This original recipe is from Vickilynn's upcoming cookbook which is expected to be out in late 1998.
Serving Size :12, Preparation Time: 10 minutes; Cooking Time: 30 minutes.
 | 5 Cups Oats -- Rolled (Raw)
| 2 1/2 Cups Milk -- Rice, Soy Or Dairy
| 4 Medium Eggs--or flax seed egg replacer, see below
| 1/2 Cup Honey
| 1 Tablespoon Baking Powder
| 1 Teaspoon Cinnamon
| 1 Pinch Salt
| 1 Teaspoon Vanilla Extract
| 1/2 Cup Raisins -- Seedless, Unsulphured
| |
Bake at 350 for 30 minutes or until golden brown.
This re-heats well. You can assemble ahead (even overnight) and bake later.
ENJOY!!!
***** I use rice or soy milk instead of dairy.
***** I sometimes substitute flax seed mixture for one or more of the eggs. The result is the same taste but a slightly softer texture. If using ONLY flax seed mixture, reduce the milk to 2 cups.
FLAX SEED EGG REPLACER:
Place in blender: 1/2 cup whole organic flax seeds. Blend
until a fine meal. Add 1 1/2 cup cold water and blend 2-3 minutes until
thickened and has consistency of eggs. Use 1/4 cup flax seed egg replacer
mixture to replace one egg in baking.
To make it a little extra special, try pouring half of the batter in the pan, then placing fresh,canned or sliced fruit over top. If you use dehydrated fruit, try softening with water first. We use bananas, kiwi, apples and others. Now, pour the remaining batter over the fruit and spread evenly to cover. Bake as directed.
You might experiment a little with the honey/milk ratio.
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All contents copyright (C) 1997, Al Durtschi. All rights reserved.
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Revised: 25 Apr 97