Original Gluten-Free oat based recipes can be submitted via e-mail to cathy@mtmonstermunchies.com for possible inclusion on our website.

Breakfast Recipes:

GF-Oat Groats
Use two cups liquid - water, milk, broth, stock - and bring to a boil. Add one cup of oat groats (the whole kernel) and lower heat, simmer for about 45 minutes. This may also be done quite successfully using a rice cooker. 3 Tbs. raw equals one carbohydrate block. These cook well in a crockpot on low overnight, but you may want to increase the liquid 3 to 1, liquid to oats.

GF-Regular Rolled Oats
Cook them 2 parts liquid to one part oats, and simmer for about 5 minutes. If you are in a hurry in the morning, try mixing them up with liquid the night before with Vanilla and Cinnamon. Then it takes less than a minute to heat them in the microwave.

GF-Raw Oatmeal
This recipe works with rolled or cracked grain, but with the rolled oats, just mix the water 1 part to 1 part and you shouldn't have any to drain off. Adjust amount of water as necessary to make sure it is all soaked up by morning.
• 6 Tbs. raw whole oat GF-groats, soaked overnight in pure water to cover
• 9 whole almonds, soaked overnight in pure water to cover, in separate container from grain
• 1 fig or 2 pitted dates, soaked in 1/2 cup pure water overnight, in separate container from grain and almonds
• dash of cinnamon
In the morning, drain and discard water from the GF-oats and almonds. Rinse almonds. Put GF-oats, almonds, fruit and the fruit soaking water in blender and blend until fairly smooth. Add banana and cinnamon and blend quickly. Eat immediately.

GF-Power Pancakes
6 Tbs. rolled GF-oats
2 large egg whites (or one whole egg)
1/4 cup low fat cottage cheese
1/4 tsp vanilla
1 tsp peanut butter or almond butter or 2 tsp. of walnuts
Put the GF-rolled oats into a blender or food processor and process on high for one minute to make flour. Reserve 1/2 to use unprocessed to give the pancakes added texture.
Add all the other ingredients and stir until mixed. Cook on griddle coated with vegetable cooking spray until golden brown, flip over and repeat.
Other Variations and additions:
Omit the nuts and add butter to the pancakes. For a nice variety of foods, add any of the following:
• 6 oz 1% milk
• 1 egg + 1/3 tsp butter + fresh fruit puree (see recipe that follows*)
• 1/2 grated apple + 7 tsp soynuts + 1 tsp. walnuts (grind soynuts with GF-oats and add all to batter)
• 1 sausage pattie + 1 cup strawberries + 1/2 tsp nut butter
Fruit Puree:
Any fruit run through the blender (add a tsp fructose if desired) will make a puree that is awesome for putting on top of pancakes. Each of the following will make a "syrup" puree.
• 1 cup strawberries
• 1/2 cup canned pears
• 1/4 cup applesauce (unsweetened)
• 1/2 cup canned peaches
• 1/2 cup blueberries

Lunch Recipes:

GF-Oat Groat Pilaf with Crunch Tofu Cutlets
• 2 tsp. olive oil, divided
• 1 cup GF-oat groats (whole kernel oats)
• 1 medium onion
• 1 cup sliced mushrooms (about 1/4 pound)
• 2 cups chicken or vegetable broth, salt free
• 1/4 tsp. freshly ground black pepper to taste
• Salt to taste
• 2 Tbs. minced fresh parsley
• 2 medium tomatoes, sliced, for garnish
Heat 1 tsp. of the oil in a heavy, medium saucepan, and stir in the GF-groats. Cook the GF-groats, stirrring them, for about 3 minutes to toast them.
Add the remaining olive oil and saute the mixture for about 3 minutes, until the onion is soft. Add the mushrooms, and cook the mixture for another 5 minutes or so, until the mushrooms are wilted.
Add the broth, pepper, and salt (but only if broth is salt free). Bring the mixture to a boil, reduce the heat, cover the pan and simmer the pilaf for about 40 minutes, stirring it occasionally.
Remove the pilaf from the heat, stir in the parsley. Season with lemon juice, if desired. Garnish with tomatoes.
Serve hot or cold with hot or cold roasted chicken or Crunchy Tofu Cutlets.

Oatmeal Soup
• 2 T butter or olive oil
• 1 onion, finely chopped (about 3/4 cup)
• 1/2 cup uncooked GF-Oat Groats, plus 1 cup cooked
• 6 c salt free chicken or vegetable broth
• Salt and pepper to taste
• 3 T parsley, finely chopped
Melt butter in large skillet or pot over medium-low heat. Add onion and cook, stirring often, just until onion is soft, about 5 minutes. Add uncooked GF-oatmeal and cook over medium-high heat, stirring constantly and adding more butter if needed, until GF-oatmeal is slightly golden, 3 minutes.
Stir in broth and salt and pepper to taste. Bring to simmer and add cooked GF-oatmeal, stirring until well mixed. Simmer 5 minutes. Add parsley and serve.
Yield: 4 servings.
Supplement for a complete meal with 2 ounces of chicken breast, shredded, or 6 oz. cubed silken light to firm tofu with each serving.

