Apple and Cinnamon Porridge Cake

Ingredients

• 120 g Gluten‑free certified rolled oats
• 120 ml Plant milk (unsweetened soy milk)
• 30 g Brown sugar (or substitute: maple syrup, coconut sugar)
• 1 c. à café Ground cinnamon
• 1 moyenne Apple (peeled and grated)
• 30 g Almond puree (no added sugar)
• 1 Egg (at room temperature)
• 30 g Apple slices for decoration (cut into a rose pattern (optional))
• 1 c. à café Apricot jam (for glazing (optional))

Instructions

1. Prepare the ingredients

   Grate the apple, measure the rolled oats, plant milk, sugar, cinnamon, almond puree and the egg.

   Time: PT5M

2. Hydrate the oats

   In the bowl, pour the rolled oats and plant milk, add the sugar and cinnamon, then stir lightly.

   Time: PT3M

3. Incorporate the binders

   Add the almond puree, beaten egg and grated apple, mix until you obtain a homogeneous batter.

   Time: PT4M

4. Prepare the pan

   Lightly grease a 16 cm pan or line it with parchment paper, pour in the batter, smooth the surface and arrange the apple slices in a rose pattern. Sprinkle a little extra cinnamon.

   Time: PT3M

5. Cooking

   Preheat the air fryer to 180 °C. Cook the cake 18‑20 minutes until golden and a knife comes out clean.

   Time: PT20M

   Temperature: 180°C

6. Cool and serve

   Let the cake rest 10 minutes in the pan, then unmold. Optionally drizzle apricot jam before serving.

   Time: PT10M

Nutrition Facts

Calories

316

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

6 g