(Here's another oat-free recipe; we gave it a big thumbs-up at breakfast this morning. My apologies for the lack of detail in these and previous photos; it's been dark and rainy and the pix have been blurry.)1 cup rice flour
1/2 cup teff flour
1/4 cup tapioca flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
Mix dry ingredients; cut in 1/2 cup butter substitute (we use Earth Balance Buttery Spread, which does contain corn and soy).
1 large apple, grated
1/2 cup walnuts, chopped
1 cup milk (soy, rice, etc.)
Mix and add to flour/butter mixture. Bake in greased pan (8-inch skillet) at 350 degrees for 25-30 minutes.
2 comments:
Why do I always seem to look at your blog when I'm hungry?!?!? <:-(
That cake is so round and perfect! Sounds wonderful!
Sounds yummy and oh so seasonally appropriate.
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