Natalie, the Gluten Free Mommy, posted a fantastic recipe for a gluten free blueberry breakfast cake last week that looked so good, I had to try it. So I made it last night for the kids to eat for breakfast today.
It's as good as it sounds (and looks, if you check out Natalie's pictures on her blog).
Of course, being that I also have to blog casein free, I had to make a couple of substitutions. For butter, I used Earthbalance Buttery Sticks, and for milk, I used soy, but I am wondering if almond milk wouldn't be a good bet to give it a bit of a nutty flavor. It took a little longer to cook, but that may be because I live at 3300 ft above sea level.
You can read the comment in Natalie's post to find out what flour she used; I used our usual Bob's Red Mill gluten free all purpose flour. I also, like Natalie did, used frozen blueberries, and they worked really well.
If you are in the mood for something gfcf and sweet, I highly recommend this recipe. Thanks, Natalie, for sharing!
16 hours ago
3 Comments:
Hello,
My name is Maya Green and I am a public health studnet in Chicago. I am sorry for interupting this blog, but I need your help. I am currently attempting to research the cost of GFCF diets and how state and federal agencies might go about offering funding for diet items to parents of children diagnosed with an ASD, who show benefit from this diet.
Please let me know the average monthly cost for one child on the diet and if you know of any federal or state resources that offer payment or reimbursement.
I appreciate your time.
Maya Green
uicmdmph@gmail.com
We just tried this one too, and loved it! It was just the thing to entice Jacqui to start eating again and we left Natalie a great big 'thank you' :)
Thanks Thomas! You are a sweetheart! :)
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