06 May Apple Oat Cakes
Apple Oat cakes are a yummy winter treat, they taste amazing served warm with a coconut or almond milk ice-cream. Alternatively they work beautifully cold as a breakfast muffin.
3/4 cup vanilla unsweetened almond milk ( I used Califia Farms- you could add 1/4 teaspoon vanilla essence to any unsweetened almond milk)
20 mils egg replacement powder (I used Bob’s red mills)
1 cup whole meal flour
1 cup rolled oats
3/4 cup brown sugar
1/2 teaspoon all spice (alternatively you could use cinnamon)
2 teaspoons baking powder
1 cup raisins
1 400g can apples ( I used Ardmona Pie Fruit apples sliced)
2 tablespoons liquid coconut oil
2 tablespoons almond butter
1/2 cup raisins
1/2 cup demerara sugar (the crystals in this sugar give a nice caramel finish to the cakes)
Small muffin tray (I used a silicon one, they retain the muffin shape beautifully and are very easy to remove the muffins from)
- Preheat oven to 180 degrees Celsius.
- Combine almond milk and egg replacement powder, whisk well, place to one side for the binding powers to kick in.
- Combine dry ingredients flour, oats, sugar, all spice, baking powder, stir to mix through.
- Add raisins and canned apple, do not mix.
- Combine coconut oil and almond butter in a pot, warm very gently. Do not over heat (this should take less than a minute and is only to ensure the almond butter is mixed into the coconut oil, this method ensures even fat distribution in the cake mix).
- Add warmed oils to dry mix.
- Whisk egg replacement mix for a second time and add to dry mix.
- Now stir all ingredients to mix together.
- Spoon mixture into muffin tray, makes around 10.
- Top each cake with about 8 raisins and a sprinkle of demerara sugar.
- Cook at 180 degrees Celsius for around 45 minutes.
- Remove from oven, leave in muffin tray for around ten minutes to cool slightly before leaving to cool fully on a baking rack.
Apple oat cakes stay fresh for around three days if keep in an air tight container in a cool place.
Recipe by Catherine Carr