How do you like to spend your weekends? Do you laze around in your pyjamas on Saturday morning; make dinner reservations at your favorite restaurant; have a special activity with the family? However you spent this past one, I hope it was nice! We do a variety around here – but one thing’s for sure, there is usually some sort of baking that will happen. This weekend, Little A. and I woke up early on Sunday and made our way into the kitchen. He wanted to make cake; I wanted breakfast – so we compromised and made a blueberry breakfast cake.
We had a couple of pints of fresh blueberries in the fridge that made perfect sense to use in our cake, not to mention snack on while we were baking. With a few simple ingredients, small hands stirring, and twenty-some minutes of peeking through the stove window – our delicious breakfast cake was ready. Little A. couldn’t have been prouder nor more pleased with eating cake for brekky.
I love how much he enjoys the process of baking or cooking in the kitchen with me. It’s a special thing that him and I share – and as a Mama, it makes me happy to see him light up while participating in something that I’m also passionate about. He’s getting quite skilled for a little man, if I do say so myself 😉
Have your cake and eat it too – for breakfast! A healthy, fruit-filled cake that tastes like a cross between muffins and scones.
- 1 1/2 cup of gluten-free oats
- 1 cup of all purpose gluten-free flour
- 1 teaspoon of baking powder
- 1 cup of almond milk
- 1/4 cup of virgin coconut oil (liquid)
- 3 eggs
- 1/4 cup of raw honey or raw sugar
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1 1/2 cups of fresh bluebberies
- Preheat oven to 350 F.
- Grease two 8 inch cake pans.
- In a small mixing bowl, whisk eggs and oil.
- In a large mixing bowl, combine flour, oats, spices, baking powder. Stir.
- Pour in almond milk and honey (or sugar). Stir slowly.
- Add in whisked eggs.
- Gently add in blueberries.
- Split the mixture into two prepared cake pans.
- Tap the sides to ensure even distribution.
- Bake for 25-28 minutes or until centre comes out clean with a knife.
- Let cool (10-15 minutes) before serving.
- Blueberries can easily be substituted for favorite fruit, nuts, raisins, or dark chocolate chips.
My Grocery List for this recipe
Bob’s Red Mill Gluten Free Whole Grain Rolled Oats — 32 oz
King Arthur Flour Multipurpose Flour
Pacific Natural Foods Organic Unsweetened Almond Beverage
Simply Organic Cinnamon Ground
Simply Organic Nutmeg Ground