Preheat oven to 350°
3/4 c. (1 1/2 sticks) butter
1 1/2 c. brown sugar
3 eggs
1 tsp. vanilla extract
1 1/2 c. brown sugar
3 eggs
1 tsp. vanilla extract
2 c. gluten-free flour mix (I used a sorghum mix)
1/2 tsp. salt
3/4 tsp. baking powder
3/4 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. xanthan gum
1 1/2 c. gluten-free oats
1/2 tsp. salt
3/4 tsp. baking powder
3/4 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. xanthan gum
1 1/2 c. gluten-free oats
1/3 c. gluten-free flour mix
2 medium-sized apples, peeled and chopped
2/3 c. walnuts, chopped (optional)
3/4 c. raisins (optional) (I omitted these)
2 medium-sized apples, peeled and chopped
2/3 c. walnuts, chopped (optional)
3/4 c. raisins (optional) (I omitted these)
Beat together the butter and brown sugar. Add the eggs and vanilla, beating until fluffy.
Combine the flour, salt, baking powder, baking soda, cinnamon, and xanthan gum. Add, along with the oats, to the butter mixture. Mix just until incorporated.
Stir together the 1/3 c. flour, apples, nuts, and raisins. Fold into the mixture.
Spread into a sprayed 10 x 15 inch jelly roll pan. Bake at 350 degrees for 25 minutes. Set the pan on a wire rack to cool before cutting.
Combine the flour, salt, baking powder, baking soda, cinnamon, and xanthan gum. Add, along with the oats, to the butter mixture. Mix just until incorporated.
Stir together the 1/3 c. flour, apples, nuts, and raisins. Fold into the mixture.
Spread into a sprayed 10 x 15 inch jelly roll pan. Bake at 350 degrees for 25 minutes. Set the pan on a wire rack to cool before cutting.
Recipe from www.glutenfreehomemaker.com
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