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.
The original recipe was designed for baking in a microwave. The directions here are for baking in a normal oven.
1 cup of purity protocol certified gluten-free oats (GF Harvest Oats)
1 1/2 cups water
1/2 cup butter
1 cup sugar
1 cup brown sugar
1 1/2 cup favorite GF flour blend
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 tsp vanilla
Caramel Topping Ingredients:
3/4 cup brown sugar
6 tblsp butter
2 tblspn milk
1 cup shredded coconut
1/2 cup chopped nuts
Cook oatmeal and water uncovered until mixture boils. About 3-4 minutes in microwave. Stir once and set aside.
Blend all ingredients well. Stir in oatmeal mixture.
Grease bottom of glass12x8 pan. Pour into pan.
Bake at 325 for 40-50 minutes - until toothpick comes out clean.
Combine all ingredients and heat. When well blended spread over cake.
Topping may be put under the broiler for a few minutes till golden brown.
Granola with Certified Gluten-Free Oats
Peg converted this non-gluten-free granola recipe. She mixes this into her yogurt in the morning for breakfast.
5 cups certified gluten-free oats (GF Harvest Oats used here)
2 cups chopped raw pecans or 1 cup chopped raw pecans and 1 cup slivered almonds & raw sunflower seeds (Nuts.com)
1 cup shredded or flaked coconut (Nuts.com)
1/2 cup ground flax seed (Bob's Red Mill - GF)
3/4 cup brown sugar
1 teaspoon cinnamon (Penzey's)
1/2 teaspoon salt (use less if desired)
3/4 cup water
3/4 cup vegetable oil or coconut oil (Dr. Bronner's White Virgin Coconut Oil)
1/4 cup honey
1/4 cup molasses or sorghum syrup (Grandma's Molasses - labeled GF)
Preheat the oven to 300 degrees
Combine first 5 ingredients in a large bowl.
Combine the remaining ingredients in a sauce pan
Place over medium heat and cook - stirring often - until the sugar dissolves.
Pour hot mixture over the dry mixture. Stir until thoroughly blended. Mixture will appear wet.
Spread evenly in a large jelly roll pan or a shallow pan with sides.
Bake at 300 for 1 hour, stirring every 15 minutes.
Cool and store in an air tight container
Yield: 9 1/2 cups