Oatmeal Spice Cake

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oatmeal coffee cake

Oatmeal Spice Cake

Gluten-free, lactose-free, FODMAP friendly

Easy, tasty and fast—especially if you’ve pre-mixed a container of Baking Mix 1. This cake isn’t super-sweet. You can “frost” it with a sprinkling of cinnamon sugar mixture (about 1 tsp cinnamon to about ¼ cup sugar).

Ingredients

  • 1 cup Baking Mix 1*
  • 1 cup quick-cooking gluten-free oats
  • ½ cup sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ginger
  • 1/3 cup extra-light olive oil
  • ½ cup water
  • 2 eggs
  • ½ tsp bottled browning sauce, e.g. Kitchen Bouquet (optional)
  • ½ cup chopped nuts (optional)

Instructions

  1. Preheat oven to 350 F. Grease a 9 X 9 square baking pan with solid shortening or coconut oil. Measure all ingredients (except nuts) into mixer bowl and blend, then beat 3 minutes at high speed, scraping sides occasionally. Stir in the nuts after beating, if you’re using them. This batter will be runny, but the oats absorb a lot of liquid during baking.
  2. Pour into greased pan. Bake 30 minutes, until a toothpick poked into the center comes out clean.
  3. Cool before slicing. Use within a day or two, or wrap slices individually and freeze.

 

*Baking Mix 1: 1 cup sorghum flour, 1 cup millet flour, 1 cup sweet rice (sticky rice) flour, ½ cup tapioca starch. Mix and refrigerate. Can substitute for white flour in many recipes.

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