Blueberry Oatmeal Cake

Ingredients:

2 cups gluten free, whole grain, whole rolled oats

2 cups boiling water

1 cup gluten free flour blend

1 tsp baking soda

2 tsp baking powder

2 tsp ground cinnamon

1 tsp ground nutmeg

1/2 tsp salt

1 cup agave

1/2 cup extra light olive oil

1/2 cup liquid egg whites (or two whole eggs if you’d prefer or 2 tbsp ground flaxseed mixed with 6 tbsp water if you want it vegan)

1 cup to 2 cups fresh blueberries (depends on the ratio of cake to berries you want and the size of your berries)

Optional Topping:

In a pan, melt 2 tbsp of vegan butter, add 1 cup of whole rolled oats with 1/2 tsp cinnamon and 1/4 tsp nutmeg. Cook for 5 minutes, stirring frequently. Add 1 tbsp agave or coconut sugar. Mix well and cook for another minute. Sprinkle on top of the cake before putting it into the oven to bake.

Baking Instructions:

1. Preheat the oven to 350 degrees and line a 9 x 13 pan with parchment paper or grease as you prefer.
2. In a bowl mix the oats with the boiling water and let them sit until the oats have absorbed all the water. Usually only takes about five minutes.
3. In another bowl mix together the flour, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside.
4. In the bowl with the oats, add the agave, olive oil and egg whites and mix well.
5. Add the dry ingredients to the wet, and mix well.
6. Fold in the blueberries.
7. Spread the batter into the prepared pan (adding the optional topping if you’d like now), and bake for 20 to 25 minutes or until the cake is puffed, golden, and a toothpick inserted in the center comes out clean.
8. Enjoy!