Gluten and Dairy Free Breakfast Cake

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1/2 cup canola oil
1/2 cup maple syrup (reduce to 1/4 cup if using apple or pear sauce)
2 eggs
1 cup quince sauce (or apple or pear sauce)
1/4 cup cold strong coffee
2 cups oat flour (I grind my own in a coffee mill specifically for gluten free grains)
2 teaspoons ground cinnamon
dash ground nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
pinch sea salt
1 cup raisins (optional)

Preheat oven to 350. Oil an 8×8″ glass baking pan.

Beat canola oil and maple syrup till well combined. Add eggs, one at a time, beating well after each. Add quince (or other fruit) sauce and coffee and combine well. Add oat flour, cinnamon, nutmeg, baking powder, baking soda, salt and optional raisins and mix well. Pour into prepared baking pan and bake for 30-40 minutes (or until completely set, gently shake pan and watch for the “jiggle” in the center).

Remove from oven, cool and enjoy!

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