2

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Oat Replacement for This Recipe and Others?

Answered on August 19, 2014
Created December 27, 2011 at 9:15 PM

Could you all throw some suggestions at me as to what I can replace the oats with in this recipe? I am guessing it's in there for some texture as opposed to flavor so I don't think it would be missing anything flavor-wise. Any input is appreciated. I think it would be helpful for this recipe as well as baking recipes.

Banana Brittle

1 bunch of ripe banana's 1c soaked almonds 1c diced dates 1c raw rolled oats

http://goneraw.com/recipe/banana-brittle

40449b985898b088a64660b40f329f0f

(951)

on December 28, 2011
at 12:02 AM

Thanks for the input!

40449b985898b088a64660b40f329f0f

(951)

on December 28, 2011
at 12:02 AM

I see your point. Thanks.

77877f762c40637911396daa19b53094

(78467)

on December 27, 2011
at 10:01 PM

Should be yummy with coconut flakes.

40449b985898b088a64660b40f329f0f

(951)

on December 27, 2011
at 09:42 PM

Not a bad idea!

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5 Answers

8
96440612cf0fcf366bf5ad8f776fca84

(19463)

on December 27, 2011
at 09:25 PM

Coconut flakes might work.

40449b985898b088a64660b40f329f0f

(951)

on December 27, 2011
at 09:42 PM

Not a bad idea!

77877f762c40637911396daa19b53094

(78467)

on December 27, 2011
at 10:01 PM

Should be yummy with coconut flakes.

1
E2f2b1064fd99ed3290a7f4a8bea0c01

on December 31, 2011
at 10:51 PM

I haven't tried it yet but I read Quinoa is a great substitute (you can buy rolled quinoa and this appeared to be the best substitute). They said that red quinoa has a really good, light and nutty flavor. Hope this helps

1
32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on December 27, 2011
at 11:01 PM

Try to leave them out altogether. It might just take a little longer to get everything dry.

Or just leave them in. Oats aren't that high in gluten. The gluten might not be the most problematic component, loads of fructose here, albeit natural.

40449b985898b088a64660b40f329f0f

(951)

on December 28, 2011
at 12:02 AM

I see your point. Thanks.

0
Af45e06281526f60283f8285b60d1025

on August 18, 2012
at 06:12 PM

It's not the gluten that'll get ya. It's the lectins. Quinoa is particularly high in toxic lectins. The most common potentially 'toxic' lectin containing food groups are

Grains, especially wheat and wheat germ but also quinoa, rice, buckwheat, oats, rye, barley, millet and corn.

Legumes (all dried beans, including soy and peanuts),

Dairy (perhaps more so when cows are feed grains instead of grass, a speculation based on research showing transference of lectins into breast milk and dairy.

Nightshade (includes potato, tomato, eggplant and pepper).

0
Ef9f83cb4e1826261a44c173f733789e

on December 27, 2011
at 09:55 PM

It doesn't look like the oats are required for structural reasons, you can try leaving them out and adding more almonds. raydawg's coconut flake idea is great also.

I used to use oats in my meatloaf for structural reasons (they were an alternative to bread crumbs). I tried simply leaving them out without a substitute and the meatloaf cam out fine structurally.

40449b985898b088a64660b40f329f0f

(951)

on December 28, 2011
at 12:02 AM

Thanks for the input!

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