A few days ago, Biocop, leader in bio products in Spain, asked me to prepare a recipe using its gluten-free oat flakes. It wasn’t that easy and it took me a while to come up with something. I did not want to post yet another porridge recipe or a cereal bar, because I already have several on my blog, posted not so long ago too.
I finally decided to try a cake, using the oat flakes instead of flour. I had no recipe to follow or use as inspiration, so this involved a little trial and error until I got a juicy consistency. Luckily for me, I got something that tasted pretty decent the second time around. So, here’s my oat flake cake recipe.
360 gr Biocop oat flakes
360 gr natural yogurt
300 gr almond butter
3 ripe bananas
2 tbsp vanilla extract
1 yeast packet
A pinch of salt
Optional: raspberries for decoration
Mash the bananas with a fork on a dish and leave them for 30 minutes so they release all their juice. This trick will make your cake incredibly tender, without having to add sugar.
Now, mix all the ingredients, except the raspberries, in a bowl. When you have a smooth mix, put this in a mould and add the raspberries on top.
Bake at 180ºC for 25 minutes or until a knife or toothpick comes out clean after inserting it into the cake.
Let it cool for about 10 minutes.
Serve and enjoy this delicious and healthy oat flake cake!
If you prepare it, don’t forget to tag me @carlotafarina on Instagram so that I can repost in Stories!
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