Notes: Instant oats are also known as quick-cooking or one-minute oats. You can find them in canisters right next to the old-fashioned oats at the grocery store. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times. (You’ll also use instant oats in all of
these cookie recipes of mine, too!)
For the gluten-free flour, I recommend the following blend: ¾ cup (90g)
millet flour, ¼ cup (30g)
tapioca flour, ¼ cup (30g)
brown rice flour, and ½ teaspoon
xanthan gum. Most store-bought gluten-free flour blends will work as well, if measured
like this.
White whole wheat flour,
whole wheat pastry flour, or all-purpose flour may be substituted for the whole wheat flour.
It’s extremely important to measure the flour and oats correctly, using
this method or
a kitchen scale. Too much of either will dry out your cake and give it a crumbly texture—especially the oats! They act like little sponges and soak up moisture from your cake batter.
Honey or
agave may be substituted for the pure maple syrup.
Any milk may be substituted for the nonfat milk.
{gluten-free, clean eating, low fat, low calorie}