As promised, here is another Irish recipe in preparation for St. Patrick’s Day next Tuesday. Start your green holiday off with a power-packed breakfast!
Irish Soda Bread Oatmeal Cake http://chocolatecoveredkatie.com/2011/03/11/irish-soda-bread-oatmeal-cake/
- ½ cup oats (50g)
- sweetener, such as 1½ Tbsp sf syrup or 1 pack stevia
- ¼ cup unsweetened applesauce (50-60g)
- ¼ cup almond milk or water
- heaping 1/16th tsp salt
- a bit over 1/8 tsp baking soda
- handful raisins (~1 Tbsp)
- Optional: 1/4 tsp caraway seeds (bit of fat)
Preheat oven to 385 degrees. Combine dry ingredients, then add wet. Pour into a small baking pan, loaf pan, or 1-cup ramekin. Or you can use two 1/2-cup ramekins for baby oatmeal cakes. Cook for 20 min, or until firm. Finally, set your oven to “high broil” for 3 more min, or until desired crispy-ness is reached (or simply just bake longer, but broiling gives it a nice crust). Makes 2 carbs (slightly more if you add raisins). Seeds and a negligible amount of fat and could be omitted. I did not add nut butter as that would really push this into a L1-only dish. On L2, this would be a great option as your 2-carb meal paired with a couple of eggs for a great breakfast.
Well, I learned a few things from this recipe. I don’t really like oatmeal but this was pretty tasty, even leftover, once warmed up. I’m not crazy about raisins and next time will omit them to save the dab of extra carb. Also, guess who doesn’t like caraway seeds?! This must be what is in rye bread because that’s what it reminded me of. So next time I will definitely be omitting those! As you can see from the picture, I used two small ramekins, making each a one-carb cake. I did opt for broiling briefly for that nice crust and then ate these straight from the ramekins.
Next week we’re off the Irish kick but I’ll be back with another rocking Meltdown- Friendly recipe to keep you on track. Until then, feast Irish, feast with caraway (if you dare!), and as always…FEAST ON!!!
~Coach Lauren
