Recipe Image

Vital Oat Ultimate Bake Mix

April 2009

Substitute cup-for-cup for flour. Regular high-carb recipes will be reduced in carbs about 60% using SPLENDA as well.  Use leftover bake mix as "breading" for fish or vegetables.

Ingredients & Methods

Makes 3 cups

1½ cups ground almonds, OR ground hazelnuts, pecans, or walnuts
1 cup oat flour, OR whole wheat pastry flour (Arrowhead Mills online, Whole Foods and other health food stores)
½ cup vital wheat gluten (70% protein)
Nutrition at a Glance (per tbsp)
Calories136.5 (oat flour) / 131.4 (pastry flour)
Protein8.1 / 7.8 g
Fat8.3 / 7.9 g
Carbs6.1 / 6.9 g


Method:

In large plastic container (with lid), combine ground almonds (hazelnuts, pecans or walnuts), oat flour or whole wheat pastry flour and vital wheat gluten; replace lid and shake well. With all low-carb bake mixes, add liquid/wet ingredients in your own recipes cautiously, withholding about ¼ cup to ½ cup, adding as necessary.  If the batter is too wet, add a little more bake mix.

Helpful Hints: Vital Ultimate Bake Mixes may replace Splendid Low-Carb Bake Mix in my recipes.  Use 2 tbsp (25 mL) less Vital Ultimate Bake Mix per cup of Low-Carb Bake Mix.

Recipe from Splendid Low-Carbing for Life, Vol. 2, by best selling cookbook author Jennifer Eloff (www.low-carb.us)
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