I have always loved cooking and baking. I miss baking challah and mandelbread. I miss making blintzes. I miss my own shortbread pie crust and my hamentaschen. So despite being gluten-free (of necessity, not choice), I still occasionally bake these and suffer the consequence of "cheating". Most I give away. I have already written about this (see What's a Gluten-free Jew to Do?), so I am going to write about how necessity has created a challenge, and therefore fun.
One of the most favorite things I have always done is create meals and menus based in what I have to work with. So my good friend, Kathering Deumling who writes and teaches, Cook With What You Have, and Lynne Rosetta Kasper whose radio show, The Splendid Table affirm my love of this opportunity to look at ingredients and decide how to use them and make the recipes come together in new ways.
When I have left over oatmeal I can just rewarm it, but wouldn't it work well in gluten-free muffins? Hmm, plain 2% yoghurt, eggs, some Bob's Red Mill gf brown rice flour and some Bob's Red Mill Biscuit and Baking mix, a tsp of vanilla, 1/4 cup milk, 1/4 cup canola oil, and 1/4 cup sugar, and top with walnuts.
I baked 1/2 the batter in mini muffin tin so we could have them in a hurry. Yum!!!
Measuring for me is a play it by ear thing, but here is a more exact recipe:
Beat 3 large eggs with 1/4 sugar
Add 1/4 Canola Oil, 1/4 cup milk, 1/2 cup plain 2% yoghurt
Mix in 1 large overripe mashed banana and 1 cup cooked oatmeal (GF)
Mix liquid ingredients into a mix of:
1/2 Cup Bob's Red Mill Biscuit and Baking Mix (GF)
1/2 Cup Bob's Red Mill Brown Rice Flour (GF)
Top with walnut halves, or hazel nuts, or no nuts as you wish.
Bake in mini muffin tin for 20mins at 325 degrees convection, or regular size 25 min. 350 degrees convection.
