OAT FLOUR APPLE CAKE, Gluten Free / No Added Sugar

Prep Time

20 minutes

Cooking Time

40 Minutes

Yields

12 servings (or 24 bites)

This bread is gluten free* – and has no processed
sugar. It’s a delicious breakfast or
afternoon snack!

Ingredients

Wet

• 2 Tablespoons Flax Meal

• 3/4 Cup Oat Milk (or any milk of your choice)

• 3/4 Cup Date Syrup (or Maple Syrup)*

• 1/4 Cup Olive Oil + a little oil for greasing pan

• 2 Teaspoon Pure Vanilla Extract

Dry

• 2 Cups Oat Flour*

• 2 Teaspoon Baking Powder

• 3/4 Teaspoon Salt

• 1/2 Teaspoon Baking Soda

• 2 Tablespoon Cinnamon

Add-Ins

• 2 Cups chopped Apple, skins left on*

• 1/2 Cup Raisins

• 3/4 Cup Walnuts, chopped

Directions

  1. Preheat the oven to 350 F
  2. Lightly oil an 8 inch square or 9 inch round baking pan or a 9×5 loaf pan.
  3. In a medium bowl, mix together the wet ingredients (flax meal, oat milk, date syrup, olive oil and vanilla.) Set aside to let the flax eggs gel up.
  4. In another bowl, stir together the dry ingredients (oat flour, baking powder, salt, baking soda and cinnamon.)
  5. Stir the wet ingredients into the dry ingredients.
  6. Fold in the add-ins (apple, raisins and walnuts.)
  7. Spoon the batter into the prepared pan.
  8. Bake for 40 minutes, until golden brown or a skewer inserted into the center of a cake comes out clean.
  9. Let cool COMPLETELY before cutting into squares to prevent crumbling.

*Notes

*NOTES:

  • FLAX MEAL – If you want, you can use 2 eggs instead of the flax meal. If you do, reduce your oat milk by 1/4 cup
  • GLUTEN FREE – Oats are naturally gluten free but may be processed with other gluten items. To make this 100% gluten free, make sure you buy gluten free oats.
  • DATE SYRUP – If you use date syrup for this recipe, it is considered to have “no added sugar.” While maple syrup or coconut sugar are both great alternatives, but they do count as “added sugar.” If you use coconut sugar, increase the oat milk by 1/4 cup.
  • OAT FLOUR – To make the oat flour, you can grind oats in your food processor, with just about a 1:1 ratio..
  • APPLES – 2 cups diced apple is about 1 large apple. I used a large Honeycrisp apple.
  • This cake can be stored in an airtight container either in the fridge (1 week) or in the freezer (3 months.)