Eclairs w/ cream puff variation (G.F. and D.F.)

Eclair Shells:
1/2 cup coconut oil or Earth Balance Buttery Spread
1 cup water
1 cup oat flour
1/4 tsp salt
4 eggs
chocolate frosting (store bought or homemade)
vanilla pudding

Preheat oven to 450F. Grease a cookie sheet. Boil coconut oil and water. Reduce to low heat and add flour and salt. Stir vigorously until it begins to form a stiff ball and pulls away from the side of the pan. Remove from heat. Add eggs, one at a time, beating well to incorporate completely before adding the next egg. Spoon onto cookie sheet in 1 1/2 x 4 inch strips. Bake 15 min. on 450F and then reduce to 325F for 20min. Remove from oven and prick each shell (on the end) with a toothpick. Cool completely on a wire rack. Pipe in filling and top with frosting.

Vanilla Pudding (Sugar Free):
3 TBS tapioca starch or cornstarch
1 1/3 cups vanilla rice milk
1 egg yolk, beaten
1 pinch salt
stevia liquid (add to taste)
2 tsp vanilla (or to taste)

Dissolve starch and egg yolk in 1/3 cup cold milk. Boil remainder of milk and salt. Reduce heat. Add 1/4 cup hot milk to starch/egg mixture. Mix thoroughly and add back into the milk. Whisk pudding until it thickens. Remove from heat and add vanilla and liquid stevia. Cool covered in the fridge.

Chocolate Frosting:
2 TBS coconut oil or Earth Balance Buttery Spread
1 cup confectioner's sugar
1 tsp vanilla
2 (1 oz) squares semisweet chocolate
3 TBS hot water

Melt the chocolate and butter over low heat in a saucepan. Stir in sugar and vanilla. Stir in hot water, one TBS at a time, until icing is smooth and has reached desired consistency. Cool and drizzle over eclairs.

Cream Puff Variation:
Follow directions for eclair shells, except simply spoon a dollop of batter onto the cookie sheet, to form the puff ball. Dust with powdered sugar instead of chocolate frosting.

Also, puffs and eclairs may be filled with chocolate or lemon pudding or lemon meringue filling.