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Classic Cream Puffs with Caramel & Vanilla Cream

Ingredients

For the Dough (Choux Pastry):

• • Water: 200 ml (¾ cup)
    • Purpose: Provides the liquid needed to create steam, which helps the dough rise in the oven.

• • Butter: 50g (1¾ oz)
    • Purpose: Adds richness and flavor to the dough, contributing to its tender texture.
  • All-Purpose Flour: 150g (1¼ cup)
    • • Purpose: Forms the structure of the puffs, creating a light and airy texture.

     

  • Salt: A pinch
    • Purpose: Enhances the flavor and helps balance the sweetness.

• Eggs: 4
  • Purpose: Provides moisture and structure, helping the dough to rise and hold its shape.

For the Caramel Cream:

• • Sugar: 4 tbsp
    • • Purpose: Caramelizes to create a rich, golden caramel that adds a deep flavor to the cream.

     

  • Heavy Cream (for cooking): 150 ml (⅔ cup)
    • Purpose: Combines with the caramelized sugar to create a smooth, creamy texture.

• Heavy Cream (for whipping): 300 ml (1¼ cups)
  • Purpose: Whipped to create a light and airy texture that blends beautifully with the caramel.

For the Vanilla Cream:

• • Milk: 400 ml (1⅔ cup)
    • • Purpose: The base for the custard, providing a smooth and creamy consistency.

     

  • Vanilla Custard Powder or Cornstarch: 50g (⅓ cup)
    • Purpose: Thickens the milk to form a rich vanilla custard.

• Sugar: 4 tbsp
  • Purpose: Sweetens the custard, balancing the flavors.
• Heavy Cream: 300 ml (1¼ cups)
  • • Purpose: Whipped to add a light and fluffy texture to the vanilla cream.

   

For the Caramel Frosting (optional):

• • Sugar: 125g (⅔ cup)
    • Purpose: Caramelizes to create a glossy, sweet frosting.

• Butter: 45g (1½ oz)
  • Purpose: Adds richness and smoothness to the caramel frosting.
• Heavy Cream: 75 ml (⅓ cup)
  • • Purpose: Helps achieve a smooth consistency for the frosting.

   

Instructions

1. Make the Caramel Cream:

• • Caramelize the Sugar: In a medium saucepan, add 4 tablespoons of sugar. Heat over medium heat, stirring occasionally, until the sugar melts and turns a deep golden caramel color. This process requires patience—don’t rush it. The sugar will first clump up and then slowly melt. Be cautious as the caramel can quickly go from perfect to burnt.
    • Tip: Use a heat-resistant spatula and avoid stirring too vigorously to prevent crystallization.

• • Add Heavy Cream: Once the sugar is fully caramelized, carefully pour in 150 ml (⅔ cup) of heavy cream (for cooking). The mixture will bubble vigorously—be careful of splatters! Continue to whisk until the caramel and cream are fully combined and smooth.
    • Tip: If the caramel seizes up when adding the cream, gently heat and whisk until it returns to a smooth consistency.
  • Cool: Remove from heat and allow the caramel cream to cool completely. It will thicken slightly as it cools.

2. Make the Vanilla Cream:

• Combine Ingredients: In a saucepan, whisk together 400 ml (1⅔ cup) of milk, 50g (⅓ cup) of vanilla custard powder (or cornstarch), and 4 tablespoons of sugar. Whisk until smooth.
  • Tip: Make sure there are no lumps in the mixture before heating to ensure a smooth custard.
• Cook the Custard: Place the saucepan over medium heat. Continuously whisk the mixture until it thickens and begins to bubble. This should take a few minutes. Once thickened, remove from heat and let it cool completely.
  • • Tip: Stir the custard occasionally as it cools to prevent a skin from forming.

   

• Prepare the Cream: Once the custard is cool, whip 300 ml (1¼ cups) of heavy cream to stiff peaks. Gently fold the whipped cream into the cooled custard until well combined and smooth.

