Monday, September 29, 2014

My Slightly Trendy Oatmeal Cake

There are few shortcuts to happiness in life, and one of them happens to be my oatmeal cake - my slightly trendy oatmeal cake.

Oh, I can think of shorter cuts to happiness - new lipgloss, a kindly worded letter, a full tank of gas, and that Jimmy Fallon. But truth is, my oatmeal cake isn't the most instant of pleasures. For starters, you have to head into the kitchen and hunt for things like baking soda. But it is a one-bowler... actually two if you count the 9x9 pan.

I'm not quite sure what makes this cake so good. All the right ingredient ratios? The nutmeg? The little tune I lovingly hum while pouring the golden brown batter into the pan? Whatever it is, it's nom-nom-nom delicious every time.

And by "slightly trendy" I mean, let's face it - folks are thinking twice about what they eat these days.  So I felt I had to morph my cake into something more socially acceptable, something that most everyone will at least take ONE bite of - even the occasional gluten-phobe. And if people happen upon my cake between Thursday evenings around 4:00 and Sundays at bedtime - that stretch of time a person's willpower loosens up - I can usually talk them into an entire slice.

It's not that the original oatmeal cake recipe was super bad, as in Starbucks Pumpkin Spice Latte BAD (who knew?), with all its class IV caramel food coloring (not class I, II, nor III, but IV!!) and toxic levels of sugars - Britney toxic - and other poisons that will kill you if you drink ten gallons per day.

It's just, well, I think my Molly-modified version is more wholesome... ish. I use steel cut oatmeal, 100% whole wheat flour, all-natural eggs with no added hormones, rbst-free butter and milk, and organic cane sugar.

But what am I doing it for? For the health (hellth) of it? Or am I trying to make yet another area of my life more socially acceptable and "slightly trendy?" I mean, not food-related, but should I really jump on the lash extension bandwagon? Because I'm thinking I need to do that tomorrow. (But will they look tangled all the time? I'll do my research.)

And now look at me... trying to make my oatmeal cake all cool. And I'm not alone. I recently heard someone refer to their healthy eating as their "value system." Talk about cool - they even have lingo for it!

1 Thessalonians 2:4b says, "Our purpose is to please God, not people. He is the one who examines the motives of our hearts." So as long as their value system doesn't cut them off entirely from civilization in a big pile of locally-sourced, non-GMO hummus and kale, and they free themselves up to love others - even the ones who don't share in their value system - then I guess that's okay.

At any rate, let's get down to business...

My Slightly Trendy Oatmeal Cake:

In a microwavable mixing bowl, stir together:

3/4 cup steel-cut oatmeal (Use 1 cup oatmeal if using old fashioned oats.)
1 1/4 cup water
--Microwave both together for 4 minutes.
Then add to the same bowl:
1 stick butter (Let butter sit in hot oatmeal for five minutes to soften before continuing.)
1 cup organic brown sugar
3/4 cup organic cane sugar
2 eggs
1 tsp vanilla
--Beat together one minute.
Then add:
1 1/2 cups whole wheat flour (Be even trendier, try gluten-free or coconut flour!)
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg 
--Mix together, and pour into greased 9-inch pan. Bake at 350 for 45-55 minutes until done. Cool, then  sift (or sprinkle) powdered sugar over the top - be generous.

Oh, and don't forget to hum in a pinch of love. Enjoy!








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