The secret is in the fruit purée that I used in place of my usual applesauce. It made the cakes sweet and moist with no need for added sugars in the form of maple syrup or molasses.
Recipe:
1 cup flour (oat, whole wheat, etc)
1/2 cup whole oats
1 egg or chia/flax egg
1-1/2 large apple
2 ripe pears
1/2 cup unsweetened almond milk, more or less as needed for correct consistency
1 tablespoon cinnamon
Optional - 1 teaspoon baking powder (if desired for fluffiness, can omit)
Optional - 1/4 cup raisins or dates
Optional - 1/4 cup minced pecans
Chop the apples and pears and process in a food processor until smooth or nearly so. Add all ingredients into a bowl and mix just until combined well. Cook as usual, in a pan or waffle iron.
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