Blueberry Boy Bait {Gluten Free}

Blueberry Boy Bait

One of my hubby’s favorite sweets is Blueberry Boy Bait. I didn’t catch him with it though, so I can’t testify to its effectiveness in catching boys. If you have caught one, it’s guaranteed to keep him coming back for more. You can make this with fresh or frozen blueberries. In the pictures below, I used frozen blueberries but once those delicious blue gems ripen this summer, I’ll be making this with fresh blueberries.

oats in mill

Another chance to use my WonderMill! I just love this thing, it has made my gluten free life so much better!

oat flour

Just look at that lovely organic oat flour!

Begin by combining the dry ingredients (making sure to reserve 1/4 c raw sugar for the topping)

dry

In a separate bowl, beat together the sugars and butter until light and fluffy. This takes a few minutes, but it is actually an important part of getting rise out of your baked goods.

Creaming is one of the most important mixing methods used in the entire recipe. It incorporates the maximum amount of air bubbles created by dry crystalline sugar, typically granulated white table or super-fine, or brown sugar, beaten with plastic solid fat (stick butter or margarine, shortening or lard), so a recipe will rise in the oven and be light in texture when baked. The cake rises from these air bubbles expanding from the heat of the oven, steam generated from the liquid ingredients and from carbon dioxide generated from the chemical leaveners or baking powder and/or baking soda.

[source: http://baking911.com/quick-guide/how-to-az/mixing-method-creaming]

eggs

Next, add eggs and vanilla and beat until well combined.

Gently fold 1 cup blueberries into batter.

fold in blueberries

This batter is very thick, not like cake batter. Don’t be alarmed! Just spread it out in the pan evenly.

In a small bowl, combine remaining sugar and cinnamon. Toss remaining 1/2 cup blueberries in mixture and sprinkle evenly over top of batter.

before baking

Bake in preheated oven for 40-60 minutes or until it passes the Toothpick Test. My oven needed just a bit longer than 45 minutes to get it completely baked.

Serve with ice cream, or have it for breakfast with your mother in law and coffee!

baked

Blueberry Boy Bait {Gluten Free}
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12-20

 
A delicious stage for blueberries, fresh or frozen. Served warm with vanilla ice cream, it’s absolutely heavenly!
Ingredients
  • 1 c all purpose gluten free flour
  • ½ tsp xanthan gum (leave out if your flour blend already contains it)
  • 1 c freshly ground oat flour
  • 1 tsp salt
  • 1 Tbs aluminum free baking powder
  • ¾ c packed brown sugar or sucanat
  • ½ c raw sugar
  • 3 eggs
  • 1 c softened butter (2 sticks)
  • 1 c whole milk
  • 1 tsp vanilla
  • 1½ c blueberries, separated
  • 1 heaping tsp cinnamon
  • ¼ c raw sugar
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease a 9″ x 13″ baking dish.
  3. Combine flours, salt and baking powder (adding xanthan gum if necessary)
  4. In a separate bowl, beat together the butter, brown sugar/sucanat and raw sugar until light and fluffy.
  5. Add eggs and vanilla and beat until batter is smooth
  6. Add milk and half the flour mixture, beat until mixed well
  7. Add the remaining flour, beat until mixed well
  8. Gently fold in 1 cup of blueberries
  9. Pour and spread batter into prepared dish
  10. Evenly sprinkle remaining blueberries on top
  11. Combine remaining sugar with cinnamon and sprinkle evenly over batter and blueberries
  12. Bake for 40-60 minutes, or until a toothpick inserted into the middle of the cake comes out clean
  13. Serve warm with ice cream and coffee, or room temperature. Really, it’s good at any temperature. Just eat it!

 

About Dawn @ohsweetmercy

Dawn @ohsweetmercy.com is a wife and homeschooling mom of a lovely teenage daughter and very spirited five year old son. She is also blessed with three grown up stepsons and a grandson. Faith, family and food are her passions…along with writing, photography and riding the Harley with the love of her life. Attending a Nourishing Our Children seminar opened her eyes to the realities of our industrial food system and she strives to prepare real, whole, nourishing foods for her family with a limited budget while being mindful of the gluten-free needs of her family. Her motto is “doing the best you can with what you have is better than doing nothing at all.
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Oat and Nut Butter Dog Treats

Oat and Nut Butter Dog Treats2

We try to eat real, whole foods here as much as we can and that also includes feeding our little fluffball healthy treats.  It’s much more economical to make treats yourself and definitely more healthy since YOU control the ingredients.

