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RECIPES (cont.)
Gluten-Free Oat Flour
(makes 2 cups)
Honey Balsamic Vinaigrette
(makes about ½ cup)
Homemade Butter
(makes about 2 cups)
• Pulse oats until it resemble ne crumbs/our.
Transfer to airtight container or bag.
• Add vinegar, onion, soy sauce, honey, sugar, garlic, and red pepper to the bowl and pulse to
pureé.
• While pulsing add slowly add olive oil using the oil dispensor. Continue to pluse until there is
a thick consistency.
• Add Heavy Whipping cream to bowl. Turn on HoverChop and let it run until the fat fully
separates.
• Carefully remove blade. Transfer contents into a bowl lined with cheese cloth, and strain out
any excess liquid.
• Transfer to mixing bowl, add a pinch of salt and fold in with spoon or silicon spatual until fully
combined.
• Optional; Add Honey along with salt and fold in until fully combined.
3 Cups rolled/ground oats
Cup balsamic vinegar
1 small onion, chopped
1 tablespoon soy sauce
3 tablespoons honey
1 Pint Heavy Whipping Cream
Pinch of Salt
2 tablespoon Honey (optional for honey
butter)
1 tablespoon white sugar
2 cloves garlic, minced
teaspoon crushed red pepper akes
2
/
3
Cup extra-virgin olive oil
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