Carrot ◦ Apricot ◦ Raisin◦ Apple ◦ Oat Cake

There are multiple versions of this on the internet, this is how I make it. A hearty fruit/oat cake that is delicious served warm with butter.

Ingredients

• 2 cups (200 g) rolled oats (blended into a coarse flour – I leave it about ½ way ground)

• 1 tsp baking powder

• 1 tsp cinnamon

• 3 large eggs (or egg alternatives)

• 1 cup milk of your choice (see below how to make your own nut milk)

• 1 grated carrot

• 1 grated apple

• 1/4 cup honey, maple syrup, or natural sweetener to taste

• 9 dried apricots, rinsed in hot water and chopped

• 4 T raisins (I like golden raisins)

Instructions

1. Grind the rolled oats in a blender (I use the Ninja chopper) to a consistency of coarse flour.

2. Mix Dry Ingredients: In a large bowl, whisk together the oat flour, baking powder, cinnamon, and salt.

3. Mix Wet Ingredients: In a separate bowl, whisk the eggs, milk, vanilla, sweetener (honey/maple syrup), grated carrots, grated apples, apricots and raisins until well combined.

4. Combine & Add Mix-ins: Stir the wet mixture into the dry ingredients.

5. Bake: Pour the batter into a greased baking pan (approx. 8x3 inches or a standard small cake tin). Bake at 350°F (175°C) (or 180°C) for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

• Prep time: 20 minutes

• Bake time: 35–40 minutes

• Yield: 1 breakfast cake (approx. 6 servings)

Nut milk: grind ¼ cup of nuts to a fine powder, add ¾ cup water and blend for 1 minute (I don’t strain it)