Oat flour is something I’ve never worked with until recently, but now the more I learn how to use it, the more I enjoy it.
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I’ve used to make my gluten free apple and cinnamon crumble, but as the holiday season begins, I thought why not bring you my oat flour crust? It’s gluten free and takes about 30 minutes to bake so it’s perfect for an easy tart.
The oat flour I am using was gifted to me by buywholefoodsonline.com and it’s the Organic Wholegrain Oat Flour.
I find it very easy to use, but that took some practice. At first I was sceptical as, due to it being gluten free, oat flour dough does not stretch. Instead of rolling it out, I have to use my hands to make sure the whole pan is covered. I also go over it with my measuring cup, just to smooth everything out. You can see how I do this in the video below.
I wanted this crust to be suitable to most diets so I used olive oil instead of butter. This was to keep it dairy free. I like to use a good quality olive oil such as Filippo Berio’s classic olive oil.
The oats already give it a distinguished flavour, however I like to add a dash of vanilla and some cinnamon to mine. I believe this gives it a hint of that winter warmer flavour we all love, at this time of year.
I always part bake this crust for 10 minutes before filling so as to avoid it being soggy. This is a great base for a chocolate tart like the one pictured below!
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Oat flour tart crust
Equipment
- tart tin
Ingredients
- 270 g Oat Flour
- 45 g white granulated sugar
- 1 tsp Cinnamon Powder
- 1/2 tsp Salt
- 90 ml olive oil
- 1/2 tsp Vanilla Extract
- 4-5 tbsp Cold water as needed
Instructions
- Start by mixing the flour with the sugar and cinnamon
- Stir in the olive oil and vanilla extract and work it in until it’s a crumble sort of texture
- Add 1 tablespoon of water and knead it in. Keep adding water until your dough is sticky and firm. It should stick to itself rather than your hands.
- Push the dough into your greased tin and smooth it out, covering any cracks
- Bake for 10 minutes.
- Fill with filling of your choice and bake as needed
Video
You know I’ve never actually cooked with oat flour before. This looks like a great way to try it!
I haven’t used oat flour either! Nice to be able to avoid dairy, we have an allergy in our house.
Definitely! It’s so much easier to have the option of leaving it out
I like that you used olive oil instead of butter. Will be trying this crust for sure!
Thanks! I hope you like it!
I’ve made almond flour crust before. I can’t wait to try this oat flour version.
Ooh I am yet to try almond flour, it sounds delicious though
You didn’t note what the temperature the oven should be at. I’m guessing with 350f.
It’s in the oven now and so far so good. I have high hopes for this crust. It will come in handy for my gluten and wheat free friends!
Yes you’re right it is 350f. I will amend it now, thank you for bringing that up! I hope your crust turned out ok?
What a great recipe idea, need to try this!
Thanks! I hope you like it!
What a great idea!
Will the crust require extra baking time if I decide to use a no bake filling, perhaps some chocolate ganache? I wouldn’t want to end up with a soggy crust.
Thanks a lot!
Hi Vini, thank you so much bf or your comment. If using a filling that doesn’t require baking, I would usually bake this base all the way for 20 minutes. 😊
I want to bake this now. Is this oat flour or oats? Can I use butter instead of olive oil?
Hi, it’s oat flour. However if you just have oats you can just blend them in a food processor until smooth. Butter and oil can’t really be substitute at the same ratio so I would just stick to oil. I hope this helps.