Oatmeal Cream Pies…….Yes, we all like them.
The problem is reading the label reveals the actual disaster ready and waiting to bombard your cells with an attack. Sending your immune system into full throttle defense mode. Take a look at this ingredient list from a local grocery store item of Oatmeal Cream Pies…….
Whoa…..do I really want to fee my sweet little ones this! No way! So, for my gluten free, sugar, and wheat sensitive friends, the Gluten free Refined Sugar free Oatmeal Cream Pies may be an option.
Here’s what you need:
1/3 Cup Coconut Flour
2 Tablespoons Tapioca Flour
1 Tablespoon Chia Seeds (Soaked in 1/4 cup apple juice)
2 Tablespoons Buckwheat Flour
1 1/2 Cup Organic, gluten free oats
2 Large Eggs
1/4 Cup Maple Syrup
1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1/2 Teaspoon Cardamom
1 4 Ounce Container of Unsweetened Applesauce
1 Stick Butter (softened)
1/2 Teaspoons Baking Powder
2 Teaspoons Vanilla
1/2 Cup Heavy Whipping Cream (For best results sit in metal bowl 15 min in the freezer)
1/2 Teaspoon Maple Syrup
1/2 Teaspoon Vanilla
Place coconut flour, buckwheat, oats, tapioca, spices and baking powder in a mixing bowl and mix well. In a separate bowl combine softened butter, applesauce, chia seeds (with the juice), eggs, vanilla, and maple syrup.
Combine the wet ingredients and the dry to incorporate into a dough.
It looks like this….
Shape into rounds like this…..
Bake at 325 degrees for 10-12 minutes until they are golden brown. Let cool completely then combine chilled whipped cream/vanilla/maple syrup beat on high until thick and peaks appear. Apply between two cookies to make a cream pie!
Enjoy at your leisure, no red dyes, no preservatives you cannot pronounce! Just clean fresh treats!Print This Post