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This flourless fruit-and-oat loaf is a bit like a coffeecake or a cobbler with a high fiber and reasonably high protein content and only a small amount of simple sugar. To lower the glycemic index even further, soluble dietary fiber supplements may be added as well. In the video, we use diced apple and some frozen blueberries and strawberries, but the recipe is incredibly flexible and could accommodate all sorts of different fruit: peach or rhubarb could be used instead of apple, and any sort of berries will work in this recipe. One could even use a cup or so of grated pumpkin in place of the apple and a cup of cranberries for the berries, maybe add some pumpkin-pie spices, and end up with quite a fall-themed oat loaf.
This cake comes out moist. If you don’t want to use wheat flour, considering powdering some oats in a food processor and using the resulting oat flour to dust the buttered pan in order to help the cake release. Another option is to line the pan with parchment; if using a loaf pan, orient the paper so that it goes up and down the long sides of the pan as well as across the bottom. This will help to ensure the cake comes out whole.
Once the cake is finished, it may be eaten as it is, decorated with more berries and possibly powdered sugar or whipped cream. Since it is halfway to French toast already, it is also lovely griddled with butter in a non-stick pan. We have had it as part of a breakfast plate accompanied by fried eggs. To get really fancy, serve it griddled with marsala sabayon (zabaglione) and poached eggs, as a sort of fruity Benedict.
Makes enough for 12 slices, one 9x4x2” loaf.
Equipment:
bread pan or other baking dish, buttered, optionally parchment-lined, dusted with flour
cooling rack
large mixing bowl
scraping spatula
Ingredients:
1 1⁄2 cup rolled oats quick will also work; steel-cut will not
1 cup water hot; optionally sub in 1-2 Tbsp lemon juice
2 ea eggs
2-4 Tbsp sweetener ~2 if using erythritol or stevia; we used 3 Tbsp maple syrup
1 tsp vanilla
1/2 cup yogurt plain; thicker (strained) may be better
1/4 cup butter half a stick; melted and allowed to cool to room temp
1 ea apple peeled or skin grated off; diced; about 1 to 1 1/3 cup
2-4 oz berries about a half cup by volume
1/2 Tbsp baking powder
Procedure:
1. Preheat the oven to 360F.
2. Add the hot water to the oats and allow to stand for about ten minutes. It is not necessary for the water to be boiling. If the baking powder is added while the oats are too hot, it will be activated which is not desirable.
3. When melting the butter, stop before the knob is completely melted and allow butter to melt while carrying-over from its heating, to avoid getting it too hot.
4. Prepare the apple by peeling (and discarding) or grating off (and including) its skin, then making half-inch dice.
5. Once the oats have stood until hydrated and gooey, stir in the eggs, butter, vanilla, yogurt, sweetener and baking powder.
6. Combine all the batter elements thoroughly.
7. Add in the chopped fruit and berries and stir everything together to distribute.
8. Pour the cake batter into the prepared baking pan, optionally placed on a sheet pan, and into the center of the 360F oven for 50-70 minutes.
9. The cake is done when the top edges are starting to pull away from the pan, and a skewer or toothpick comes out clean: perhaps greasy but not wet.
10. Place the cake pan on a cooling rack and allow to set for 10 minutes, the turn the cake out onto the rack to finish cooling.
11. Slice and enjoy cold, with our without garnish, or griddle in a pan with butter to toast. Store leftovers at room temperature for up to 48 hours, or refrigerated for a week, or frozen for longer.
Music: www.bensound.co...
12 июн 2024
