Apple oat bake

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This was one of my favorite things that I’ve baked so far. It has an oat-like flavor, with a bread-pudding texture. I made this recipe up, basing it off of a pie crust recipe. If you get gluten-free certified oats, the recipe is gluten free.

Ingredients:

-5 cups oat flour

-about 2 cups water

-4 tbsp lemon juice or apple cider vinegar

-2 sticks grass-fed butter

-1/2 cup rapadura sugar, plus 4 tbsp for sprinkling

-cinnamon for sprinkling

Directions:

-Soak 5 cups of freshly ground oat flour in approximately 2 cups of water (I actually lost track of the amount of water I added, I added 1/3 cup at a time until there was enough to make a paste. Add 2 tbsp apple cider vinegar or lemon juice for every cup of water and let soak 12-24 hours to break down the phytic acid and make the whole grain flour more digestible). Skip this step if you’re making flour from rolled oats instead of oat groats. Commercial rolled oats

-The next day add 1/2 cup rapadura or brown sugar (or other sweetener of choice)

-add 1 tbsp salt

-Cut up 2 sticks of butter into slices, mix in. Do not melt. Feel free to mash up the slices into the dough

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-Peel and chop up approximately 5 apples. I cut them up pretty small because I wanted to make sure they cooked all the way through. I combined 3 roma apples with 2 past-ripe assorted apples (They lost their crispiness, but were still edible. Not sure what variety they were).

-Add a layer of the dough, then add a layer of apples. Sprinkle 2 tbsp of rapadura sugar and cinnamon on top of the apples. Layer another layer of dough, then apples with cinnamon and sugar. I did a total of 3 apple layers. You can leave out the sugar in the middle layer if you want to cut down on sugar. Sprinkle the top with cinnamon and rapadura sugar. I used a 6″ x 10″ pan.

-Bake for about 1 hour. I baked mine 40 min covered, then 20 min uncovered to gain a crispy top. You can also bake into small individual portion-sized pans. I should have done this, cause I ate too much.

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