Breakfast

This is adapted from JOJOMKE's recipe. I'm not sure if I entered the sodium correctly into one of the ingredients. It seems rather high, considering that I cut back on the salt. I also incorporated the cinnamon into the recipe, rather than sprinkling it with additional sugar on top.I couldn't find unsweetend applesauce in the store, so I just peeled and cut about 5 apples and threw them into a pot with a bit of water for a couple of minutes on high (sorry, I wasn't measuring and timing), then dumped them into the food processor and whizzed them around until they were the consistency of applesauce. I used what I needed for the recipe and have the rest in the fridge. It should last a few days, at least - - - or I may put it into snack-sized zip locks and freeze for use at a later date. The texture of GF baking isn't the same as with their glutenous cousins. In any case, this holds together well, is moist and flavourful and an easy way to start the day.Also, I live in Kuwait, where I have not been able to get old fashioned rolled oats, so have had to make do with what I can get. I brought the GF flour back with me from North America.I also brought back silicone muffin/cupcake liners, which are a blessing when it comes to clean-up.Here's my version...