Discover the magic of oats and pumpkin, a quick, nutritious, sugar- and gluten-free recipe.
How about preparing a practical, quick and delicious cake that fits perfectly into a healthy diet?
This recipe is ideal for those looking for nutritious options without sacrificing flavor, as it features oats and pumpkin as its main ingredients.
With just a few ingredients, this cake is an excellent alternative for breakfast or a snack.
Plus, it’s sugar- and flour-free, making it a perfect choice for those who are in the process of re-educating their diet or are gluten intolerant.
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The combination of oats and pumpkin not only guarantees an incredible texture, but also provides many nutrients.
Let’s get to the recipe and get ready to enjoy this delicious treat!
Ingredients:
-
- 2 cups rolled oats
- 1 teaspoon baking powder for cake (Royal)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla sugar or essence
-
- 1 pinch of salt
- 1 cup of milk
- ½ cup dried plums
- ½ cup dried apricots
- ½ cup cranberries
- 1 cup of grated pumpkin without skin
- 1 grated carrot without skin
- 2 grated apples with skin
- 3 eggs
- 3 tablespoons of vegetable oil
- 3 tablespoons chopped walnuts – optional
Preparation method:
Place the oats in a food processor or blender. Add the baking powder, cinnamon, vanilla sugar, and a pinch of salt. Blend until a fine flour forms.
- Note: If you choose vanilla essence, leave it to add along with the milk in the next step.
Transfer the mixture to a bowl, add the milk, and stir to combine. Let it rest for 10 minutes.
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Meanwhile, soak the dried plums, apricots, and cranberries in warm water, each in a separate container.
After the oat mixture has rested for 10 minutes, add the grated pumpkin and grated carrot, mixing well.
Then add the grated apple and chopped dried fruits (dried plums, apricots and cranberries) and mix again.
Beat the eggs with the oil in a mixer until foamy, then fold into the batter. If desired, add chopped walnuts and mix.
