— Michael Hinebrook

I do have an oatmeal cookie that I like very much. It's not a very sweet and buttery oatmeal cookie. And it's in my first cookbook mar great good dessert. It's got such a long name, more great, good dairy free desserts. So naturally, um, I do use oats a lot in dessert and I use oat flour a lot. Oat, if oats are certified gluten free, they're gluten free. Now there is no gluten in oats. So if you are anybody's confused as I was until I learned the reason it has to do with cross-contamination. But there are companies that sell certified gluten-free oats. So I, I have some packaged oat flour in my refrigerator, but I tend to make my own with rolled oats and I grind it. I grind the oats to a fine powder, but it's not as fine. It'll never be as fine as all-purpose flour or ho wheat pastry flour. And I add some oat flour, a particular percentage to some of my desserts. Oat flour is sweet, naturally sweet and it adds some nice protein. So I use, I use oats in a lot of my desserts, Michael. And also in making a crumble or a crisp topping, which you can do at once, you know you have a fruit topping and then you add the crumble or crisp topping or you can make that topping ahead as I suggest in the course we have a recipe for that. And then it's just, you bake it and it's ready for you when you're ready to go. Or you can make a make or purchase when you make something, you know what's in it. You can be sure that the sweetener and the nuts and the seeds and whatever is in your granola is to your liking without junk that we too often find in packaged foods. But you can use granola on top of fruit and that's really great.