Oats are naturally gluten-free, but if you’re cooking for someone with celiac disease or a serious gluten sensitivity, be sure to use ingredients labeled “gluten-free.” Some oats are processed in facilities that also handle wheat, barley, or rye, which can lead to “gluten cross-contamination.”
Carrot Oatmeal Yogurt Cake
- 1 cup oat flour (or blended oats)
- ½ cup rolled oats
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup grated carrots
- ¼ cup maple syrup or honey
- ¼ cup melted coconut oil (or olive oil)
- ½ cup plain Greek yogurt (or coconut yogurt)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- ¼ cup chopped nuts or golden raisins (optional)
Preheat the oven to 350°F and grease an 8-inch round cake pan. In a mixing bowl, whisk together the eggs, maple syrup or honey, yogurt, melted coconut oil, vanilla extract, and lemon zest. Stir in the oat flour, rolled oats, baking powder, and salt. Gently fold in the grated carrots and, if using, the nuts or raisins. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before slicing. For serving, top with a dollop of Greek yogurt and a sprinkle of cinnamon if desired.
Gloria Grode Lauria, Leland, North Carolina
Gluten-Free Blueberry Muffins
- 2 cups blanched almond flour
- ¼ cup honey or maple syrup
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon cinnamon
- 2 eggs
- 1½ tablespoons apple cider vinegar
- 1 tablespoon vanilla extract
- 2 tablespoons olive oil
- Optional: sliced almonds for topping
- 1 cup fresh or frozen blueberries
Preheat the oven to 350°F. In a large bowl, combine the almond flour, honey or maple syrup, baking soda, sea salt, cinnamon, eggs, apple cider vinegar, vanilla extract, and olive oil. Mix until the batter thickens and the ingredients are fully combined. Gently fold in the blueberries. Spoon the batter evenly into a muffin pan, filling each cup almost to the top. Sprinkle sliced almonds on top if desired. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool before serving.
Gloria Grode Lauria, Leland, North Carolina
Sweet Potato Brownies
- 1 large sweet potato
- ½ cup almond flour
- ½ cup cocoa powder
- ½ cup maple syrup
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Optional: vegan chocolate chips or chopped nuts
Preheat the oven to 350°F and line a baking dish with parchment paper. Peel and chop the sweet potato into small pieces, then steam or boil until soft. Mash the sweet potato in a bowl until smooth. Add the almond flour, cocoa powder, maple syrup, melted coconut oil, vanilla extract, baking powder, and salt. Mix well until the batter is smooth. Fold in chocolate chips or chopped nuts if desired. Pour the mixture into the prepared baking dish and smooth the top with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for at least 10 minutes before cutting and serving…