Phase I friendly and up!
Smunch Cake
Contains no flour, sugar or wheat
Prep Time: Approx 10-15 minutes.
Cooking Time: 30-35 minutes
Servings: 8
Ingredients:
2 cups raw oatmeal
¼ cup Splenda
½ tsp baking powder
1 tsp cinnamon
¼ tsp ground cloves
¼ tsp nutmeg
¼ tsp ground ginger
2 large egg whites (or egg substitute)
1 tsp vanilla extract
2/3 cup blueberries (fresh or frozen)
½ cup unsweetened applesauce
1 medium banana
¼ cup pineapple chunks (fresh, canned or frozen)
½ cup warm water
2 apples cored, peeled and sliced (I like fugi)
Directions:
Preheat oven to 350 degrees.
In a food processor add oatmeal, Splenda, baking powder, cinnamon, ground gloves, ginger and nutmeg and pulse until oatmeal resembles course flour.
In a large bowl combine water, egg whites, vanilla, and applesauce. Mix well, then add the oatmeal flour mixture and combine thoroughly.
In the food processor, blend banana and pineapple until smooth and add to the batter. Mix well. Carefully fold in blueberries.
In a baking dish (9" round works well) grease with butter or spray with cooking spray. Arrange ½ of the apple slices in a sunburst pattern along the bottom of the pan. Sprinkle lightly with cinnamon. Layer batter on top, careful not to disturb the apple slices, top with remaining apple slices in the same pattern, again sprinkling with cinnamon.
Bake for 30-35 minutes or until a fork in the center comes out clean.
Smunch Cake
