There really are no good or bad foods. What a relief. What I love about helping people building healthy relationships around foods is that they begin to make the choices that their bodies intuitively want. When we begin to smash out food labels, we can begin the open the door to let our bodies tell us what it needs. Sometimes that need is cake.
Cake for breakfast.
This recipe is a mix between a bread and a cake. Since I really like cakes, I’m calling it a breakfast cake versus bread. A sweet treat in the morning, or any time of day, loaded with nutritious ingredients is a go-to for me. Since I know my body needs some staying power, I love to mix this or any kind of muffin with Icelandic yogurt. You can also pair with kefir, vegan yogurts, spread with almond butter, or topped with cashew cream.
Yes, cake for breakfast. Dig in.
- 2 cups instant oats
- 1 cup whole wheat flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 tsp cinnamon
- 1/2 cup coconut sugar
- 2 tbsp ground flaxseeds + 6 tbsp water
- 1/4 cup maple syrup
- 1/4 cup almond butter
- 1 1/2 cup soy milk
- 2 tsp vanilla extract
- 2 cups +1/4 cup frozen berry mix (blueberries, raspberries, strawberries, etc)
- Set oven to 350F and spray a 9×9 inch pan.
- Add ground flax to water and set aside. In a large bowl combine dry ingredients: oats, flour, baking soda, baking powder, salt, cinnamon, and sugar.
- To the dry ingredients add: maple syrup, almond butter, soy milk, vanilla extract, and flax mixture. Fold in until completely combined.
- Add 2 cups berries to the batter and fold in. Transfer to the 9×9 inch pan and top with remaining 1/4 cup of berries.
- Place in center rack and bake for ~45 minutes. Allow to cool and cut until ~12 squares.