Oatmeal cake

Last week’s frozen snack stash comprised this Oatmeal Cake – another recipe from the Bob’s Red Mill website. I like their recipes because they often use wholegrains and have a clearly-marked gluten-free category (which I haven’t tried yet).

As usual, I modified the recipe by (a) omitting the topping out of laziness, lack of the additional ingredients, and unwillingness to add more butter/sugar to what was already a very nice-tasting cake, and (b) reducing the amount of sugar — in this case, by half. However, the cake was still very sweet, no doubt because of the substantial amount of raisins (I used Waitrose organic sultanas which I had lying around in my fridge). From my experience with no sugar muffins, if you use plenty of fruit, you can easily produce a delicious cake without adding any sugar at all; although friends & family with untrained palates may complain :P.

I also baked it into cupcakes rather than a loaf shape for easy freezing into single-portions, as well as a shorter baking time (saves power ^^).

Oatmeal cake

Here’s my modified version of the recipe:

1-1/2 cups Boiling Water
1 cup Oats, Rolled, Quick Cooking
1 cup Raisins (Unsulfured)
1/2 cup Canola Oil
1/2 cup Brown Sugar, packed
1/4 cup White Sugar
2 large Eggs, well beaten
1-1/2 cups sifted Whole Wheat Flour
1 tsp Cinnamon
1 tsp Baking Soda
1/2 tsp Sea Salt

Preheat oven to 350°.

In a mixing bowl combine boiling water, quick rolled oats and chopped raisins, set aside to cool.

In a separate mixing bowl cream together the shortening, brown sugar, granulated sugar and eggs.

In another mixing bowl sift together whole wheat flour, cinnamon, baking soda and sea salt, add to sugar mixture, add oatmeal-raisin mixture, blend well.

Spoon into cupcake paper baking cases. Bake at 350° for 20-25 minutes or until done.

Makes 18 Servings.

The recipe reminds us to use unsulphured raisins. I’m not entirely sure what the status of the Waitrose organic sultanas is; there’s no mention of any preservative on the list of ingredients. As you can read here, dried fruit is a major source of sulphites and can cause sensitivity reactions. I’ve had bad reactions before, so I avoid regular commercial dried fruit. I even bought a food dryer in order to make dried fruit at home. It’s so easy to make (just that it takes about 8hrs in the dryer so you need patience), delicious and makes a great gift for friends too.

When my salicylate intolerance shot through the roof some months back, the high levels of salicylates in dried fruit (and herbs) were lethal for me. Fortunately, my tolerance to salicylates has slowly improved, and this is Oatmeal Cake is my first step on the road back to dried fruit eating – I survived! Perhaps also because when baked into cakes, one doesn’t eat as much as when snacking on plain dried fruit.

3 Responses

  1. thanks for the recipe! i’m inspired again!

    btw, did you know that muffins can be frozen BEFORE baking? (ok ok, i know this is out-of-topic) – i often make more batter than the standard 12 cup, then, i scoop the extra batter into muffin cups, freeze. when i want to eat, i’ll take them out and bake straigtaway from frozen state, no need to thaw. just add 5 min more baking time. works fine, hubby doesn’t suspect anything, and i don’t have to clean up twice!!
    i got this from The Joy of Cooking :)

  2. btw, forget about the gluten-free biscuits/cookies/etc.

    I once make some gluten-free cookies using Orgran recipe on its packaging – and the cookies were very crumbly and abnormally ‘lite’ – and straightaway my hubby went ‘urgh, this is not a cookie!’ so even tho it tasted nice – it’s like he said’ look if u wanna go gluten-free u shld drop cookies etc!’

  3. Thanks for the great freezing tip and gluten-free warning, Canton Pixie. I’m learning lots from you :).

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