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Hello, friends! As usual, pumpkin came in the first of September, but since I still have some great non-pumpkin recipes to share with you, I thought I’d wait a little while to jump on the wagon. I do have a delicious pumpkin butter recipe coming up next Monday that I think you’ll really enjoy! Pumpkin donuts, a single-serve pumpkin cheesecake, and a no-bake pumpkin dessert are just a few of the recipes currently on my radar, so stay tuned…. But first I have to actually find some pumpkin. There seems to be a shortage in my area!
I just gave the final approval for my cookbook’s cover design yesterday! The cover was definitely one of the hardest parts of the process to date. I tend to be kind of opinionated and exacting where my work is concerned…. My poor designer has been a very good sport. Preorder should open on this page sometime near the beginning of October, so please stay tuned!
Today’s oatmeal cake recipe isn’t pumpkin, but it does contain some fall spice. Soaking the batter overnight gives this cake a really neat texture that sets it apart from regular ol’ baked oatmeal. The recipe makes 4 servings so you can share it with your family or refrigerate it for breakfasts or desserts for yourself throughout the week. When the cake is warm, I like to top it with a little reduced-fat cream cheese (Trim Healthy Mamas, if you stick to 1 1/2 T. or less, you should keep within E fat guidelines) and sugar-free syrup. When cold, the cake tastes sweeter, the peaches are more noticeable, and it really does taste like dessert!
If you’re already in the mood for pumpkin, click here to see all my pumpkin recipes in one handy picture index! This Pumpkin Delight has been getting lots of love lately.
I don’t usually do this, but today I’m going to ask you to pray for one of my friends and her family. Robin blogs THM-friendly recipes over at MamaShire. Recently she found out that her husband has Stage 4 Lung Cancer, and my friend Jennifer Griffin from A Home with Purpose set up a GoFundMe account to share the details. You can see that here. Please remember Rob and Robin Brookshire and their two daughters in your prayers! You can get updates on their journey here on Robin’s website.
As always, remember to check the Notes section of the recipe for answers to FAQs and refer to the Suggested Products section below the recipe to find links to products I use and recommend!
You might also enjoy:
- Starting THM
- my recipe index
- my recipes indexed by THM fuel type, allergy info, and theme
- my peach recipes
- my E dessert recipes
I just approved my cookbook’s final cover design yesterday! The book will be available for preorder on my website (on this page) near the beginning of October 2016. Stay tuned! There will be a preorder discount and some other goodies involved!
- 2 c. old-fashioned oats*
- 1 c. unsweetened almond milk**
- ½ c. unsweetened applesauce
- ½ c. egg whites
- 1 tsp. molasses
- 1 tsp. vanilla extract
- ½ tsp. baking powder
- ½ tsp. each cinnamon, ginger, salt
- ½ tsp. maple extract
- ¼ tsp. ground cloves
- 6 doonks THM Pure Stevia Extract Powder***
- 1½ c. peeled, chopped peaches
- Beat all the ingredients except the peaches together. Fold in the peaches gently. Cover and refrigerate overnight (this provides a cake-like texture).
- In the morning, pour the mixture into a greased 9" pie plate and bake at 350* for 35 minutes. Serve warm with reduced-fat cream cheese (1½ T. per serving) and sugar-free syrup or refrigerate and eat cold.
**Use carton coconut milk for a nut-free version. Most people with nut allergies can handle coconut just fine, but check with your doctor first to make sure.
***If you don't plan to top this cake with sugar-free syrup, you may wish to add more sweetener.
Topping this with reduced-fat cream cheese would obviously take it out of the dairy-free category.