I stole this recipe from my mother…. Who may have stolen it from hers. Either way, it’s fast becoming one of my favorite gluten free deserts that everyone loves and has no idea it’s gluten free.
It’s pretty simple and easy to toss together while dinner is cooking, bake during dinner and serve warm once the dinner plates are cleared.
First, soak 1 cup of oats in 1 cup of boiling water. Let this sit for 10-20 minutes until the water is absorbed.
Next, cream together 2 cups packed brown sugar and 2 eggs. Then add in 1/4 cup softened butter and 1 teaspoon if lemon juice.
In a separate bowl, sift together 1 cup gluten free flour, 1 teaspoon baking soda, 1 teaspoon cinnamon and a pinch of nutmeg.
Mix the dry ingredients into the wet. Finally, stir in 1 cup chopped walnuts.
Bake in a 9×9 pan in a preheated 350 degree oven for about 45 minutes.
While I love it by itself, we’ve been blueberry picking lately so of course we needed to use some of those blueberries. A warm blueberry sauce on top brought it to a whole new level and was super simple.
Into a pan on the stove, add 2 cups of blueberries over low heat. Stir in 1/2 teaspoon cinnamon and 1-2 tablespoons of honey (depending on the sweetness of your blueberries). In a bowl or shaker, mix 1/4 cup of cold water with 2-3 tablespoons of corn starch. Then mix this into the blueberry mixture. This will thicken the sauce and the blueberries heat up and “pop.”
Next time I think I will try cutting back on the brown sugar and substituting maple syrup. Either way, I wouldn’t hesitate to eat the left overs (if there are any) for breakfast (um, yeah, already did that). If you want something less sweet and more of a real breakfast, try my Gluten Free Blueberry Coffee Cake
Got any favorite blueberry treats?