Oatmeal Cakes

We adjusted the gluten-free Oatmeal Cake recipe this weekend.

For this experiment we changed:
1. Replaced the butterscotch chips with dried fruit (blueberries and raspberries).
2. Instead of a 9x13 pan, we used 2 muffin pans.  It made about 18 "cakes".  I should have used a smaller disher and did a full 24 cakes.  But they turned out well.

Baking the cakes in a muffin pan made the gluten-free version more stable.  Dawn and I decided that the frosting was redundant and you can safely eliminate it.  The cakes were moist, chewy and sweet.  The addition of the frosting really didn't do much.

Oatmeal Cakes

Gluten-free

1 ¼ cup water, boiling

1 cup oatmeal, old fashioned, uncooked

½ cup butter

1 cup sugar

1 cup packed brown sugar

2 eggs

1 tsp vanilla

¾ cup gluten-free oat flour

¾ cup coconut flour

1 tsp baking soda

1 tsp cinnamon

½ tsp salt

1 cup dried fruit of your choice. Blueberries or raspberries work well.

Preheat oven at 350F.

Pour boiling water over oatmeal and set aside for 20 minutes.

Cream butter and sugars. Add eggs. Beat well. Add vanilla and oatmeal mixture. Add flours, baking soda, salt, and cinnamon. Mix well. Stir in fruit.

Put in greased muffin pans (makes about 20 cakes). Bake for 30 minutes.

Notes:

• I used the extra fancy cinnamon for a stronger cinnamon flavor.