The Oat and Dried Fruit Bundt Cake
Vegan recipe with traditional cooking and with the Bimby
A highly protein vegan breakfast with a low glycemic index, sugar-free and gluten-free.
The classic porridge that transforms into a bundt cake with apple and oat flavor, scented with spices that will delight your taste buds.
The Oat and Dried Fruit Bundt Cake can be served for breakfast, as a snack, or even as a dessert at the end of a meal. I used almonds and hazelnuts as dried fruits, but you can use whichever you prefer.
It should be prepared in advance and solidified overnight outside the fridge or for 6 hours in the fridge.
You can serve it at room temperature or, if it’s cold from the fridge, heat each portion for 10 seconds in the microwave.
For those without glycemic issues, you can enrich each portion with maple syrup.
Let’s see how I prepare it.
You might also be interested in:
- Cost: Very affordable
- Rest time: 6 Hours
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Boiling, Other
- Cuisine: Italian
- Seasonality: All seasons
- Energy 196.38 (Kcal)
- Carbohydrates 30.10 (g) of which sugars 12.99 (g)
- Proteins 4.13 (g)
- Fat 8.53 (g) of which saturated 0.63 (g)of which unsaturated 6.51 (g)
- Fibers 6.69 (g)
- Sodium 103.29 (mg)
Indicative values for a portion of 177 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s do the shopping
- 1/2 cup almonds
- 1/2 cup hazelnuts (or other shelled dried fruits)
- 3 cups apples
- 2 apples (set aside with skin)
- 1 tbsp tbsp erythritol (or 1 tsp of stevia)
- 1/2 teaspoon cinnamon powder
- 1/8 teaspoon nutmeg
- 1/2 teaspoon turmeric powder
- 1 1/3 cups rolled oats (Certified gluten-free)
- 2 1/3 cups oat milk (or another preferred choice)
A LOOK AT HEALTH
Tools
What we need to make
- 1 Food Processor or the Bimby
- 1 Knife
- 1 Bundt Cake Pan 9.5 inches
Steps
Let’s get into the kitchen
Pot preparation: place the dried fruit in the bowl of your processor or blender and chop coarsely. Transfer to a small bowl and set aside.
Now in the same processor place 3 cups of apples, chop them coarsely.
Transfer the chopped apples to a non-stick pot and add the sweetener, cinnamon, nutmeg, turmeric, and cook for 6 minutes, always stirring.
Add the oats, oat-based beverage and cook for another 12 minutes over low heat, always stirring to prevent sticking.
Meanwhile, cut the apple into slices.
Take a 9.5-inch bundt cake pan, wet it with water, drain it and sprinkle the inside with the chopped dried fruit we had set aside,
remove the excess and keep it for later.
Arrange the apple slices with the skin in a radial pattern inside the mold.
As soon as the porridge is ready, pour half of it into the mold, followed by half of the chopped dried fruit
then add the other half of the mixture and finally all the remaining chopped dried fruit.
Let cool at room temperature for 8 hours. If you’re in a hurry, after cooling it for at least 1 hour, transfer it to the fridge and keep it there until it solidifies,
then place a plate over the mold and flip it over.
Decorate with additional apple slices and dried fruit as desired
Place the dried fruit in the bowl and chop: 3 sec./speed 5. Transfer to a small bowl and set aside.
Place 3 cups of apples in the bowl, chop: 2 sec./speed 5. Gather at the bottom with a spatula.
Then, add the sweetener, cinnamon, nutmeg, turmeric, and mix: 5 min./250°F/reverse/speed spoon. Add the oats, oat-based beverage and cook: 12 min./195°F/reverse/speed 1. Meanwhile, cut the apple into slices.
Take a 9.5-inch bundt cake pan, wet it and sprinkle the inside with the chopped dried fruit we had set aside, remove the excess and keep it for later.
Arrange the apple slices in a radial pattern inside the mold.
As soon as the porridge is ready, pour half of it into the mold, followed by half of the chopped dried fruit, then add the other half of the mixture and finally all the remaining chopped dried fruit.
Let cool at room temperature for 8 hours. If you’re in a hurry, after cooling it for at least 1 hour, transfer it to the fridge and keep it there until it solidifies,
then place a plate over the mold and flip it over.
Decorate with additional apple slices and dried fruit as desired The Oat and Dried Fruit Bundt Cake
The Oat and Dried Fruit Bundt Cake.
Storage: up to 3 days in the fridge, not suitable for freezing
FAQ (Frequently Asked Questions)
The Oat and Dried Fruit Bundt Cake
Can I substitute the apple?
Yes, with any type of fruit.
Can I replace oat milk?
Yes, with any type of milk, both plant-based and animal, or even just water.
Can I use sugar instead of the sweetener?
Yes, 1 tbsp
