I don’t know about you, but breakfast is my favorite meal. I love how it can be deliciously indulgent but also can be totally healthy and still equally as delicious. I love how open-ended are the foods that can constitute breakfast…
- Eggs? Breakfast
- Ham and cheese? Add an egg and toast, and you’ve got breakfast
- Chocolate? How about some chocolate chips in your pancakes?
- Steak? Steak and egg breakfast of course!
What I also love about breakfast is that things like muffins and donuts are included in the foods that seem to complete this vast definition of the meal. And while I love sweet carbs as much as (or even more than) the next person, I don’t like what they do to my body and how they make me feel. So, when I stumbled upon this recipe for a cinnamon breakfast cake, that was also gluten free and cleaner than most breakfast cakes or danishes you’d find in a bakery or diner, I knew I had to try it.
It turned out to be really delicious and didn’t take much time. I actually wanted to eat it not just for breakfast, but for lunch, dinner, and for a snack! But, I forced myself to be a responsible adult about it . So, my only warning to you is that you don’t eat it all in one day!
I wish I could take credit for the recipe, but alas, it was not my own creation. The recipe I posted below is the way that I made the cake. The original recipe provides a couple of different options, so if mine doesn’t suit you, feel free to check out the original here. And, if you’re into dessert but are looking to create some healthier options for yourself, check out some of the other great stuff this guy has posted at The Big Man’s World.
- 2 cups gluten free oats (ground into flour-like consistency)
- 1/2 cup coconut palm sugar
- 1 tbsp baking powder
- 1 tbsp cinnamon
- a pinch of sea salt
- 1 cup dairy free milk
- 1 large egg
- 1 tsp vanilla extract
- 6 tbsp smooth almond butter
- Preheat oven to 350 degrees and grease a loaf pan with cooking spray or oil
- In a large bowl, combine dry ingredients
- In a small bowl, whisk the milk, vanilla extract, and egg
- Pour wet ingredients into dry, add melted almond butter and mix well until a batter is formed
- Pour batter into loaf pan and bake 30-35 minutes
- Remove from oven and allow to cool before frosting
For the Frosting:
1 scoop vanilla protein powder
1/4-1/2 tsp maple extract
dairy free milk
~2 tbsp creamy almond butter
1. Place one scoop of vanilla protein powder into a bowl and slowly add milk until it becomes a pudding-like consistency
2. Add maple extract
3. Melt almond butter and add that to mixture, stir (add any additional milk if needed to thin mixture)
4. Frost cake