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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!

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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

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