Oatmeal Cake Recipe Roundup

I discovered during my recent elimination diet that gluten free grains were contributing to my stomach issues. That means that for the most part I’m leaving grains like oats, rice, and corn out of the array of foods I consume on a daily basis, and experimenting with grain free flours like quinoa, buckwheat, coconut, and tapioca in my baking endeavors. I’m still indulging occasionally, like with the gluten free Mickey waffles I had last weekend in Florida or maybe a bit of rice when I go out for a good sushi dinner. But 90% of the time I’m on the grain free bandwagon, and that means saying goodbye to the baked oatmeal cakes that I featured on the blog throughout my first year of recipe sharing. I still make many of the flavors using quinoa flakes rather than oats, but I thought I’d throw a spotlight on them now since they won’t be making appearances in my WIAW posts anymore!

 

Oatmeal Cake Collage

 

 

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WIAW # 33

It’s Wednesday, and that means it’s WIAW. Even though tomorrow’s Turkey Day dishes are sure to be more exciting, I figured I’d share anyway. It’s become such a habit! So, diving right in to Tuesday’s eats – for breakfast, I tried Arman’s Microwave Pumpkin Chocolate Chip Scone. Even though it didn’t look at all like a scone, it was indeed delicious, and I chalk up the lumpier facade to the fact that I am just not a pro at the pretty food thing like he is. I made it entirely grain free and tree nut free by using quinoa flour in place of the recommended almond meal, and dairy free by using coconut milk.

 

 

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WIAW #31: Peanut Butter Lover

Today’s WIAW is all about peanut butter. Well, mostly. I’m a peanut butter lover and I’m not afraid to shout that from the rooftops. Since I have a tree nut allergy, I miss out on all the other nut butters other bloggers and friends consume by the jarful, so I have to make up for it 🙂 In fact, breakfast last Friday began with a surrender to blogger stereotypes. I made my first batch of oats in a jar. Actually, I made one of my apple cinnamon oatmeal cakes, and then I put it into the remains of a jar of peanut butter, and as I ate the gooey, melty peanut butter invaded every crevice of the oatmeal cake and made me feel warm and gooey on the inside.

 

 

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Apple Cinnamon Oatmeal Cake

Autumn is in full swing, and the apple and pumpkin recipes are going to keep coming around here! From Pumpkin Apple Spice Loaf to Pumpkin Muffins, and Paleo Pumpkin Chocolate Chip Cookies to Apple Cinnamon Flax Muffin Bites, I love the flavors of this season and all the concoctions I’ve been cooking up. Today I’m sharing a recipe pulled from the archives, one of my earliest creations back when I first started cooking in college. This Apple Cinnamon Oatmeal cake is perfect for a warming autumn breakfast that you can make and bake ahead while you get ready for your day, and it’s easy to whip up with ingredients you have on hand.

 

A gluten free apple cinnamon baked oatmeal cake, perfect to make and put in the oven to be ready when you are to start your day.

 

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