Brain Cakes are on the menu again too, by popular request. I’m going for this healthier option adapted from a recipe by Rebekah Gough
1 1/2 cups quick oats
1 + 2 Tbs cup AP flour
1 cup brown sugar
1Tbs corn starch
3/4 cup butter (1 and 1/2 sticks) butter, room temperature
2 cups chopped or sliced strawberries (fresh or defrosted frozen)
pinch sea salt
1/8 tsp ground cinnamon
1/8 tsp nutmeg
Toss berries with 1/4 cup of brown sugar, 1 Tbs corn starch, and pinch of sea salt and set aside to let fruit macerate at room temperature.
Meanwhile, preheat oven to 350 F
prepare an 8 x 8 pan by lining it with foil that extends over the edges of the pan. Butter or oil the foil for easier removal later.
In a large bowl, combine oats, cinnamon, nutmeg, remaining brown sugar and butter. Cut in the…
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