After searching high and low for a “healthy” cookie that didn’t contain any gluten or added sugar, I’ve come to realize they are few and far between. And when you do find some, they taste like cardboard or cost you a fortune. So what’s a mom to do? Put on your fanciest apron and start baking!!!
Here’s a quick, easy and healthy crowd pleaser! I’ve made this perfect summer cake a few times now and people just love it. Even those that aren’t on a restricted diet enjoy this cake! The key is getting the cake nice and moist and the glaze nice and creamy. Thanks to my Aunt Marian for the original recipe.
My 2 year old son Liam is NUTS for these oat pancakes. He literally asks me for ‘Pan – Take’s every day. I find it easiest to make the pancakes on a griddle if you have one, that way you can make 6-8 all at once versus smaller batches in a frying pan. This recipe calls for blueberries but in a pinch raspberries can be a equally yummy substitute! Oh, and I usually make a double batch so that I have extras in the fridge/freezer for snacks throughout the week too.
Eating gluten free can be tough! I’ll admit it, I desperately want to be eating yummy crusty loaves of bread, pies, cakes, beignets, banana bread – the list is pretty much endless. Anyway, I just really really wanted to enjoy something warm and yummy for breakfast and was craving muffins. Thanks to my friend Luch for sending me a recipe that inspired me to come up with this version.
I must admit, I was pleasantly surprised with how delicious and moist they were. Hope you enjoy!