Blueberry Brickle

 3-4 c. fresh or frozen blueberries

1 c. gluten free flour

1 c. oats

3/4 c. sugar

1 c. milk/water

1/2 c. butter/coconut oil

1 tsp. vanilla

2 tsp. baking powder

1/2 tsp. salt

If using frozen blueberries, place them in a deep-dish pie plate and put them in the oven to defrost while preheating it to 350 degrees. In a large mixing bowl, combine the other ingredients to make a soft dough. When the berries are (mostly) defrosted, remove from oven and top with the batter.  Return to oven and bake for about 1 hour. Serve warm topped with whipped cream or vanilla ice cream. Yum!

"Butter"cream Frosting

  A dairy-free, flully, white buttercream-like frosting perfect for birthday cakes and cupcakes.

1 c. cocnut oil

1 c. palm shortening

2 tsp. vanilla extract

2 T. maple syrup

4 c.+/- powdered sugar

coloring, if desired

Melt coconut oil in microwave for about 2 mins, until completely melted. Place in fridge or freezer to resolidify, then allow it to come to room temperature. (This gets rid of any lumps for a nice, smooth frosting.) Cream the oil with the shortening, add vanilla and maple syrup, then cream again until smooth. Slowly add the powdered sugar until you get a light, fluffy consistency. Whip in any coloring you like, then frost just like buttercream. It even works well piped!

Crispy Oat Flour Waffles

 Yummy, easy Saturday morning breakfast.

3 c. oat flour*
4 tsp. baking powder
1 tsp. salt
1 1/2 c. milk
1/2 c. melted butter or coconut oil
4 eggs
1/4 c. maple syrup

Whisk everything together in a large bowl, then let the batter rest 5 mins. Pour onto a hot waffle iron and cook until slightly brown and crispy.

*If you want a really crispy waffle, you can substitute 1 c. gluten-free flour for one of the cups of oat flour.