DIY Oat Flour

Sometimes we tend to make things harder than they need to be.  Oat flour for example.  I love it.  It lends a slightly nubby texture to many baked goods and brings a wealth of nutrition along with it.

But my local stores often don't carry it.  Hence, I found myself ordering online and paying more shipping fees than I care to admit to.  (shhh... don't tell my husband!)

And then I thought, "Why don't I just pop some oats in to the blender and make my own flour?".

And I did.  And I had oat flour ground to the fineness I desired for the particular recipe I was making in mere seconds (with no shipping fees!).

Want more of a nubby texture for your pancakes?  Don't process the aots quite as long.  Want a finer texture for crepes?  Blend a little longer.

Oat flour has become one of my go-to flours lately, and when I purchase gluten-free oats it reduces the gluten in our baked good.

 Long known to have cholesterol lowering benefits, (Oats, oat bran, and oatmeal contain a specific type of fiber known as beta-glucan - and since 1963, study after study has proven the beneficial effects of this special fiber on cholesterol levels), antioxidant compounds unique to oats, called avenanthramides are now being said to reduce the risk of cardiovascular disease.

And if that isn't enough, according to The World's Healthiest Foods, oatmeal also has the potential to stabilize blood sugars, enhance immune response to infection, lower type 2 diabetes risks, and protect against postmenopausal breast cancer.  #superfood

After reading all these health benefits, I'm even more inspired to kick up our daily oats and I've been substituting oat flour in place of a portion of the all-purpose flour in pancakes, waffles, muffins, breads, etc.  I've even been known to add a few tablespoons into Liv's smoothies and she doesn't have a clue.

So here's to oat flour!  Make your own and save those shipping fees!

DIY Oat Flour
A simple spin in the blender - I use a Blendtec (note this post is not sponsored by Blendtec nor has Blendtec given me a blender) and within a few pulses I have transformed my oats into oat flour.  I've also used a regular blender with good results, however I wasn't able to blend quite as fine as I wanted at times.

To prepare:
Place rolled oats (gluten-free or not) into your high-powered blender or regular blender.  Pulse until pulverized, then pulse a few more times to desired fineness.  Note, with a regular blender you may have to process for a longer time.

Store in an airtight container. 

Here are a few of our favorite recipes:

Double Blueberry Muffins with Lemon Glaze

  

Power Pumpkin Pancakes

Soft Oatmeal Bread  

DIY Pancake and Waffle Mix (aka - Hotel Waffles)

Baked Sweet Potato Fries

You'd think when they turn into teens, kids would catch on to your little secrets.  You know, like telling them "eat the crusts from the sandwich, they're really good for you!".  Or "Try this smoothie... you'll love it.  It's Orange Mango!" and then you stuff it with avocado or spinach and they don't know the difference.  I've been filling pancakes, muffins, brownies etc with all kinds of secret super food ingredients for years and while the kids now know I do that, they really don't know when I do it.

Shape though, is a whole different matter.  Shape isn't something you can hide, but I do know that pancakes shaped like dinosaurs or hearts have always been more popular than just plain round.  And today, sweet potatoes became just that much sweeter because they were crinkle cut.

Last week I made these same Baked Sweet Potato Fries for Liv and she turned her nose up at them.

"I don't like sweet potato.", she said, and she didn't touch a one.

So today I used my Crisp Wavy Knife.  When I served them to her this time I told her, "Hey... try these fries. . You love crinkle cut things!"  and she exclaimed, "You know it!!", and then polished off a full serving.  Teens... Go figure.

As such, our sweet potato fries will henceforth be wavy cut... And I have just the tool you need to make your own, way better than the normal cut Wavy Cut Baked Sweet Potato Fries.

I "met" Crisp Tools last year at the International Food Blogger Conference in Seattle where they promoted their line with a gift of a super handy zester to the attendees.

Well made and perfectly balanced in my hand, this tool has received a workout since it arrived in my kitchen, but what I also brought home was a feel for the company.

I still remember the happy and friendly people who represented, smiling faces you simply wanted to hang out and chat with. The Crisp representatives made an impression on me and when they later asked if I'd like to review more of their tools it was my turn to exclaim, "You know it!".

I'd promised to have this review up before the holidays, but my husband's illness and time in the hospital set me back a full month and a half.  While Crisp has my apologies for an extremely "unprompt" post, the extra weeks have given me even more time with the tools, and they've become regulars in my hands.  The holidays even saw more arriving on my doorstep as I ordered for foodie friends.

I'm not exaggerating when I say I use one of these tools at least once a day.  Receiving a set of three small strainers (used daily), the Wavy (crinkle cut) Knife and a straight peeler, these tools have had numerous runs through the dishwasher and have yet to show any wear.

