Do you ever just crave something baked and hot? Well I do on a pretty regular basis. I bake once or twice a week, so I like to be able to create from what we have on hand. This baking creation was inspired from leftover apple slices that were a tiny bit brown.
I often like to start a recipe from something I used to make with gluten ingredients or a recipe from Pinterest, that I can tweak to fit my GF life. I found a recipe on Pinterest and figured I would adjust it for taste and content (gf oats).
I mixed everything in one bowl which made clean up really easy. Then everything was poured into an 8×8 baking dish.
I popped it in a 350° oven for 45 -50 minutes.
I used my handy dandy cake tester to see if it was thoroughly baked and let it cool for 20 min before I cut a piece.
This was actually good, but I had to add a drizzle of maple syrup to finish it off. I think playing with the spices could work too. Adjust to your liking.
Yummy Fall vibes!
Gf Apple Pumpkin Pie Oatmeal Bake
15 oz can of pumpkin
1 cup chopped apple of choice
3 cups GF oatmeal
1 cup milk (I use lactose free skim)
1/2 cup maple syrup
1 teaspoon apple pie spice
1 teaspoon cinnamon
1/2 cup light brown sugar
1 teaspoon vanilla
1 teaspoon baking powder
I mixed the sugar, spices, eggs, milk, vanilla, syrup and pumpkin.
Next, I added in the baking powder.
Last, I mixed in the oats and apples.
Spray baking dish.. Pour into an 8×8 dish.
Bake at 350° for 45-50 minutes.
Cool and eat. I added a drizzle of maple syrup to individual slices.
Well, I have been trying to be in the moment and enjoy the summer. I am just about half way until school resumes and I do feel like I have recharged a bit. It has not taken as much effort as I thought to recharge.
We decided to buy a hot tub or spa, whatever you prefer to call it, back in the spring. We knew it would be a while until it was installed, due to all of the delays and shortages of cars, boats and other mechanical things. After waiting a month longer than estimated it arrived and has been a place to unwind and chill out.
The entire family has been enjoying it. I personally call it our hot pool! I hope we continue to enjoy it into the cooler months ahead, but for right now it is a great way to spend time device free.
I have been back on the yoga classes train and I am loving it. It is so fulfilling to go to a live, in person class. Yoga in the park has been great too. Honestly, I just love hearing my instructors voice again! I need to also be around people…who love it it. The vibe adds to the experience.
Baking is obviously something I do frequently and share frequently. If you follow me on Instagram you will see I love to post my latest gluten free creations. I have been exploring new recipes, people post to Pinterest, and tweaking them to be gluten free and in some cases less fat too.
When you bake as much as I do and actually eat the treats too….cutting out some of the fat is not a bad thing! I find that I am substituting butters and oils for applesauce and Greek yogurt. None of this is completely new for baking, but when making things gf it can be tricky for consistency, texture and how moist something is. Some recipes taste great and others I head back to the mixing bowl!
Summer isn’t over. Hoping to enjoy and continue to recharge before the start of school. I will share more in the upcoming weeks. You can always follow me here and on Instagram to see what I’m up to.
When I thought about blogging this week I couldn’t bring myself to write about school. I’m on Spring Break and in total chill mode. Baking is something I love to do when I am stressed or when I am not hustling, doing all of my typical routines.
I woke up feeling like I needed something healthy(ish) and baked. Sometimes I wonder if it is a bit weird that I crave and find comfort in muffins, bread and pastries, but I clearly get over negative thoughts of eating carbs. If you follow my blog, you know that this love of eating what I want is a challenge at times because I need to eat gluten free.
Scrolling Pinterest for GF recipes is fine, but often they overwhelm me, so I often still look at regular recipes and modify. This is something I also do when teaching. Always looking to see how I can modify resources for unique lessons…so I guess it is the perfect carryover to cooking and baking.
Here comes a delicious modification. I very much enjoy Fruity Pebbles. They are fruity, colorful and natural gluten free. Check, check, check! I put my fingers to the screen and started to search Pinterest for a recipe that called for Fruity Pebbles.
I found one that was simple and fast, for a quick morning treat. My coffee was calling, so I worked quickly and was very pleased with the results.
I modified this recipe to suit my needs. I decided to take the butter out because I just wanted to take out the fat. Also, I didn’t want to wait for room temperature butter, so I used applesauce. My mini me is lactose intolerant, so I used her lactose free milk. You could probably use what ever milk you prefer. Also, if you want the butter…do it! Add it in.
The last modification was the flour. I choose a GF friendly flour I like. I am sure you can use regular flour or a GF flour that works for you. I think one of the things I love about baking is the freedom to tweak things for personal taste, so if you make this recipe for yourself….tweak away!
Fruity Pebbles Breakfast Muffins
2 cups flour of your choice
1 cup milk of your choice
1/2 tsp. salt
1 cup Fruity Pebbles
3 tsp. baking powder
1/2 cup unsweetened applesauce
Preheat oven to 400°
Mix together the flour, sugar and baking soda.
Add the applesauce and milk.
Mix the wet and dry completely. Make sure the batter is lump free.
Fold in the Fruity Pebbles.
Spoon into muffin pans. You can use paper liners or just spray your pans with a your favorite nonstick spray.
This recipe makes 12 muffins.
Bake for 10-13 minutes. Times may vary based on the size of you muffins.
***I use these 1/2 muffin pans (Rachel Ray), so I yielded about 18 muffins.
Cool muffins on a wire rack. Place a pan under if you intend to glaze.
Now, the recipe I found stopped here. And if you stop here as well, I am sure you will find these muffins a colorful and happy edition to your morning coffee, tea or juice, but if you wanna live large add some GLAZE!
1 cup powdered sugar
1 tbsp. lemon juice
I am not known to be Mrs. Perfect, so this is a glaze that you just sort of play with.
Add the lemon juice to the powdered sugar…slowly. Mix to a consistency that makes you happy. Then drizzle over cooled muffins.
Let the glaze set up.
Eat and Enjoy! I like to plate up on one of my favorite trays. Pretty food tastes better….at least I think so.
These can be stored for a couple of days. If your house is anything like mine they won’t last a couple of days.
I’d love to know if you tried these for yourself. You can always comment and follow my gluten free journey.