That looks REALLY tasty. I'm drooling on my hands. (I'm trying to protect my keyboard)
Recipe?
Or are you one of those people the rest of us can only aspire to be, and you just toss a little o' this and a little o' that into a dish and it's good?
I was doing better at our attempt to be glutten free until one of mine started having problems with oats. It's hard to sub all the time when you don't have oats to work with.
Peel and slice 7 peaches into a glass casserole. Dump in the rest of the blueberries that are in refrigerator. Drizzle with about a tablespoon of maple syrup, and toss in a spoonful of Bob's Red Mill gluten free flour mix (I used the pancake one -- I'm sort of vague on why I put this in, but thought it might have some thickening effect).
For topping, mix 1 cup oatmeal (which should be certified gluten-free, but I'm pretty sure we blew that), 1/4 cup brown sugar, about a teaspoon cinnamon, a dash or 2 of salt, and canola oil ... the recipe I was using said to use 3 tablespoons of butter, and canola oil doesn't hold things together like butter does, so I just poured it in until I could get the oatmeal/sugar combo to look sort of clumpy. If you use salted butter you wouldn't need to add additional salt.
Bake for 25 minutes. Serve with Rice Dream for the dairy-free contingent.
Rick thought our topping to peach ratio was off -- we needed more topping for the amount of peaches we had. I thought the peaches would cook down like apples do, but they didn't. So next time I'll use fewer peaches or more topping.
Y is for yummy.... this looks tasty! Thanks for including the recipe. I'm trying to cut out the gluten and always trolling for new recipes. Maybe almond or hazelnut flour would work in place of the gluten...
That looks REALLY tasty. I'm drooling on my hands. (I'm trying to protect my keyboard)
ReplyDeleteRecipe?
Or are you one of those people the rest of us can only aspire to be, and you just toss a little o' this and a little o' that into a dish and it's good?
Happy Birthday!
ReplyDeleteI was doing better at our attempt to be glutten free until one of mine started having problems with oats. It's hard to sub all the time when you don't have oats to work with.
Secret recipe:
ReplyDeletePreheat oven to 350.
Peel and slice 7 peaches into a glass casserole. Dump in the rest of the blueberries that are in refrigerator. Drizzle with about a tablespoon of maple syrup, and toss in a spoonful of Bob's Red Mill gluten free flour mix (I used the pancake one -- I'm sort of vague on why I put this in, but thought it might have some thickening effect).
For topping, mix 1 cup oatmeal (which should be certified gluten-free, but I'm pretty sure we blew that), 1/4 cup brown sugar, about a teaspoon cinnamon, a dash or 2 of salt, and canola oil ... the recipe I was using said to use 3 tablespoons of butter, and canola oil doesn't hold things together like butter does, so I just poured it in until I could get the oatmeal/sugar combo to look sort of clumpy. If you use salted butter you wouldn't need to add additional salt.
Bake for 25 minutes. Serve with Rice Dream for the dairy-free contingent.
Rick thought our topping to peach ratio was off -- we needed more topping for the amount of peaches we had. I thought the peaches would cook down like apples do, but they didn't. So next time I'll use fewer peaches or more topping.
Y is for yummy.... this looks tasty! Thanks for including the recipe. I'm trying to cut out the gluten and always trolling for new recipes. Maybe almond or hazelnut flour would work in place of the gluten...
ReplyDelete