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    • Recipe:

    Oatmeal Maple Walnut Cake Recipe

    Recipe by on Oct 4th, 2011 in ,
    Learn more about this recipe on www.organicspark.com.
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    • Oatmeal Maple Walnut Cake
  • Prep Time:
  • Cook Time:

    • Recipe Description:

    This moist and tangy cake utilizes the technique of soaking grains overnight for improved digestion.

    Recipe Ingredients:

  • Ingredients for Cake:
  • 1 cup raw kefir
  • 1 1/2 cup fresh-milled whole-wheat pastry flour
  • 1/2 cup rolled oats
  • 1/2 cup butter
  • 3/4 cup maple crystals
  • 2 pastured eggs
  • 2 tsp vanilla
  • 1/2 tsp sea salt
  • 2 tsp baking powder
  • 1/2 cup finely chopped dehydrated walnuts
  • 1/2 cup unsweetened shredded coconut
  • Ingredients for Frosting:
  • 8 oz. yogurt cream cheese, softened
  • 3 tbsp real maple syrup
  • 1/2 tsp vanilla
  • 1/2 cup finely chopped dehydrated walnuts

    • Recipe Instructions:

    Instructions for Cake:

    The night before –

    In a small glass bowl, combine kefir, flour and rolled oats.

    Stir, cover with a thin the towel and set aside for 12 hours.

    Unwrap and put butter in a medium bowl to soften, cover with a tea towel and go to bed!



    The next day –

    Pre-heat oven to 325˚.

    Locate and butter an 7 x 11 glass dish .

    To the medium bowl with the softened butter, add maple crystals.

    Beat with a hand mixer on medium until the mixture is creamy and slightly grainy. Add eggs, vanilla and sea salt. Beat on high until well-combined.

    Add soaked flour mixture and baking powder. Beat on medium for 30 seconds and on high for 30-60 seconds.

    Mixture will be well combined, yet still somewhat lumpy. Add walnuts and coconut. Beat on medium until just combined.

    Pour into the prepared dish.

    Bake for 35-40 minutes, until the cake passes the toothpick test.

    Cool completely (approx 2 hours) before frosting.



    Instructions for Frosting:

    In a medium bowl, combine cream cheese, maple syrup and vanilla.

    Beat well with a hand mixer on high. Add walnuts.

    Beat with a hand mixer on low until just combined.

    Frost and serve.

    Cake may be set at room temperature for 12 hours without issue.

    Refrigerate for longer storage.

    Comments and Reviews

  • loves2spin says:
    If I used an 8 x 8 pan, would it overflow? Reply

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