I’m quite late to post this bake, lucky the dateline is still not over yet! The bake this time round is chosen by Lena from Frozen Wings, and this is such a healthy bake! This is definitely not a difficult cake to bake – the toughest is probably the grating of carrot and apple! If you have a food processor, it will make the assembly of the cake even quicker.
To be honest, I was a bit skeptical as the batter was pretty little but there were a lot of other ingredients to coat! But I think the moisture from the fruits and vegetables helped to thin the batter, ensuring an even coat. I made quite a few modifications by substituting the molasses for honey; whole wheat flour for plain flour; baking soda for baking powder; wheat bran for almond meal and hazelnuts for almond flakes. I’ve also omitted the flaked coconut (none on hand) and the cinnamon-sugar topping (forgot about it haha!)
Taste-wise, this is one of the moistest cakes I’ve ever tasted and I feel very healthy while eating it, knowing that there’s oats, carrot and plenty of fruits inside! I probably shouldn’t have forgotten the cinnamon-sugar topping because I found the cake not sweet enough. That’s right! For the first time I didn’t reduce the amount of sugar stated in the recipe and I still found the cake not sweet enough!
Nevertheless, this hearty bake is definitely for those who wants a healthy option for breakfast – I will not feel guilty even if I eat two of them for breakfast! Here are the step-by-step photos for the bake!
|1) Toast the oats at 175C for 10 minutes.||2) Oats, flour, baking powder, almond and salt.|
|3) Carrot, almond, apple, blueberries, raisins.||4) Brown sugar and egg.|
|5) Whisk together!||6) Add in buttermilk.|
|7) Vanilla...||8) And some sticky honey.|
|9) Make a well in the dry ingredients bowl.||10) Pour the liquid in.|
|11) Add in the rest of the ingredients.||12) Scoop and bake!|
Morning Glory Breakfast Cake (makes 6 muffins)
1/4 cup rolled oats, toasted
1 cup all-purpose flour
1/2 cup almond meal
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup light brown sugar
3/4 cup buttermilk
1 1/2 tablespoons honey
1/2 teaspoon vanilla
1 1/4 cups shredded peeled carrots (about 200 grams)
1/2 cup shredded tart apple (1 medium apple)
1/2 cup blueberries, fresh or frozen
1/4 cup nuts (I used almond flakes)
1/4 cup raisins (about 30 grams)
I divided the batter among 6 muffins (1/4-cup each) and baked them for 20 minutes at 175 degrees Celsius.