These work. I would happily serve them to anybody at any time. No “second-best” dry, sandy-textured imitations of the “real thing” for the “awkward guest”! Good eating for breakfast.
- 2½ cups gluten-free rolled oats
- 1½ cups butternut squash puree (or use pumpkin puree, mashed potatoes, or apple puree?)
- 2 eggs
- 75g/2½oz Trex, or ¼ cup vegetable oil
- ¾ cup water
- ½ cup sugar
- 2 tsps gluten-free baking powder
- ½ tsp bicarb of soda
- ½ tsp salt
- 2 tsps cinnamon
- 1 tsp mixed spice
- Pre-heat oven to 150C/300F/Gas Mark 2; spread the rolled oats on a baking sheet and toast for 5 or 6 minutes – until lightly browned. Leave to cool before popping cups of the oats into a food processor and pulse-processing them to a rough flour-like consistency.
- Rub Trex into ground oats. Mix in puree, eggs, sugar, and water, and leave to soak for 10-20 minutes.
- Lightly mix in spices, salt, baking powder and bicarb, until only just incorporated.
- Spoon into muffin tins, lined with muffin papers. Sprinkle with a little whole rolled oats, and bake at 160C/350F/Gas Mark 3 for 20-25 minutes.