— Jerri Hulman

So last week I met an old friend for lunch and with all the love in my heart my friend thinks I'm a bit of a kook because I'm going now on 14 years of eating a whole food plant-based diet. So I made her some muffins and they were an oatmeal muffin and they had maple syrup in them and a little lemon to you know, help activate the sodium bicarb and I put some dried cranberries in them and they were really delicious and some walnuts on top and let her know I made the mistake of letting her know that they were gluten free because I made from scratch oat flour. So for all of my baking and I would describe my baking as a rather rustic wholesome baking type. My muffins are rustic. My banana bread has a lot of heft to it. I'm not making light beautiful delicate desserts. I'm making Wholesome desserts. So I like oat flour. I think oat flour works really really beautifully. If you know King Arthur has a whole plethora of flowers. And if you go to their website, they have a listing of what flower is good for what but I'm kind of basic in that. I don't want to have 47 bags of flour in my freezer, but I don't mind having a half gallon jug of Oats to make my own oat flour in my Vitamix. So I think you just have to explore a little bit more and find what works best for you. You know, I always like to say to people that if you give Whole Food plant-based a chance, it's kind of like writing a bicycle the better you become at it or like doing yoga the more that you practice yoga the better you become at it.

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