Sara Janes Oatmeal Cake Food

SARA JANE'S OATMEAL CAKE

Sara Jane's Oatmeal Cake image

This is the BEST CAKE I have ever eaten! A moist cake made with oats, and lightly spiced with nutmeg is topped with a broiled coconut icing. Not too sweet, not too dry, just amazing.

Provided by AMI13

Categories Desserts Cakes Spice Cake Recipes

Time 1h10m

Yield 12

Number Of Ingredients 15

Ingredients

1 cup rolled oats
1 ¼ cups boiling water
1 cup white sugar
1 cup packed brown sugar
½ cup shortening
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
2 eggs
6 tablespoons melted butter
½ cup packed brown sugar
2 tablespoons heavy cream
⅔ cup flaked coconut
½ teaspoon vanilla extract

Steps:

In a small bowl, stir oats into boiling water. Set aside to soak for 20 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
In a medium bowl, cream together the white sugar, 1 cup brown sugar and shortening until smooth. Beat in the eggs one at a time. Sift in the flour, baking soda, salt and nutmeg; stir just until moistened. Mix in the soaked oats. Pour into the prepared pan, and spread evenly.
Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the cake comes out clean. Turn the oven to the broil setting and let it heat up.
In a small bowl, stir together the melted butter, 1/2 cup brown sugar, heavy cream, coconut and vanilla. Spread over the top of the cake. Broil for a few minutes, just until the coconut is lightly browned.

Nutrition Facts : Calories 433.6 calories, Carbohydrate 61.6 g, Cholesterol 49.7 mg, Fat 20 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 9.7 g, Sodium 265.6 mg, Sugar 44 g

HEALTHY OATCAKES WITH ROSEMARY

Healthy Oatcakes with Rosemary image

These homemade healthy oatcakes are made with simple, natural, and wholesome ingredients. The perfect gluten-free and dairy-free snack!

Provided by Sara @ Gathering Dreams

Categories Snack

Time 30m

Number Of Ingredients 5

Ingredients

3 1/2 cups medium oatmeal ((or rolled oats))
1 cup water
3 1/2 tablespoons extra virgin olive oil
1 teaspoon finely chopped rosemary
1 teaspoon salt

Steps:

Preheat the oven to 350°F (180°C).
If you are blending your own oatmeal from rolled oats, simply place the rolled oat in a blender or food processor and blend until you get a coarse flour.
Mix the oatmeal, finely chopped fresh rosemary, and salt in a bowl, and add the extra virgin olive oil.
Bring the water to the boil and add it to the bowl. Mix with a spoon and let it cool slightly. Then use your hands to form a dough. Feel free to add a bit more water if the dough feels too crumbly. Just add it a tablespoon at the time.
Roll out the dough until very thin (3mm) and cut in circles with a round cookie cutter ( I used a 3 1/16 in - 78mm cookie cutter). If the dough is a bit sticky, I normally roll it out on a baking sheet, to avoid using additional flour.If the dough is too crumbly, don't add too much water. Simply roll out a quarter of the dough at a time.
Place the circles on a flat tray covered with a baking sheet, no extra grease required.
Bake until golden brown, for 15-20 minutes. If your oven doesn't cook evenly, make sure to turn the trays half-way through baking. Keep a close eye on the oatcakes in the last 5-8 minutes, to avoid overcooking them.
When the oatcakes are ready, remove from the oven and allow to cool on a wire rack.

Nutrition Facts : Carbohydrate 5 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Sodium 119 mg, Fiber 1 g, Sugar 1 g, Calories 51 kcal, ServingSize 1 serving

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