This is a great breakfast food. It is also as traditional as gluten-free can be.
In order to make it you will have to plan ahead. The night before you need to soak 5 cups of oats in 5 cups of water with 5/8 cup of cider vinegar. The next morning rinse the oats and put in a bowl or mixer.
Add to the oats:
1 cup coconut flour
1 cup coconut sugar or sucanat
1 tsp salt
1/2 tsp baking soda
1 cup butter
Pour this mixture into a sheetcake pan lined with parchment and roll out evenly. Bake on 325 for about 30 minutes or until it is browned on the edges.
Serve with Butter and Grade B maple syrup. Enjoy!
In order to make it you will have to plan ahead. The night before you need to soak 5 cups of oats in 5 cups of water with 5/8 cup of cider vinegar. The next morning rinse the oats and put in a bowl or mixer.
Add to the oats:
1 cup coconut flour
1 cup coconut sugar or sucanat
1 tsp salt
1/2 tsp baking soda
1 cup butter
Pour this mixture into a sheetcake pan lined with parchment and roll out evenly. Bake on 325 for about 30 minutes or until it is browned on the edges.
Serve with Butter and Grade B maple syrup. Enjoy!