3. Make the Choux Pastry Dough:

• • Prepare the Dough: In a medium saucepan, combine 200 ml (¾ cup) of water, 50g (1¾ oz) of butter, and a pinch of salt. Bring to a boil over medium heat.
    • • Tip: The butter should melt completely before adding the flour.

     

  • Add Flour: Once the mixture reaches a boil, reduce the heat to low and add 150g (1¼ cup) of all-purpose flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
    • Tip: Continue stirring for another 1-2 minutes to dry out the dough slightly. This step is crucial for achieving the proper texture.

• • Cool Slightly: Remove the pan from heat and let the dough cool for a few minutes until it is just warm to the touch.
  • Incorporate Eggs: Beat in the eggs one at a time, mixing well after each addition. The dough should become thick and glossy. It’s important to fully incorporate each egg before adding the next.
    • Tip: The dough is ready when it forms a smooth, shiny consistency and falls from the spoon in a thick ribbon.

4. Assemble and Bake the Cream Puffs:

• • Preheat the Oven: Preheat your oven to 230°C (446°F). Line a baking sheet with parchment paper to prevent sticking.
    • Tip: Ensure the oven is fully preheated before baking to achieve a good rise.
  • Pipe the Dough: Transfer the choux pastry dough to a piping bag fitted with a star tip. Pipe small mounds of dough onto the prepared baking sheet, leaving space between each puff to allow for expansion.
    • • Tip: For uniform puffs, pipe the dough in even sizes and avoid overfilling the piping bag.

     

  • Bake: Bake in the preheated oven for 10 minutes at 230°C (446°F). After 10 minutes, reduce the temperature to 200°C (392°F) and continue baking for an additional 10 minutes, or until the puffs are golden brown and crisp. Avoid opening the oven door during baking to prevent collapsing.
    • Tip: The puffs are done when they are golden brown and sound hollow when tapped on the bottom.

• Cool: Allow the cream puffs to cool completely on a wire rack before filling.

5. Assemble the Cream Puffs:

• • Cut the Puffs: Once the puffs are completely cool, use a serrated knife to cut them in half horizontally. This will create a top and bottom for each puff.
    • Tip: If the puffs have any soft or soggy spots, discard or trim them before filling.

• • Fill with Caramel Cream: Whip 300 ml (1¼ cups) of heavy cream (for whipping) to stiff peaks. Gently fold the cooled caramel cream into the whipped cream mixture.
    • Tip: Be careful not to overmix—fold just until combined to keep the filling light and airy.
  • Fill the Puffs: Spoon or pipe the caramel cream mixture into the bottom half of each puff.

• Top with Vanilla Cream: Spoon or pipe the vanilla cream on top of the caramel cream, then place the top halves of the puffs over the filling.

6. Make the Caramel Frosting (Optional):

• • Prepare Caramel: In a small saucepan, heat 125g (⅔ cup) of sugar over medium heat, stirring occasionally until the sugar melts and turns a deep caramel color.
    • Tip: Watch carefully as the sugar can quickly burn. If necessary, adjust the heat to ensure even melting.

• • Add Butter and Cream: Once the sugar is caramelized, carefully whisk in 45g (1½ oz) of butter and 75 ml (⅓ cup) of heavy cream. The mixture will bubble vigorously—use caution!
    • Tip: Stir continuously until the mixture is smooth. Let it cool slightly before using.
  • Drizzle: Drizzle the caramel frosting over the top of the filled cream puffs for a sweet and glossy finish.

Storage:

• Refrigeration: Store the cream puffs in the refrigerator to keep them fresh. They are best enjoyed within 2 days of assembly to maintain the crispness of the pastry and the freshness of the cream.

