- 1 1/2 c (150 grams) rolled oats
- 1 1/3 c (190 g) gluten free all purpose flour
- 1/3 c (75 g) packed dark brown sugar
- 1 T baking powder
- 4 t golden flaxseed meal
- 1/2 t cinnamon
- 1/2 t salt
- 1/2 c (1 stick) chilled butter
- 1/2 c (120 ml) heavy cream
- 1.5 eggs (or 1 egg and one egg yolk)
- 1/2 c blueberries
- 1/2 c raspberries
- white choc chips or walnuts, optional mix in
- cooking spray
- 2 T turbinado sugar (optional, for sprinkling)
1. Combine oats, flour, brown sugar, baking powder, flaxseed, cinnamon, and salt in a large bowl. Cut in butter.
2. Combine cream and eggs and add to dry ingredients, stir until combined. Add berries and any other mix-ins.
3. Form dough into 8 in (20 cm) circle on baking sheet coated with cooking spray. Cover and freeze for 10 minutes. Cut the dough into 8 wedges and separate a few inches apart to allow plenty of room to spread. Sprinkle with turbinado sugar and rest another 10 minutes (about 25-30 minutes total after liquid has been added allows the flours to hydrate so they don't taste as gritty).
4. Cook at 400 degrees for about 20 minutes, rotating the pan halfway through.
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