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Maple Pecan Apple Oat Cake
This is first try for this particular recipe - kind of an idea I've been kicking around the last couple of days. Amounts below are a little approximate.
Maple Pecan Apple Oat Cake
1/4 c palm kernel shortening
2 T olive oil (I would have used a nut oil by preference, but this is what I had)
1/2 c maple syrup
3/4 c rolled oats
1/2 c crushed pecans
1 t cinnamon
1/2 t ginger
2 cloves, 4 allspice berries (ground)
1/4 t salt
1/2 c flax seed faux egg*
1 c water, hot
1 1/4 c flour
1 t baking powder
1/2 apple, finely diced (actually, I used one fairly small honeycrisp - and wished I had something tarter)
Preheat oven to 350, and prepare a greased baking pan.
Cream shortening and olive oil**. Blend in maple syrup. Blend in oats, pecans salt and spices. And then faux eggs. Alternate adding water and flour until you have a nice batter (add a little more or less flour as needed). Quickly mix in bakin powder and apple, put into baking dish, and bake for 45 minutes or until center is firm to touch.
This came out good. Or at least good enough that we've already eaten over half of it. [Edit, fifteen minutes later: there is now one small slice left, and I doubt it will survive the evening. K: "Do you mind if I have more?" Me: "Please do! I'm playing with the recipe, and if we eat it soon I'll probably make it again this weekend." I appreciate being taken at my word.] It's probably not sweet enough to count as a cake to most people. I'm probably going to retry the recipe soon, making a thicker batter and increasing the amount of oats - this is good, but it's lighter and moister than what I'm aiming for, I think.
* put 3/4 c water in with 1 T ground flax seeds. Boil until the consistency of egg white.
** I like the shortening - though I'm going to look at alternatives considering the problems with palm kernel cultivation - but the flavor isn't great. Playing around with mixing it with various oils.
[Edit: This would be awesome with cream cheese. *Resents dairy allergy.*]
Maple Pecan Apple Oat Cake
1/4 c palm kernel shortening
2 T olive oil (I would have used a nut oil by preference, but this is what I had)
1/2 c maple syrup
3/4 c rolled oats
1/2 c crushed pecans
1 t cinnamon
1/2 t ginger
2 cloves, 4 allspice berries (ground)
1/4 t salt
1/2 c flax seed faux egg*
1 c water, hot
1 1/4 c flour
1 t baking powder
1/2 apple, finely diced (actually, I used one fairly small honeycrisp - and wished I had something tarter)
Preheat oven to 350, and prepare a greased baking pan.
Cream shortening and olive oil**. Blend in maple syrup. Blend in oats, pecans salt and spices. And then faux eggs. Alternate adding water and flour until you have a nice batter (add a little more or less flour as needed). Quickly mix in bakin powder and apple, put into baking dish, and bake for 45 minutes or until center is firm to touch.
This came out good. Or at least good enough that we've already eaten over half of it. [Edit, fifteen minutes later: there is now one small slice left, and I doubt it will survive the evening. K: "Do you mind if I have more?" Me: "Please do! I'm playing with the recipe, and if we eat it soon I'll probably make it again this weekend." I appreciate being taken at my word.] It's probably not sweet enough to count as a cake to most people. I'm probably going to retry the recipe soon, making a thicker batter and increasing the amount of oats - this is good, but it's lighter and moister than what I'm aiming for, I think.
* put 3/4 c water in with 1 T ground flax seeds. Boil until the consistency of egg white.
** I like the shortening - though I'm going to look at alternatives considering the problems with palm kernel cultivation - but the flavor isn't great. Playing around with mixing it with various oils.
[Edit: This would be awesome with cream cheese. *Resents dairy allergy.*]