Dessert for breakfast
I want to make a statement. Even though it looks like one, this is not a chocolate cake! Ok, not even close. This is actually is a rather healthy, dairy free oatmeal bake, clafoutis style or whatever it means…
My new profound love for breakfast is resulting in an increased number of recipes suited for the start of the day. Now, when I say newly found love, I mean that for years breakfast was something reserved for weekends only, and usually involved plenty of nutella on brioche. Was it incredibly good and delightful? Yes. Healthy? Not at all.
But that’s weekends, on weekdays breakfast came as an enormous Starbucks sponsored cup of latte and that was it. All this changed when after having been struck by a lightning or epiphany, I’ve decide to start the day with exercise… (Yep, even I still can’t believe it) Hence breakfast became eminent, I mean I’ve tried once going without it, but then by 9 am your knees start wobbling and you want to take a bite of your PC. Not a good start to the day.
This summer I started off with a morning ritual of home made chocolate – vanilla granola, which is too easy to like. By autumn, I’ve added cinnamon, orange and apples to it for a change, but even with all the innovation, you’re bound to become a little bored of eating the same thing everyday. Also, currently with the temperatures here going way below zero it’s nice to start morning with something warm.
Over the last weeks I’ve been experimenting with all sorts of breakfast recipes: I’ve made porridge the first time in my life, which was surprisingly good (recipes will come later), but weekends deserve something special, don’t they? Something warm, baked and that looks like a cake, but is much healthier.
I’ve made a cross between regular baked oatmeal and clafoutis, which results in a denser final result than regular clafoutis, but still cake like. You can use here any fruits or berries you like: if you don’t have cherries, add another apple, have blueberries? Through them in. Pears? Welcome anytime, basically all you can think of. You can also replace almond milk by regular milk, coconut oil by butter.
This recipe will result is 4 modest servings or 2 generous ones. Enjoy!
p.s. yes, these are horrid photos, I promise an update with a decent looking ones made with a proper camera as soon as ieva comes to visit.
- 1 cup almond milk (or regular milk)
- 2 tablespoons unsweetened cocoa powder
- 60 grams rolled oats (regular)
- 2 eggs
- 2 tablespoons honey
- 30 grams almond flour (from making almond milk) (you can also use ¼ cup brown sugar)
- 1 teaspoon vanilla extract
- 2 tablespoons crème de cassis (optional)
- ½ teaspoon baking powder
- 120 grams pitted cherries (I used frozen ones)
- 1 apple, peeled, cored and diced
- coconut oil for greasing tin (or butter)
- Heat the oven to 180C.
- Mix half of almond milk with cocoa powder and oats, let it steep for 10 minutes. During this time beat the eggs with remaining almond milk, honey, vanilla extract and crème de cassis. Stir in almond flour and baking powder, finally stir in chocolate oat mixture.
- Place the baking tin for a few seconds in warm oven, this will make it easier to grease with coconut oil.
- Once the tin is greased scatter cherries and apple dices, pour over the batter and bake for 30-40 minutes.
- Note: ovens differ, so after 30 minutes check with a wooden skewer.
- Once out of the oven let it cool for a 10 minutes. Serve warm with a cup of tea or coffee! Enjoy!