NOTE: (added May 31st)
As fate would have it, May has been a month of almost non-stop GI distress. So I’ve come to the conclusion that I just can’t try oats now. The most important thing to me is taking care of my body, and there will be another time that is better for me physically
However, the first recipe I plan to make, whenever I am feeling better, are Carrie’s Apple Bars. I’ll be sending along your prize!!!
I’m turning 30 in two weeks. The big 3-0! And what I really want for my birthday… oats. Yep, oats. If that sounds totally bizarre to you, it is entirely possible that you aren’t gluten free. I know some people were never really into oats, but oatmeal was a huge comfort food for me before going GF. I had one (non GF) client tell me that she didn’t like boring health food, like oatmeal…and I did my very best not to glare at her. Hopefully I even succeeded.
Anyhow, as you all know, the oats controversy is alive and well. I understand and respect why many people
have chosen simply to eat other foods. I think it’s important to consider the decision thoroughly and talk with your doctor and all of that…however, I’m ready to take the plunge, because there are so many foods that I can’t have due to allergies or intolerances. If I can’t have oatmeal, so be it! But I do want to know, one way or another. I do have a bag of BRMs certified GF oats, and it has been sitting in a place of honor in my kitchen, receiving my loving and lustful glances for a few months now.
I needed to set a date, or I will simply stare at the bag until I decide to give it away, and I’ll go through this dance until I’m 40. (this is my second bag–I gave the first away). The question is, now what do I do with these beauties? A bowl of oatmeal is too simple, I think. And yes, I realize I am overthinking this, but it has been many years!
What is YOUR favorite baked creation using oatmeal? Specifically, I’m allergic and/or intolerant to gluten, dairy, eggs, corn, soy, grapes, bean flours, citrus, sesame, vanilla, etc. and am looking for low sugar/sugar free ideas. Impossible? Hopefully not. To sweeten the deal, I have a stash of totally unhealthy gluten, dairy, soy, egg and corn free goodies that I got during Passover (the brownie mix does have traces of corn). If you can’t have dairy or soy, you know as well as I do that M&M’s are pretty much just things to fantasize about. Here’s your chance to make it a reality! And if you CAN eat normal gf treats, I’d be happy to switch the prize to something else.
So…if you’d like to play, leave your recipe in the comments, and I will make one as my birthday treat! It can be anything, not necessarily cake.
The contest will go until May 30th. My birthday is the 23rd, but I have so many things going on that weekend that I can’t risk spending the week dealing with a gluten reaction if I get one!
Stumble It!
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Corn and soy free M&M’s?! I’ve got to find a place to buy those Koppers! Or win your contest . . .
I have a similar list of allergies, and I’ve just bought my first bag of gf oats. I’ll start working on a recipe!
Okay, I have an idea! Normally, I eat oatmeal with a load of topping in a bowl straight..or well how I used. If I did make something besides oatmeal in a bowl, this would be it. It’s almost like rice pudding but I made adjustments to accommodate your intolerances but feel free to use different fruits or spices.
The sugar in the honey/maple syrup is pure and natural but if you want it to be lower in calories/sugar, you can use a substitute but you may need to decrease the cooking time because false sugar browns quickly.
2 1/4 cups of unsweetened almond/rice milk
1 cup oatmeal
1/8 teaspoon salt
1/2 tbsp margarine, melted and cooled
1 tbsp honey or PURE maple syrup or sugar substitute if you prefer
1/4 tsp of ground cinnamon
1/4 tsp nutmeg
1/2 tbsp flaxseeds
1/3 cup blueberries (fresh or frozen) or 1 large apple, chopped
Preheat the oven to 350 degrees.
In a large bowl, stir together oats, cinnamon, nutmeg, flax seeds, honey/syrup/sugar and fruit. Put this mixture into a lightly buttered pan. In another bowl, combine the milk and margarine and then pour the mixture over the oats. Let stand for 15 minutes.
Bake 35-40 minutes or until the top gets all yummy and crispy.
Serves 3-4 depending how big a piece you crave or how long you want it to last!
Great for breakfast or as a mid-day treat with a steamy cup of tea. I hope you like it and if you do make it, enjoy a piece for me.
Kay:Ah, corn and soy free “M&Ms” are hard to come by. They’re Kosher for Passover foods, from Israel. They pretty much exist once a year, and then disappear. So they are greatly revered in some circles…
Looking forward to seeing your recipe!
Manda: Thanks a bunch, that looks yummy!
I made these Saturday, and they are gone today. Yummy!
Oatmeal Cookies- gluten free
¾ C butter flavored shortening
1 cup firmly packed dark brown sugar
½ cup granulated sugar
2 eggs
water
1 teaspoon vanilla flavoring
3 cups gluten free oats
¼ teaspoon xanthum gum (unless it is already in the flour blend)
1 cup gluten free all purpose flour blend
½ teaspoon baking soda
Blend shortening and sugars together. Break the two eggs into a measuring cup and add enough water to equal ½ cup total liquid. Add egg/water mixture and vanilla to the sugar mixture. Beat until creamy. Add remaining ingredients and mix well. Add ½ cup raisins. Drop by rounded teaspoonfuls onto cookie sheet that has either been greased or is covered with parchment paper (preferred). Bake at 350º for 13 to 15 minutes.
