Cake for Breakfast?


Well, Grady is no longer afraid of the front steps. This morning, he picked up his entire leash in his mouth and dashed down them, sprinting for his secret bathroom spot behind Mas. The faster I ran after him, the faster he ran away. He stopped at his “spot,” and was perfectly happy with me picking up the leash after he relieved himself, but I was definitely nervous that I wouldn’t be able to catch him. Little guy just had to go. And play with the AM prep chefs at Mas.*

Grady and I returned from our walk with two La Taza americanos. La Taza puts two shots of espresso in their large americano, while Shenandoah Joe’s has inexplicably stopped doing so: they’re down to one shot and extra water. Although Joe’s preps an americano better; for the same price, La Taza might win on value. Plus, the owner has a Bernese. There are so many around Charlottesville, which is shocking considering the climate here. They are Swiss Alps dogs, after all.

After a few jolts of espresso, I got to work preparing breakfast. This breakfast was actually work. I was inspired by The Healthy Foodie‘s Instant Pumpkin Pie Oatmeal Bake and my homemade applesauce from earlier this week. Basically, this is baked oatmeal similar to the baked cereal from a few Fridays back, but it’s layered like a cake and cooked until it rises: a baked pumpkin, apple and bran breakfast “cake.”

Oatmeal is ground into a flour, and mixed with the wet ingredients [pumpkin, banana, milk, egg whites] and all the good pumpkin pie spices.

Wet: Pumpkin, banana, milk.

Dry: Rolled oat "flour."

"Cake batter."

After a layer of batter goes into the pan,

Layer 1.

It’s followed by a layer of homemade applesauce, and then a layer of Trader Joe’s bran flakes.

Saucy.

Branny.

Final layer. Raisins and nuts!

This bakes at 350 degrees for 30 minutes and comes out creamy and soft. If you want a dough-ier cake, maybe cut out an egg white or a tablespoon of milk. The bran wasn’t very noticeable, and can be omitted or replaced with a different cereal or granola if you’d like.

CAKE.

Oats with a fork.

Just another way to have oatmeal for breakfast. Still full of protein, flax, fiber, and boasting about zero fat. And it will leave you full for hours without crashing your blood sugar.

Side note: I need help with kitchen photography. Our house gets about zero natural light (it’s surrounded by trees), and it’s dark as night on rainy days like today. I tried adding a desk lamp to the kitchen, but the pictures are still washed out and dull. I know it’s a huge no-no to use a flash during food photography. Does anyone know how to solve a dim kitchen conundrum?

Back to working with the new iOS5. DISLIKE.

Pumpkin, Apple & Bran Layered Breakfast “Cake” (Vegan, Vegetarian)

Thanks to Sonia at The Healthy Foodie for the inspiration!

Prep Time: 45 minutes

Serves: 2 (or more if you serve it with a side of fruit!)

Tools: Food processor or blender

Ingredients:

  • 1 cup pumpkin
  • 3-4 tbsp milk
  • 1 mashed banana
  • 2-3 egg whites (I might drop to 2 next time)
  • 1 tbsp sugar-free maple syrup
  • 1 cup ground rolled oats
  • 1/2 tbsp ground flax
  • 1/2 tbsp chia seeds
  • 1-2 tbsp sugar of your choice (I used Splenda)
  • 1/2 tbsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp allspice
  • Handful of raisins
  • 1 tbsp crushed pecans
  • Homemade applesauce (a few spoonfuls)
  • Handful Trader Joe’s Bran Flakes

Directions:

1. Preheat the oven to 350 degrees.

2. Place the oats in a food processor and grind until they reach the consistency of flour.

3. In a large bowl, mix the oats and dry ingredients with a fork (flax, chia, sugar, baking soda, spices).

4. In a medium bowl, whisk the pumpkin, milk, banana, egg whites, and syrup.

5. Pour the wet ingredients into the dry and fold in raisins and pecans.

6. Layer your cake in a baking dish (I did not grease it, I might next time): 1 layer of “batter,” 1 layer of applesauce, 1 layer of bran, and then the rest of the batter.

7. Bake for about 25-35 minutes, depending on how cake-y you want the result. I opted for mushier, so kept checking it with a fork.

8. Slice and serve!

* My second WordPress blog will be called “What did Grady Eat Today?” 7:30AM – an attempt to swallow a flattened soda can on the street. 8:58AM – a penny.

Advertisements

Tags: , , , , , , ,

Categories: Recipes

Author:ryesandshine

Courtney grew up in Reading, PA, and has lived in New York City (where she earned a bachelor's degree at NYU), Prague, Philadelphia, and Charlottesville (where she received a J.D. from UVa Law). Courtney and her new husband will settle in Philadelphia following a six-week Euro-trip extravaganza in September of 2012. Courtney's interests include music, writing, criticism, fitness, travel, cooking, and sports. Please enjoy the blog. LinkedIn: http://www.linkedin.com/pub/courtney-marello/1a/375/b30 Tumblr: http://abarrelofoddsandends.tumblr.com/

Subscribe

Subscribe to our RSS feed and social profiles to receive updates.

2 Comments on “Cake for Breakfast?”

  1. October 15, 2011 at 12:30 pm #

    Excellent recipe today thanks for sharing. I really enjoyed reading today’s post.

    Check out this healthy recipe – Cheese Topped Vegetables

    • October 16, 2011 at 7:38 am #

      Aw, thank you! Breakfast is so fun to experiment with because it tastes like a treat 😉

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: