It seems like every time I go to the kitchen to prepare a meal or snack I end up with a bag of garam masala in one hand and a can of lentils in the other. I’m actually shocked that this recipe; prepared for breakfast on Monday, consists of just two spices, none of which are masala, turmeric, curry leaves, or cumin.
Unfortunately; or fortunately depending on how you look at it, the same cannot be said for this mornings’ breakfast where I decided to to add pineapple, curry leaves, fennel seeds, chat masala, ghee and cinnamon bark to my oatmeal instead of the usual dried fruit and maple syrup.
I’ve turned into a spice fanatic, help!
When I wanted to go light on the spice for this breakfast, I turned to one of my favorites for inspiration…
I’ve been enjoying these hemp protein, grain-free cakes for months now and my fascination hasn’t faltered yet. Of all of the ones I’ve made so far; even when compared to chocolate, this one comes out on top. The banana topping is so gooey!
Cut banana half in two. Thinly slice one portion and set aside and mash the other portion.
Combine all ingredients but sliced banana in a small bowl and mix until fully incorporated.
Drop mixture into a well oiled (I used a dab of extra virgin coconut oil) ~250mL (1 cup) oven safe ramekin. Top with banana slices.
Place in the preheated oven and bake for 24-26 minutes, or until a toothpick inserted comes out clean. My cakes were done at the 25 minute mark.
I have not tried to make this cake vegan, but many readers have told me that subbing out the egg white for a flax egg (1 tablespoon freshly ground flax + 2 tablespoon warm water mixed and allowed to sit for 5 minutes) works well in other versions of my protein cakes.
I like my cakes with 10 drops of stevia, but it really comes down to personal preference. If you don’t like stevia, 1 tablespoon of xylitol, coconut sugar, date sugar, etc will work, too.