A perfect breakfast or afternoon snack, this cake loaded with goodness! I use oats for a lot of my baking because not only are they economical, but they are loaded with fiber and taste great in baked goods. This cake can be made into muffins and so it’s really a matter of preference. This cake is vegan, gluten-free and school-safe.

Please note: It’s not very sweet, but if you prefer to make it a bit sweeter please add more maple-syrup;)

Ingredients:

• 2 cups gluten-free organic rolled or quick oats
• 1 cup arrowroot flour/powder
•  3 ripe or overripe bananas
•  3 flax eggs (flax-meal + water)
• 1 tbs cinnamon
• 1/3 cup pure maple syrup or liquid honey
• 1 tsp baking soda (aluminum-free)
• 1/2 tsp vanilla extract
• 1/3 cup melted coconut oil
• 2 apples (golden delicious preferably) sliced and 1 pear for cake topping

Directions:

1. in a bowl create 3 flax-eggs by mixing 1 tbs flax-meal to 3 water (stir well and let sit 10 min)
2. using a blender/food processor blend 2 cups of oats into a flour
3. add 1 cup arrowroot flour
4. add 1 teaspoon baking soda and cinnamon
5. add ripe bananas
6. add 1/3 cup either honey or maple syrup
7. lastly, add the jelly-like flax-meal and continue blending until ingredients are well mixed
8. Stir in 2 sliced apples and place in glass baking tray
9. top with sliced pears down the center and bake no more than 30 minutes at 350f and set aside 10 min. to cool before serving