Cherry, carrot and carob oat bake
I am determined to stretch summer out for just a little longer. Ok, so we're not talking ice cream or full on summer time foodie flings.... but sunshine and fruit and sitting outside on a blanket goodness is on the cards today.
I actually made this oat bake a couple of weeks back on a hot afternoon, the weather has changed somewhat in recent days, but hey :-)
Cherries are a very much underused fruit in my kitchen. I'm not really sure why. Maybe I am just too lazy to stone them...
However, I did use them in these hot chocolate cherry pots though...still one of my best creations to date!! (make them if you haven't already- seriously!!!!)
This was a brunch dish... and a bressert! I like to sneak veggies into my oat bakes (see links below) and the ewas no exception- i finely grated some carrot and you can see the resulting texture in the photo below, you can't taste the carrot.
You can actually use cocoa or carob (or a mix) in this recipe. If you are a little unsure of the flavour of carob or expect it to be just 'like chocolate' go for cocoa as you maybe disappointed. I actually like it both ways, the carob is what I used for these photos (with a little extra dusting on top) and such became the title. Carob is slightly sweeter than cocoa so assists with the sweetness of the flavour- you may need a little extra jam if using cocoa.
Recipe: Cherry, carrot and carob oat bake
Serves 1-2
Ingredients
- 2/3 cup oats
- 1 cup water
- 2tbs flax
- ½ tsp baking powder
- 1/3 cup carob (or cocoa if preferred)
- 2/3 cup carrot- finely grated
- 2 tbs sugar free berry jam (plus few drops stevia if needed)
- 2/3 cup cherries- pitted and halved
Method
Mix the flax and water and set aside for a minute. Mix all ingredients other than cherries and spoon into a greased oven dish. Press the cherries into the top.
Bake for approx. 20-25 mins at 180C. Cover the top loosely with tin foil after 10-15minutes if it looks like tits browning too quickly. It should be firm on top but still sticky and pudding like in the centre when cooked.
This would also be lovely served up with some non dairy yoghurt.
(I still struggle with not capturing my reflection in the spoons...!!
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Red velvet carob cake
This was another one of my carob experiments, and yes it is also another single serving mini cake. It also happens to be an opportunity to test out a few other more unusual ingredients- namely teff flour and red palm oil. I haven’t had much experience of either, but after reading lots of good stuff about their nutritional value I was keen to give them a try.
I will warn you now, red palm oil is bright orangey-red and it stains if you get in anywhere you don’t want it to be….wear an apron…you have been warned!
Red palm oil is strong in flavour when compared to the coconut oil I more typically use, the natural red pigment is due to the unrefined nature of the oil and the oil itself is full of vitamins and antioxidants, most significantly vitamin E , betacarotenes and co-enzyme Q10.
This recipe uses the dominant flavours of the carob and raspberry to carry the red palm oil so that it does not dominate the sweet cake with its slightly savoury taste, you won’t notice it in this recipe. I would advise using strong flavours in conjunction with red palm oil, unless you are opting for a savoury dish where you want the natural flavour of the palm oil to come through.
By the way, you can quite easily sub the red palm oil for coconut oil in this recipe, and the teff flour for another GF grain, it should still work just fine! (I was trialling teff for a brand I am working with).
The ‘red velvet’ title was generated by the use of the red palm oil along with raspberries, however the photos give the impression of a much more ‘brown’ chocolatey cake…oh well the thought was there.
Either way, I promise you this little light and fruity dessert with a chocolately twang is worth it, and with just a couple of minutes of your time...how could you resist? I used my silicone egg poach again…I’m having so much fun playing with it, and also added a ‘surprise’ sweet berry centre, but again that’s optional.
I also got a little bit more carried away and with few small tweaks to the recipe I made red velvet carob pancakes…you can find the recipe for those in my guest post here! P.s I had some help to eat the pancakes…I’m not quite that greedy.
Recipe: Red velvet carob cake
Serves 1
Ingredients
- 2 tbs teff flour
- 2 tsp carob
- ½ tsp baking powder
- Tiny pinch salt
- ½ tsp vanilla extract
- 2 tbs pureed raspberries (I used frozen)
- 1 tbs red palm oil
- 1 tsp agave syrup
- Up to 2 tbs soy milk/juice
- 2 tsp sugar free jam- optional for centre and for glaze
Method
Mix together well in a small bowl. In another greased/lined small microwaveable dish (or use a silicone egg poach!) spoon half of the mixture, add a dollop of jam to the centre and then spoon the remaining batter on the top.
Microwave for 1 minute at full power. Test gently with the tip of your finger and if the sponge springs back you’re done!
Serve with a little extra sugar free jam and vegan cream or yoghurt of desired.
...and for the pancake version..... find it here!
This recipe has been linked with Allergy Free Wednesdays.