oat cakes

Hearty Maple Oat Cakes [vegan]

oat cakes

The second trimester of pregnancy usually means an increase in appetite (finally!) and needing to have a bite to eat every few hours in order to avoid light-headedness and/or ravenous hunger.

Being a mom to a 2 1/2 year old usually means eating on the go and not having a lot of time to either a) cook  or b) enjoy a leisurely meal.

These maple oat cakes fulfill those two specific needs of a pregnant mom: avoiding low blood sugar and having an easy, quick, & portable snack on hand.

oat cakes

Now don’t be fooled by the “cakes” part of the title; these are nether fine, delicate, nor super sweet like birthday cake. They’re more akin to baked oatmeal: dense, hearty, and very lightly sweetened. I could have called them “pucks”, but let’s be honest… that doesn’t sound very appealing now does it?!

Simple, rustic, and wholesome, these vegan oat cakes are a cinch to throw together and are ideal for tossing into an overstuffed diaper bag for when the inevitable pregnancy hunger strikes. They are 100% whole grain, sweetened only with a bit of pure maple syrup, and are perfect as a quick breakfast, snack-on-the-go, and/or healthy dessert. They are also fully customizable. Toss in a couple handfuls of dark chocolate chips, dried fruit, and/or nuts for a trail mix version. Add a few tablespoons of your favorite nut butter to the batter. You could even include some fresh berries. The possibilities are endless!

oat cakes

 

Hearty Maple Oat Cakes [vegan]

by Lauren Zembron

Prep Time: 5 minutes

Cook Time: 12 minutes

Keywords: bake breakfast dessert snack vegan

Ingredients (3 cakes)

  • 1 cup old-fashioned rolled oats
  • 3/4 cup whole wheat pastry flour
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1/4 tsp ground cinnamon
  • 3 Tbsp neutral-flavored vegetable oil (I used safflower oil)
  • 1/2 tsp pure vanilla extract
  • 1/4 cup pure maple syrup

Instructions

Preheat oven to 350°F. Lightly oil 3 individual ramekins.

In a medium mixing bowl, whisk together the oats, flour, baking soda, salt, and cinnamon. Stir in the oil, vanilla, and maple syrup until well-combined.

Evenly divide the cookie dough between the prepared ramekins, lightly pressing the dough down and smoothing the tops.

Bake for 12-14 minutes, or until golden on top but still soft in the center. Enjoy warm straight from the ramekins or let cool completely before running a butter knife around the outside of each cake to help remove from ramekins. Best when eaten within a day or two of baking.

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mint chocolate mousse

No-Cook Mint Chocolate Mousse {Vegan, Date-Sweetened}

mint chocolate mousse

I’m still in mint chocolate mode from the holidays, but because I’m avoiding sugar I had to get a little creative in order to get my fix. I stumbled across this no sugar added Chocolate Mousse from Vegan Magic and made it immediately. I loved it so much, I decided to make a mint chocolate version.

Now I’m not typically a huge fan of process photos, but I think they’re helpful for this recipe.

mint chocolate mousse

You want to start with a fully chilled can of full fat coconut milk. When coconut milk (canned, not the kind in a carton) is chilled, the coconut cream rises to the top, leaving the coconut water at the bottom. Simply flip the can upside down, open, pour off the coconut water, and you’re left with creamy, thick, delicious coconut cream:

mint chocolate mousse

Scrape the coconut cream into a high speed blender or food processor…

mint chocolate mousse

… along with some plump Medjool dates,

mint chocolate mousse

and blend/process until the mixture looks like this:

mint chocolate mousse

Then add cocoa powder, peppermint extract, salt, and non dairy milk until the mixture is perfectly smooth and silky like this:

mint chocolate mousse

The blended mousse has the texture of pudding straight from the blender, but if you chill it again (yes, there’s a lot of hands-off time required for this recipe), the mousse sets up nicely and becomes thick while retaining its lightness.

mint chocolate mousse

A small serving is definitely enough to satisfy a chocolate craving. I like using tiny cocktail spoons in order to stretch out the time it takes to savor a little cup of this rich mousse.

mint chocolate mousse

If you’re not a mint chocolate fan, you can stick with the original recipe or even add one or two teaspoons of instant espresso powder for a mocha version.

mint chocolate mousse

Dates for the win, yet again!

mint chocolate mousse


No-Cook Mint Chocolate Mousse {Vegan, Date-Sweetened}

by Lauren Zembron

(adapted from Vegan Magic)

Prep Time: 10 minutes

Cook Time: 0 minutes

Keywords: blender dessert vegan sugar-free pudding

Ingredients (2-3 servings)

  • 1 can full fat coconut milk, refrigerated overnight or for at least 8 hours (the coconut cream will separate from the coconut water and rise to the top of the can)
  • 1/2 cup tightly packed pitted soft Medjool dates (for me this was 5 large dates)
  • 6 Tbsp unsweetened cocoa powder
  • 1/2 – 1 tsp pure peppermint extract (I used 1 tsp and the mousse was very pepperminty)
  • tiny pinch Kosher salt
  • non-dairy milk to thin, about 3-6 Tbsp (the more liquid you use, the less mousse-like the final consistency will be)

Instructions

Without shaking the can of fully chilled coconut milk, carefully turn it upside down and open the can using a can opener. Pour the coconut water into a bowl; reserve for another use.

Scoop out the solidified coconut cream and spoon into a high speed blender or food processor*. Add in the pitted dates and blend/process until fairly smooth. Add in the remaining ingredients and blend/process until perfectly smooth, scraping down the sides of the blender or food processor bowl as necessary, and adding the non-dairy milk, one tablespoon at a time, until desired consistency is reached.

Divide the mixture between two or three small bowls, cups, or ramekins, cover with plastic wrap, and chill for at least 2 hours in the refrigerator before serving (the mousse will continue to thicken the longer it sits in the fridge).

*NOTE: if you are using a food processor, you might want to soak the pitted dates in warm water for 2 hours prior to processing to achieve a smoother texture.

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