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Chocolate Oatmeal Pudding Breakfast Cake

This is a kind of pudding cake, with the texture of a flourless chocolate torte, yet with the oats it is more grainy than that. Difficult to describe indeed ~ but delicious to eat. It is heavenly, addictive and incredibly healthy to boot. So healthy and rich with energetic ingredients that I eat it for breakfast.

Yields1 Serving
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins
 123 grams Coconut Flour
 77 grams gluten free Oat Flour
 23 grams Unsweetened Cocoa Powder
 1/2 teaspoon Baking Powder
 a pinch of fine Sea Salt
 240 grams Unsweetened Light Coconut Milk
 405 grams Water
 1 tablespoon unrefined Coconut Oil
 85 grams chopped Unsweetened Chocolate, Dark Chocolate Chips or Unsweetened Carob Chips
 about 6 droppers full of Vanilla Stevia Drops, I use
 unsweetened chocolate, adjust to taste or don't add any additional sweetener if using sweetened chocolate
Optional Toppings
 Seasonal Fresh Fruit
 Toasted Nuts
 Unsweetened Toasted Coconut Flake
 Carob or Chocolate Chips
 dusting of Powdered Sugar or Cocoa Powder
 Whipped Cream
1

In a medium bowl whisk together coconut flour, oat flour, cocoa powder, baking powder and salt. Mix together coconut milk and water. Pour the coconut milk and water into the flour mixture. Combine well, it will be thick and pasty. Mix in stevia and adjust to taste. Melt coconut oil over medium heat. Add batter and heat mixture for 5 to 6 minutes stirring constantly, scrap down sides and bottom throughout. A silicone spatula spoon is very good for this. Stir in chocolate chips.

2

Spray a 9 X 9 inch baking dish with cooking spray. Transfer batter to the baking dish flatten with the back of your spatula. Let cool in the fridge for about one hour. Gently loosen the edges of your chocolate cake with a spatula. Carefully flip out onto a plate or leave in the pan for serving. Top with fresh fruit or any toppings you desire.

Notes
3

You will need to adjust the sweetness of your pudding cake according to what kind of chocolate you use. I like unsweetened baking chocolate with 4 droppers full of vanilla stevia drops. If you use sweetened chocolate, make changes according to taste. You might not need any additional sweetener at all.

4

Serve at any temperature, but it is extra wonderful when warmed with cool berries and whipped cream.

5

This does not have the texture of a traditional cake ~ it has more of a creamy, oatie, slightly grainy pudding texture.

Ingredients

 123 grams Coconut Flour
 77 grams gluten free Oat Flour
 23 grams Unsweetened Cocoa Powder
 1/2 teaspoon Baking Powder
 a pinch of fine Sea Salt
 240 grams Unsweetened Light Coconut Milk
 405 grams Water
 1 tablespoon unrefined Coconut Oil
 85 grams chopped Unsweetened Chocolate, Dark Chocolate Chips or Unsweetened Carob Chips
 about 6 droppers full of Vanilla Stevia Drops, I use
 unsweetened chocolate, adjust to taste or don't add any additional sweetener if using sweetened chocolate
Optional Toppings
 Seasonal Fresh Fruit
 Toasted Nuts
 Unsweetened Toasted Coconut Flake
 Carob or Chocolate Chips
 dusting of Powdered Sugar or Cocoa Powder
 Whipped Cream

Directions

1

In a medium bowl whisk together coconut flour, oat flour, cocoa powder, baking powder and salt. Mix together coconut milk and water. Pour the coconut milk and water into the flour mixture. Combine well, it will be thick and pasty. Mix in stevia and adjust to taste. Melt coconut oil over medium heat. Add batter and heat mixture for 5 to 6 minutes stirring constantly, scrap down sides and bottom throughout. A silicone spatula spoon is very good for this. Stir in chocolate chips.

2

Spray a 9 X 9 inch baking dish with cooking spray. Transfer batter to the baking dish flatten with the back of your spatula. Let cool in the fridge for about one hour. Gently loosen the edges of your chocolate cake with a spatula. Carefully flip out onto a plate or leave in the pan for serving. Top with fresh fruit or any toppings you desire.

Notes
3

You will need to adjust the sweetness of your pudding cake according to what kind of chocolate you use. I like unsweetened baking chocolate with 4 droppers full of vanilla stevia drops. If you use sweetened chocolate, make changes according to taste. You might not need any additional sweetener at all.

4

Serve at any temperature, but it is extra wonderful when warmed with cool berries and whipped cream.

5

This does not have the texture of a traditional cake ~ it has more of a creamy, oatie, slightly grainy pudding texture.

Chocolate Oatmeal Pudding Breakfast Cake

~ Marla Meridith

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