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Thursday, February 23, 2017

Snickerdoodle Pumpkin Snack Cake

Since the oatmeal chocolate chip snack cake went over swimmingly yesterday I decided to try another snack cake today! This one was also fantastic, so moist and tender, the kids gobbled it right up!
Snickerdoodle Pumpkin Snack Cake
2 cups pumpkin puree
1/4 cup applesauce
1/4 cup coconut oil
1 1/2 cups brown sugar
2 large eggs
2/3 cup Greek yogurt
1 1/2 cups flour
1/2 cups ground flax seed
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
4tbsp sugar and 1tsp cinnamon combined
Preheat oven to 350 degrees.
Melt coconut oil and allow to cool.
Add pumpkin,  coconut oil, sugar, egg and greek yogurt and mix with a wooden spoon until well combined. Add flour, baking powder, salt and pumpkin pie spice. Stir together until well combined. Pour into a parchment lined 9x13 baking pan.
Mix sugar and cinnamon together and sprinkle over batter.
Bake for 30 minutes or until a wooden pick inserted into center comes out clean.
Serve warm or at room temperature.

Wednesday, February 22, 2017

Chocolate Chip Oat Snack Cake

This cake is a great snack for after school. My kiddo's and their friends literally devoured this and came back looking for more!

Chocolate Chip Oat Snack Cake

2 cups whole wheat or white flour
1 1/2 cups rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter
1/3 cup coconut oil
2 large eggs
1 cup packed brown sugar
1 cup unsweetened applesauce
1 1/2 cup mini chocolate chips        

Preheat the oven to 350 degrees 
Line the bottom of a 9 by 13 inch baking pan with parchment long enough to overhang on 2 opposite sides: set aside.
Melt the butter and coconut oil and allow to cool.           
Whisk together the flour, oats, baking soda and salt in a bowl; set aside.
Whisk the butter, egg, brown sugar and applesauce in a large bowl until combined.
Add the dry ingredients to the wet and mix until barely mixed. Stir in the chocolate chips.
Spread the batter in the prepared baking pan. Bake until the cake is light brown around the edges and a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Remove from the oven and let cool on a rack for 15 minutes. Use the parchment overhang to lift the cake out of the pan and let cool completely on the rack. Invert onto a plate and peel the parchment off. Re-invert the cake onto a cutting board, cut into 24 pieces and serve. or place individual servings into small bags and store in fridge.