Do you ever just wake up on a Sunday morning and want to bake to your little hearts content?
As a kid, my mom would bake something absolutely delicious every Sunday morning breakfast.
She’d make things like cinnamon buns, breakfast cakes [like this one], croissants and ham, or a wife saver [which I didn’t like much, but you can’t win em all, right?]
I woke up yesterday with a strong urge to whip up a warm breakfast that the two of us could enjoy.
I’d started experimenting with making my own cream cheese icing to replace the tofutti cream cheese I used for these, so I had extra sauce leftover for our breakfast.
With a huge bag of zucchini just sitting in the fridge [I cannot pass up a sale on zucchini] and a produce drawer dedicated to 4-5 different types of apples, yesterdays’ breakfast was an easy choice.
After baking Kevin and I played around with the camera a bit.
Our biggest challenge: we couldn’t decide where to put the fork.
His favorite was the bridge fork in the middle below.
My solution: grab fork, stab cake, dip cake in frosting, put in mouth. Mmmm. Best place for my fork.
- 2 cups finely ground almond flour – I use JK Gourmet
- ½ cup quinoa flakes
- ½ teaspoon himalayan rock salt
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 flax eggs [2 tablespoon freshly ground flax + 6 tablespoon water]
- ¼ cup coconut oil, melted
- 4 medjool dates, pitted
- ¼ cup apple juice, room temperature
- 2 3 tablespoon yacon syrup – alternatively you can use maple syrup, I chose yacon for it’s slight molasses taste and lower GI
- ¾ cup zucchini, grated – squeeze out the moisture over the sink
- ¼ cup apple, grated – leave the peel on! – squeeze out the moisture over the sink
- ½ cup pecans, roughly chopped
- ¼ cup dried apple or diced apples
- Preheat oven to 350F and grease a 9×9 cake pan with coconut oil. Alternatively you can use a 6 cup casserole dish.
- Prepare flax egg and set aside.
- In a large bowl whisk together almond flour, quinoa flakes, salt, baking soda, and cinnamon.
- Place coconut oil, dates, apple juice, and yacon in a blender. Process until smooth and transfer to the bowl of flour mix.
- Stir mixture until well combined, then fold in zucchini, grated apple, pecans and dried apples.
- Drop mixture into prepared pan, place on the middle rack of the oven and cook for 50-60 minutes.
- Remove from oven and allow to cool for 20 minutes. Serve with almond milk and drizzle with cashew glaze.
View Nutrition Information (once on page, scroll down)
- ¾ cup raw cashews, soaked in water for 4-6 hours
- 1 tablespoon coconut oil
- 3 tablespoon almond milk
- 2 teaspoon apple cider vinegar
- 1 teaspoon lemon juice
- ¼ cup sucanat sugar, ground fine – I used a coffee grinder
- 1 teaspoon vanilla
- 2-4 tablespoon almond milk – depends on how thick or thin you want it. I used 4 tablespoon to make it into a thin glaze.
- Line a 2 cup glass container with cheese cloth.
- Combine cashews, coconut oil, almond milk, vinegar, and lemon juice in a blender. Process until smooth.
- Pour the mixture into the container, cover and leave on the counter overnight.
- In the morning, stir in sugar, vanilla, and almond milk. Refrigerate until ready to use.
Yum! Look at the apple pieces! So much better than a wife saver.
Even though times can get busy, and life will get in the way more often that not, I’m a firm believer in setting the intention to have a nice meal with the family at least once a week. Whether it be breakfast, lunch, or dinner. As a kid, our family meal times were a way to reconnect and share, something Kevin and I have continued.
Your kitchen should be the heart of the home, and the dinner table a place of warmth, comfort, and support. I can’t think of a better environment to healthfully digest food than in the comfort of those you love!
Do you and/or your family try to sit down to a family meal once in awhile?