Double Chocolate & Mocha Swirl Oat Bake (
Ingredients
- 1/2 cup jumbo oats and 1/2 tsp instant coffee
- 1 tbs cocoa
- 1/2 tbs ground flaxseed
- 1 tbs coconut flour
- 1/2 tsp baking powder
- cinnamon
- 3 tbs applesauce
- 1/4 cup soy yogurt
- vanilla
- 1 tbs runny tahini
- 1 tbs cocoa
- 1 tbs maple syrup
Preparation
Soak 1/2 cup jumbo oats and 1/2 tsp instant coffee in boiling water (enough to cover) until fully absorbed, min. 10min, as you preheat your oven to 180 degrees Celsius
Add 1 tbs cocoa, 1/2 tbs ground flaxseed, 1 tbs coconut flour, 1/2 tsp baking powder, cinnamon, 3 tbs applesauce, 1/4 cup soy yogurt, vanilla. Mix this all together, adding a splash of cashew milk if needed to reach a muffin-like batter
FOR THE SWIRL: 1 tbs runny tahini, 1 tbs cocoa, 1 tbs maple syrup and enough water to become a paste. i made a swirl-track on the top and spooned this in
I baked this in a lightly greased ramekin for about 20-25 minutes (i used a 4 inch ceramic pie dish) until golden