I imagine oat flour can be bought commercially as well, but grinding rolled oats does the trick just fine. I first learned about this method from a cookbook I checked out from the library a while back, Dreena Burton’s The Everyday Vegan.

The oat cracker dough:

• 2 dl rolled oats, finely ground
• 1 and 1/4 dl wheat flour
• 3/4 dl nutritional yeast
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1 teaspoon dried basil
• 1/3 teaspoon cayenne pepper (or to taste)
• 1/2 teaspoon turmeric (for color)
• 1 dl water
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 3 cloves garlic, crushed

I set the oven to 175 degrees Celsius, and proceeded to make the crackers exactly like the last time. The only thing I had to do differently was to ground the oats, which I did in our mini food processor. I processed them until they were fine, much like whole wheat flour.

I combined water, olive oil, lemon juice, mustard, and garlic, and placed the resulting wet mix in the fridge. Then I mixed the rest of the ingredients in a bowl, and covered a baking sheet with parchment paper. When the oven was ready, I added the fridge-cold wet mix to the dry mix bowl, stirred with a fork until combined, and rolled it out on the baking parchment with the help of a little bit of extra flour. I cut the cookies with a pastry wheel and baked them for 20 minutes, until nicely browned and crispy.

I adapted the recipe from the Jam-Filled Oat Bran Muffins recipe in The Joy of Vegan Baking by Colleen Patrick-Goudreau. Unlike in the pretty muffins in the book, the jam in my muffins decided to spurt out a little bit, but they tasted wonderful all the same. This recipe makes about 7 muffins.

Here’s what I used:

Wet ingredients:

• 1 and 1/2 tablespoons ground flaxseed
• 5 tablespoons water
• 2 dl oat milk
• 1/2 dl canola oil

Dry ingredients:

• 1 dl rolled oats, finely ground
• 1,2 dl spelt flour
• 1,2 dl wheat flour
• 3/4 dl raw cane sugar
• 2 teaspoons baking powder
• 2 teaspoons vanilla sugar
• 1/2 teaspoon cinnamon
• pinch of salt
• 1 dl chopped walnuts

Filling:

• 7 teaspoons raspberry-blueberry jam

For the topping:

• 1 and 1/2 tablespoons raw cane sugar
• 1/2 teaspoon cinnamon
• 2 teaspoons margarine

First, I placed the flaxseed and water in our electric mixer and mixed for a minute or two, until it had a creamy and thick consistence. I haven’t used flaxseed as an egg replacer before, and here it worked very well. But I can imagine that in more delicate things it might have a little too much taste of its own, since it does have a kind of earthy, nutty flavor.

After making the flax egg, I ground the oats in our electric grinder. Then I mixed the wet ingredients in a small bowl. I mixed together the dry ingredients in a bigger bowl, poured in the wet mix, and stirred with a wooden fork just enough to combine everything.

Now, I mixed the topping ingredients in a small bowl and assembled the muffins. Since the jam burst out during baking, I probably wouldn’t follow my own advice in this, but here’s what I did: I greased and floured the muffins tins, and filled 7 muffin tins half full with the batter. Now, I placed a teaspoon of the berry jam in the middle of each muffin, and then covered the jam with the rest of the batter, at which point the muffins cups were completely full.

Now, I sprinkled each muffin with the topping, and baked them in 200 degrees Celsius for 20 minutes.

To keep the jam inside the muffins, I suppose the amount should be reduced a bit. Before adding the jam, it might be a good idea to make a well in the center area of the muffin batter instead of just spooning the jam over the batter.