Oh, yea, for those who can’t have eggs, switch to an egg substitute. I forgot to say that.
Oh I just love recipe contests! Here is what I would do with them Cheryl! I hope you like this recipe! i’m posting it on my website soon!
Ginger Lemon Girl’s
Apple Cinnamon Bars
Bar Ingredients:
½ cup brown rice flour
½ cup tapioca flour
½ cup sorghum flour
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups GF certified oats
1/4 – ½ cup packed brown sugar
½ – 3/4 cup coconut oil (NOT melted) -or- smart balance margarine
Filling Ingredients:
2-3 small apples, any variety, seeds removed, coarsely chopped
2 teaspoons cinnamon
3 tablespoons agave nectar
Preheat oven to 350 degrees.
Whisk together all flours, baking powder, salt, and GF certified oats. Stir in brown sugar, and lastly mix in coconut oil or smart balance margarine by hand. You should have a crumbly dough. Press one half of the bar mixture into a greased 8″ square (or small rectangular) pan.
In a small saucepan cook apples, cinnamon, and agave nectar just until apples are soft – 10 to 15 minutes. Pour apple mixture over the pressed bar mixture.
Sprinkle second half of bar mixture over the top of apples and pat lightly. Bake at 350 for 30 – 40 minutes or until light brown. Let cool completely before cutting into squares. Makes 9 large bars. Enjoy!
Oooh! They all look so yummy. It’s going to be hard to figure out which to have as my birthday treat (yes, I know, what a wonderful problem to have!)
Thanks a bunch for submitting, this is going to be fun!
Cheryl
I made Carrie’s apple cinnamon bars last night, with a little rhubarb thrown in. Deeee-lish!
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I finally got a chance to test this recipe. It’s a keeper!
Kay’s Blubarb Cobbler
Preheat oven to 350 degrees.
Mix the topping ingredients with your mixer:
1/2 C softened butter (or shortening)
1 C brown rice flour
3/4 C brown sugar
1 C gluten free oatmeal
1 t cinnamon
In a small saucepan mix 1/2 C sugar with 1 T cornstarch (or 1 t arrowroot.) Whisk in 1/2 C water and bring to a boil. Cook until the mixture is thick. Remove from heat and add 1 t vanilla.
Toss 2 C cut fresh rhubarb and 2 C frozen blueberries into a buttered 6 cup casserole or cobbler dish.
Pour the thickened mixture over the fruit. Stir it up a little. Spread the topping evenly over the fruit. Bake about 50 minutes, until the fruit starts to bubble up around the edges. Serve in a pretty dish with ice cream or whipped cream. Or grab a spoon and eat it right out of the pan!
Note: You can replace the brown sugar with Sucanat in equal measure. And honey can be used in place of white sugar in the syrup. It’s rhubarb, after all. Needs some sweetening.
I posted photos on my blog.
Kay–
love the title. I am on the hunt for rhubarb tomorrow!
So I might make the cut! I saw a cobbler there already, but my family’s good old standby has always been a variation on Apple Brown Betty, which my father now calls Apple Vitti in my honor. It’s pretty simple and can be easily modified, we’ve gone through several phases of making it more healthy as our dietary needs change. Here’s the basic recipe:
4- tart apples like Granny Smith
4- sweet apples like Gala or Fiji
3/4c. packed brown sugar
1/4c. white sugar
1 tbsp cinnamon
1tsp nutmeg
1/2c. butter, we use Smart Balance now, which is GF and dairy free
1/2c. flour, your choice of GF flour or GF flour mix, I like sorghum
1c. rolled oats, GF of course
nuts if desired
preheat oven to 350.
peel, core and cut apple to desired size and fill your desred pan. Put apples in preheating oven while you make the topping.
Mix together all the dry ingrediants. Using two knives or two forks, cut the ‘butter’ into the dry mixture until its very crumbly. It’s okay, even better, if it’s not all mixed together.
Remove apples from oven, cover evenly with crumble mixture. Bake for 30-40 minutes or until the top looks right to you.
Allow to cool for about 10 minutes beofre eating.
I have anoher one if your a chocolate girl.
Haystacks:
6oz- chocolate chips. Enjoy Life Foods makes allergin free chocolate chips
1/2c.- Nuts, optional
1/2c.- shredded coconut
2c. rolled oats.
melt chocolate chips in a double boiler, or two pans jerry-rigged to resemble a double boiler. When chocolate is smooth fold in the oats, coconut and nuts. Stir until everything is coated. Spoon onto a baking sheet with waxed or parchment paper, refridgerate until firm.
I usually add more chocolate! 🙂
thanks so much, Vittoria!
As I mentioned above, I do hope to try them all in a few months, and appreciate everyone taking the time to send recipes.