Tonight, for a late dinner, I made a savory version of my microwave oatmeal cake.
I used soya powder and corn oil, instead of the almond butter. And I used concentrated chicken broth instead of water. I mixed in chopped spinach and onions for veggie (pre-zapped, first, but in the same dish), and flavored it with nutmeg and garlic powder. I also zapped it for 30 seconds longer, because the spinach and onions have so much water in them.
So, technically, a different recipe altogether, except for the fact that the chemistry of "Oatmeal, blended together and zapped with minimal liquid, a bit of fat, and dairy and vegtable protein, then cooled to just above room temperature, will yield a texturally pleasing and easily digestible cake" remains the same.
I used soya powder and corn oil, instead of the almond butter. And I used concentrated chicken broth instead of water. I mixed in chopped spinach and onions for veggie (pre-zapped, first, but in the same dish), and flavored it with nutmeg and garlic powder. I also zapped it for 30 seconds longer, because the spinach and onions have so much water in them.
So, technically, a different recipe altogether, except for the fact that the chemistry of "Oatmeal, blended together and zapped with minimal liquid, a bit of fat, and dairy and vegtable protein, then cooled to just above room temperature, will yield a texturally pleasing and easily digestible cake" remains the same.