Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Place a rack in the lower third of the oven. Whisk together
Gluten-Free All-Purpose Flour (80 g)
,
Baking Powder (as needed)
,
Salt (1 pinch)
, and
Fresh Ginger (1 pinch)
. Mix in
Butter (60 g)
with a pastry blender or fingers until chunks are pea sized or smaller.
Step 3
Place in the refrigerator while you grate
Parsnips (45 g)
,
Carrots (50 g)
, and
Summer Squash (45 g)
. Remove mixture from refrigerator and add in grated veggies. Add in
Oats (45 g)
and mix ingredients well.
Step 4
In a separate bowl whisk together,
Maple Syrup (60 mL)
,
Egg (1)
, and
Vanilla Extract (5 mL)
. Make a well in the dry ingredients and add the wet. Stir to combine. Set dough in the fridge while you do the next step.
Step 5
Whisk
Corn Starch (7 g)
and
Ground Cinnamon (as needed)
. Toss with
Fresh Blueberries (375 g)
. Pour fruit in a greased 6x6 or 8x8 baking dish. Top with a large spoonfuls of dough.
Step 6
Bake for 50 to 60 minutes, or until topping is no longer gooey.
Step 7
Let stand for 10 to 20 minutes before serving.
