**Bakery on Main is a sponsor of Celiac and the Beast and our Celiac Disease Awareness Month promotion. BOM & CATB are friends – we’ve worked together on many projects – many unpaid. However, I believe in this product and this brand and recommend this brand to others. Thanks, BOM!** I’ve had lots of fun with my favorite flavor of Bakery on Main Instant Oatmeal – Blueberry Scone. About 6 months ago, Delight Gluten Free Magazine did a feature where they turned their instant oatmeal into dessert recipes! Here’s one of my favorites from the magazine…
The original recipe appeared in the November-December 2013 issue of Delight Gluten Free Magazine. You can subscribe to Delight Gluten Free Magazine here and visit their online recipe data base at http://www.delightglutenfree.com/recipes. I’ll write the original recipe as printed and then tell you what I did in parenthesis. LEMON BLUEBERRY OATMEAL COFFEE CAKE Coffee Cake: 2 cups gluten-free all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1 cup sugar 1/2 cup vegetable oil (I used coconut oil) 2 eggs (I used flax gel) 1/2 cup milk (I used hemp milk) 2 teaspoons lemon zest 1 cup frozen blueberries (I used more, but I wanted this to be more fruity) Crumble topping: 3 packages Bakery on Main Blueberry Scone Oatmeal (I used two) 4 tablespoons butter, melted (I used EarthBalance) Glaze: (I totally didn’t do the glaze because I didn’t have powdered sugar…don’t judge me) 3/4 cup powdered sugar 1 tablespoon lemon juice 1 tablespoon milk Zest of 1 lemon
1. Preheat oven to 350 degrees. Spray an 8″ spring-form pan with non-stick spray (I used coconut oil here) 2. In a mixing bowl, whisk together gluten-free all-purpose flour, baking powder and salt. Set aside. 3. In the bowl of a standing mixer (I don’t have a standing mixer, FYI, I just used electric mixers), cream together sugar, oil, eggs (or egg replacement, milk (or milk replacement), lemon juice and lemon zest. Beat until light and smooth. 4. Add the dry ingredients into the wet ingredients in 3 separate additions, making sure to mix well after each addition. Fold in blueberries. 5. To make the crumble, mix together the Baker on Main Blueberry Scone Instant Oatmeal and melted butter (or butter replacement) in a smaller bowl. 6. Evenly pour the batter into the prepared spring form pan. Sprinkle the crumb topping evenly across the cake. Bake for 40-45 minutes until a toothpick comes out clean. Cool before releasing the cake from the pan. 7. To make the glaze, whisk together powdered sugar, lemon juice, milk (or milk replacement) and lemon zest. Drizzle over cooled cake before serving.
THEN EAT THE MAGIC! WOOOOOOO!
Online, Delight Gluten Free Magazine lists the recipe for Apple Chocolate Chip Coffee Cake using the Apple Pie Bakery on Main Instant Oatmeal. You can read the entire recipe here: http://www.delightglutenfree.us/recipe/Print.aspx?id=721.