It’s a chilly morning today. Buried under layers upon layers of blankets I decided; before I’d even got out of bed, that there was no way I was going to eat my regular (cold) breakfast of soaked chia seeds, granola, and almond milk, so I opted for something a bit different. My plan was to make a breakfast cake with a sweet pudding over top. Similar to the pudding poke cakes my family enjoyed on our camping outings only ours was from a box and was probably loaded with white sugar, corn syrup, artificial flavours and gluten.
My favourite part of reinventing this recipe while staying in a log cabin was when I spooned coconut oil into my metal measuring cup and placed it on the wood burning stove to melt. Gotta love improvising!
We loved this sweet pudding so much that this will most certainly be our breakfast for the duration of our stay. You don’t need much to fill you up!
Digestion wake-up routine
If you suffer from flatulence early in the morning, exhaustion right after breakfast, unexplainable weight gain, stomach pains, or constipation, try the following digestion wake-up routine.
Start your morning with a tall glass of water with a squeeze of lemon juice this will prepare your stomach for the multiple meals ahead.
After 15 minutes you could try a fruit shake loaded with protein powder, oils, lemon rind, vanilla bean, apples, berries, oils, and anything else that interests you. The shake doesn’t always have to be cold either. I let mine run in the blender for a couple of minutes to warm it up a touch especially in the winter months.
After your shake you can eat your regular breakfast as always. Of course a meal that’s been soaked is always preferred. I chose to soak the almonds and chia seeds in the recipe below to make the meal easier to digest. In the morning our digestion prefers a slow and steady wake up as opposed to a jolt of hard-to-digest foods (unsoaked nuts have this affect).
Carrot and Apple Breakfast Cake with Sweet Maple Pudding
Sure to warm you up on the coldest of days, this high fiber, vegan baked cake could be doubled as healthful dessert served warm with ice cream (coconut ice cream of course!) Prepare in individual mason jars or in a large casserole dish.
Sweet Maple Pudding
- 1 1/4 cup almond milk
- 3/4 cup maple syrup
- 2 tbsp potato starch
- 1 cup almond flour
- 1.5 cup Enjoy Life Crunchy Flax or Enjoy Life Cinnamon Crunch or Oats
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/4 tsp Himalayan rock salt
- 1/2 cup slivered almonds, soaked in water overnight
- 1/2 cup raisins, chopped
- 1 cup carrots, grated
- 1/2 cup apple, grated
- 2 tbsp Chia Goodness (you can use regular Chia instead), soaked in 1/4 cup almond milk for 1hr or more
- 1/2 cup coconut oil, melted
- 1 tsp vanilla
- 1/4 cup maple syrup
- 1 cup unsweetened shredded coconut
- Preheat oven to 350F
- On low heat, combine almond milk and maple syrup in medium sized saucepan. Stir frequently.
- Once boiled, remove 1/4 cup of liquid and add potato starch. Stir until combined, then add back to main sauce pan
- Stir until thickened and set aside
- In a large bowl combine almond flour, cereal, baking powder, cinnamon, and salt
- Add slivered almonds, raisins, carrots, apple and soaked chia. Stir until combined
- Then add coconut oil, maple syrup, and vanilla
- Press mixture into casserole dish and pour maple pudding over top. Sprinkle with coconut
- Cook uncovered for 30 minutes and serve immediately
Makes 6-8 servings