Sourdough Bread Recipe

Ingredients

• • 200g (1 cup) fresh sourdough starter

• • 600g (5 cups) wheat flour
  • 400g (3¼ cups) all-purpose flour or bread flour
  • 20g (1 tbsp) salt

• • 700g (3 cups) water + 30g (2 tbsp) water (for mixing with salt later)
    • Note: For a more open crumb, use 800g (3½ cups) water.
    • If using spelt flour, adjust to 650g (2¾ cups) water + 30g (2 tbsp) water.

Directions

1. 1. Prepare the Sourdough Leaven:
      • Feed the sourdough starter about 8 hours before and ensure it’s fully risen.
   2. Mix the Dough:
      • • In a large bowl, combine 200g sourdough starter, 600g wheat flour, 400g all-purpose flour, and 700g water.

       

      • Mix until the dough forms, and let it sit for 1 hour.
   3. Add Salt and Water:
      • • Dissolve 20g salt in 30g water, and fold it into the dough. Perform a stretch and fold by pulling the edges of the dough to the center.

       

   4. Stretch and Fold Sessions:
      • After 2 hours, do a stretch and fold. Repeat after another 2 hours.

1. 1. Shape the Dough:
      • Divide the dough into two portions. Shape into round balls and let them rest on the counter, covered, for 1 hour.
   2. Final Shaping:
      • • Shape the dough into rectangles and fold into logs for a long loaf, or into rounds for artisan bread.

       

   3. Proof Overnight:
      • Place the dough in a proofing basket or loaf pan and refrigerate uncovered for 12 hours.

1. 1. Preheat and Bake:
      • Artisan Bread: Preheat the oven to 450ºF and heat the bread pan for 30 minutes.
        Flip the loaf into the pan, score, and bake with the lid on for 30 minutes. Remove the lid, reduce the heat to 350ºF, and bake for another 15-20 minutes.
      • Sandwich Bread: Preheat to 350ºF and bake for 45 minutes.

Serving Suggestions

• Perfect for sandwiches, toast with butter or jam, or as a side with soups and stews.
• Serve with olive oil and balsamic vinegar for dipping.

Cooking Tips

• • For a crispier crust, mist the oven with water before placing the bread inside.

• A Dutch oven or heavy baking pan helps create steam, giving the bread a better rise and crust.
• For softer crust, brush the loaf with butter immediately after baking.

Nutritional Benefits

• • High in Fiber: Whole wheat flour offers a good source of fiber.

• • Improved Digestibility: Long fermentation makes this bread easier to digest.
  • Low in Sugar: No added sugar makes it a healthy bread option.
  • Rich in Nutrients: Sourdough provides vitamins and minerals like iron, zinc, and magnesium.

Tangy Lemon Cream Cheese Tart

Ingredients:

For the Dough:

• • 1 egg

• • Zest of 1 lemon
  • 125 g (1/2 cup) sugar
  • 310 g (2 1/2 cups) flour

• • 5 g (1 teaspoon) baking powder
  • 140 g (5 oz) butter, softened
  • 1/2 teaspoon salt (optional)

• Mold: 8-inch round

For the Cream Filling:

• • 2 eggs

• • 125 g (1/2 cup) sugar
  • 500 ml (2 cups) milk
  • 80 g (1/3 cup) cream cheese

• Juice of 1 lemon
• 60 g (1/2 cup) cornstarch

For Garnish:

• Powdered sugar
• Lemon slices

Nutritional Information (per serving):

• • Calories: 300 kcal

• • Protein: 6 g
  • Fat: 15 g
  • Carbohydrates: 35 g

• Fiber: 1 g

Preparation Time:

• • Prep Time: 20 minutes
  • Cook Time: 35 minutes

• Total Time: 55 minutes

Instructions:

1. Prepare the Dough:

1. 1. Preheat your oven to 180ºC (360ºF).

1. 1. In a mixing bowl, beat 1 egg and add the zest of 1 lemon.
   2. Add 125 g (1/2 cup) sugar and mix well.
   3. In a separate bowl, combine 310 g (2 1/2 cups) flour and 5 g (1 teaspoon) baking powder.

