Pear Oatcake with Walnut Date Cream

Dry Ingredients:

1 cup of oat flour (blend 1 cup of jumbo oats)

½ tsp baking powder

½ tsp baking soda

¼ tsp salt

½ tsp cardamom (if you don’t like or have cardamom, you can substitute with cinnamon or ginger, or both)

Wet Ingredients:

1 flax egg (1 tbsp flaxmeal mixed with 3 tbsp of water. Let it sit for at least five minutes)

1/2 tsp vanilla extract

½ tbsp of apple cider vinegar

¼ cup almond milk

1 pear, cut into small cubes

½ pear sliced, to garnish 

Method:

1. Turn your oven on to 180 C and prepare a round 8-inch baking tin by greasing it with oil. I used coconut oil.

2. Take one tablespoon of ground flaxseeds and place them in a small bowl with three tablespoons of water. Set aside.

3. In your blender, place one cup of oats and blend. Then place the oat flour into a large bowl.

4. Add ½ tsp of baking powder, ½ tsp baking soda, ½ tsp cardamom or spice of choice, and ¼ tsp salt to the large bowl with the oat flour. Mix everything.

5. Take the (now empty) blender again, and add your flax egg, vanilla extract, apple cider vinegar and almond milk. Take a few pieces of the cubed pear, approximately two tablespoons and add them to the blender as well. Mix until everything is smooth.

6. Empty out the contents of the blender into the bowl of dry ingredients. Mix wet and dry. The batter should not be runny, but if it is too dry, add a bit of almond milk.

7. Place the rest of the cubed pears into the batter and mix.

8. Spread the batter out into the baking tin and optionally add some pear slices on top. Sprinkle the pear slices with a bit of cinnamon.

9. Place into the oven and bake for 30 minutes until the top is golden brown.

10. Remove the cake and let it sit. Cut it into slices and add a dollop of walnut date cream when serving. Recipe below>

Walnut Date Cream

Ingredients:

2 dates

1/3 cup of walnuts, approximately 12 walnuts

1/3 cup of almond or cashew milk

1/4 tsp cinnamon (optional)

 Method:

1. If your dates are quite dry and stiff like mine were, then soak them in water for about an hour or so.

2. Remove the dates from the water, remove any seeds and then place them into a blender along with the walnuts and milk.

3. Blend until smooth.

4. Empty the cream out into a container and refrigerate for at least an hour.

I keep this cream for about 3-4 days in the fridge and I use it to sweet chia puddings or add to anything that needs a bit of creamy sweetness.