Okay, I've been cooking a lot lately. It's picture sharing time! Excite!!
|Peanut butter and banana french toast sandwhich on gluten free bread~|
|Lamb with a gremolata about to go in the oven.|
|Finished lamb with a samosa-style twice baked yam.|
|Hasselback potatoes (and a yam for me and my aunt).|
Yay!! I make things taste good~ But the recipe I'm going to share with you today is one I just made up on the spot. I needed to use some rhubarb I picked yesterday, and some strawbs that were nearing the end in the fridge. I was the strawberry hero.
And guess what! I measured things for you, because I love you so much. Just kidding, I on;t half measured them. Because I half love you so much? I tried, anyways. So here, take it:
- 1c gluten free flour
- 1/2c sugar
- 1c butter or something dairy free. I used vegan margarine (boooooo, use butter if you can).
- 2c rhubarb chopped up
- 2c strawbs
- 1/2c brown sugar
- 1/2 tsp black pepper (seriously, try it. Go on.)
- 2 or 3 healthy spoonfuls of butter (or like, you know, whatever)
- 3 nice big handfuls of slow cook oats (because gluten free oats take their time)
- Some brown sug
Do yourself a favour and preheat that oven. 350. Mix your shortbread things up, and in a greased pan throw that in the bottom, like this:
Put some fork holes in that shit and bake it for about 10 mins.
While that bakes, you can mix your other shit in separate bowls.
Take your shortbread crust out, let it cool for 10 mins if you want. I'm impatient, so I really didn't. Then put the filling on the shortbread, and crumble your crumble on top~
Put it back in for like... 25 minutes? My aunt has a convection oven, so it doesn't take as long for anything, but 25 should be fine.
This is what I got in the end:
And I have to say that this is stupid good. YUM!!! I'm eating it right now. Let me know if you add your own spin on it~