It is almost the time of year for the apples again in this part of the world. I always think that is a great comfort for the dread approaching end of Summer! Our own apple tree gave us hardly any apples in the previous years, but this year it is finally carrying some apples again. Some are starting to look really beautiful big and green with rosy cheeks. We should probably start picking them soon.
That is exactly what the kids must have been thinking, because when I came into the garden a few days ago, they were ‘picking’ apples with a long stick! The apples that had fallen out were not the most beautiful specimen, but as they were the first apples we had had in a long time. We had to do something with these treasures! I couldn’t resist, it was time to bake, even though it was a normal day and no party food was needed!
As I had breakfast in mind when I made this pudding, I made it using porridge oats. I added some sugar this time because I thought the apples would need it as they were not very ripe yet, you can reduce it or even omit if using really sweet apples. I used coconut sugar, but you can easily replace that with normal sugar. Coconut sugar has had good and bad press from the health perspective, it is just one of those things, a little bit is ok, but have too much of it and it is bad for you just as normal sugar.
The recipe couldn’t be easier. Peeling the apples is the biggest job, especially if you use the type of apples I did. They were fairly small and not all that regular in shape… Apart from that, this cake is ready in no time. It needs 30 minutes in the oven and then she is ready to serve! You can serve it hot or cold, both are great. You could add a bit of yoghurt or (n)ice-cream, or simply have it on it’s own, it is truly delicious, I promise!
In the berry season, add some blackberries or raspberries to make this apple pudding even more interesting. In the pictures above I used some blackberries we picked in the Summer and kept in the freezer.
You can either blend the oats or not. If you do, you break down a lot of the fibre in them, but it gives you a more cake kind of texture. This is how it looks like when you keep the oats whole:
Easy apple pudding with porridge oats
|Prep:||Cook:||Yield: 6 portions||Total:|
- 4 apples
- 50 grams of coconut sugar
- 100 gram of porridge oats
- 1 egg
- 50 ml of rapeseed oil
- 3 tbsp milk
- 1 tsp baking powder
- (in the picture with the blackberries and the red oven dish, I used double the recipe)
- Mix the porridge oats with the sugar. If you don't like the texture of the oats in your cake, blend them now in a food processor until they become coarse crumbs.
- If you don't mind the texture, mix all the ingredients by hand and keep the oats whole, that will keep the fibres whole as well which is much better for your bowel.
- Add the oil, egg and milk and put the mixture on the side.
- Peel the apples and cut into parts, arrange them on the baking paper in the tin.
- Sprinkle two tablespoons of water and 1 tablespoon of sugar over the apples.
- Add the baking powder to the mixture.
- Spread the mixture over the apples.
- Bake in the oven for 30 minutes on 180 ºCelsius.
from More Than Just Carrots