1. 1. Gradually add the flour mixture to the egg mixture, mixing until well combined.
   2. Add 140 g (5 oz) softened butter and mix until the dough comes together.
   3. Press the dough into the bottom and up the sides of an 8-inch round tart mold.

1. Set aside.

2. Prepare the Cream Filling:

1. 1. In a medium saucepan, beat 2 eggs and add 125 g (1/2 cup) sugar.

1. 1. Add 500 ml (2 cups) milk, 80 g (1/3 cup) cream cheese, and the juice of 1 lemon.
   2. Gradually whisk in 60 g (1/2 cup) cornstarch.
   3. Cook over medium heat, stirring constantly until the mixture thickens and becomes smooth.

1. Remove from heat.

3. Assemble the Tart:

1. 1. Pour the cream filling into the prepared tart crust.

1. Smooth the top with a spatula.

4. Bake:

1. 1. Bake in the preheated oven at 180ºC (360ºF) for 35 minutes, or until the crust is golden and the filling is set.

1. Remove from the oven and let it cool completely.

5. Garnish:

1. 1. Once cooled, dust the tart with powdered sugar.

1. Garnish with lemon slices.

6. Serve:

1. 1. Slice the tart and serve it as a delightful dessert.

1. Enjoy your Lemon Cream Cheese Tart!

Serving Suggestions:

• • Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
  • Pair with a cup of tea or coffee for a delightful treat.

Cooking Tips:

• • Ensure the cream filling is cooked until thickened to avoid a runny tart.
  • For extra lemon flavor, add more lemon zest to the cream filling.
  • Chill the tart in the refrigerator before serving for a firmer texture.

Nutritional Benefits:

• • Lemon: Rich in vitamin C and antioxidants.
  • Cream Cheese: Adds protein and calcium to the dessert.
  • Eggs: Provide high-quality protein and essential nutrients.

Dietary Information:

• This tart is vegetarian.
• Can be made gluten-free by using gluten-free flour.

Storage:

• • Store any leftovers in an airtight container in the refrigerator for up to 3 days.

• The tart can be served cold or at room temperature.

Sugar-Free & Flourless Oatmeal Delight: Apples, Carrots, and More!

Ingredients:

• • 2 cups (200 g) rolled oats, chopped in a blender
  • 1 teaspoon baking powder

• • 1 cup (240 ml) milk of your choice (dairy or plant-based)
  • 1 carrot, grated
  • 9 dried apricots, rinsed with hot water and chopped

• • 4 tablespoons raisins, rinsed with hot water
  • 1 apple, grated
  • 1 teaspoon cinnamon

• • 3 eggs
  • 4 tablespoons stevia or other sweetener of your choice
  • 1 teaspoon vanilla extract

• 2 tablespoons olive oil
• 18 cm casserole dish

Instructions:

1. 1. Preheat and Prep: Get your oven ready by preheating it to 180°C (350°F). Lightly grease your 18 cm casserole dish with a touch of olive oil for easy removal later.

       

   2. Oat & Baking Powder Party: In a large mixing bowl, combine the chopped oats (using your blender for a finer texture) and baking powder. This forms the base for our healthy cake.

1. 1. Fruity Fun: Time to add all the good stuff! Toss in the grated carrot, chopped dried apricots, rinsed raisins, and grated apple. Mix everything well to ensure even distribution of the ingredients.

       

   2. Eggcellent Mixture: In a separate bowl, whisk together the eggs until light and fluffy. Then, add the stevia (or your chosen sweetener), vanilla extract, and olive oil. Whisk again until well combined.

       

   3. The Big Mix: Pour the wet egg mixture into the dry oat mixture and fold it in gently with a spatula until everything is fully incorporated. You want a nice, even batter.

       

1. Bake it Happen! Pour the batter into your greased casserole dish and spread it out evenly. Let it bake in the preheated oven for 45-50 minutes. Keep an eye on it! The top should turn a beautiful golden brown and a toothpick inserted into the center should come out clean.

