{"id":789,"date":"2009-03-17T20:48:49","date_gmt":"2009-03-18T00:48:49","guid":{"rendered":"http:\/\/glutenfreeislife.wordpress.com\/2009\/03\/17\/cream-hill-estateslaras-oats\/"},"modified":"2009-03-17T20:48:49","modified_gmt":"2009-03-18T00:48:49","slug":"cream-hill-estateslaras-oats","status":"publish","type":"post","link":"https:\/\/www.glutenfreeislife.com\/?p=789","title":{"rendered":"Cream Hill Estates\/Lara's Oats"},"content":{"rendered":"

I really can’t say enough good stuff about this<\/a> company.  First, I love that they make gluten-free oats for those of us who can’t enjoy traditional oats due to gluten issues.  Second, they were nice enough to send me some products to sample.  With those products I received some recipes and there was one that was just screaming my name.  That and the over-ripe bananas sitting on my counter. \ud83d\ude09  There are actually several recipes that I am aching to try, but this one for the Banana Crunch Cake came first.  It is a coffee cake.  YUM!  <\/p>\n

\"Banana<\/a><\/p>\n

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The cake must cool in the pan, hence the picture of it in the pan.  I have left it in there overnight.  Here is a picture of Jon’s first piece.  (Notice I said “first” piece?)<\/p>\n

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\"bcc\"<\/a>  <\/p>\n

Banana Crunch Cake<\/u><\/strong><\/p>\n

Oat Crunch Topping<\/strong><\/p>\n

3\/4 cup Oats, rolled, old-fashioned (I used Lara’s Rolled Oats)<\/p>\n

1\/3 cup brown sugar, firmly packed<\/p>\n

2 TBSP Butter <\/p>\n

2TBSP Nuts, chopped (optional…I did include these)<\/p>\n

Cake<\/strong><\/p>\n

1\/2 cup vegetable shortening<\/p>\n

2\/3 cup white sugar<\/p>\n

1 cup bananas, ripe & mashed (about 3 small-medium)<\/p>\n

2 large eggs<\/p>\n

1 tsp vanilla<\/p>\n

2 1\/4 cup Oat Flour (I used Lara’s Oat Flour)<\/p>\n

1 tsp salt<\/p>\n

1 tsp Baking Soda<\/p>\n

1\/2 cup chopped nuts (I omitted this only b\/c I was lazy….LOL)<\/p>\n

Directions<\/strong><\/p>\n

Mix oats, brown sugar, nuts and softened butter in a bowl for topping & set aside.<\/p>\n

Cream shortening and sugar until fluffy.  Mix in mashed banana, eggs & vanilla.  <\/p>\n

Add flour, salt, soda & nuts, stir until all ingredients are mixed together.  Don’t over mix.  Pour into a greased 8 x 8 inch pan.  Sprinkle Oat Crunch Topping on the cake batter.  Bake for 35 – 40 minutes at 350.  Cool in pan on wire rack.  <\/p>\n

Cut into 16 pieces.  Each piece has 24 grams of oats (flour & oats totaled)<\/p>\n

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This cake ROCKED!!  It smelled amazing while it was baking.  I only had a small tasted b\/c I have had a stomach bug, but Jon had 2 pieces and wanted more.  This was on top of his very large dinner.  Oh…..the cake is very moist.  It is a little crumbly when it is warm, hence the reason I am leaving it to cool overnight in the pan.  I plan on freezing half of this for our road trip to Atlanta.  Not only for nourishment on the way down, but to share with Kelly & her family, too! \ud83d\ude42  <\/p>\n

Thanks again to Cream Hill Estates<\/a> and Beth Armour, their Co-President, for the wonderful products and for making being gluten-free a little easier and much tastier!!  \ud83d\ude42<\/p>\n

LiveJournal Tags: cream hill estates<\/a>,lara’s oats<\/a>,banana crunch cake<\/a><\/div>\n
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