Tangerine Cranberry Oat Cake
Ingredients:
- 2 cups oatmeal
- 2 apples, grated
- 3 eggs
- 1 teaspoon baking powder
- Stevia (to taste)
- Vanillin (to taste)
- 80 g cranberries
- Grated tangerine peel (from 2 tangerines)
- 1 teaspoon ginger, grated
- Juice of 2 tangerines
- 1/4 cup avocado oil
Directions:
- Preheat your oven to 180°C (360°F). Grease a baking mold.
- In a large mixing bowl, combine the grated apples, eggs, baking powder, stevia, and vanillin.
- Add the oatmeal and mix until well combined.
- Fold in the cranberries, grated tangerine peel, and grated ginger.
- Pour in the juice of 2 tangerines and avocado oil, mixing until the batter is smooth and well combined.
- Pour the batter into the prepared mold and spread it evenly.
- Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before slicing and serving.
Serving Suggestions:
- Serve with a dollop of Greek yogurt or a drizzle of honey.
- Pair with a cup of herbal tea or a glass of freshly squeezed juice.
Cooking Tips:
- Ensure all ingredients are at room temperature for better mixing.
- You can substitute stevia with your preferred sweetener.
- Fresh cranberries can be replaced with dried ones if desired.
Nutritional Benefits:
- Oatmeal provides a good source of fiber and helps in maintaining healthy cholesterol levels.
- Apples add natural sweetness and are rich in vitamins and antioxidants.
- Cranberries are known for their high vitamin C content and antioxidant properties.
Dietary Information:
- Gluten-free (ensure the oatmeal is certified gluten-free).
- Can be made dairy-free by serving with non-dairy yogurt or milk.
- Suitable for a low-sugar diet with the use of stevia.
Storage Tips:
- Store in an airtight container at room temperature for up to 3 days.
- Can be refrigerated for up to a week. Allow to come to room temperature before serving for the best flavor.