My first attempt at oatcakes was a tasty one, but the texture didn’t work.
The proof was in the pudding-like consistency.
So I tried again.
Much better.
Now I feel confident sharing this success story with you all.
Butternut banana oatcakes
- 1/2 cup rolled oats
- 1/4 cup whole wheat flour
- 1/4 cup NuNaturals stevia baking blend
- chia seed “egg” (1 scoop chia seeds + 1/8 cup water)
- 1/3 cup pureed butternut squash
- 1 banana
- 1 tsp cinnamon
- non-dairy milk (optional – I used a touch to thin the batter a bit at the end)
- agave nectar (optional – I used it as syrup drizzled on top)
To make a chia seed “egg” I use one scoop of chia seeds and mix it with 1/8 cup water. Unlike flax seeds, you don’t have to grind chia seeds, all you do is stir with water and let it sit for a bit to gel.
You can use less water, but I prefer this amount.
Initially, I was skeptical about it’s ability to replace an egg in baking, but I promise it works.
If you’re wondering what exactly NuNaturals stevia baking blend is…
I used it in lieu of sugar and then halved the amount of flour I would typically use. It makes baking really easy because it’s an all-in-one blend of stevia and flour, but it isn’t too sweet and offers extra sources of fiber.
I used my leftover butternut puree, but you can buy canned squash too.
Mixity mix.
You may have to thin it out depending on your squash puree and banana consistency. I used a touch of So Delicious unsweetened coconut milk for this.
Yummy batter.
Directions:
Dollop ~1/4 cup of batter onto a hot pan. Smaller cakes work way better.
It’s hard to flip biga$$ oat blobs. Trust me.
Having good kitchen utensils helps.
The recipe yields 5-7 cakes depending on how big your “dollops” of batter are 😉
Now is no time to be dainty. These butternut banana oatcakes will satisfy the biggest and baddest of appetites.
I forgive you for the taunting last night… These WILL be on my plate tomorrow at some point, i don’t care if i need to wake up early or go to bed late, i am making them!
You really have mastered vegan baking. The pumpkin/banana bread you made earlier this week looks delicious. I’ve noticed that a lot of vegan baked goods seem denser (I guess because eggs help fluff things), which makes them look that much more delicious and decadent.
Wow – that recipe looks fabulous!
It’s a shame I can never find NuNaturals around here…
😛
YUM I want those oat blobs right now!! It’s going on my to-make list!
Love the coconut milk addition–I am a huge fan of pumpkin + coconut these days.
Ooh, yum! You had me with the butternut squash and then you went and added the So Delicious coconut milk. I cannot wait to try making this!
Hi,
What can I use instead of the NuNaturals Baking Blend. What is it, and what purpose does it serve in the recipe? I’d like to see if I can make it with an alternative that I may have in my cupboard. Sounds great!
Hey Jana, I’m not sure of the precise ratio of items in the baking blend but I can tell you the main ingredients so you could try and create your own…although I have to say, unless you have super fine stevia, guar gum and xanthan gum on hand, it may be easier to just buy the NuNat baking blend. It comes with a TON so it’s a really worthwhile purchase. That said, perhaps you could make it? My guess is there is approx 50% vegan sugar (they use very fine stevia, but you could use any powdered sugar alternative) and the remaining 50% is a mix of oat flour, tapioca flour, guar gum, xanthan gum, and some other sources of fiber. Hope that helps? Best of luck!