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!
- Preheat oven to 375F.
- 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 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.
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By the way, fennel in oatmeal is awesome. Add a little honey in there and I can just about guarantee that you’ll never go for plain cinnamon oats ever again.
What’s your favorite spice combination?