Cake for breakfast. What kid doesn’t love that? And the great part is that when they are young enough, you can call almost anything “cake” and they will believe you. You won’t get away with that forever, though. They will cotton on to your shenanigans eventually and when they do, it’s game over. The “cake” will go uneaten and they will no longer trust you. Not even a little bit. Then everything you make will be eyed with suspicion, whether it really is sweet, dessert-worthy cake or something made with spinach and tofu that you are just calling “cake”. It will take you eons to earn their trust back.
Thankfully, my kids are still young enough that I can call something cake and they fall for it hook, line and sinker. It’s great, but I know better than to push my luck. I’ve never made cake out of spinach and tofu and I don’t plan to start. I’m not knocking spinach and tofu, as I like both of them. But there are so many other wonderful, healthy ingredients with which to make breakfast cake, I don’t feel the need to use them. Over-ripe bananas are a great choice. We don’t often have these around the house because my lot are a bunch of monkeys. But when I see a few going brown, I try to work them into a healthful, gluten-free recipe.
Flax seed meal and extra virgin coconut oil are also great choices for a delicious and healthy breakfast cake. I particularly like to work with golden flax seed meal, as it tends to blend in to the baked goods more. And I’m always impressed by the tenderness the coconut oil lends to baked goods. There’s really nothing quite like it. I wanted to be able to send this one in to my kids’ nut-free schools, so I fleshed out the recipe with some oat flour and shredded coconut. And of course, a few chocolate chips to keep those kids trusting me and my “cake” well into the future.
2 cups oat flour
1 cup golden flax seed meal
1/2 cup shredded coconut
1/2 cup whey protein unflavoured
1/2 cup granulated erythritol
1 tbsp baking powder
1/2 tsp salt
1/2 tsp guar or xanthan gum
3 over-ripe bananas, mashed
1/3 cup coconut oil, melted
3 large eggs
3/4 cup milk
1 cup mini chocolate chips
Preheat oven to 325F and grease a 9×13 glass or ceramic pan.
In a large bowl, whisk together oat flour, flax seed meal, shredded coconut, protein powder, granulated erythritol, baking powder, salt and xanthan gum.
Stir in mashed bananas, coconut oil, eggs and milk until well combined. Stir in chocolate chips.
Pour batter into prepared pan, spreading with an offset spatula or knife. Bake 30 minutes, or until top is golden brown and a tester inserted in the center comes out clean.
Let cool in pan 30 minutes.