Crunchy oat crumblers

This is one of those recipes that first seemed like a total disaster: the batter rose up way too high and was burning on the oven floor. Then, we tasted it and decided that we had seized victory from the jaws of defeat--it has a delicious oatmeal cookie texture with a light maple flavor. It is excellent mixed into soy vanilla ice cream. That being said, a few caveats:

• The batter rises A LOT. Don't fill your muffin tins too high, especially if you use mini muffin tins.
• This might be more of a home treat than the one you bring for the school bake sale. It tends to fall apart (hence the "crumbler" name), so it's not going to win any food beauty contests.

Mix:

1 stick melted butter

1/2 cup brown sugar

1/2 cup maple syrup

1 Tbsp ground flaxseed + 3 Tbsp water (let it sit for a few minutes)

1 tsp vanilla

1/2 cup soy milk

1 cup gluten-free rolled oats

1/4 cup teff flour (note: if you don't have teff, just use 1/2 cup total of some gluten free grain flours--this 1/4 cup plus the 1/4 cup listed next)

1/4 cup buckwheat, amaranth, or other gluten free grain flour

1/2 cup all purpose rice flour blend (see the January 2010 post)

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp cinnamon (or less, or none, if you're watching salicylates)

Bake at 375 in muffin tins, loaf pans, whatever you like, until crumbly and crispy and the fork comes out clean. Enjoy!