Stealcut Oatmeal Breakfast

1 cup steel cut oats
3 cups water
Heat in Pressure Cooker for 4 minutes
Let pressure decrease naturally
Stir in:
3 tablespoons of Peanut Butter
1 Banana
1 teaspoon cinnamon
1 handful of blueberries per person
Top with
Hemp Hearts
Roasted and Salted Pumpkin Seeds
Dark Maple Syrup

Mexican Burrito Lunch

Two El Gordo Vegan Burritos from La Taquista. At first we arrived at Nourish for lunch only to learn it is closed on Wednesday. We ordered the Mexican food on my phone and then biked over to pick up the goods! We landed at home on the couch and ate the burritos accompanied by the last episode of The Hour Has 22 Minutes for 2020.

Indian Curry Dinner

A Taste of Taj just sent me a 20% off coupon and free delivery when Pete and I were ready to order. This was a bonus as we had put off ordering during the week to ensure this meal was extra special. And it was.

Apple Carrot Birthday Cake

Pete asked for ‘morning glory muffins in a cake, a healthy cake’. This worked out really well. Pete’s mom stopped by as well and she also enjoyed the cake.

From Minimalist Baker (copy and paste) https://minimalistbaker.com/1-bowl-carrot-apple-snack-cake/

Cake

  • 1 1/2 batches flax eggs (1 ½ Tbsp (11 g) flaxseed meal + 3 ¾ Tbsp (56 ml) water as original recipe is written)
  • 1/4 cup olive oil (if avoiding oil, try subbing a little nut butter or applesauce)
  • 1/3 cup mashed very ripe banana
  • 1/4 cup maple syrup
  • 1/2 cup brown sugar (or sub coconut sugar, but it’s not as sweet and the texture may be more dense)
  • 1/2 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 1/2 cup plain unsweetened almond milk (or other dairy-free milk)
  • 1 heaping cup (packed) grated carrot
  • 1/2 cup finely grated apple
  • 2/3 cup gluten-free rolled oats
  • 1 1/2 tsp baking soda
  • 1/2 cup almond meal (or flour)
  • 1 heaping cup gluten-free flour blend
  • 1/4 cup raw walnuts (chopped // for topping)

Frosting

  • 1 1/4 cup raw cashews (soaked in very hot water for 30 minutes)
  • 1 Tbsp coconut oil (melted // optional – helps the frosting firm up when chilled)
  • 1/4 cup full-fat coconut milk (or sub light // if avoiding coconut, sub almond or rice)
  • 2 Tbsp lemon juice
  • 3 Tbsp maple syrup (plus more to taste)
  • 1 tsp vanilla extract

Instructions

  • Prepare flax eggs in a large mixing bowl (by mixing water and flax seed and letting it rest for 5 minutes). Also preheat oven to 375 degrees F (190 C) and line an 8 x 8 inch baking dish or similar size pan. 
  • To flax eggs, add olive oil, mashed banana, and maple syrup and whisk to combine. Next add brown sugar, salt, and cinnamon and whisk to combine.
  • Add almond milk and stir. Then add grated carrot and apple and stir.
  • Add oats, baking soda, almond meal (or flour), and gluten-free flour blend and stir to combine (see photo). You should have a thick but pourable batter – add more almond milk to thin if needed or more gluten-free flour or almond meal to thicken.
  • Pour into prepared baking dish and top with crushed walnuts. Bake for 40-45 minutes on a center rack or until deep golden brown and a toothpick inserted into the center comes out clean. When you press on the top, it shouldn’t feel too spongey, so don’t be afraid of over-baking! The GF blend just takes longer to bake than glutenous cakes.
  • Remove from oven and let rest in the pan for 15 minutes. Then gently lift out of the pan and let cool completely on a wire baking rack or flat surface. The longer it cools, the more airy and light the cake becomes.
  • OPTIONAL: While this is happening, you can make your frosting by adding soaked, drained cashews, coconut oil, coconut milk, lemon, maple syrup, and vanilla extract to a high-speed blender and blending on high until creamy and smooth. Taste and adjust sweetness or tartness as needed by adding more maple syrup or lemon juice, respectively. Then refrigerate to firm. Wait to frost the cake until frosting has thickened (about 2 hours), and the cake has cooled completely.
  • Store completely cooled leftovers loosely covered at room temperature up to 3 days, 5 days in the refrigerator (if frosted, it does need to be refrigerated), or in the freezer up to 1 month. Best when fresh.