Gluten-free, egg-free, and delicious!
Stew 3-4 cups roughly chopped rhubard with 1/2 cup water. While this is cooking, prepare egg replacer by combining 6 tbsp water and 2 tbsp flaxseed. Preheat the oven to 350 and grease a baking dish (about 9x13).
In a mixing bowl, combine the following:
Make a well and pour in the following:
Stir lightly to combine.
Pour the fruit in the bottom of your baking dish (I threw in some leftover cranberries from last weekend's "French Toast Croissants"). Spread the batter on top and bake for 30-40 minutes. Great while hot with ice cream!
Stew 3-4 cups roughly chopped rhubard with 1/2 cup water. While this is cooking, prepare egg replacer by combining 6 tbsp water and 2 tbsp flaxseed. Preheat the oven to 350 and grease a baking dish (about 9x13).
In a mixing bowl, combine the following:
- 2 cups gluten-free flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp Poudre Douce
- 1 cup brown sugar
Make a well and pour in the following:
- 1 cup buttermilk (or 1 cup milk with 1 tbsp vinegar)
- 1/2 cup melted margarine or butter
- egg replacer (see above)
- 1 tsp vanilla
Stir lightly to combine.
Pour the fruit in the bottom of your baking dish (I threw in some leftover cranberries from last weekend's "French Toast Croissants"). Spread the batter on top and bake for 30-40 minutes. Great while hot with ice cream!