Brunch

Cinnamon Buckwheat-Oat Cake is for Snack.

Cinnamon Buckwheat-Oat Cake takes 15 minutes to prepare.

Cinnamon Buckwheat-Oat Cake takes 35 minutes to cook.

Cinnamon Buckwheat-Oat Cake makes 16 servings.

The ingredients for Cinnamon Buckwheat-Oat Cake are:

1 cup dry oatmeal
1 1/2 cups boiling hot water
1/2 cup margarine
1 cups brown sugar
2 tsp cornstarch
1 tbsp vanilla
1 tbsp water
1/2 tsp salt
1 tsp baking soda
1 tbsp cinnamon
1 cup whole-wheat flour
1/2 cup buckwheat flour

Here is how you make Cinnamon Buckwheat-Oat Cake:

Bring water to a boil, and pour it over top of the oatmeal. Let it sit for about five minutes. Add the margarine to the hot oatmeal. Stir until the margarine melts completely.Add the sugar, and beat well. Whisk together the cornstarch, vanilla and water. Beat in to the oat mixture.Add the salt, baking soda, cinnamon and flours. Blend until it is relatively smooth. Pour into a well oiled 9 x 13-inch pan. Bake the cake at 350° for about 35 minutes.Allow to cool before frosting, if desired. Number of Servings: 16Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Cinnamon Buckwheat-Oat Cake is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 162.7

• Total Fat: 6.3 g
• Cholesterol: 0.0 mg
• Sodium: 123.0 mg
• Total Carbs: 25.6 g
• Dietary Fiber: 2.0 g
• Protein: 2.4 g

The dietary needs meet for Cinnamon Buckwheat-Oat Cake is Vegan