Oatmeal Apple-Pecan Breakfast Cake

You Will Need:



1 cup toasted pecans



2-3 granny smith apples, peeled and chopped



1 cup whole-wheat (whole grain) flour



1 cup oat flour + 1 TBSP for sprinkling on top (I toast Coach's Oats in oven and grind in food processor)



1 tsp baking powder 1/4 cup flax meal½ teaspoon kosher salt





1 tsp vanilla



1/4 cup Earth Balance (or butter), melted



1/2 cup pure maple syrup + 1 tbsp

1/3 cup unsweetened applesauce











Directions:

Toast oats and pecans (separately) in 400F oven for 12-15 minutes. Remove from oven. Grind oats into flour using a mill or food processor.

Turn oven down to 350F. Peel and chop the apples. Grease a small casserole dish and then spread 1 tbsp of maple syrup on the bottom of dish. Now, spread a layer of chopped apples followed by a layer of pecans on the bottom of dish. Use just less than half of both the apples and pecans.



Add the wet to the dry and mix well. Now spread on a layer of this batter over top of the apples and pecans. Use about half of the batter.