Friday, June 28, 2019

Oatmeal Blueberry Cake

It’s pretty amazing how a change of environment can completely alter one’s routine. I’m now spending the summer at my parents’ house, and somehow I can’t find the time to blog much. Maybe because my laptop is set up at a tiny, uncomfortable desk in my bedroom, as opposed to a spacious desk in a home office? Back home, I had also started working out during the Fox’s nap, yet I can’t find the time (or place!) to do that now. But you’re used to fewer posts in the summer, right? It’s a lighter schedule for everyone.

I tend to gravitate more towards chocolate-based desserts than fruit-based ones (not that the two have to be mutually exclusive), but sometimes a simple pear cake is just what hits the spot. Meanwhile, these no-bake chocolate oatmeal bars were too sweet and unwieldy. I did try something new recently, though, a blueberry cake. (It’s vegan as well as gluten-free and refined-sugar-free, for those who have restrictions.) I’m not sure “cake” is the proper term, though, because it’s very wholesome and just barely sweet. It has a crust, but it’s not a pie or tart. It’s mostly fruit and whole grains, and frankly, just the type of thing you can have for breakfast without any guilt. I loved it, and so did the Fox and my mother-in-law; the Engineer and the Little Prince did not like it, but I think that if they hadn’t been expecting a *cake* cake it would have gone over better. Let me know if you think of a proper term!

To make this, I used an 8” springform pan lined with parchment paper and had to double the quantities for the crust – the amounts below are mine. I used frozen, thawed blueberries to make this, but fresh would be great too.

For the bottom layer (which I call a crust)
1 ½ cups oat flour
¼ cup water
2 Tbsp. melted coconut oil
2 Tbsp. maple syrup

For the top layer
1 ¾ cup puréed blueberries (from about 3 cups of blueberries)
1 ½ cups oat flour
½ cup unsweetened applesauce
1/3 cup melted coconut oil
¼ cup maple syrup

For the bottom layer
Preheat oven to 350 °F.

Line an 8-inch springform pan with parchment paper (you can do this by putting a sheet of paper on the bottom part of the mold and closing the top part over it, cutting the excess paper outside the pan).

In a medium bowl, mix oat flour with water, coconut oil, and maple syrup. Spread evenly in the pan, patting it down. Set aside.

For the top layer
Mix blueberries with oat flour, applesauce, coconut oil, and maple syrup. Spread on the bottom layer nicely. Bake for 20 minutes (this was 30 minutes for me, because it still looked a bit too wet after 20 minutes).

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