Recipes

1 cup oatflour
1/3 cup rolled oats
1T brown sugar
1t baking soda
1/4 t baking powder
1/4 t salt

1 egg (substitute)
1 cup milk (substitute - I’m sure oatmilk would be great)
2T oil
2t lemon juice or vinegar

Mix dry ingredients and wet ingredients - combine wet and dry and cook in a nonstick skillet (no oil required in pan)

1 lb of chicken breast cut into inch pieces

1 med onion cut into large dices

1/2 lb of mushrooms sliced

3 carrots sliced

4-5 medium potatoes

2 cloves garlic crushed

1t salt

2T flour

2T Canola oil + 1 t butter

1 cup veggie broth

1-2 cups chicken broth

cumin

curry powder

1. Sautee the onion, mushroom and carrot slices in the canola oil and butter. Add it to crockpot
2. dredge the chicken in the flour and salt
3. brown it  the fat left in the sautee pan - add a bit of canola if it’s dry.
4. transfer that to the crock pot
5. add the potatoes - cut into large chunks
6. Add garlic . Pour in veggie broth and enough Chicken broth to cover.
7. Add cumin and curry
8. Cook for 4 hours
9. Add cumin and curry powder to taste before serving.

Pumpkin Crisp

1 fresh sugar pumpkin, seeded peeled and cubed..no this isn’t easy
1T butter
1T Maple Syrup

1 stick butter - softened
1.5 cups rolled oats
1 cup oat flour
1/2 cup brown sugar
cinnamon and nutmeg
pinch of salt (if you use unsalted butter)

Spread pumpkin cubes across bottom of baking dish, drizzle with the maple syrup and dot with the butter. Bake at 350 for 30 minutes

Mix the remaining ingredients with hand to make a crumbly topping. After the 30 minutes is up, sprinkle it over the pumpkin. Replace back in oven for 30 minutes.

Really good when served warm and topped with vanilla ice cream