Friday treat

Is there anything better than making it to Friday when it’s been one of “those” weeks??  I don’t think so. It was an exhausting week, both physically and mentally.

Release week ended for me on Wednesday night, after four classes in two days – three of which were Step.  My feet and ankles pretty much hate me and are happy to take a four day break from high intensity cardio. Bonus – enjoying plenty of extra carbs to make up for the extra work!

Mentally, release week is an added task. Teaching new choreography for the first couple times is always a challenge, and I spent a little bit of time each night reviewing my notes to make sure I really learned everything. Throw in a hectic week at my real job, and I’m TOTALLY ready for the weekend!

These evil little candies should never have made their way into our house. I have no will power.

These evil little candies should never have made their way into our house. I have no will power.

At some point this week (I truly don’t remember what day it was), I decided I wanted to bake something new, and less than healthy. So, this caramel oat cake was created! I (stupidly) bought caramel candies from Bulk Barn last week, and have been looking for a way to use them… rather than just eat them uncontrollably. Damn you Halloween candy displays!!  They worked perfectly in this cake, as they melted enough to give great flavor & the addition of syrup keeps it moist and sweet. I had wanted to make this in a round cake pan, but when I realized these were still packed away from last year’s move (I don’t believe we’ll ever be fully unpacked), it went into a square Pyrex glass dish. This was probably for the best as we can cut small pieces off, rather than giant slices.

  • 1 cup oat flour
  • 1/2 cup instant oats
  • 3 TBSP coconut flour
  • 1 tsp sweetener
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 TBSP brown sugar (Stevia)
  • 2 TBSP cinnamon
  • 1/2 cup unsweetened applesauce
  • 1//4 cup egg whites
  • 1/4 cup almond milk
  • 1 TBSP vanilla
  • 1/4 cup maple syrup (I used Walden Farms, but a no sugar added syrup would be good to0)
  • 3 TBSP white chocolate chips (optional)
  • 10 Kraft caramels (optional)
Fact - there's no cocoa in white chocolate, so I can eat it! Calling it "chocolate" is misleading.

Fact – there’s no cocoa in white chocolate, so I can eat it! Calling it “chocolate” is misleading.

  1. Preheat oven to 350.
  2. Mix all dry ingredients in mixing bowl. Add wet ingredients and combine well.
  3. If you want them – chop the caramels in quarters. Add caramels and white chocolate chips to the mix.
  4. Pour batter into greased baking pan.
  5. Bake for 15 – 20 minutes. The chips and caramels will melt. Check the cake by inserting a tooth pick into the center – if it comes out clean, the cake is ready.
  6. Enjoy! It keeps well in the fridge, but I recommend heating it before eating, so the caramels get soft again. It’s good cold too, though – for those who are impatient and want cake NOW… like me.

Wishing you all a terrific weekend! The cake is definitely going to be advantageous for leg gains on Saturday. Right? I’m also looking forward to a date night with Kyle on Saturday night, following a MUCH NEED fascial stretch session… more on that next week. XOXO

About Ashleigh

I'm passionate about health and fitness. I work as a Health Promotion Specialist, a group fitness instructor, and also a coach for physique competitors / weight loss clients. I grew up as a competitive athlete, and have continued with this passion as a Women's Physique competitor. Research and writing is another interest of mine, which I use to share my knowledge with the general public.
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