Baking Magic for Beginners / Spiced Apple Oat Cakes

Editor’s Note:

As you can see, these few ingredients take just minutes to mix up and put into the oven, soon to fill your space with intensely comforting aromas. You can make this a reduced gluten recipe by dividing the flour in half with coconut or other GF flour. I use oat milk but any milk or apple cider works. I make them small; they’re sweet, super crisp on the edges, and incredibly moist inside.

Makes 16 small cakes.

Ingredients:

• 1 cup rolled oats

• 1 cup flour

• 1/3 of a cup of dark brown sugar, plus 1 tbs for sprinkling over the tops (replace with coconut sugar or your substitute.)

• 1.5 tsp baking powder

• 1/2 teaspoon cinnamon

• A dash of nutmeg (measure it outside the bowl, it’s overpowering)

• A dash of salt (a “dash” is 1/18 of a spoonful)

• 1 cup milk or substitute

• 1 large egg, brought to room temp then whipped

• 1 stick unsalted butter, melted

• ⅓ cup pure Maine maple syrup, or your nearest available sweetener. Avoid agave nectar,

• 1 CAP full of real vanilla extract if avail

• 1 lg or 2 small apples, peeled and chopped finely

• Cooking spray

Method:

• Preheat oven to 400 F

• Grease muffin pans  

• In a medium bowl mix dry ingredients

• In a separate bowl mix your wet ingredients

• Then mix together well

• Fold in apples 

• It will be quite wet but the flour and oats will absorb it

• Pour 1-2 tbsp batter into greased cup: not more than ⅔ full.

• Sprinkle a smidgen of granulated sugar over the tops. 

• Bake for 14 minutes on the center rack or until a fork comes out clean. Do not overcook.

• Cool briefly.

• Remove carefully.

Serve proudly.

Freeze extras if any.

I make these small because they’re PACKED with flavor, protein, vitamins, and yes a little sweet and dairy that goes a long way. Apples are naturally sweet and you may use applesauce instead of the egg. Or honey, instead of brown sugar. No matter the season, these addictive little darlings will warm up any morning, or nighttime snack, or a perfect bite to go with an afternoon “cuppa” tea.

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