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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Pumpkin Spice Oatmeal Cake

Few will dare to tread the path of roasting and carving their own pumpkin to reap the delicious rewards when Libby will do it for us. Whoever Libby is, millions of pie-makers around the country must thank her every November. I certainly do every time I whip up a batch of pumpkin muffins or a pumpkin pie. But just opening a whole can of pure pumpkin feels like a commitment. You’re going to have leftovers unless you’re making a pie or a Pumpkin Pouffle.

 

A gluten free pumpkin spice oatmeal cake for one, perfect to make and make while you get ready for an autumn day.

 

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