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Grains

June 20, 2008

obsession: oat flour

oats, rolled and ground

Confession time: I have a food crush.

It's sort of an embarrassing one, too. The object of my affection is not the sort of gorgeous new thing one can hang off an arm and take out to the glam new place. No, my crush is a homely, comfortable, snuggle up on the couch in sweats sort.

Beige, even.

It all started because I wanted to tweak a pancake recipe. I had simple enough goals: adding whole grains while keeping the pancakes light, although slightly too substantial for fluffy. Whole-wheat flour didn't really do much, neither did white whole wheat. Slightly better nutritionally, the flavor left me unmoved.

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