Double Chocolate Mocha Swirl Oat Bake
Ingredients
- 1/2 cup jumbo oats
- 1/2 teaspoon instant coffee
- 1 tablespoon cocoa
- 1/2 tablespoon ground flaxseed
- 1 tablespoon coconut flour
- 1/2 teaspoon baking powder
- cinnamon
- 3 tablespoons applesauce
- 1/4 cup soy yogurt
- vanilla
- splash of cashew milk (optional)
Swirl
- 1 tablespoon runny tahini
- 1 tablespoon cocoa
- 1 tablespoon maple syrup
- enough water to make a paste
Preparation
Soak 1/2 cup jumbo oats and 1/2 teaspoon instant coffee in boiling water until fully absorbed, for at least 10 minutes, while preheating the oven to 180 degrees Celsius.
Add 1 tablespoon cocoa, 1/2 tablespoon ground flaxseed, 1 tablespoon coconut flour, 1/2 teaspoon baking powder, cinnamon, 3 tablespoons applesauce, 1/4 cup soy yogurt, and vanilla. Mix all together, adding a splash of cashew milk if needed to reach a muffin-like batter.
For the swirl, mix 1 tablespoon runny tahini, 1 tablespoon cocoa, 1 tablespoon maple syrup, and enough water to become a paste. Create a swirl pattern on top and spoon it in.
Bake in a lightly greased ramekin or 4-inch ceramic pie dish for 20-25 minutes until golden.