This is a sponsored post but all opinions are my own.
Cast iron skillets: not just for fried chicken.
When you spend a great deal of time in the kitchen, you form bonds with your various cooking utensils and appliances. You have a favorite wooden spoon, mixing bowl and casserole dish. And your cast iron skillet? Forgeddaboutit.
If my cast iron skillet were a person, he’d be Sean Connery. Well-seasoned, smart, and always knowing the right thing to say. For instance, I may ask him, “what should we make today, Sean?”
His response may be an immediate and without hesitation, “cheeseburger.” Or with one eyebrow raised and the look of a smoldering temptress, “cake.” Thanks, Connery. You sure know how to put a smile on a girl’s face, you cheeky skillet.
Cast iron skillets: making dreams out of oatmeal.
This cake…It’s a straight up hootenanny. Here’s what you need to know: It’s vegan, made in a cast iron skillet, and it’s the way you should eat all your oatmeal.
I used two vegan flax “eggs” to make the cake. Flax eggs are not a eggs at all – they’re just water mixed with ground flax seed.
This cake is a bit of a process, but it’s worth every step. You end up with a crispy-around the edges, moist and oat-y, blueberry-studded, suitable for breakfast CAKE. Don’t get me started on the coconut drizzle. It is the rum to your raisin. The muffin to your top. The love to your handle.
Cast iron skillets: Mine’s seasoned with cake. What is yours seasoned with?