APPLESAUCE BREAKFAST CAKE

“I’ll eat some breakfast and then change the world.”

On my quest to use up my stash of applesauce without my husband knowing that I’m feeding him applesauce everyday, I came upon this recipe for applesauce breakfast cake.  But the plot thickens.

I happen to have a reaction to gluten.  It makes me groggy.  If I have a piglet-out weekend on gluten, I spend Monday dragging around the house and taking a prodigious amounts of naps.  At first I wrote this off to some horrible, fatal disease.  I like to go there first.  But then I put two and two together, remembering that this happens every time I have a burger fest on Sunday.  Duh!

Also, I decided to use that amazing (my belief) gluten free flour mixture I found and published on August 20th that’s a base for bread, but in order to make the bread you need yeast and time and motivation.  I decided to try just the flour mixture in cake-like recipes, without going the bread baking route.  Here goes!

INGREDIENTS:

1/2 cup butter

1/3 cup sugar

I egg

1 1/2 cup flour or amazing gluten free flour flour blend (Aug 20)

1 cup oatmeal, quick or old-fashioned, uncooked

2 1/2 t baking powder

1 t cinnamon

1/4 t salt

1 cup applesauce

1/3 cup water

1/2 cup sliced almonds

1/4 cup chocolate chips, optional

DISTRUCTIONS:

Heat the oven to 365 degrees.  Grease a 9-inch square baking pan.

Beat together the sugar and butter.  Add the egg and blend well.

Add the flour, oatmeal, baking powder, cinnamon, salt, applesauce, and water.  Mix it until everything becomes one happy family.  Fold in the almonds and chocolate chips.

Bake for about 40 minutes.  The original instructions tell you to put the batter into the prepared pan, but I’m going to trust you on that.  Don’t let me down!

break

YOU NEED TO KNOW – I did not have regular oatmeal on hand.  I had the organic, steel-cut oats that are the consistency of stones.  In order to give this recipe a fighting chance I placed the oats into a pyrex cup, topped them with the applesauce, and added the third cup water. I also cut the amount of oats down to 1/2 cup.  Cross my fingers!   I let that sit on the counter for a few hours until my husband got out of bed and I was able to run the mixer.

pyrex

It Worked!

After going through all that angst I figured that I could use these oats if I first put them into my blender and ground them down a bit.  Will try that next time.  I have a lot of things I need to try!

Loveya – The Grandma

Breakfast Grandma Pat Cooks

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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