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Cheddar Oat Crackers - Meatballs&Milkshakes

I’ve had some rolled oats in the cabinet for a while, and I decided to try this recipe to use them up. It’s a healthier version of my cheddar parmesan crackers, and the oats give them a heft that makes them a more filling snack so you will eat fewer and get full faster. Perfect for the new year, as many try to balance out all the holiday eating.

Cheddar Oat Crackers

1/2 cup rolled oats

1/4 cup milk

3/4 cup flour

1/4 teaspoon baking powder

1 1/2 teaspoons salt

4 ounces cheddar, grated

2 tablespoons cold butter, cubed

2 eggs, 1 beaten with a splash of water for egg wash

flaked sea salt such as Maldon

Soak the oats in the milk for a few minutes while you combine the flour, salt, and baking powder in a food processor and pulse a couple times. Add the cheese and butter and pulse until it starts to resemble sand. Add in the oats and 1 egg, and pulse until it comes together. Turn out onto a piece of plastic wrap and form into a disc. Refrigerate for 2 hours until chilled.

Roll out in two sections between two sheets of parchment paper as thinly as you can, to about 1/8″. Cut or use a ravioli cutter or cookie cutter to create crackers. Put them onto a silpat or parchment-lined baking sheet. Brush the crackers with the egg wash and sprinkle sea salt on top.

Bake at 375 degrees for about 12-14 minutes, until they start to brown. Let cool before removing and serving.

Cheddar Oat Crackers - Meatballs&Milkshakes

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I love warm, fresh muffins on a snowy day. Preferably one when I don’t need to go outside, but you can’t have everything. It’s snowing in October and I think we need some muffins to start the day off right. So I started out with Joanne Chang’s (Flour Bakery in Boston) Good Morning Muffins recipe and changed it A LOT because we didn’t have everything in the pantry. They were sooooo good, I needed to get this one down before I forgot what I had done.

Apple Oat Muffins

1.5 apples, peeled and cored, in a small dice

1 cup oats

1 cup flour

1.5 teaspoons baking powder

1/3 teaspoon salt

1/2 teaspoon cinnamon

2 eggs

1/2 cup sugar

1/2 cup canola oil

1 teaspoon vanilla extract

1/2 cup chopped bittersweet chocolate

Cream the eggs and sugar together in a mixer for a couple minutes, until light and airy. Add the oil slowly and the vanilla extract while whipping with the mixer. Combine the rest of the ingredients in a separate bowl (except the apple). Add to the wet ingredients and fold though until combined. Add in the apple and combine. Pour into a buttered muffin pan and bake at 350 degrees for about 30 minutes or until a toothpick comes out clean. Let them cool for a few minutes before removing from pan.

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