This Healthy Breakfast Cake (No, Really) Will Revolutionize Your Mornings

This Healthy Breakfast Cake (No, Really) Will Revolutionize Your Mornings Hero Image
Photo: Laura-Jane Koers

This breakfast cake, from my new book, Cook Lively, is a finger-licking hybrid between hearty morning oatmeal and a breakfast muffin. For a special morning treat, consider prepping the mixture the night before and popping it in the oven first thing in the morning. Although I tend to use Gala or Granny Smith apples for this recipe, any type of medium-size apple will do. Peeling the apples is not necessary. This cake keeps well in the fridge for up to four days. Optionally, serve with wild blueberries and fruit syrup as seen here, or with a yogurt of your choice.

Baked Apple Breakfast Cake

Ingredients

Yields 1 pan, Serves 8

  • 1½ cups almond meal
  • 1½ cups gluten-free rolled oats
  • 1½ tablespoons flax meal
  • 2 teaspoons ground cinnamon
  • ½ teaspoon sea salt
  • 2½ tablespoons coconut oil, melted
  • ⅓ cup pure maple syrup
  • 2 medium apples

Method

If making in an oven:

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  1. Preheat your oven to 375°F. Set aside a medium glass baking dish or casserole dish.
  2. In a large bowl, combine all the dry ingredients: almond meal, oats, flax meal, cinnamon, and salt. Stir to combine.
  3. Add the coconut oil and maple syrup, plus 1 cup water. Stir.
  4. Core and chop the apples into small pieces. Add the apples to the bowl and stir to combine.
  5. Transfer the mixture to the pan. Smooth out.
  6. Bake for 35 minutes or until bubbling and slightly golden on top.

If making in a dehydrator:

  1. Line two dehydrator trays with parchment paper. Set aside.
  2. In a large bowl, combine all the dry ingredients: almond meal, oats, flax meal, cinnamon, and salt. Stir to combine.
  3. Add the coconut oil and maple syrup, plus 1 cup water. Stir.
  4. Using your food processor’s grater attachment (or a box grater), shred the apples. Add the shredded apples to the bowl and stir to combine.
  5. Divide the mixture in half. Distribute on the dehydrator trays, spreading the mixture out as thinly as possible.
  6. Dehydrate at 145°F for 1½ hours. Reduce the temperature to 104°F and dehydrate for another 5 to 8 hours, or until breadlike.

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