I savoured life and rested; this is why this post came out later than planned. I needed it. We create best when we are tranquil.

Today: oatmeal

What terrifies me the most when working with oatmeal? The thought that I’d add the wrong amounts because I’m working with a gluten-free flour that’s still unfamiliar to me.

Where do I get oatmeal from? I love baking with Romanian and Finnish oatmeal.

Why do I love it? Oatmeal is gluten-free. It is a filling flour; you feel light after eating it. It has an unmistakable taste, which makes both savoury and sweet bakes stand out.

How do I use it? By far my favourite gluten-free flour, oatmeal is great for tarts and mini-tarts, pies, and various cakes.