The Fluffball

This is our sweet little “Yoranian” (or “Porkie”) – half Pomeranian, half Yorkshire Terrier. She LOVES our homemade treats!

This recipe is super easy and can make a lot of treats, depending on how you cut them. Our dog has a tendency to get “fluffy” so we make small, approximately 1/4″ square, treats. One time I got over 100 small treats! They would be a great size for training treats. You can easily roll this dough out and use cookie cutters to make fun shapes, but your yield will be less.

You can use any flour for this recipe, we used a mix of finely ground oat flour and some blender ground oat flour – what  a difference the WonderMill made! I planned on using the oat flour later for a recipe that really needed the flour to be fine, so I used the pastry setting on the WonderMill. It is definitely more fine and smooth than the flour I had “ground” in my blender before I had this wonderful grain mill.

oats in mill

Wondermill vs Blender

The flour on the left was “ground” in my blender, before I got my WonderMill. As you can see, it is very coarse. That’s fine for some things, but for many other recipes you need something a bit more fine. My WonderMill is making my gluten free baking much more easy and affordable. The photo on the right shows oat flour ground on the pastry setting. Much more fine!

To make these super easy and healthy treats for your furry friend, simply combine the dry ingredients first, then add the wet. Since freshly ground flours absorb differently, you may need to add more flour or water depending on the type of flour you choose. You want a dough that is not super sticky and can be kneaded.

Sprinkle a little flour on the counter and knead the dough for a few minutes until it forms a nice, smooth ball.

For small, square treats roll the dough into a rectangle baking sheet. Stoneware baking sheets are terrific for this recipe. Be sure to roll the dough out as evenly as you can. Cut the dough into as many small squares as you’d like. One time, I got over 100 treats. I just eyeball it when I’m making them, so I’d say I get anywhere from 80-100 treats on average. Our dog is small, and we don’t want to give her too many each day so we make them small enough to reward her often without  worrying about her “waistline.”

Mixing

For shaped treats, roll the dough out to the thickness you want and use cookie cutters. The size, shape and thickness can affect baking time.

Bake for approximately 40 minutes in a preheated oven. You can leave them in overnight to make sure they harden, but I’ve found that these small, square treats harden very nicely right away. The dog can hardly wait when we make them, so that’s a good thing. Bigger or thicker shaped treats may need to dry out overnight.

fluffball begging

Chloe can hardly stand to wait for her treats to cool off when we make them. She hangs out in the kitchen the whole time.

The treats will break apart easily once they’re cool. Be sure to let them cool completely, and make sure they are completely dry, before storing them in a sealed container. Since they do not have eggs or dairy in them, they don’t need to be refrigerated.

Finished treats

 

Oat and Nut Butter Dog Treats
 
Author:
Recipe type: Pet Treats

 
Easy, healthy homemade treats for you favorite canine. Gluten and corn free.
Ingredients
  • 3 cups oat flour, plus more for kneading and if the dough is sticky
  • ⅓ c nut butter, such as peanut or almond
  • 1¼ c hot water
  • 1 tsp garlic powder (optional)
  • ¼ c dried parsley (optional)
Instructions
  1. Preheat oven to 350
  2. Mix dry ingredients
  3. Add nut butter and hot water and mix well
  4. Add more flour as needed if the dough is sticky
  5. Sprinkle flour on kneading surface and knead the dough a few minutes until it is smooth and not sticky.
  6. Roll dough to ¼” thickness and use cookie cutters to cut out treats OR
  7. Roll dough into a rectangle cookie sheet and cut into ¼” squares
  8. Bake for 40 minutes, then leave in oven overnight to harden. You can also crack the oven door a bit to let moisture escape.
  9. Yield depends on size and shape of treats

 

About Dawn @ohsweetmercy

Dawn @ohsweetmercy.com is a wife and homeschooling mom of a lovely teenage daughter and very spirited five year old son. She is also blessed with three grown up stepsons and a grandson. Faith, family and food are her passions…along with writing, photography and riding the Harley with the love of her life. Attending a Nourishing Our Children seminar opened her eyes to the realities of our industrial food system and she strives to prepare real, whole, nourishing foods for her family with a limited budget while being mindful of the gluten-free needs of her family. Her motto is “doing the best you can with what you have is better than doing nothing at all.
Posted in Grain Mill Challenge | Tagged , | Leave a comment

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