Gluten free, egg free, dairy free, sugar free, nut free, My daughter has fructose malabsorption with a dairy intolerance...which is making us all healthier! You can make these all your own by adding in chocolate (dairy free, of course), strawberries, blueberries (fresh or frozen), raisins, etc.
- 1 cup gluten free flour (I like "Namaste" brand baking blend)
- 1 tablespoon ground flax seed (I like Bob's Redmill)
- 1 1/2 teaspoons baking powder (aluminum free)
- 1/2 teaspoon ground cinnamon
- 1/3 cup Earth Balance (soy free "butter" spread)
- 1 cup quick-cooking rolled oats
- 1/2 cup raisins (add in:, strawberries, blueberries, nuts, semi-sweet chocolate chips, etc.)
- 1 tablespoon chia seeds
- 1/4 almond milk (Almond Breeze, 30 cal)
- 3 tablespoons brown rice syrup
- Pre-heat oven to 425 degrees and line a baking tray with parchment paper.
- Soak chia seeds in warm water and set aside. (You can grind them in a coffee grinder, but I'm too lazy...)
- In a bowl, combine dry ingredients with a whisk to mix thoroughly
- Cut in Earth Balance till mixture resembles coarse crumbs. Don't overcut! It melts easily.
- Stir in oats.
- In a separate bowl, combine wet ingredients including chia seeds. Stir just till moistened. will be sticky.
- Turn out onto parchment lined tray and mold into a circle about 1 inch thick. I press down the center to form a very slight "well" for more even baking.
- Slice into 6-8 wedges.
- Bake at 425 degrees for 20 minutes until the center is baked and not gooey.
- Can be frozen and re-heated wrapped in foil. I usually double or triple this and freeze some.
PER SERVING *
|Calories330Calories from Fat45|
|% DAILY VALUE*|
|Calories from Fat45|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.