I’m bringing you this recipe courtesy of Cream Hill Estates. For more delicious, gluten-free oats recipes, visit the following link: .
Oat Crunch Topping
3/4 cup Oats, rolled, old fashioned (pure gluten-free oat products)
1/3 cup Brown sugar, firmly packed
2 tbsp Butter or margarine
2 tbsp Nuts, chopped (optional)
1/2 cup Vegetable shortening
2/3 cup White sugar
1 cup Banana, ripe and mashed
2 Eggs, large
1 tsp Vanilla extract
2 1/4 cups Oat flour (gluten-free)
1 tsp Salt
1 tsp Baking soda
1/2 cup Nuts, chopped (optional)
1. Cream shortening and sugar until fluffy. Mix in mashed banana, eggs and vanilla. Add flour, salt, soda and nuts, stir until all ingredients are mixed together. Don’t over mix.
2. Put batter in greased 8”x 8” pan. Sprinkle Oat Crunch Topping on the cake batter.
3. Bake for 35-40 minutes in 350 F oven. Cool in pan on wire rack.
4. Cut into 16 pieces – each piece has 24 grams of oats (flour and rolled oats totaled).
From our home to yours, Tina Turbin.