Cinnamon Apple Oatmeal Bars

 INGREDIENTS

For the apple filling:

1 1/2 pounds apples (4–5 apples), cut into 1/2-inch cubes 

1 tablespoon coconut sugar or brown sugar

2 tablespoons lemon juice 

1 tablespoon tapioca starch

1 teaspoon cinnamon

pinch salt

For the crust and topping: 

1 cup cassava flour

1/3 cup coconut sugar or brown sugar

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/4 teaspoon baking soda

1/4 teaspoon finely ground sea salt

1 stick / 8 tablespoons butter, cut into pats

1 cup gluten-free rolled oats

3 tablespoons water

INSTRUCTIONS

Preheat the oven to 350°F. Line a lightly greased 8×8 inch baking dish with parchment paper and lightly grease the parchment.

Make the filling: In a medium bowl, combine the apples, tablespoon of coconut sugar, lemon juice, tablespoon of tapioca starch, teaspoon of cinnamon, and salt. 

Make the crust and top: In the bowl of a food processor set with the chopper blade, pulse the cassava flour, coconut sugar, vanilla extract, baking soda, cinnamon, and salt. Pulse a few times to combine. 

Add the butter and pulse 10-12 times to cut in the butter, so there are no longer any large chunks. 

Add the oats and the water and pulse a few times more, until the mixture starts to clump together. 

Press half of the oat mixture into the prepared pan, pressing it firmly and evenly. Spread the apple mixture over the crust and top with the remaining oat mixture, pressing it gently onto the apple mixture. 

Bake for 45-50 minutes, or until the apples are bubbly throughout, and the top is light golden brown. 

Baked Oatmeal

Ingredients

6 cups rolled oats (not instant)

2 cups light brown sugar

4 teaspoons baking powder

1 teaspoon kosher salt

2 ½ teaspoons ground cinnamon

½ teaspoon powdered ginger

1/8 teaspoon ground cloves

1 cup slivered almonds, toasted in the oven for 5 minutes

¾ cup chopped dried apricots

2 sticks unsalted butter, melted over low heat

4 eggs

2 cups milk

For the topping

¾ cup rolled oats

¾ cup brown sugar

Method

1. Preheat oven to 350 degrees (325 degrees for a glass pan). Use a pan spray to coat the pan, or grease the bottom and sides of a 9-inch-by-13-inch-by-2 inch pan with 1 to 2 tablespoons of butter, then dust with flour, and set aside.

2. Mix together oats, brown sugar, baking powder, salt, spices, almonds, and apricots in a large mixing bowl and stir to combine.

3. In a separate bowl, combine melted butter, eggs and milk and beat lightly.

4. Pour wet ingredients into dry ingredients and stir until just mixed.

5. Pour batter into prepared pan.

6. In a small bowl, stir together oats and brown sugar for topping and sprinkle evenly over the top. Bake for 25 to 30 minutes until the oatmeal is set in the middle and is a dark golden brown on top.

7. Remove to a cooling rack and let stand for 3 minutes before serving.

8. Cut into 12 equal pieces. Garnish with fruit, if desired. It may be served with warmed milk, if desired.

Mum's scone recipe from Marie

1 lb SR flour

3 oz marg or butter

1 teaspoon baking soda (not sure if this is baking powder, but mum crossed powder out and replaced with soda?)

1 teaspoon cream of tartar

Pinch salt

8 ozs sour milk (mum used to leave it out of the fridge)

2 tablespoons castor sugar

4 oz sultanas

 

Bake at no 7 for 10 – 12 mins.

Mum's Shortbread recipe

For the days when resistance is futile

8oz butter 

4oz castor sugar 

9oz plain flour

3oz cornflour

Squeeze ingredients together then knead and put in tin and smooth top.  Cook at 325 for 45 mins.  Remove from oven, cut into pieces and sprinkle with castor sugar and bake for another 5 to 10 minutes 

Chocolate zucchini bread

Someone at work gave me some zucchini so I thought I would try making some paleo zucchini bread.  I tried this recipe from Elana's pantry.  I had to double the amount for the size of loaf pan I had to use and I cooked it for an hour, but it still came out fine.  Tonight, I made it as 12 muffins-even better!!!  This is going to be my new favourite recipe for a while....

 

• 2 1/2 cups almond flour/meal
• 1/2 cup cocoa powder
• 1/2tsp baking soda

1/2 tsp salt

• 1 tsp baking powder
• 4 large eggs
• 1/4 cup coconut oil
• 1/2 cup honey
• vanilla
• 1 1/2 cups zucchini, grated

• In a food processor, combine almond flour and cacao powder. Pulse in salt and baking soda.  Pulse in eggs, coconut oil and honey, then zucchini.  Aliquot into muffin pan (makes 12).  Bake at 350° for 25 mins

Lemon-basil pound cake

Ingredients
2/3 c Coconut Flour
6 Eggs
1/2 c Coconut Butter
1/3 c Honey
1/2 t Salt
1 t Baking Soda
Juice and Zest of 1 Lemon
1/3 c Chopped Fresh Basil
Instructions
Beat the eggs and add coconut butter, honey, salt, baking soda, lemon zest and juice, and basil.  Add the coconut flour a bit at a time, beating all ingredients until well combined.  Batter will be thick.
Bake in a loaf pan at 350 for 1 hour, or until a knife inserted comes out clean.