This naturally gluten-free strawberry oatmeal cake is light, refreshing, and perfect for dessert, an afternoon snack, and a breakfast too.
Prep Time 20minutes
Cook Time 40minutes
Total Time 1hour
2medium appleslike Honeycrisp, grated
2 1/4cupsFlahavan's oatmeal oatsuncooked
2/3cupwhite or coconut palm sugar
1/2teaspoonchopped fresh rosemary
1poundfresh strawberriesstems removed
1small0.44 oz. package sugar-free strawberry flavored jello (makes 2 cups)
Preheat oven to 350 degrees Fahrenheit.
Mix oatmeal with grated apples, water, baking powder, and sugar. Stir in cinnamon, vanilla, and rosemary if using.
Pour the dough into a 9-inch springform lined with parchment or wax paper. Bake on a middle rack for about 30-40 minutes. Let the cake cool down.
Halve the strawberries and place them on the top of the cake.
Prepare the jello in accordance with the instructions on the package. Refrigerate until it's almost set but pourable, about an hour.
Slowly pour the jello over the strawberries. Return to the refrigerator for at least two hours.
Run the knife around the edge of the cake to loosen. Remove the side of the springform.
Serve with whipped cream if you're not watching the calories.
~ Free Tip ~Want a jello-free cake? Use this:
1 cup apple or strawberry juice
1/4 cup cornstarch (cornflour)
Mix cornstarch with some of the juice until smooth. Add to the remainder of the juice and bring to a boil. Simmer until it starts to thicken. Remove from heat and let cool. The mixture will thicken more as it cools. Pour over the strawberries or use a pastry brush if the mixture is too thick.