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Thursday, October 28, 2010

Great Breakfast Treat, Oatmeal Cake

A cold morning, water in the birdbaths lightly frozen over. The birds are emptying their feeders in record time, and I am feeling quite guilty about forgetting to fill them last evening. It's still too cold to go out there and do it right now in my jammies.  But it's the perfect morning to bake up a panful of Oatmeal Cake so we'll have it to take as a portable breakfast for fly-ins at the Bosque del Apache next week. Oatmeal is a breakfast staple for us in winter, both in our previous life, and our New Improved Vegan/no oil life. 

This is something I used to make for breakfast when we ran Marigold's, our guesthouse on Cape Cod, only now I have modified it for our new diet to exclude eggs. sugar and oil.  It is actually quite good, with the banana and applesauce providing a nice sweetness. It makes a grab & go breakfast if you don't have time for a sit-down, or can be heated up with fruit for a tummy-warming morning start.

Oatmeal Cake 

1 1/2 cups quick-cooking oats (NOT instant)
2 cups soy (or almond/hemp/oat/etc) milk
1/2 cup whole wheat flour
1 1/2 tsps baking powder
1 (or more, as you like) tsp cinnamon
1 tsp vanilla
1 large banana, mashed
1/2 cup applesauce
handful chopped walnuts
1/2 cup raisins (cranberries are also great)

Oven at 350.

Spray 8" round or square pan.
Soak oats in milk about five minutes.
Add nuts/raisins, vanilla, banana and applesauce to soaked oat/milk mix.
Mix dry ingreds separately, then mix in to oat mix until well blended.
Pour into baking pan, bake 40 - 45 minutes, until golden crust forms on top.
Let cool before cutting.  Serves six, or keeps two in breakfast  treats for several days.

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