Gluten-free eating means I rarely eat toast, breakfast pastry, etc. Sometimes, I just need a carb ‘fix’ and this recipe sounded delicious. I slightly altered the original recipe and loved the results. The second time I made this recipe, I substituted blueberries for the Craisins and baked in muffin paper/tins. I’ve shared both versions with good feedback. I’ll even admit that I didn’t eat all of it soon enough and the last piece was a bit dry. I thought, ‘why not put almond milk on it?’ like a bowl of oatmeal. It was delicious.
A new favorite for my gluten-free recipe box!
CRAN-APPLE OAT CAKE
2 cup old-fashioned oats
1 cup unsweetened almond milk
3 single-serving packets of Pure Stevia
2 tablespoons unsweetened applesauce
1/3 cup egg whites
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1 tsp. cinnamon
1 small tart apple, chopped
1/2 cup Craisins (original recipe called for cranberries)
1/2 cup chopped walnuts (optional)
- Soak the oats in the almond milk in the refrigerator overnight.
- In the morning, combine all ingredients.
- Spread in greased 9-inch pie plate (or muffin tins).
- Bake at 350 degrees for 25 minutes.
Recipe adapted from Briana-Thomas
