Happy Valentines Day! ?
I stirred up a half dozen banana pecan muffins this morning.
I was out of flour so I buzzed some old fashioned oatmeal in the blender as a substitute. Oatmeal can be substituted 1 for 1 by weight but you need to up the amount by volume by an extra 1/3-1/2 cup for each cup of flour. This works best with quick breads, pancakes, etc…
This got me to thinking about substituting crumbs from stale baked goods in place of flour. Years ago frugal bakers would substitute crumbs for up to half of the flour in many recipes to save a few pennies and reduce waste. This works best in recipes that have strong flavors like chocolate or spice.
Here is an updated example of bread crumb cookies from from Mark Birman.
No one would ever guess the secret ingredient in these wonderfully crumby, chewy cookies.