October 25, 2013 § 5 Comments
Have you ever had your outlets spontaneously stop working? And then realize too late that your fridge is in fact plugged into an outlet? It wasn’t a power outage. In a power outage people realize theres a problem and try to fix it. Not so with a single room outlet failure.
Thankfully, my oats and apple butter were unharmed during this fiasco. So I give you instant apple cake.
There are a couple options here. You can add in some chopped apples to better mimic a traditional apple cake, but if that goes against the whole instant part of the recipe or if it’s too awkward using only part of an apple, you can just leave the apples out. It’s delicious either way.
I personally prefer the added apples. You can just slice the rest of the apple as a snack for later or you can garnish the cake with some sliced apples if you wish. But the best part about this recipe, other than that it’s instant, of course, is that it’s breakfast approved!
Instant Apple Cake
adapted from my Instant Pumpkin Cookie
makes one serving
1/4 cup gluten-free oat flour (I ground my own in my blender)
1/4 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground ginger
2 Tbs apple butter
1 Tbs almond butter
1/2 tsp vanilla
1 1/2 tsp maple syrup
1-1 1/2 Tbs finely chopped apple (optional)
1. Whisk all the dry ingredients together in a microwave-safe bowl.
2. Add in the rest of the ingredients (except the apple) and mix well.
3. Fold in the chopped apple.
4. Form the dough into the shape you want and microwave on high for one minute. Allow to cool.
October 20, 2013 § 3 Comments
I hope everyone is enjoying the bright, beautiful colors before winter sets in. And before that happens and its much too cold to even consider ice cream, I thought I’d help you send off fall with a deliciously creamy, fall-flavored ice cream.
Inspired by the sticky, caramel-coated apple treats most of us enjoyed at some point in our lives, this version is completely vegan and added sugar free. Plus, no processed sugar gunk to get trapped in your teeth for days.
So take advantage of these last fall days when the sun is shining and the leaves are falling and its still warm enough to eat ice cream to enjoy this caramel apple treat.
Vegan Caramel Apple Ice Cream
makes approximately two servings
1/3 cup pitted medjool dates
3/4 cup full fat coconut milk
2 Tbs apple butter
1/2 tsp vanilla
1/2 tsp cinnamon
1/8 tsp good quality sea salt
1. Soak the dates in water for about an hour. Drain, then add them to a high-speed blender along with the coconut milk. Blend until smooth.
2. Add the rest of the ingredients and blend until well-mixed.
3. Transfer to a freezer-safe dish and freeze, mixing every half hour until frozen. (If you have a preferred method for freezing ice cream, or an ice cream maker, feel free to use it. This is just the method that works best for me.)
September 13, 2013 § Leave a comment
Fall is coming!
But if the weather where you live still hasn’t cooled down (like mine: 90 degrees today), here’s a fall recipe that works for warm or cool temperatures. Because you never know what you’ll get with September.
Personally, I’d rather it lean toward the cooler temps. Even though I’m always cold (as in even in 90 degree weather I’ll somehow find myself wishing I were wearing pants. Probably because of this absurd air conditioning addiction we have, which is just jumping from a too hot bath into an icy one…but I digress), I LOVE fall. I love being able to go to bed with actual blankets. I love fall foods and fall flavors.
Hence, apple crisp oats in 90 degree weather. Because fall is worth it.
Warm apple and cold, creamy oats combine into a delicious, breakfast-approved version of hot apple crisp with cold, melty ice cream. Mmmmmm dessert for breakfast!
Are we starting to see a pattern?
Maple Caramel Apple Crisp
makes 1 serving
1/3 cup plus 3 Tbs almond milk
2 Tbs full-fat coconut milk (for a hint of dessert-worthy decadence. You can sub with a lighter milk for a lighter version)
1/3 cup gluten free rolled oats
1/2-3/4 tsp vanilla
1/2-3/4 tsp cinnamon
1 medium apple (I tried this recipe with both a red Pink Lady and a green Ginger Gold and I think green apples work best)
Cinnamon, to taste
I only used about half this amount, so feel free to adjust accordingly. If you love maple, then go for the whole recipe!
3 Tbs maple syrup
2 tsp chia seeds
1. Combine all of the ingredients for the oats in a bowl and refrigerate covered overnight.
2. Whisk together the chia seeds and the maple syrup, stirring every minute or so for five minutes. Refrigerate overnight.
3. In the morning, core the apple and sprinkle the inside with cinnamon. Place in a microwave-safe dish and cover lightly (I used a BPA-free tupperware and just placed the lid on top). Microwave for three to four minutes until tender. Let cool, then cut into small pieces.
4. To assemble, place the apple pieces in a bowl and pour the juices that came out while microwaving over them. Top with the oats and drizzle with the caramel.