We used Crisp Products in gift bags for teacher presents and hostess gifts for the holidays (My girlfriend loved the avocado slicer we ordered for her and my niece has gone melon ball crazy with her new melon ball set!) and the feedback from them is just as excited as mine.  Just a thought... Mother's Day is right around the corner!

These bold tools with gracefully contoured and perfectly balanced handles fit beautifully in your hand and are comfortable for kids all the way through adults with arthritis.  My mom has arthritis in her hands and mentioned that the angled peeler we ordered for her is easier to grasp and she is back to peeling apples for pie.  Needless to say Dad is now a Crisp fan as well.

So... our many thanks to Crisp for sending us a care package.  I'm always a fan of things that make my life easier, and you've done just that.  Thank you.

Roasted or Grilled Asparagus with Lemon... #bloggerclue

February... a month filled with heart.  Be it shooting arrows at your Valentine, bringing healthy dishes to the table for American Heart Month, or mingling with the Blogger Clue Society group of bloggers, it's all about heart.  And... I have the perfect submission for this month's Blogger Clue Society Submission from Wendy, at A Day in the Life on the Farm (side note, I'm totally envious as she is scuba diving in St. Eustatious as I type!).

First off, I need to tout the fabulousness of this group that I am so blessed to be a part of.  Wonderful bloggers from all over the world post once a month on the same day with a themed post.  But last month I missed mine.  My husband spent most of the holidays in the hospital with an unexpected medical emergency and when I mentioned this to the group someone immediately said they would take over my post.  That person was herself extraordinarily busy, and another blogger volunteered to take the post from her, and so on.

I'm somewhat embarrassed to say that with my nearly six week blogging hiatus I'm not exactly sure who actually ended up writing for me (I think it was my dear Christiane of Taking on Magazines... I love her!), but the caring and support shown from these dear friends melted my heart.

Which brings us to February's assignment... all about the heart - something red, be it for Valentines or the American Heart Month.  And while my post is actually green, I chose the very first recipe I saw on my blog assignment.  You see, Wendy, of A Day in the Life on the Farm, made Roasted Asparagus Spears of Love and these perfectly roasted spears couldn't be more perfect for our red, all about heart celebration.

First off, did you know asparagus tops most "Top 5 (or 10) Aphrodisiac Food" lists?  In the 17th century Nicholas Culepepper wrote that "Asparagus stirs up lust in man and woman", and in 19th century France, bridegrooms were known to be served three servings of the "sexy spears" at their prenuptial dinner.

Did it work??  I don't know, but with potassium, fiber, vitamin B6 as well as A and C in addition to thiamin and folic acid, asparagus is said to raise histamine levels which is a helpful ingredient in both sexes to reach optimum pleasure.  And with its low calorie count in combination to the above health benefits, asparagus is an ideal dish for a healthy heart as well as the happy  heart.

My grandmother grew asparagus on their farm in Minnesota, and I always remember her telling us "eat up... it's good for the heart".  Now, grandma was very proper, and I always assumed that she meat the heart muscle... but now that I've done a bit of research, who knows?

In any case, Wendy, brought us the perfect dish and while it's simple, it's sure to become a staple in our life.  Roasted in the winter, grilled in the summer, asparagus is good for you any time of year.

Join me as we travel around the world for the rest of today's Blogger Clue Society submissions!

• Bacon & Cheddar Savory Bread Pudding Bites by Lisa from Authentic Suburban Gourmet
• Banana Cranberry White Chocolate Muffins by Aly from Cooking in Stilettos
• Blood Orange Mojito by Anna from annaDishes
• Buffalo Roasted Chickpeas by Janet from Cupcakes to Caviar
• Cherry Almond Coconut Bars by Jean from Lemons and Anchovies
• Dark Chocolate Pomegranate Bark by Ramona from Curry and Comfort
• Garlicky Roasted Tomatoes by Azmina from Lawyer Loves Lunch
• Love Potion #9 w/ Raspberry Chambord Ice Cubes by Christy from Confessions of a Culinary Diva
• Madam Wong's Pizza Rolls by Kelli from Kelli's Kitchen
• Negroni by Kate from Kate's Kitchen
• Paloma Naranjada Cocktail by Stacy from Food Lust People Love
• Pomegranate-Lime Granita by Debra from Eliot's Eats
• Raspberry Amaretto Bundt Cake by Liz from That Skinny Chick Can Bake
• Raspberry-Strawberry Puff Pancake by Alice from A Mama, Baby and Shar-pei in the Kitchen
• Red-Hot Currant-Glazed Pork Chops by Stacy from Food Lust People Love
• Red Velvet Cupcakes by Lea Ann from Cooking on the Ranch
• Roasted Asparagus by Kim from Liv Life
• Strawberry Chia Jam w/ Chia Seed Pancakes by Heather from girlichef
• Strawberry Vanilla Scones by Christiane from Taking on Magazines
• Tomato Herb Compound Butter by Wendy from A Day in the Life on the Farm
• Turkey Joes from annaDishes

