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When my younger daughter was born (about 15 months ago) our
wonderful friends at church brought meals so that I wouldn’t have
to cook. With a toddler running around the house, a c-section
incision to tend, and a newborn to nurse I couldn’t have asked for
a better gift in all the world. People brought lentils and rice,
fruit, bread, pasta dishes, soups, quiche, and other delightful
meals.

Our pastor’s wife brought baked oatmeal. Randall doesn’t
like oatmeal, so I had a whole pan of baked oatmeal to myself,
until Audra found me out. Evey morning I would have a bowl of baked
oatmeal with warm milk. It was perfect and filling but I could eat
and prepare it quickly and get back to the babies demanding my
attention.

The cold weather (and promise of snow) got me thinking
about baked oatmeal again. As we waited for the now to fall, Audra
and I got out all the ingredients for baked oatmeal. I created our
assembly line and she poured and mixed to her little heart’s
content until we got to our ever-important B ingredient. Around
here, B is for blueberries. Audra carefully counted the blueberries
as she added them to the baking dish, then ate one, then fed one to
sister, then added one to the baking dish. As I’m sure you can
imagine, not as many made it into the oatmeal as I had intended.

We had a wonderful time mixing and counting and baking and eating this
simple baked oatmeal based on my pastor’s wife’s recipe. I hope you
enjoy it as much as we did.

Baked Oatmeal with Blueberries

1 egg beaten
1 cup milk
1/2 cup applesauce
1/2 cup agave syrup
3 cups old fashioned oatmeal (gluten free)
1 tsp aluminum-free baking powder
1 tsp cinnamon
a pinch of salt
1 cup blueberries

Mix ingredients in a lightly greased 8-inch
square pan or 9-inch round pan. Sprinkle with cinnamon and
turbinado sugar. Bake at 350 degrees for 30-35 minutes.

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One of my favourite things to do in the morning is make pancakes with Audra.  I get out a all the ingredients, a big bowl, measuring cups, and two spoons.  While the pan is heating I help Audra to the table.  I measure out the ingredients.  Audra tells me what they are as she pours them into the bowl.  She’s great at mixing.  Mommy adds the eggs and makes sure everything is well-combined.  Then Audra climbs into her high chair to continue narrating while I cook.

Everyone in our house enjoys pancakes.  Daddy likes to eat them with butter and syrup.  Audra likes hers with “abutter” which is sometimes peanut butter, sometimes cashew butter, and sometimes almond butter.  She doesn’t really care what kind of butter it is, but it must be butter.  Eleanor and I usually have ours with fresh fruit or berry compote (which Audra also enjoys with her butter).

The leftovers go in the freezer.  Any time Audra wants a pancake (which is often), I just pop one in the toaster.  It works well for us…that is it did until I had to switch to a gluten-free diet.

It has been difficult finding gluten-free pancake recipes that the my whole family likes.  I’ve made several that I like and Randall doesn’t.  Others Randall and I both like but Audra and Eleanor don’t care for.

I spend a lot of time looking at recipes.  Thursday afternoon I was looking at cornbread and polenta recipes and was inspired.  So I got up early Friday morning to make blueberry corn meal pancakes.

For the best pancakes, make sure you get the finest ground corn meal/flour.  I chose to add the blueberries to each pancake individually.  This prevents the blueberries bleeding and turning your pancakes blue, and you can control how many blueberries are in each pancake.  I served ours with fresh honey butter.

Blueberry Cornmeal Pancakes
  2 tablespoons unsalted butter, melted plus more for pan
  1 1/2 cups cornmeal, finely ground
  3/4 teaspoon baking soda
  1 teaspoon salt
  2 eggs, lightly beaten
  2 to 2 1/2 cups buttermilk
  1 pint blueberries

In a bowl combine cornmeal, baking soda and salt.  Add eggs, butter, and 2 cups of buttermilk.  The amount of buttermilk needed will depend on the the texture of the cornmeal.  Add more if needed until the mixture is the consistency of pancake batter.

Ladle 1/4 cup of batter onto hot pan or griddle.  While the batter begins to cook add a few blueberries to the pancake.  When bubbles rise to the top of the batter flip gently.  Cook on second side until golden brown and firm.

Makes about 20 small pancakes.  Enjoy!

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