Monday, April 9, 2012

Gluten-free and Vegan Blueberry Oatmeal Bars - A Soliloquy

I set out to make pancakes the other day. I used oats (NOT oat flour, but regular old-fashioned rolled oats) and the texture of the pancakes weren't really what you'd call pancakes. They were more like fried oat fritters, with blueberries found here and there throughout. They were interesting, although not inedible. I set aside the batter after making only two and vowed to use it for a different (and more fulfilling) purpose.

My inspiration struck a day later. I realized I could use the batter and make baked oatmeal bars. Et voila! A much better dish was born.

Note: Because I started off with a ratio-based recipe, I'm going to give you the ratio I used and let you go forth on your own. I promise, it will make you a stronger baker when you start taking risks in the kitchen. Good luck!

the original [pancake] batter

Blueberry Oatmeal Bars
Vegan + gluten-free, soy-free

The ratio I used was 4 parts flour: 4 parts liquid: 2 parts "eggs": 1 part "butter"

Equal parts gluten-free oats and buckwheat flour
3 parts agave nectar to 1 part vanilla extract (plus extra agave for drizzling over top)
1 part flax meal to 2 parts very hot water
Melted coconut oil
Handful frozen blueberries

Mix everything together, then bake for 25 minutes in a 375' oven. Remove from oven and drizzle agave nectar over the top (to taste). Cut into preferred size and munch away!


I entitled this post a soliloquy because there are a few things that I need to express, and this finally seemed like the right time and place to do so.

First of all, I'm starting my own business.

Second of all, that business will be a gluten-free, vegan, allergy-friendly bakery.

I can't give away much more information before I'm officially licensed, but I can tell you that this is a project I'm extremely excited about. I've been cooking and baking for over 10 years now - I took a few classes in high school and they just seemed to stick. When I became vegan, cooking became more experimental, and when I discovered I severely gluten-intolerant, my baking morphed into something I am truly proud of. Now, I'm thrilled to be able to share my skills with the public. It's a real dream-come-true situation.

I don't know why I was so nervous to tell the world on this blog, but now that the words are out there, it seems really real (and even more exciting!!).

I'll keep you posted as the business progresses (estimated launch is mid-May), and if you have any questions or comments, please don't hesitate to contact me at

I don't say this nearly enough, but thanks for reading and for making me feel comfortable enough to share my thoughts, dreams, and food with you.

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