Fact: I’ve just never been a “bacon and eggs” kinda girl.
But one thing I have always been is a breakfast girl …
… just not the healthiest one in my earlier years of life.
Flashback to the late 80’s and early 90’s: I feasted on many processed breakfast foods as a kid.
- Boxed grits (I’m southern, afterall.)
- Smacks and Frosted Flakes Cereal (my favorite back then)
- Fast food biscuits (with at least 2 packets of sugary grape jelly and always covered in butter)
- Honey buns
- Powdered white donuts straight outta the bag (Gosh, those were good!)
- Toast and jam (white bread and sugary jelly … not healthy sprouted grain bread and whole fruit jam, mind you)
- Colored cereals
- Brown Sugar and Cinnamon Pop-tarts
- Yoplait yogurt with sprinkles … yes, really
….. and just about anything with sugar and white flour in some form or another.
Yep … I admit, I haven’t been the healthiest eater all my life (like most of us who have evolved over the years). But 10 years ago, all that changed. And while I didn’t touch sugar and junk foods anymore, my love for breakfast never disappeared.
It’s still my favorite meal of the day and likely always will be, so I just started making my own healthy breakfast recipes instead!
Muffins, breakfast cookies, loaf cakes (pictured above) and pancakes were some of the first recipes I tried. And then came items like breakfast bakes, waffles, and other dishes. Finally came specialty oatmeals and smoothies which are normally the two options I have daily (sometimes both).
In the early days, I never went by a recipe, and to be honest, still don’t 99% of the time. I test every single one I make a few times before I post the recipe on this blog, but the creation process involves no cookbooks whatsoever. I’ve always loved to randomly combine ingredients together as my imagination rolls with the wind, and with nothing but creativity and a mixing bowl, my recipes are formed. Sure, cooking is a science, and it’s good to know a thing or two about how ingredients pair together, react during cooking, and all that jazz. Yet some things, you just have to learn as you go and let your appetite and imagination be the guide!
Since the earlier days of my creations, I’ve come up with quite the number of concoctions (now I’m sure your imagination is rolling with the wind!).
Some have been failures of course, and others have been well— even better than I would have thought. In fact, some of them have actually come out right the first try. Such as this Cinnamon Blueberry Breakfast Cake. It’s not only gluten-free, sugar-free and vegan, but also made with some of the best ingredients you could ever get your hands on in the form of a sweet piece of thick and hearty breakfast cake.
Plus, it really hits the spot first thing in the afternoon with a cup of coffee as a snack too.
I like to keep my breakfast bakes refrigerated and even freeze individual portions if they’re especially large like this one. This make for convenient eating anytime on the go, or makes for a great breakfast to thaw overnight in the fridge for the next day.
About the Ingredients:
- 2 cups of quick cook gluten free rolled oats processed into a flour (using your blender or food processor)
- 1 cup of coconut flour (don't use a substitute here, this is one unique flour)
- 1/4 cup Nunaturals oat fiber (or you can use oat bran if you don't have this)
- 1 tsp. cinnamon plus 1 tsp. extra for topping
- 1/4 cup ground flaxseeds ( for a rich, nutty taste with extra fiber and it helps thicken the mixture without eggs)
- 2 tsp. of NuNaturals 100% pure white stevia extract (or use 2 tsp. liquid)
- 1/2 tsp. baking soda
- 1 tsp. vanilla extract
- 2.5 cups unsweetened vanilla almond or soy milk
- 1 cup of organic frozen blueberries
- 1 cup of water, room temperature
- 1/4 cup unsweetened applesauce
- juice from one lemon (enhances the taste of the blueberries)
- Preheat the oven to 350 degrees Fahrenheit.
- Mix the dry ingredients together in a bowl; sift well.
- Next, add in the almond milk, water, and applesauce. Stir to thicken. (You may want to use a stick blender or hand blender to mix more evenly, but I just use a large wooden spoon.) You basically want to make sure that you don't have any batches of unincorporated ingredients.
- When you have a nice, thick dough like muffin batter, spoon the batter into a glass or nonstick 9x13 inch pan.
- Gently pat the top with a large spoon all over to smooth it out evenly.
- Now, sprinkle the remaining 1 teaspoon of cinnamon in a diagonal pattern over the entire batter, starting from one corner, working to the other corner. Gently take a knife, and swirl the top of the cake, so you create zigzag lines with the cinnamon.
- (This way, when you cut the cake, it adds a beautiful effect on top, as you can see. It also adds a delicious, cinnamon rich flavor to the cake, much like those sweet cinnamon cereals we all loved as a kid:)
- Bake for 45-55 minutes until the top is golden brown.
- Remove and let it cool for one hour before placing in the fridge, covered to store for the week, or feel free to serve it warm.