2. Cool Comfort: Once the baking time is up, take the casserole out of the oven and allow it to cool slightly before serving. This gives it time to set properly.

Ingredients

• • 250 ml (1 cup) milk
  • 100 g (1/2 cup) sugar

• • 69 g (1/2 cup) flour (divided into 4 tbsp and 65 g)
  • 3 eggs (1 whole, 2 separated)
  • 120 ml (1/2 cup) water

• • 55 g (1/4 cup) butter
  • 1 teaspoon sugar
  • Pinch of salt

• 200 g (1 cup) cream cheese
• Icing sugar, for dusting

Directions

Prepare the Custard:

1. 1. Mix Ingredients:
      • • In a microwave-safe bowl, combine 250 ml milk, 100 g sugar, 4 tablespoons flour, 1 whole egg, and 120 ml water. Mix until well combined.

       

   2. Microwave Custard:
      • Microwave on high for 2 minutes, stir, then microwave for another 2 minutes, or until the mixture thickens into a custard-like consistency. Set aside.

Prepare the Crumbly Layer:

3. Mix Crumbly Ingredients:
   • In another bowl, mix 55 g butter, 65 g flour, 1 teaspoon sugar, and a pinch of salt until crumbly.
4. Spread Over Custard:
   • • Spread the crumbly mixture evenly over the custard in the bowl.

    

Prepare the Cream Cheese Layer:

5. 5. Mix Cream Cheese Ingredients:
      • In a separate bowl, beat 2 egg yolks and 200 g cream cheese until smooth.

5. Pour Over Crumbly Layer:
   • Pour the cream cheese mixture over the crumbly layer in the bowl.

Final Cooking:

7. 7. Microwave Cream Cheese Layer:
      • • Microwave on high for 1 minute, or until the cream cheese layer is set.

       

   8. Cool and Dust:
      • Remove from the microwave, let it cool for a few minutes, and then dust with icing sugar before serving.

Serving Suggestions

• Serve warm as a comforting dessert.
• Enjoy with a cup of coffee or tea.

Cooking Tips

• • Ensure each layer is evenly spread to achieve the best texture.

• Adjust the microwave time slightly based on your microwave’s power.

Nutritional Benefits

• • Cream Cheese: Provides calcium and protein.
  • Eggs: Rich in protein and essential nutrients.

Dietary Information

• Contains: Dairy, eggs, gluten.

Storage Tips

• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave before serving.

Here’s a simple recipe for an Easy Pumpkin Honey Bun Cake that’s perfect for fall!

### Ingredients

#### For the Cake:
– 1 box yellow cake mix
– 1 (15 oz) can pumpkin puree
– 3 large eggs
– 1/2 cup vegetable oil
– 1/2 cup water
– 1 tsp vanilla extract
– 1 tsp pumpkin pie spice (optional)

#### For the Cinnamon Swirl:
– 1/2 cup brown sugar
– 1 tsp ground cinnamon

#### For the Glaze:
– 1 cup powdered sugar
– 2-3 tbsp milk
– 1 tsp vanilla extract

### Instructions

1. **Preheat the Oven**: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. **Mix the Cake Batter**: In a large bowl, combine the cake mix, pumpkin puree, eggs, vegetable oil, water, vanilla extract, and pumpkin pie spice. Mix until smooth.

3. **Prepare the Cinnamon Swirl**: In a small bowl, mix together the brown sugar and ground cinnamon.

4. **Layer the Cake**: Pour half of the cake batter into the prepared baking dish. Sprinkle the cinnamon mixture evenly over the batter. Pour the remaining batter on top.

5. **Swirl the Mixture**: Use a knife to gently swirl the cinnamon mixture into the batter. Don’t overmix!

6. **Bake**: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

7. **Make the Glaze**: While the cake is baking, whisk together the powdered sugar, milk, and vanilla extract until smooth.

