Oat

Baking pro Alice Medrich's gluten-free oat sponge cake, from her book Flavor Flours, makes a wonderful base for apples caramelized with brown sugar and cinnamon, along with a dollop of pure whipped cream.

Top these tender whole-wheat waffles with fresh fruit and slivered almonds for a restaurant-worthy breakfast.

For a delicate—not brittle—crunch, don't overbake. It's okay if the center of the cookie is still pale.

You'll never believe these buttery, crisp cookies with a soft chocolate filling are nut-and gluten-free!

We like to bake with a combination of apples: some sweet and some tart, some that keep their shape and others that will break down and get saucy. Adding the pear lends a perfumey quality to the cake.

These pretty cookies look as though they are fussy to make, but they are actually slice-and-bake cookies, with holes cut from half of them about halfway through the baking. Buckwheat pairs well with any dark berry or cherry flavor, so feel free to try different preserves. The cookies keep well, but they should be assembled only shortly before serving. Leftover filled cookies will soften a bit, but they will still taste great.

A filling of bittersweet chocolate, dark corn syrup, and rolled oats make this a rich, delicious pie.

The flavors of a strawberry rhubarb crumble mingle in this satisfying smoothie, which is thickened by uncooked oats.

Be sure to use only silken tofu for this dairy-free lemon dessert. You'll find the tofu in shelf-stable packages in your grocery store.

This recipe is infinitely adaptable—swap in whichever summer fruit you prefer, add coconut flakes or sunflower seeds to the topping, and amp up the filling with fresh ginger or herbs.

Instead of chocolate chips, chop up an antioxidant-rich bar of dark chocolate for these crispy cookies.

Rich in protein, the oats and nuts in this sweet, crunchy dessert will help keep blood sugar levels stable.

If the batter thickens as it sits, thin with more club soda.