Gluten-Free Oat Pasta is everything warm & cozy for the holiday season. Not only is this recipe so simple and versatile, but it’s also so good. With only 3-ingredients, you can turn out a hearty meal in 45 minutes.
This oat pasta is filled with fiber which is optimal for digestion and heart health. If you want to be adventurous, you can even toast up your oats prior to blending them into flour.
This is my new staple oat pasta recipe that will keep me warm & cozy all season long.
Gluten-Free Oat Pasta with Back Roads Granola Just Oats
Course Main Course
Keyword gluten-free, vegetarian
1 ½cupsoat flour
In a stand mixer, add oat flour, eggs, and oil and mix on low to incorporate all of the ingredients together. Once the dough begins to come together, you may want to finish kneading the dough by hand until you have a smooth dough.
If the dough is too crumbly, add some water one tablespoon at a time.
Cover the dough in cling wrap and let sit for at least 30 minutes.
Divide the dough into four sections.
Dust your work surface with oat flour, use a rolling pin to roll out the pasta dough as thin as you can. Use a sharp knife to cut dough into noodles at your desired width.
Bring a large pot of salted water to a boil. Add pasta and cook for 3-4 minutes. Stir gently to make sure the pasta doesn’t stick. Drain the pasta and top with your favorite sauce.
Gone are the days of boring, bland, oats the world once knew. Baked oats are really where it’s at! If you’re on the fence about trying savory oats, I can tell you now, this savory baked oats inspired by The Korean Vegan juk oats will CHANGE YOUR MIND. You’ll wonder why it took you so long to convert.
For these recipes, you will need to blend your Back Road Granola Just Oats into an oat flour. I used my high-power blender and pulsed for about 30 seconds.
I absolutely love Aldi & I have since I was a wee little thing.
My grandparent’s lived in Franklin, Pennsylvania, and I remember spending countless summers up there. I always looked forward to going to the store where we put a quarter in the cart. My Gramps would search in his pocket for a quarter and occasionally a Luden’s wild cherry lozenge would accompany it.
Aldi has come a long way over the last 20 years and still remains incredibly kind on our grocery budget.
Need a burger to spice up your Labor Day this recipe is it.
¼cupSpecially Selected Premium Four Pepper Restaurant Style
8blue corn tortilla chips
4Specially Selected Brioche Buns
Optional: shredded lettuce, jalapenos, olives, pice de gallo, corn, green onions
Cook burgers following package directions.
While burgers are cooking, mix together mayo and Sriracha and set aside.
Toast buns. Once burgers are done, build sandwich by spreading 1 tablespoon spicy mayo on bottom buns, layer 1 tablespoon guacamole, patty, two tortilla chips, a slice of cheese, and 1 tablespoon salsa.
Save extra spicy mayo in fridge for up to 3 weeks.
Today, I want to introduce you to this delicious Plant-Based Chocolate Mousse made with tofu. Why? Honestly, I think this might be tofu’s biggest flex. Tofu can literally replace eggs in scrambles and chicken in my favorite Asian dishes and now chocolate mousse!
Tofu is an incredibly versatile food. It takes up the favor of your seasonings and added flavors.
If you haven’t tried tofu yet, this mousse can be your gateway introduction to it.
The blended tofu provides a creamy and airy base.
Tofu is commonly a point of debate whether it’s the GMOs or the estrogen. Research has so far not found GMOs to be harmful to human health.
If you’re worried about GMOs, there are non-GMO tofu brands.
Soy contributing to feminizing in men is another myth that has been debunked but continues to circulate within the interwebs.
Tofu is a high-protein food that contains all of the essential amino acids. This makes soy one of the only plant sources that are a complete protein. It also provides fats, carbs, and a variety of vitamins and minerals.
Okay, enough talk, grab a block of tofu, and whip this up for dessert this evening.