It’s going to be a great day because we are having Jammers for breakfast.  Jammers?!  Oh yeah.  The happy keywords for a terrific morning are:  

Gimme Jammers! 

Jammers are a delicious pastry – sort of like a biscuit overfilled with jam that is baked all together.  And when these “happy morning pastries” are fresh out of the oven… you know that your life is going to be wonderful.

The Grand Central Baking Company in Seattle makes wonderful Jammers and they were the inspiration for these warm out of the oven breakfast treats.  But at Grand Central Baking Company their version is made with wheat; and we need gluten free Jammers.  

Well, for some reason the Jammers made my mind go off on a tangent  (I don’t know why my brain does this, but it does …)  “What would I serve a Vegetarian for breakfast?”  Oh my goodness. What would I serve them?!  It became a consuming thought;  and then it hit me!   Jammers!  

But,  could a gluten-free, dairy-free Jammer actually taste… Fabulous?

Ta Da!  Here they are!  This morning I gave my Gorgeous Man the gluten-free, dairy-free version (without telling him all that).  After he had eaten his third Jammer, he announced happily, “These are a Home Run!”  Wahoo!  Success!  I love success!

Now of course, I will give you variations with dairy and without,  but the utmost important thing is:  My gluten-freeGimme Jammers” are DELICIOUS! 
Gimme Jammers 
Makes 12 Jammers
Preheat oven to 350 degrees Fahrenheit.
3/4 cup oat flour
1/2 cup sorghum flour
1/2 cup potato starch (potato starch not flour)
1/4 cup teff flour
2 tablespoons brown sugar
2 teaspoon baking powder
1/2 teaspoon xanthan
1/2 teaspoon salt
1/2 cup (1 cube) vegan buttery stick or butter
3/4 cup buttermilk or “vegan buttermilk”  (See below)

Jam or preserves (I used raspberry and marionberry jam) 

1.  Preheat oven to 350 degrees Farenheit.  Grease a cupcake/muffin pan.  Set aside.


2.  Measure the flours, brown sugar, baking powder, xanthan gum, and salt into your mixing bowl.  Stir until mixed.  Dice the butter or vegan buttery stick into cubes.  Use your hands or the paddle attachment of your mixer to blend the butter into the dry ingredients until it’s “mealy.”  It’s okay if the butter is the size of small peas; no need to overmix this.  

3.  Pour on the buttermilk or “vegan buttermilk” and mix together. This will only take a few seconds to combine; as soon as it comes together – you’re done.  

4.  Divide the dough into the 12 well greased, muffin/cupcake holes.  Now, with your thumb or with the back of a spoon make an indentation for the jam to fit in.  Don’t go all the way to the bottom though; you don’t want the jam to leak out.

5.  Spoon on about one tablespoon of jam for each pastry.  Don’t skimp on the jam; you want to have jam with every bite.  Bake approximately 21 – 24 minutes (check at 17 minutes if your oven bakes “hot”).  I baked mine for 22 minutes and they turned out beautifully.  The Jammers are done when they are golden brown.  Let cool in the pan for three-five minutes; run a knife around the edges to loosen; put on plates and serve with a big smile!  
Do not to leave Jammers in the muffin pan or they will stick when they cool down.  And they deserve a pretty plate and a lovely cup of espresso or hot tea… 
 You’re gonna love these! 
May your day be filled with JOY!
Vegan Buttermilk
1 can coconut milk (13.66 FL. OZ. – 403 ml.)
2 tablespoons apple cider vinegar
1.  Whisk together in a bowl.
2.  Store, covered in the refrigerator until needed. 

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