San Francisco Bread Bowl Substitute
"Bowls of Oatmeal in a Biscuit"
• 3 cups GF-rolled oats
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons fructose
• 2 tablespoons canola oil
• 1/2 cup pecans, chopped
• 1/2 cup water
• 2 teaspoons vanilla
Mix all ingredients into a bowl and let sit a minute. The GF-rolled oats will just look like wet oats at first, but you have to start stirring them, and the moisture will break down the grain. Begin to knead the rather crumbly dough. It will then form a-stiff dough. Add enough GF-flour to roll out like you would for skinny biscuits (about 1/4 inch thick. Cut with cookie cutter (biscuit size), or make a rectangle and cut them 4x5 for 20 biscuits or bars.
Bake 12 minutes at 350 degrees. Makes 20 biscuits.
You may also have round biscuits by dividing the dough evenly into 20 balls then pressing each ball flat with the bottom of a glass.
Yield 20 biscuits.

Dessert Recipes:

Cheesecake Pudding with Crunchy Topping
Pudding:
• 1/4 cup lowfat cottage cheese
• 1/4 cup skim Ricotta Cheese
• 3 Tbs. Philly Fat-free Cream Cheese
• 1 Tbs. granulated fructose
• 1 tsp. Vanilla
• 1 Tbs. lemon juice
Place all ingredients in blender, blend until smooth. Top with 3 heaping Tbs. Crunchy Topping.
Crunchy Topping
• 1/4 cup water
• 1/4 cup honey
• 3 cups GF- Rolled Oats
• 3 /4 cup coconut flake, unsweetened
• 1 cup almond slivers
• 1-1/2 teaspoons cinnamon
• 1/2 cup wheat germ
Combine the water with honey. In a separate bowl combine GF-oats, coconut, almonds, cinnamon. Drizzle water/honey mixture over oatmeal mixture, stirring constantly. Lay onto greased cookie sheet. Bake the mixture 250-300 degrees F in a preheated oven for about 15 minutes, stirring it several times. Stir in the wheat germ and bake for 10 minutes longer, or until the mixture is lightly browned. Cool and transfer to sealed container. Keeps fresh several weeks in cupboard, several months in the refrigerator.

Special Recipes:

Oatmeal Tea Crackers
Yield: 20 crackers, these are very substantial crackers (hard). If your teeth don't like hard stuff, roll them VERY thin.
Ingredients:
• 2 cups GF- Rolled Oats, regular thickness
• 1/2 cup Old Fashioned Reduced Fat Peanut Butter (in smooth or crunchy)
• 1/4 cup Sunsweet Lighter Bake OR 1/2 cup applesauce and no water (in case you don't have access to Lighter Bake)
• 3 Tbs. water
• 1/2 cup either Milk and Egg Protein Powder or Egg Protein Powder
Preheat oven to 350 degrees.
Place all ingredients in a bowl and stir until blended. Strive for a dough that is real stiff, so it will require a great deal of mixing- use a rubber spatula to cut all ingredients together. After the dough is formed--(optional: add a bit more water to help work it better, but no more than 1 more Tablespoon) grease a cookie sheet and transfer the dough ball onto it. Begin by manually pressing the dough flat. Using a rolling pin to roll it out to about 1/8 inch thick, use a spatula to make the edges straight and perpendicular to one another.
Using a very sharp knife or a pizza cutter, cut the dough into 20 equal pieces. If you are feeding to kids or folks who still like a touch of sweet, a light dusting of fructose or sugar is okay, but these are crackers, not cookies, so don't expect them to be sweet! They have a delicate, nutty flavor to them. Bake on 350 degrees for 12-15 minutes, until starting to turn golden around the edges. Store in an airtight container after they have cooled. Store in the fridge. Nibble with a nice cup of herb tea!

Tips and Techniques:

What are some tricks or techniques that bakers can use to offset what some consumers consider the bitter taste of whole grain breads?
Sweeteners like honey, molasses, and sugar can help mask the bitter notes in whole grains. Using traditional whole wheat flour may require additional sweeteners depending on the whole grain inclusion level. Some other ideas are to add rice, almond meal or tapioca flour.
General baking tips are: if the recipe you’re using calls for yeast, then use Xanthium Gum and if it calls for no yeast, then use Guar Gum.