This post is related to my oatmeal patties post https://wordpress.com/post/cakefiles.com/237 , a recipe I developed based on one my mum used to make and that I love so much for a series of reasons: it’s awfully healthy, it’s incredibly tasty, it’s the MOST ADAPTABLE recipe ever. In this version I have added squash puree, changed the shape and the condiment, but overall it’s the same mixture and it can be adapted to do so many different things (see pictures below): a tray bake, mini cakes with root veg puree (following the same procedure here but the puree is a mix of squash and parsnip), mini cakes with aubergine filling (just oven roast a whole aubergine – punch it with a fork before!- and then scoop out the dip, put some mint int it and bake it at the centre of your oat cake) and this.
I am not tired of trying to find many more uses for this mixture which is absolutely amazing and so easy and I want to share it with you. I hope you enjoy it.
If you make this let me know here or on @cake_files_ !
160 g Rolled oats +20 g
270g vegetable milk, warm
Salt to taste
1 tbsp tarragon
1 tbsp oregano
1/2 tsp nutmeg
1 tsp turmeric
1/2 tbsp black sesame seeds
160g squash rough puree
Warm the milk and pour it over the 160g oats. Leave for at least 2h. Season the oats with the spices and salt and let rest.
Oven roast the squash with no oil at 200C for 30 minutes until it is mashable.
Roughly mash the squash, you don’t want a fine puree but a coarse one, and mix with the oat mixture. Add in the 20g of unsoaked oats. Grease a round baking tin (mine was 15cm) and pour the mixture, levelling well with a spoon. Bake at 200C for 20 minutes.
Sauce: combine all the ingredients well and pour on the cake.
2 tbsp tahini sauce
1 tsp black sesame seeds
1/3 tsp sesame oil
1 tsp apple cider vinegar or lemon juice
(+ water if the tahini is too dense)