Wheat-Free and Sugar-Free Breakfast Oat Cake.s
Posted on February 19, 2011 by admin
Wheat-Free and Sugar-Free Breakfast Oat Cakes
Oven 350F
Combine in mixing bowl:
* 2 ripe bananas, smashed
* 2 eggs, beaten
Add:
* 1 1/2 c old fashioned rolled oats
* 1/4 tsp salt (optional)
* 1/4 c raisins
* 1/4 c milk
Pour into a 9 x 9 or 8 x 8 lightly oiled or sprayed baking dish and bake for @25 minutes or until the center is firm to the touch. Cut into quarters. Keeps well for a day if wrapped and refrigerated, and reheats nicely in the microwave.
Options: pinch of nutmeg or cinnamon, other dried fruit, nuts, applesauce or chopped apples
You can also try it without eggs and see what happens. Your goal is a batter that is the consistency of milky oatmeal. The finished texture will vary widely depending on how much milk you add to the batter. This is one of those recipes that you can do by feel, throwing together whatever you have on hand or feel like eating–have fun with it!
{http://minimalistcook.com/2010/12/30/quick-and-easy-wheat-free-and-sugar-free-breakfast-oat-cakes/}
