Red and Blue Breakfast Cake
Ingredients:
- 1 cup gluten free oats
- 2/3 cup water
- 1 T. flax meal
- 3 T. water
- 3/4 cup Bob’s Red Mill All Purpose Gluten Free Flour Blend
- 1/2 tsp. xanthan gum
- 1/2 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 4 T. dairy and soy free shortening (or regular shortening)
- 1/2 cup white granulated sugar
- 1/2 cup brown sugar
- 1 tsp. vanilla
- 1 cup raspberries
- 1 cup blackberries
Directions:
- Preheat oven to 350 degrees.
- Combine oats with the 2/3 cup water and let sit 5 minutes
- Combine flax meal with the 3 T. water in a separate bowl and let sit.
- In another bowl whisk together flour, gum, soda, baking powder, cinnamon and salt.
- In a large bowl combine shortening with sugars. Add vanilla.
- Stir the flax mixture and add to the shortening and sugar mixture.
- Add the flour mixture and stir.
- Add the soaked oats.
- Gently stir in both berries.
- Spray an 8×8 pan with cooking spray. Spread the batter into pan.
- Bake for 40 minutes.
- Serve warm or cold.