Sowing your OATS

Far from a one-hit wonder, oats have burst out of the breakfast bowl into a wide variety of vegan and gluten-free foods. They are soaked, blended and strained to make oat milk or cream—the latter is used in Oat + Mill’s (oatandmill.com) divine non-dairy ice creams. Oats are also ground into flour, lending it more fat, fibre, protein and calcium than standard white wheat flour. Due to cross contamination, if you’re a celiac, oat flour must be certified to be 100-percent gluten-free, but otherwise any oat flour will do. Try it in pancakes, quick breads or our Gluten-Free Chocolate Chip Cookies (recipe on page 126).