Buttermilk Oat Flour Biscuits - Gluten Free

4 1/2 Cups Oat Flour (divided)
1 1/2 Cups Buttermilk
1 Teaspoon Sea Salt
2 Teaspoons Baking Soda
2 tbsp butter, softened
1 large egg
1 extra egg for glazing.

Mix 2 cups of oat flour and the buttermilk into a bowl and mix until the flour and milk are well blended.  Soak overnight.

Preheat your oven to 350 º F.
Add remaining flour, 2 teaspoons baking soda, 1 teaspoon salt and melted butter into the flour mixture. Mix it thoroughly. Turn onto well-floured surface.
Pat down the dough and roll it out until it’s about ½-inch thick.
Cut out your biscuits with a glass or circular shaped cookie cutter.  Place your biscuits on a greased baking sheet.

Brush the tops with beaten egg.
Bake at 350 º F for about 15 minutes.

Midnight Fudge Oat Flour Brownies - Gluten Free

1 1/3 c. oat flour or 1 1/2 – 2 cups rolled oats
1 tsp baking soda
1 tsp espresso powder
3/4 cup unsalted butter
1 1/4 cups sugar
1 cup cocoa powder
1 tsp salt
1 Tbsp vanilla extract
3 large eggs
1 1/4 cup chocolate chips
1 c. chopped walnuts

Preheat the oven to 350 F, and lightly grease an 8×8″ pan.

If using rolled oats: 
Put them in a food processor and grind the oatmeal to a fine powder. Measure out 1 1/3 cups oat flour, and combine with the baking soda and espresso powder. Set aside.

In a saucepan over medium-low heat, melt the butter.
Once melted, add the sugar and cook for another minute.

Remove from heat, let cool for 15 minutes.  
Add the cocoa and salt. Stir to combine.
Add the vanilla, and then the eggs one at a time.
Whisk fully so that the mixture is smooth and glossy.
Add dry ingredients to the wet ingredients, mixing until just combined.
Stir in the chocolate chips.
Spread the mixture into the prepared pan and cook for 30-35 minutes – the top should have a thin crust, but the center will still be quite moist.
Let cool 20 minutes before cutting and serving.