The mornings have started to get chilly and we all need something comforting and good.
I decided to take the classic porridge and make my own version of it.
My apple porridge cake,
A cake that’s prepared in the middle of the week and accompanies us several mornings or evenings in a row.
It comforts and grounds,
It’s sweet but with wonderful moderation,
It’s juicy and tender,
And it’s just wonderful.
I like to enrich it with a little more protein that’ll give a feeling of satiety for a long time.
And then you get an upgraded oatmeal,
One that barely gets any dishes dirty,
Rich and indulgent,
And full of goodness.
My apple porridge cake has many versions,
Not only apples will make it be wonderful,
Any fruit you choose will be dedicated to its happiness.
It has a vegan version.
And a version that has eggs that is rich in protein.
It has several versions using your favorite source flours.
It’s sweetened with a little maple syrup that gives great peace to the body.
It’s satisfying and good,
And most importantly – it’s as delicious as it gets!
Its preparation time is super short and it makes every morning faster, more pampering and more relaxed.
I like to make an entire pan of it that’ll accompany us in the mornings and give me and the children sweet moments around the table.
Because there’s nothing like a nourishing, pampering and time-saving trick that gives the whole house satisfaction and
Delicious and happy days of peace to all of us 🙂
Apple porridge cake
Ingredients: suitable for about 6 dishes (A pan 10.2’’ / 26cm diameter)
For the apples:
- 4 green apples (Green apples are the best fit, but you can choose any other color)
- ½ cup raisins / frozen berries (or any other fruit you want, you can also omit this topping)
- 2 tablespoons maple syrup (Or any other sweetener of your choice)
- Pinch of cinnamon (If you like it)
For the batter:
- 4 eggs (For the vegan version have a look at the notes below)
- ½ cup non-dairy milk
- ¼ cup olive oil / coconut oil (Not a must but it adds a lot of moisture and richness to the cake)
- ¼ cup maple syrup (Or any other sweetener of your choice)
- 1 cup oat flour (For alternatives, have a look at “A little extra from me”)
- 1 teaspoon baking powder
- Pinch of cinnamon (If you like it)
- Preheat the oven to 340°F (170°C) on turbo mode, and line a baking pan with parchment paper or lightly oil it.
- Cut the apples into small cubes, you don’t have to peel them.
- Put the apples in the pan and add the rest of the ingredients, the raisins, maple syrup and cinnamon and mix well.
- In a bowl, put all the batter ingredients, the eggs (or the vegan substitute), the non-dairy milk, the oil (if you chose to add it), maple syrup, oat flour, baking powder and cinnamon and mix well.
- Pour the batter over the apples and shake the pan.
- Put the pan in the oven to bake for 20-25 minutes or until a toothpick comes out dry from the pan.
Cool a little, sprinkle with powdered sugar or drizzle a little maple syrup if you like it, and serve 🙂
A little extra from me:
- The porridge can be kept in the fridge in a sealed box for up to 4 days.
- You can prepare this bite using almost any fruit you like.
- The ingredients for the batter in the vegan version are:
¼ cup of almond butter
½ cup of non-dairy milk
¼ cup of maple syrup (Or any sweetener of your choice)
1 cup of oat flour
2 teaspoon of baking powder (10g)
Pinch of cinnamon (If you like it)
- You can replace the oat flour in the version with the eggs with 1 cup of almond flour / 1 cup of ivory teff flour / 1 cup of green buckwheat flour / ½ cup of spelt flour (Contains gluten) / instant oats (This will change the texture, the cake will be less “cakey” as a result).
- Unfortunately, there is no substitute for the oat flour in the vegan version.
- I recommend serving with a spoon and not cutting into squares, although it is possible.
- You can reheat in the microwave / panini press before serving from the fridge, but it’s also delicious to eat the dish cold.
- You can season with any spice you like.
- Click here to see how to grind oat flour at home.
How to grind oatmeal at home 🙂