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Blueberry Breakfast Cake (Gluten Free, Vegan, Soy Free)
These are so filling and perfect for breakfast. There's also a Paleo version!
Ingredients
- 2 cups gluten free oats ground into a flour
- 1/2 cup maple sugar or honey
- 1 tbsp baking powder
- pinch of pink himalayan salt
- 1 cup hemp milk
- 1 flax egg
- 1 tsp vanilla extract
- 6 tbsp peanut butter or other nut/seed butter
- 1/2 cup organic blueberries
For the frosting...
- 3 scoops vanilla protein powder
- 2 tbsp sweetener I used honey
- 2 tbsp peanut butter or other nut/seed butter
- hemp milk to form batter
Instructions
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Preheat the oven to 350. Grease a loaf pan or 8 x 8 baking dish with cooking spray and set aside.
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In a large mixing bowl, combine the dry ingredients and mix well.
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In a small bowl, whisk the milk, vanilla extract, and flax egg. Pour into the dry mixture. Add the melted nut butter and mix very well until a batter is formed. Divide the batter in half. In one-half, fold in the blueberries.
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Pour the blueberry filled batter to evenly cover the baking tray or loaf pan. Top with the other half of the batter. Bake for 25-30 minutes, or until golden brown on top and a toothpick comes on clean. Remove from oven and allow to cool completely before serving or frosting, if desired.
