Thanks as always, granny. I especially like the recipe I have copied and pasted below and hope to try it soon.
BTW, I just tried the oats+peanut butter recipe that MHGinTN posted on another thread and I used gluten-free baking mix instead of flour that I bought at Safeway. The first batch is in the oven now.
xo,
Joya
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WHEATLESS, EGGLESS, BUTTERLESS, MILKLESS, SUGARLESS CAKE
1 cup corn syrup
2 cups water
2 cups raisins
2 tablespoons fat
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1-1/2 cups fine cornmeal
2 cups rye flour
1-1/2 teaspoons baking powder, or, 1/2 teaspoon soda
Cook corn syrup, water, raisins, fat, salt and spices slowly 15 minutes. When cool, add flour, soda or baking powder, thoroughly blended. Bake in slow oven 1 hour. The longer this cake is kept, the better the texture and flavor. This recipe is sufficient to fill one medium-sized bread pan.
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Reminder to self, try this recipe.
Your cake recipe is also on my list to try, it should be a WW1 recipe that the Gov. published, so we could send the sugar and flour to the troops.
It was brought out again in many Gov. bulletins for WW2.
I do hope that you like your oat cookies.
Did you catch the chocolate cake at the top of this page and also at the end of the last page, they might work for you.