Emmett's Birthday Cake (in the sort-of shape of a car)
This recipe for Oatmeal Cake was always a favorite at our house growing up. With a few alterations, the nutritional value is vastly improved. When I first got married, I struggled with recipes to make for Brent and I. My sweet Grandmother sent me about 15 handwritten recipes. They are treasures to me in so many ways. Although many of them don't fit our current diet (think crab casserole, melted cheese casserole...) she was always so sensitive to my vegetarian lifestyle.
Grandma died 6 years ago. I am so thankful I have these little bits of her always with me, poking out of my disastrous recipe binder. (I especially love the reference to "oleo.")
Naturally Sweetened Oatmeal Cake
1 1/2 c boiling water
1 c rolled oats
1/2 c xylitol
3/4 c honey
1/4 c barley malt syrup
1/2 c virgin coconut oil
1 t baking soda
1+ t cinnamon
1/2 t real salt
1 1/2 cup whole grain flour (wheat or mixture wheat/kamut/spelt)
Pour water over oatmeal and let stand for 10 minutes. Combine wet ingredients. Add dry ingredients. Mix gently. Bake at 350 degrees, in 8x12 pan, for about 45 minutes.
Broiled Coconut Frosting
a little less than 1/2 c butter
1/4 c almond or coconut milk
1/2 c brown rice syrup
1 c unsweetened coconut chips
2 t vanilla
Melt butter and then add other ingredients. Spread on cake while cake is still warm. Broil in oven for 2-3 minutes.
Note: You could use 1 1/2 cups of honey or change the combination if you don't have these sweeteners on hand. Maple syrup would also be a great choice.