Strawberry-licious

I created a strawberry, baked oatmeal sort of breakfast cake.

1/2 cup almond buttter
1 cup maple syrup
2 teaspoons vanilla

1 cup almond flour
1 cup oat flour
1/4 cup flax meal
1/4 cup psyllium or 1/4 cup oat bran
1.5 teaspoons baking powder
1/4-1/2 teaspoon salt
up to 1/4 cup of flax milk to mix the batter (if needed), but you don't want it too runny 'cause it will take longer to bake.
(If the batter seems too wet, add in some whole oats--if it's wet at this point, it will get way too wet with the added strawberries.)

10 ounces of frozen strawberries

Directions

Preheat oven to 350.

Mix almond butter, maple syrup, vanilla.

Add the almond flour, oat flour, flax meal, psyllium and baking powder. I strongly recommend using a mixer for this recipe!

Let the strawberries sit out to soften while you mix everything else and then chop the strawberries by hand into small-ish pieces. Mix them in last, by hand.

Line a 9x13 pan with a silpat or parchment paper and pour the batter in.  Bake for 30-45 minutes -- depending on how much liquid was in the batter (e.g., depending on how much flax milk you added and how much moisture was in the strawberries).

Let cool for a few minutes and then enjoy!

 

It's not a very good photo, but it's super yummy.