Oat Cake replication

I would be remiss if I didn't try to have my recipes replicated in other kitchens. Freezers with different temperatures, different ovens... Sometimes different ingredients. Two Reddit users have been sharing some pictures and experiences with their own oat cakes. Aren't these pretty? Look at that crumb. I'm especially jealous of the browning on those on the right. I need to revisit metal baking pans.

What I am particularly excited about, and have yet to try, is the inclusion of fruit. That's a lie: I tried months ago with brunoised apples, which I extremely overdid in my enthusiasm, and was rewarded with an oat cake that couldn't hold up to all that weight and liquid (it was gummy, but edible). Here's the successful blueberry recipe:

• 45g oat fiber

• 14g protein powder

• 100g erythritol

• 1 t baking powder

• 2 t psyllium husk powder

• 1.5 t glucomannan powder

• 2/3 cup water

• 3 large egg whites

• 80g blueberries

Baked @375F convection for 35 minutes in a metal loaf pan.

Notice the use of psyllium powder, and not husk, and omission of guar gum with successful results. I find that adding whey protein gives great texture to the oat cakes, and I'm excited to see they work with fruit inclusions.

Update: And here are some made with 4 oz of diced apples or pineapple, respectively, sauteed in 1 oz brown sugar erythritol until caramelized. I need to try this.

Meanwhile, I played it safe by using dehydrated shredded zucchini so I would not need to adjust the liquid ratios. If my notes are correct, each loaf included the equivalent of 100g of fresh shredded zucchini. I could have added more -- these were almost more of a suggestion of zucchini -- but additional liquids would have been needed (see how they are already on the dry side?). I would consider a blend of dry and fresh zucchini next time. Not the best picture, but it's the only evidence I have of zucchini oat cakes taking place.

#alternativefoods #sweet