Of course, I made some changes to it to try to make it a little bit healthier and something that could be eaten for breakfast. I came to the conclusion that I should have decreased the sugar even more than I did. I also used a combination of leftover oatmeal with apple pieces and leftover oat groats. Everyone loved it!
Below is the recipe with even more sugar taken out. If you find it still too sweet, decrease it more!
Leftover Oatmeal Cake
Cream together:
1/2 cup butter
1 1/2 cups sucanat (OR half white sugar & half brown sugar OR all white sugar plus 1 TBS molasses)
2 eggs
1 tsp of vanilla
2 cups (more or less) cooked oatmeal
Sift together:
1 1/2 cups whole grain spelt flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
1 tsp. (or more!) cinnamon
Add sifted mixture to creamed mixture and beat well. Pour into greased and floured 9 x 13 cake pan. Bake at 350 degrees for 35 minutes or until tests done.
This cake is very rich and moist so serve in small pieces.
Cream together:
1/2 cup butter
1 1/2 cups sucanat (OR half white sugar & half brown sugar OR all white sugar plus 1 TBS molasses)
2 eggs
1 tsp of vanilla
2 cups (more or less) cooked oatmeal
Sift together:
1 1/2 cups whole grain spelt flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
1 tsp. (or more!) cinnamon
Add sifted mixture to creamed mixture and beat well. Pour into greased and floured 9 x 13 cake pan. Bake at 350 degrees for 35 minutes or until tests done.
This cake is very rich and moist so serve in small pieces.
Mmm looks yummy! I'm going to have to try this soon!
ReplyDeleteWe made this the other day and added walnuts and raisins.....holy yum. It is our new favorite. I am just about to make another with pecans and diced pear.
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