Glutenfree Oats Fruit Muffin (peaches)

Makes 6 - 12 muffins, depending on size 

2 ½  cup Jungle Oats / Quaker Oats (not instant)

1 x-large egg

½ cup Apple sauce / Purity Apple*

3/4 cup sugar or 2 tbsp Truvia or stevia powder

1 cup Greek yogurt plain

1 tbsp water

1 ½ tsp baking powder

½ tsp bicarbonate of soda

2 ripe Nectarine peaches, chopped (original recipe used bananas)

 

Preheat oven to 200 oC, spray muffin pans. 

In food processor, blend the oats till fine.  Add all the other ingredients, blend till smooth. 

Pour into muffin pans and bake for 25-30 minutes, or till tester pick comes out clean. 

http://foodiefelisha.blogspot.com/2012/09/healthy-breakfast-oat-muffins-no-flour.html

*Whenever a recipe asks for apple sauce, I buy Purity Apple from the baby aisle - a lot cheaper!!!! 

 

Raw oats, coffee and nut butter energy balls

1 cup raw oats

1/4 cup honey

1/4 cup peanut butter (other nut butter)

2 tablespoons cacao powder

pinch of salt

2 tablespoons instant coffee powder

 

In processor, blend oats to a powder.  Add all the other ingredients.*

Wet your hands. Use a tablespoon to scoop out dough and roll between your palms to form balls.  Refrigerate.

Store in the fridge for up to 1 week or in the freezer for up to 3 months.

*If your dough is a little too dry, add more honey.

 

OATS, DATE AND GINGER COOKIES

Makes 9 biggish cookies

 

1 cup dried dates

1/4 cup water

1/2 cup raw oats

1/2 cup self-rising flour

1 large egg

2 tablespoons vegetable oil

1 teaspoon vanilla essence

1 teaspoon ginger powder

100 g dried ginger slices, chopped

 

Preheat oven to 170 oC. In small chopper/food processor, chop the dates with the water to a paste. In a mixing bowl, add everything together, form golf-size balls and place on greased baking sheet (with a distance from each other). Bake for 12 minutes. Remove from oven and gently press down on each ball with the bottom of a whisky glass.

Recipe and photo: Alma Pretorius

 

 

Oats ‘risotto’ with spinach and cabbage

½ cup quick cooking (Jungle) oats, raw (seriously, any type of oats)

1 cup boiling water

2 tsp beef/veg/chicken stock powder (or other spices)

2 handfuls fresh baby spinach leaves

2 handfuls finely sliced cabbage

 

In small bowl, mix the raw oats, boiling water and stock powder. In pan on stove, stir-fry the spinach and cabbage in bit of oil. Lower the heat of the stove, add in the oats mixture, put lid on and steam ON VERY LOW for a few minutes. (Or you can steam the oat mixture in your microwave for 1-2 minutes on High - add your veggies and steam for another minute.)

Recipe and photo: Alma Pretorius

OATS FLOUR PIZZA CRUST

Makes a 15 cm pizza (double quantities for bigger)

1 cup raw quick cook oats
2 tablespoons olive oil
1/2 cup milk
Salt & spices for pizza (oregano / mixed herbs)

Preheat oven to 220 oC. In a processor, blitz the oats till it’s a flour. Add rest of ingredients and mix. On a baking sheet (or wherever you bake your pizza on) drizzle olive oil. Carefully smooth out the mixture to a crust – not too thick, not too thin. Bake for 15 minutes.

Remove from oven, add your pasta sauce and toppings and bake for another 10 minutes.
Recipe and photo: Alma Pretorius

 

 

OATS, CORN AND CHEESE MUFFINS

Makes 6 big muffins

1 cup quick cooking oats
1/2 cup milk
1/4 cup oil
1 teaspoon baking powder
2 large eggs
1 cup grated Cheddar cheese
1 cup tinned kernel corn (drained from the liquid)
Salt, pepper
1 tablespoon spices

Preheat oven to 200 oC. Spray 6 muffin pan. Mix all together, spoon into pan and bake for 20 minutes. Lovely snack – perfect for lunchboxes.
Recipe and photo: Alma Pretorius

 

Prune and Oat cookies

 

Makes 30, depending on size

 

1 ½ cups self raising flour

1 ½ cups oats

½ cup desiccated coconut

¾ teaspoon salt

1 cup vegetable oil

1 large egg

1/2 cup white sugar

1/2 cup brown sugar

1 teaspoon vanilla

1 cup dried, pitted prunes, chopped

Extra desiccated coconut for top

 

Preheat oven to 175 oC.  Grease 1 cookie sheet.

In large bowl, stir together the flour, salt, white sugar, brown sugar, oats, prunes and 1/2 cup coconut.  In small bowl, whip together oil, egg and vanilla.  Make well in the center and pour in the oil-egg-vanilla mixture.  Mix well with hands or wooden spoon.  Spoon mixture onto greased cookie sheet.  

Flatten the mixture all the way to the edges – PRESS down to compact it.  Sprinkle extra coconut on top, press down again.  Bake for 20 minutes, cookies should be a very light brown.  Remove from oven, cut into squares.  Cool for about 5 minutes on sheet … remove carefully and place on wire rack to cool completely.  It will be a crumbly cookie.

Recipe and photo:  Alma Pretorius

 

Oats and citrus peel cookies

Makes 24, depending on size

 

1/2 cup self raising flour

1/2 cup raw oats

1 large egg

1/2 cup vegetable oil

1/2 cup desiccated coconut

1/4 cup white sugar

1/4 cup brown sugar

1 teaspoon caramel (vanilla) essence

1/2 cup chopped, candied citrus peel

Pinch salt

 

Preheat oven to 170 oC. Spray baking sheet. Mix all together. Form balls (don’t worry, it will feel a bit oily). Place on baking sheet (not too close, they DO spread). Bake for 12 minutes. Let cool on pan for 10 minutes.  Recipe and photo:  Alma Pretorius

 

My most creative recipes (be it baking or meals)? When I open the fridge/freezer/pantry and say to myself: what can I do with ...

These cookies are similar to the old-fashioned Oat Crunchies ... just in cookie form and no butter. Unexpected guests? Bake these in 12 minutes!!! Normally raisins are used, but the candied orange peel is yum.