2 Cups all Purpose Flour - to make it Gluten Free I used 1 C Bob's Red Mill All Purpose flour, 1/2C rice flour, and 1/2 C of ground oats 1 C sugar 1/2 Brown Sugar 1 t baking soda 1 t baking powder 1/2 t salt 1 t ground Cinnamon 1 C buttermilk 2/3 C butter, melted 2 large eggs or egg substitute, I used 2 T of ground Flax seed and 1/3 C water 1/2 cup brown sugar 1/2 cup chopper pecans or walnuts 1 t cinnamon Combine the first 7 ingredients in a large mixing bowl; add buttermilk, butter, eggs. Beat at low speed with an electric mixer until moistened; beat at medium speed for 3 minutes. Spoon batter into a greased and floured 13x9x2 inch pan Combine 1/2 cup brown sugar, pecans, and 1 t cinnamon; sprinkle over batter. Cover and refrigerate 8 to 12 hours. Uncover and bake at 350° F for 30 to 35 minutes or until a wooden tooth pick inserted in center comes out clean. Serve Warm. makes 12 to 25 servings. You may bake immediately at 350° F for 30 minutes. To reheat, cover with aluminum foil, and bake at350° for 5 minutes or until reheated through.
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AuthorI am recent grad from Holy Cross College at Notre Dame Indiana. I finished with a Bachelor of Arts in business major and minoring in marketing, communication, graphic design and theology. I was diagnosed with food allergies at the end of my freshman year of high school, after suffering migraine headaches all through middle school. I was then diagnosed with hypothyroidism during my senior year of high school. My family has come a long way since the first summer. I'm allergic to peanuts, wheat, and eggs. I also limit my dairy use. I've always enjoyed to bake ever since I was young, now creating allergy free treats have been a fun experiment. I hope to continue to build this blog to share some of my favorite recipes I like to make. Archives
March 2019
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