8. **Glaze the Cake**: Once the cake is done, let it cool for about 10 minutes. Drizzle the glaze over the warm cake.

9. **Serve and Enjoy**: Allow the cake to cool completely before slicing. Enjoy your delicious pumpkin honey bun cake!

This cake is perfect for gatherings or just a cozy night in. Enjoy!

Delicious No-Oil, No-Butter Oatmeal Choux Puffs

Ingredients

• • Eggs: 2 (approximately 118g, including shells)
  • Oatmeal: 90g (you can use rolled oats or instant oats)

• • Water: 170ml
  • Unsalted Butter: 75g (for a creamier texture; you can also substitute with applesauce for an oil-free alternative)
  • Salt: 2 pinches (to enhance flavor)

• Whipped Cream: (optional, for filling; consider using a light cream or yogurt for a healthier option)

Instructions

1. 1. Prepare the Eggs:
      • • Room Temperature Eggs: Begin by allowing the eggs to sit at room temperature for about 1 hour. This step is crucial as it helps the eggs mix better into the dough, leading to a fluffier puff.
        • Beating the Eggs: Once they’ve warmed up, crack the eggs into a bowl and beat them well until the yolks and whites are fully combined. Set aside.

       

   2. Prepare the Dough:
      • • Combine Ingredients: In a medium saucepan, add the water, unsalted butter, and salt. These ingredients will form the base of your choux dough.
        • Heat the Mixture: Place the saucepan over medium heat. Stir occasionally until the butter is completely melted and the mixture starts to simmer. This process is vital for ensuring that the butter is evenly distributed throughout the dough.

       

   3. Add Oatmeal:
      • • Incorporate Oatmeal: Once the butter has melted, add the 90g of oatmeal to the saucepan. Stir well to combine, ensuring that the oatmeal absorbs the moisture from the liquid.
        • Texture Check: The mixture should begin to come together into a cohesive dough. You want it to be sticky but not overly wet.

       

   4. Cook the Dough:
      • • Stir and Cook: Continue stirring the oatmeal mixture over low heat for about 2 minutes. This step helps to cook the oatmeal slightly and ensures the dough is kneaded and crushed thoroughly, retaining moisture.
        • Let it Breathe: After cooking, remove the saucepan from the heat and allow the hot steam to escape for a few minutes. This cooling period helps prepare the dough for the next step.

       

   5. Incorporate the Eggs:
      • • Adding Eggs Gradually: Now, gradually add the beaten eggs to the warm dough in small increments. This is important—mix quickly each time to ensure the eggs are fully incorporated without cooling down the dough too much.
        • Mixing Technique: Use a wooden spoon or spatula to mix vigorously. The dough should become sticky and smooth as you combine the ingredients. You’re aiming for a texture that can hold its shape when piped.

       

   6. Pipe the Dough:
      • • Prepare to Pipe: Transfer the dough into a piping bag fitted with a round tip. This allows for more control when shaping your choux puffs.
        • Shape the Mounds: On a baking sheet lined with parchment paper, pipe the dough into small, coin-sized mounds. Aim for uniformity for even baking.

       

      • Finishing Touch: Use a wet hand to gently press down any peaks on the mounds to ensure even cooking and a smoother appearance.
   7. Bake:
      • • Preheat Your Oven: While you’re piping the dough, preheat your oven to 190°C (374°F). A properly heated oven is crucial for achieving the right texture.

       

      • Baking Time: Bake the dough for about 20 minutes, or until the choux puffs are golden brown and puffed up. Keep an eye on them, as baking times may vary depending on your oven.
      • Resting Period: After baking, leave the puffs in the oven for an additional 10 minutes to rest. This helps them firm up and develop a delightful texture. Once done, remove them from the oven and let them cool completely on a wire rack.

