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Oat sablés from Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours by Alice Medrich

  • cream cheese
  • butter
  • oat flour
  • white rice flour

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Notes about this recipe

  • Eat Your Books

    Can substitute Thai white rice flour for white rice flour.

  • AllAboutFood on April 10, 2015

    Excellent texture, mouth feel and taste. But I found these cookies at least 10 to 15% too sweet for my taste. Has anyone else experienced this? I am anxious to try the buckwheat sables too and many more recipes from this intriguing book. And perhaps one of the variations listed for the oat sables.

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