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.
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.
- Preheat oven to 350.
- Mix all dry ingredients in mixing bowl. Add wet ingredients and combine well.
- If you want them – chop the caramels in quarters. Add caramels and white chocolate chips to the mix.
- Pour batter into greased baking pan.
- 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.
- 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
Iron Forged Fitness 