Vegan Maple Cupcakes and a Vegan Cupcakes Take Over the World Cookbook Giveaway

It all started with just one cookbook.  You see, some 25 years ago I met my husband, and when I began cooking for him my repertoire included scrambled eggs and pasta.  Hence, he ate pasta 3 different ways (red sauce, pesto or alfredo... from a jar) for about 10 days before he came home from an errand with a cookbook in hand and a suggestion that perhaps we might have something that didn't include eggs or pasta that evening.  I settled myself in front of the fire and read the book cover to cover, adoring the beautiful photo splashed pages along the way.

That cookbook still sits on my shelf, though it's a bit dusty as 25 years has seen an evolution of change to my cooking style in addition to a collection of cookbooks that I don't ever see ceasing to grow.

Collage courtesy of Christina Chavez - Mama's High Strung

And today I'm thrilled to be one of 14 Food Bloggers participating in the 14-Day Valentines Day Cookbook Affair Giveaway to help you grow your own collection!  After all, who doesn't love a new cookbook?

Our group has books to suit all tastes and chances to win every day through Valentine's Day.  Here's a list of what's already up and a sneak peek at tomorrow's giveaway:

• Alice (our coordinator!) from A Mama, a Baby and a Sharpei in the Kitchen started the event with Artisan Bread Every Day .
• Christina from Mama's High Strung is featuring the incredible The Flavor Bible written by some of my favorite authors, Karen Page and Andrew Dornenberg. 
• Christy - Confessions of a Culinary Diva, takes us on an international journey with a French bundle including Around my French Table as well as My Paris Kitchen 
• Adriana from Great Food 360º keeps us traveling with The Cuban Table
• And a Sneak Peek... check Heather, from girlichef, tomorrow for a chance to spice up your Valentine with Cooking with Frank's® RedHot® Cayenne Pepper Sauce Cookbook
• Follow my Facebook page (Liv Life) for daily updates for the remainder of the giveaway! 

Me?  I'm turning to dessert with a little book I picked up on a whim, but one that has become our most reached for book this year.

Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule by Isa Chandra Moskowitz and Terry Hope Romero has brought cupcakes back into our life in a big way.

Along the path of my food and cooking evolution, both of my children became lactose intolerant.  My son severely so.

As such, the last few years have found me turning to vegan recipes, knowing they will guarantee diary-free results.  Further exploration into the vegan world has actually brought my family to a nearly all plant-based diet, but vegan baking is occasionally difficult to transition into something the whole family enjoys.

Enter Vegan Cupcakes Take Over the World... light, gorgeous, flavorful, luscious, decadent, purely spectacular recipes have even my non-vegan friends asking for recipes and has also made me one of the most popular dance moms at Liv's studio.

Showing up with a batch of Toasted Coconut Cupcakes after a long day of rehearsals is a sure way to gain dance girl love, complete with hugs all around.  Not a coconut fan?  No worries, I can assure you that Peanut Butter Chocolate Heavencakes bring the same reaction.  As do Golden Vanilla Cupcakes with luscious Vegan Fluffy Buttercream.

This book, complete with glossy photo-splashed pages, is 168 pages of pure cupcake love, and I'm guessing your copy will soon be batter splattered just like ours.  I think the authors described it best:

"75 dairy free recipes that are sure to satisfy your sweet tooth and add some extra padding to your butt (or not, we do have some low-fat options!) Named “Cookbook of the Year” by VegNews, vegan cupcakes is the perfect book for beginner bakers wanting to learn the basics as well as the accomplished home baker who wants to expand her repertoire. What’s more, it’s a really awesome looking book with color photos by Rebecca Bent throughout.

We’ve got recipes to fit your every mood and to work with every dietary restriction. While most recipes are decadant and all out naughty, we didn’t leave anyone out. Your aunt is gluten free? No problem! Your boyfriend is trying to lose a few pounds? Send him our way! Your third cousin once removed is diabetic? We’ve got you covered."

Today (and until March 2nd) we are giving away one copy of Vegan Cupcakes Take Over the World and one set of 300 Count Polka Dot Standard Baking Cups .

• Giveaway is open to US Residents as well as those with APO/FPO addresses
• Givewaway ends March 5th, 2015
• Givewaway includes one copy of Vegan Cupcakes Take Over the World and one set of 300-count polka dot standard baking cups.  (Giveaway is paid for by me, Liv Life)
• Please enter using giveaway widget below
• Winner will be notified by email.  Winner has 48 hours to respond or we will then choose another winner.