1. 1. Fill and Serve:
      • Filling Options: Once the choux puffs are completely cool, it’s time to fill them! You can use whipped cream, chocolate mousse, or even yogurt mixed with diced apples for a fruity twist. If using whipped cream, consider adding a bit of vanilla extract for extra flavor.
      • Presentation: Carefully slice the tops of the puffs or use a piping bag to inject the filling. Arrange them on a platter and dust with a little powdered sugar for an elegant touch.

Additional Tips for Success:

• • Timing is Key: Ensure that the timing of cooking the dough and mixing in the eggs is precise. This will help you achieve the perfect consistency for the puffs.
  • Experiment with Flavors: Feel free to infuse your puffs with flavors! Consider adding spices like cinnamon or nutmeg to the dough for a warm touch. You can also mix different fillings to find your favorite combination.
  • Storage: Store any leftover choux puffs in an airtight container in the refrigerator. They are best enjoyed fresh but can last a day or two. Reheat them in the oven briefly to regain their crispness before serving.

• Serving Suggestion: Pair these puffs with a cup of herbal tea or coffee for a delightful snack or dessert. They make for a perfect afternoon treat!

Oatmeal Apple Cake with Nuts and Dried Apricots

Ingredients

• Wet Ingredients:
  • • 4 eggs
    • 100 ml (about 1/2 cup) oil

   

  • • 4 tablespoons sweetener (or to taste)
    • A pinch of salt
    • Vanillin (or vanilla extract)

   

• Dry Ingredients:
  • • 2 cups oatmeal
    • 3 tablespoons cornstarch

   

  • 1 teaspoon baking powder
• Add-ins:
  • • 2 apples, peeled and diced

   

  • • 1 cup nuts, chopped (e.g., walnuts or almonds)
    • 1 cup dried apricots, chopped
    • 30 g (about 1/4 cup) cranberries (optional)

   

Directions

1. 1. Preheat the Oven:
      • Preheat your oven to 180°C (350°F).

1. 1. Prepare the Batter:
      • In a large mixing bowl, beat the eggs with the sweetener, salt, and vanillin until well combined.
      • Gradually add the oil and mix thoroughly.

1. 1. Combine Dry Ingredients:
      • In another bowl, combine the oatmeal, cornstarch, and baking powder. Mix well.
   2. Combine Wet and Dry Ingredients:
      • • Slowly add the dry mixture to the wet mixture, stirring until just combined.

       

      • Let the batter sit for 20 minutes to allow the oats to absorb moisture.
   3. Prepare the Pan:
      • • Grease a 22 cm (9-inch) round baking pan.

       

   4. Layer the Ingredients:
      • • Pour half of the batter into the prepared pan.
        • Sprinkle half of the chopped nuts and half of the diced apples over the batter.

       

      • Add the cranberries if using.
      • Pour the remaining batter on top, followed by the rest of the nuts and apples.

1. Bake:
   • Bake in the preheated oven for 45 minutes, or until a toothpick inserted in the center comes out clean.
2. Cool and Serve:
   • • Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack.

    

   • Serve warm or at room temperature.

Serving Suggestions

• • Enjoy with a dollop of yogurt or a scoop of ice cream.

• Serve as a wholesome snack with tea or coffee.

Cooking Tips

• • For added flavor, consider adding a teaspoon of cinnamon or nutmeg to the batter.
  • Feel free to substitute the nuts with your favorite seeds or dried fruits.

Nutritional Benefits

• Oats provide fiber and essential nutrients, promoting digestive health.
• Apples add vitamins and antioxidants, while dried fruits contribute natural sweetness and energy.

Dietary Information

• • Vegetarian: Yes

• Nut-Free: Can be made nut-free by omitting nuts or using seeds instead.
• Gluten-Free: Use certified gluten-free oats.

Nutritional Facts (per serving, based on 10 servings)

• • Calories: 180

• • Protein: 5g
  • Carbohydrates: 25g
  • Fat: 8g

• Sugar: 4g

Storage

• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• This cake can also be frozen; wrap tightly in plastic wrap and foil.