
OATMEAL SPICE CAKE (LOW FAT, DAIRY FREE, GLUTEN FREE)
1 1/2 cups almond milk or soy milk
1 1/2 tablespoons white vinegar
1 cup gluten-free rolled oats*
2 cups gluten-free all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup unsweetened applesauce
2 teaspoons pumpkin pie spice
1/3 cup pecans
2 tablespoons raisins, chopped
1/4 cup honey
2 eggs, beaten
Preheat oven to 350 F. In a large mixing bowl, combine the vinegar and the almond or soy milk. Allow to sit for 5 minutes. Stir in oats, and allow to sit for 20 minutes. Pulse the pecans several times in a food processor. Add the pecans and all other ingredients to the vinegar/milk substitute/oat mixture. Mix well. Pour the batter into a greased bread pan. Use a flexible spatula to even out the batter. Optional: Sprinkle the cake with an additional tablespoon of ground pecans. Bake for 70 minutes. Invert onto cooling rack and allow to cool for at least 20 minutes before slicing.
*You can find buy certified gluten-free oats here.
2 comments:
I've got some gluten-free oats ordered and will try this recipe as soon as they show up. Also, Cream Hill Estates is marketing gluten-free oats now, too.
There are several companies growing and marketing gluten-free oats now, Lara's from Cream Hill Estates is one. The problem is that many people with celiac disease also cannot tolerate the protein in oats, so it's a trial and error thing and really depends on the person. If you check gluten-free oats, be sure to keep a food journal to record your reaction and then you will know for sure if oats work for you.
Post a Comment