Cake for breakfast? Oh go on then!

I’m a big fan of challenges drawing out some of the best stuff from us. If I had not had a problem with yesterday’s breakfast (more on that to come in future posts) I would not have created this, and even if I say so myself, it’s yummy!

Each of these little beauts contains:

• 1tbsp cassava flour
• 1tbsp coconut flour
• 1 “linseed egg” (1tbsp milled linseed soaked in 2.5tbsp water for 5 minutes then all added)
• 1tbsp coconut oil (I used the no-flavour one)
• 1tbsp perilla oil (Totally not necessary to use this – I was just trying it out. Another time I’d try more coconut oil or, even better, MCT oil now I know that the recipe works (MCT oil is pricey).)
• 0.5tsp baking powder (I would reduce this a little another time. I got a good rise and texture but could slightly taste this raising agent.)
• Good pinch Himalayan sea salt (any sea salt is fine).
• 1 heaped tsp xylitol
• 1tsp vanilla extract
• 1tsp mixed spice (I think. I just chucked it in.)

As you will discover I am a lazy cook so all this can be added to a whizzer of some kind and blended to make the mixture.

Having put it in a ramekin (my little Pampered Chef dishes fit the bill here) greased with coconut oil, I baked them for 20 minutes at 180°C until a skewer came out clean.

To complete I turned it out after a couple of minutes of cooling and added a little whipped Jersey cream (this contains predominately A2 casein which is less problematic for many people than that from your average British cow) and one chopped medjool date.