Sunday, August 9, 2015

Grain-Free Microwave Cinnamon Breakfast Cake

Cake for breakfast! Glee came over my face when this thought went through my mind. This is a recipe with its roots as a mug cake, but I cooked it in a little oval-shaped ramekin. It's grain free since it's made with coconut flour. The "icing" on the cake is whipped cottage cheese--a clever idea that was inspired by Fit Girls Guide.

If you're not a banana and cinnamon fan, try my apple mini cake instead.

Grain-Free Microwave Cinnamon Breakfast Cake
serves 1
inspired by Fit Girls Guide

1 T butter
1/2 ripe banana
1 egg
1/4 c (60 ml) any milk
2 T coconut flour
1/2 t baking powder
1/2 t cinnamon
1/2 t vanilla extract

1/4 c (60 ml) cottage cheese
1 t maple syrup
1/4 t vanilla extract

You need a ramekin or mug that holds at least 1 2/3 c (350 ml).
Melt the butter in the ramekin or mug by microwaving for 20 seconds.
Use a brush to coat the sides and bottom of the ramekin, then pour the butter into a small mixing bowl.
Mash in the banana and whisk in the egg and milk.
Sift in the coconut flour, baking powder, and cinnamon.
Whisk in the vanilla extract.
The mixture will be lumpy. Pour back into the ramekin.
Microwave on high power for 2 1/2 minutes.

Mix together the topping ingredients and serve.

Do you like sweet or savoury breakfasts?

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