>> Friday, March 5, 2010
While we're on the topic of healthy, satisfying breakfasts, I thought I'd share one of my own creations. This one is as fresh as yesterday's breakfast . . . when I decided to craft some wheat-free, gluten-free (and vegan) "ovencakes" full of banana and carob.
They're called "ovencakes" because pancakes just don't describe the cooking process. You bake them. In the oven. Makes the end product less greasy and unhealthy. And despite my early attempts with gluten-free foods (uhhh, the crumbly, but beautiful, wheat-free, gluten free pizza disaster), they're even a little fluffy.
Just a little, but it's there. I promise.
What you'll need . . .
- 1 large ripe banana
- 1 teaspoon agave nectar
- 1/4 cup coconut flakes (unsweetened)
- 1 tablespoon sesame seeds
- 1 tablespoon flax meal
- 1/4 cup walnut meal (take raw walnuts and pulse them in a food processor)
- 1/2 teaspoon cinnamon
- handful carob chips
Method . . .
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
- Put your banana and agave nectar in the bowl of an electric mixer and mix until it is as smooth and syrupy as possible.
- Add the rest of the ingredients except the carob chips. Mix until well incorporated.
- Stir in the carob chips.
- Spoon three 1/2 cup sized amounts of batter onto the parchment paper/cookie sheet. Flatten by placing a piece of plastic wrap on top and rolling over with a rolling pin.
- Bake for 8 to 10 minutes. You'll start to smell them, and that's when you know they're done. They should also be lightly browned.
These tasty cakes kept me full so long I ate a super late lunch -- didn't even think about food until 2PM. And if you really examine what's in them -- you see it's all good stuff. So, even though this recipe yields a heaping serving (3 thick ovencakes), you need not feel the guilt. If you're still not convinced, read this post about our take on calorie counting.
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