Could you all throw some suggestions at me as to what I can replace the oats with in this recipe? I am guessing it's in there for some texture as opposed to flavor so I don't think it would be missing anything flavor-wise. Any input is appreciated. I think it would be helpful for this recipe as well as baking recipes.
1 bunch of ripe banana's 1c soaked almonds 1c diced dates 1c raw rolled oats
Try to leave them out altogether. It might just take a little longer to get everything dry.
Or just leave them in. Oats aren't that high in gluten. The gluten might not be the most problematic component, loads of fructose here, albeit natural.
I haven't tried it yet but I read Quinoa is a great substitute (you can buy rolled quinoa and this appeared to be the best substitute). They said that red quinoa has a really good, light and nutty flavor. Hope this helps
It doesn't look like the oats are required for structural reasons, you can try leaving them out and adding more almonds. raydawg's coconut flake idea is great also.
I used to use oats in my meatloaf for structural reasons (they were an alternative to bread crumbs). I tried simply leaving them out without a substitute and the meatloaf cam out fine structurally.
It's not the gluten that'll get ya. It's the lectins. Quinoa is particularly high in toxic lectins. The most common potentially 'toxic' lectin containing food groups are
Grains, especially wheat and wheat germ but also quinoa, rice, buckwheat, oats, rye, barley, millet and corn.
Legumes (all dried beans, including soy and peanuts),
Dairy (perhaps more so when cows are feed grains instead of grass, a speculation based on research showing transference of lectins into breast milk and dairy.
Nightshade (includes potato, tomato, eggplant and pepper).
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