What to do on a rainy day when you are out of flour and have no desire to go to the store? Use the spice grinder to make oat flour from oats! The recipe was adapted from Karen Cross Whyte’s The Complete Yogurt Cookbook’s “Poppy Seed Cake”, which actually used rice flour. Serves 8.
Ingredients
2 cups oat flour
2 teaspoons baking powder
1/4 teaspoon baking soda
pinch of salt
3/4 cup corn oil
1 cup brown sugar
1 cup non fat vanilla yogurt
grated rind of one lemon
3 egg whites, beaten stiff (if using All Whites Egg Whites: 1/3 cup + 3 tablespoons)
1.5 cups blueberries (fresh or frozen) OPTIONAL
Method:
- Preheat oven to 350 degrees F.
- Mix together dry ingredients (flour, baking powder, baking soda, salt).
- Blend yogurt, oil, brown sugar, and lemon rind.
- Add yogurt mixture to dry ingredients and mix well. (If adding bluberries, mix into batter now).
- Beat egg whites and fold into batter.
- Pour batter into a greased cake or bundt pan.
- Bake for 30 minutes or until slightly browned on top, and an inserted knife comes out clean.
- Let cool before serving.
(With 8 servings, each serving is worth 9 points in Weight Watchers)
