Quick and Easy Wheat-Free and Sugar-Free Breakfast Oat Cakes
Seconds, Anyone? Still Warm From the Oven...
Lots of us are trying to moderate our carbohydrate intake, particularly flour and sugar. Oatmeal/porridge is highly recommended for breakfast, but my problem is eating it without adding loads of sweetener, usually brown sugar. I’ve seen baked oatmeal recipes which looked intriguing, but those, too usually have sugar as well as flour and fat.
Here’s something I came up with the day before yesterday when faced with bananas intended for banana bread but I didn’t want anything with either flour or sugar in it. I haven’t experimented with other variations, including leaving out the eggs, so if you give it a go, let me know what you did differently and how it turned out
Wheat-Free and Sugar-Free Breakfast Oat Cakes
Combine in mixing bowl:
- 2 ripe bananas, smashed
- 2 eggs, beaten
- 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!