gluten_free | Entries tagged with content: update

My recipe for baked oatmeal cups has changed a lot since I first posted it, but the other day I forgot to put the sugar in and accidentally stumbled onto something great for me, a person who doesn't tolerate sugar well in the mornings. These are sweetened only by applesauce, have a soft, chewy texture, and make a nice breakfast or snack.

Ingredients:

2 cups rolled oats (222 g)
1/2 cup oat flour (50 g)
1 1/2 tsp baking powder
1/2 tsp salt
3 large eggs
3/4 cup unsweetened applesauce (200 g)
1/4 cup water (55 g)
2 Tbsp oil (27 g)
1 Tbsp vanilla extract
2 cups frozen raspberries (200 g)

( recipe )

Questions? Ask 'em!

runpunkrun

I've been making waffles again lately so I updated this oat waffle recipe to include a little more guidance on liquids and batter consistency.

jesse_the_k

Six minutes from desire to eating

40 g frozen cranberries
1 Tbs (7 g) almond flour
3 Tbs (55 g) cooked squash
30 g frozen blueberries
5 drops sesame oil or pat of butter

( Three steps! )

runpunkrun

I updated my recipe for Peanut Butter Oatmeal Breakfast Cookies.

I've decided that packing the peanut butter powder into the measuring cup gives me even MOAR peanut butter flavor, which means I need the whole 3 tablespoons of water now.

I finally tried the variation I suggested and found that 1/4 cup of dried cherries, sliced in half, works beautifully to create a Peanut Butter & Jelly Breakfast Cookie, especially if you're eating them warm from the oven and the cherries are kind of melty inside. It's just like jam!

I'm also beginning to suspect that the PB powder used in the original recipe had salt and sugar in it, and while I'm okay with the sweetness level of this as a breakfast cookie, I needed more salt, so I've been putting in 1/2 teaspoon, which I mention in the notes.

runpunkrun

I've been making these cookies a lot lately because they're super quick when you suddenly discover you need a sweet thing after dinner. So I've revised the original recipe a bit and added some info about cooling time, addressed the cooking time disparity (my oven says 15 minutes,

sonia's says more like 10, so I gave it a wider window), and I feel like the salt's more of a scant 1/4 tsp than a full one, so start on the low end if you're making these for the first time or if you're not a salty person.

Also, in late breaking news, these cookies last overnight--the plain shortbread variety anyway--and are still crisp and tender the next day.

sonia

Hey look, I can fulfill three months of prompts in one post! I tend to add walnuts and/or chocolate chips to most baked goods at one time or another.

I just made Brown Butter Cardamom Banana Bread with added walnuts (1/2 cup, chopped fairly small, mixed in just before pouring batter into the pan) and liked how it turned out. Good taste, good texture.

I previously added chocolate chips, and wasn't as pleased with that. It wasn't bad or anything, but the chocolate and cardamom didn't go together that well. I see a couple of recipes for banana chocolate chip muffins in the archives that I'll have to try out sometime.

The update I've been meaning to post is for Date-Nut Cake with Apricots and Teff. Since I have a bigger pan than the recipe recommends, and add chocolate chips (of course), and tend to measure generously for the nuts and dried fruit, I tried adding more teff flour (3/4 cup total) and another egg (3 total). It took longer to mix, but the final result held together better and was easier to slice thinly. I think I'll keep making it that way.

runpunkrun

gluten_free will be one year old this month! We've posted more than 80 recipes to the comm, and I've been thinking about the changes we make to our favorite recipes over time. Maybe because our tastes have changed, our diets have, or we've hit upon an alteration that makes a good recipe even better.

Do you continue to fiddle around with your recipes even after you share them? I do this, and I know jesse_the_k does too. I sometimes experiment with different ingredients in my baking and rather than edit the post (because it is experimental!), I leave a comment with what I changed and the results.

Of course, I also accidentally left the salt out of my dairy-free lemon bar recipe and had to edit it in and tell everyone who commented that yes, there should be salt in the crust, just in case they'd printed out the recipe and gone on their merry way.

Have you posted a recipe that you've since improved upon or otherwise changed (like adding a forgotten ingredient for example)? Comment here with a link to your recipe and let us know how you're making it today.

Updates in the comments:

gluten-free eats

Entries tagged with content: update

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Recipe: Raspberry Baked Oatmeal Cups (fruit sweetened!)

Update: Oat Flour Waffles

Berry Pudding for One

Update: Peanut Butter Oatmeal Breakfast Cookies

Update: Vegan Almond Flour Shortbread Cookies

Favorite add-ins: walnuts and chocolate

Prompt: Updates

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