Sunflower breakfast cake

June 30, 2011

My breakfasts have been kind of stagnant lately.  It seems that I’m always eating the same old thing.

I decided to shake things up a little this morning and try something new…

…something that involved my homemade sunflower seed butter. 🙂

Sunflower Breakfast Cake (serves 1)

1/2 cup oat bran
1/4 tsp. baking powder
1/8 tsp.  sea salt
2 Tbsp. egg white (or 1 egg white)
14 drops NuNaturals Vanilla liquid Stevia*
2 Tbsp. milk (I used almond milk)
1 Tbsp. sunflower seed butter (or your favorite nut butter)
1 tsp. roasted and shelled sunflower seeds

In a bowl, combine oat bran, baking powder, and salt.  Stir to mix well.  Add egg white and sweetener and stir well.  Add seed/nut butter and use a fork to break it up and spread throughout the mixture.

Oil a ramekin and use a spatula to scrape all of the “cake” batter into the ramekin.  Press down to flatten and even out the cake.  Sprinkle sunflower seeds evenly on top of the cake.  Microwave on high for one minute.

Cake will separate from the sides of the ramekin.  Use spatula to carefully remove the cake from the ramekin and plate.

*You can substitute with 1 1/2 – 2 tsp. of the sweetener of your choice.

I topped my sunflower cake with blueberries and a drizzle of maple syrup.

Yum! This was a delicious change in my regularly scheduled breakfast.

There are a million different ways you could shake up this breakfast cake.

You could…
– Add fruit to the batter
– Put in fun mix-ins like walnuts, chocolate chips, cranberries, or raisins
– Add a tablespoon of cocoa powder for a chocolate breakfast cake
– Add a tablespoon of instant coffee for a real “coffee” cake
– Omit the seed/nut butter, mix it with a bit of maple syrup for a delicious glaze

I have so many ideas! This is definitely not the last you’ve seen of the breakfast cake.

What kind of breakfast cake should I make next?