intolerance to gluten. By using your oat pulp, you are able to make oat flour for a fraction of the price that you would pay if you bought it in a shop and we used wholegrain oats for ours - so it has all of the benefits of wholegrain too!
Oat flour has all of the benefits of oats - it is high in fibre, is high in protein compared to other grains and is great for adding texture to your baking. You can use it to make biscuits, muffins, pizzas, cakes, crumbles and more!
Ingredients:
Leftover oat pulp (it's as simple as that!)
"If baking is any labour at all, it's a labour of love. A love that gets passed from generation to generation." Regina Brett
Instructions
Preheat the oven on its lowest setting.
Spread your oat pulp evenly on a lined baking tray.
Put the baking tray into the oven and let the pulp dehydrate for 4-6 hours, until there is no moisture left in the pulp and it is dry and crumbly.
Blend the oat pulp up.
There you have it! Store the flour in a sealed container and keep in a dry cupboard.