2 cups rhubarb - cut into 1" pieces
1 cup of strawberries. Cleaned, hulled and sliced.
1/4 cup of brown sugar, packed
1/4 teaspoon cinnamon (to taste)
2 tablespoons of Gluten-Free Sweet Rice Flour (Bob's Red Mill)
2 teaspoons of lemon juice
1/2 cup Purity Protocol - Certified GF oats [GF Harvest Oats] (Quinoa Flakes can be used instead of oats).
1/2 cup brown sugar (packed)
1/4 cup Pamela's Baking & Pancake Mix
1/2 teaspoon cinnamon
1/4 cup butter
Yield: 2 - 7oz Corningware Ramekins
Combine oats, brown sugar, GF flour, cinnamon in a mixing bowl. Cut in butter till mixture is like course crumbs.
Mix all ingredients together in a bowl.
Divide mixture between two ramekins. The filling is almost to the top.
Sprinkle topping ingredients over the top. If you like lots of topping - add a good amount.
Bake at 350 for 30 minutes or until GBD (Golden Brown & Delicious)
Some spill over may occur when this bakes. Place ramekins in pan or on foil.
Make sure it's cooled sufficiently before serving. This allows the fruit to set up.
Different fruit modifications:
Apples, Pears or Peaches - coat fruit with 1.5 tablespoons of sugar instead of flour/sugar mixture written above.
Berries & Cherries (Blueberries, Raspberries) - use recipe as written above.
Gluten-Free Garlic Cheese Biscuits
If you have missed Red Lobster's Cheddar Bay Biscuits, you'll like these! This is a slightly modified recipe from LARavenscroft on Food.com.
2 1/4 cups Pamela's Baking and Pancake mix
1 1/2 teaspoons baking powder
1/4 teaspoon garlic powder
4 tablespoons softened butter
1/2 cup shredded cheddar cheese
1 beaten egg
2/3 cup buttermilk
Preheat oven to 375 degrees.
Combine dry ingredients
Cut in butter.
Stir in cheddar cheese.
Add beaten egg and milk.
Drop onto an ungreased baking sheet
Bake for 15-17 minutes or until GBD (Golden Brown and Delicious)