Brunchable Strawberry Oat Cake

With Mother’s Day right around the corner, why not think about making your mom some brunch? Moms appreciate light, quick and simple over super-sweet. This recipe is healthy, nutritious, filling, yet light and delicate.

For the first time in, oh I don’t know, how long…I’ll be spending Mother’s Day with my very own mom. (insert heart emojis here xo)

Now, let’s get to that recipe, alright?

Ingredients & Directions

Estimated time: 35-40 minutes

Effort/Skill: Easy

1 cup oats, grind into flour

1 cup gluten free baking flour mix, or regular flour

2 tbsp flaxseed, ground

1/4 tsp salt

1/2 tsp cardamom

1 tsp cinnamon

1 tbsp baking powder

1 tsp baking soda

1 tsp cream of tartar

1/2 cup apple sauce

3 tbsp coconut sugar, or cane sugar

1 tbsp tahini, or almond butter

2 tbsp chia seeds, with 4 tbsp water to make a “chia egg”

1/2 cup oat milk, unsweetened

1/4 cup strawberries, sliced (I used frozen discarded strawberry tops)

1. Preheat oven to 350F.

2. In a small blender, mix oats, flax, spices and salt. Blend well until you have a flour. Set aside.

3. In a medium-sized bowl, add applesauce, sugar and chia egg. Stir well and let sit for a few minutes. Add the tahini.

4. Next add in the dry ingredients, adding in the baking powder, baking soda, cream of tartar, and flour. Stir well.

5. Add in oat milk as needed to make a wet cake-like batter.

6. Spread on a small parchment-lined baking sheet in a thin layer. Top with strawberries or berry of your choice.

7. Bake for 30-35 minutes or until starting to brown and fully cooked.

8. Enjoy with coconut whipped cream or your favourite vegan yogurt.