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Posted on Jun 16, 2011 in Food, Recipes | 16 comments

Healthy Almond Breakfast Cake

You may have seen in Daily Eats posts of the past that I enjoy to partake in a little thing called almond cake from time to time. Essentially inspired by a bottle of almond extract purchased from Penzey’s Spices on a total whim one day, it is probably my favorite thing to bake (other than my secret ingredient chocolate chip cookies, but those haven’t made the blog yet as I can’t really claim any kind of healthiness for those babies.)

This, on the other hand, totally qualifies for a cheesy headline:

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Delicious AND nutritious! This is a cake that is perfect for a grab-and-go breakfast as it’s made with whole grains, is low in sugar and saturated fat, and is chock-full of fiber and protein! Huzzah!

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Healthy Almond Breakfast Cake
Print this recipe!

Ingredients:

– 1 cup whole wheat pastry flour (if unavailable, you could substitute 1/2 whole wheat and 1/2 all-purpose flour)
– 1/4 cup milled flaxseed
– 1 tsp baking powder
– 1 tsp baking soda
– 6 packets or 3 tsp stevia (or 1/4 cup sugar)
– 4 tbsp or 1/4 cup Earth Balance (or butter)
– 1 medium banana
– 1.5 tbsp almond extract
– 1 tsp vanilla extract
– 1 egg
– Almond milk (or milk of choice) as needed

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Preheat your oven to 350 degrees. Measure out your dry ingredients (except the stevia) and mix together, then set aside.

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Peel your banana, break it into pieces and put in a microwave-safe bowl. Microwave for 20-30 seconds, then mash with a fork. The banana should be soft and liquid-y.

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In a standing mixer or large bowl, combine Earth Balance, stevia, mashed banana, and egg. Mix well, then add almond and vanilla extracts.

Begin slowly adding dry ingredients to the wet, about a quarter of the mixture at a time, until fully combined. If the batter seems too dry, thin it out by adding a little bit of almond milk until you have a solid but sticky consistency that looks something like this:

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Transfer the batter into a sprayed 8×8 or 9×9 (just depends on if you want them thicker or not) baking dish. The batter should be thick, so you’ll want to spread it evenly in the pan with a spatula or knife. If you want, you can cover it with raw oats to make it look pretty and stuff.

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Bake for 15 – 18 minutes at 350 degrees. Once you can insert a toothpick or fork into the center and it comes out clean, the cake is done.

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Marvel at your baking prowess. Wasn’t that easy? Enjoy on its own, with a citrus glaze (lemon or orange juice + a crapton of powdered sugar), or with your favorite jam or preserves!

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When I baked up this particular cake, it was my first time baking with stevia and I think I overestimated how sweet it would make the batter. I only ended up using 4 packets (which equals 2 tsp) and it’s not very sweet on its own. So I upped the recipe to 6 packets (3 tsp) and I think that would probably make the cake taste more satisfying on its own. However, the sweetness level of the one I made is actually perfect to top with the strawberry preserves I picked up most recently at the Farmer’s Market and have it not be too sweet overall! So all’s well that end’s well, eh?

And look at how awesome I am, I even converted the nutrition facts for you all (love you, Sparkrecipes!) Not too shabby: 136 calories per serving if you cut it into 9 equal servings, or probably ~200 calories a serving the way I cut it, hehehehe.

9Β Servings

Amount Per Serving
Calories 136.2
Total Fat 7.1 g
Saturated Fat 1.9 g
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 2.0 g
Cholesterol 20.6 mg
Sodium 68.8 mg
Potassium 65.4 mg
Total Carbohydrate 14.5 g
Dietary Fiber 3.2 g
Sugars 1.9 g
Protein 2.8 g

For this recipe (and for all my recipes, really) I tried to pull out all the “healthy substitution” tricks I have in my bag: mashed banana instead of oil, stevia instead of sugar, whole wheat and flaxseed, etc. I think it turned out really well, but as we all know, substitutions can go horribly awry too (especially when it comes to baking!)

We’ve talked about healthy tips & tricks like putting spinach underneath your pasta and adding chia seeds to your oatmeal before, What is your favorite healthy substitution to use in cooking or baking?

16 Comments

  1. This looks so good! And I have a banana on its last leg so maybe I’ll try this tonight!

    Healthy substitutions — usually I just swap out the oil for banana or applesauce, and I usually just use less sugar. I don’t need food to be extremely sweet.

    • Yeah for some reason it never occurred to me to just NOT use as much sugar as a recipe calls for. I definitely need to bear this in mind in the future — I agree that I don’t need foods to be super sweet or anything anymore.

      • I do the same πŸ™‚ I have always halved the amount of sugar recommended in recipes, and it is incredible, because people who donΒ΄t know about it find the final results definitely sweet enough, so I am thinking “what if I had used the regular amount the recipe called for?”.

  2. I use no-sugar added applesauce to replace oil in baking or go 50/50 depending on what I’m making. I also use whole wheat whenever I can!

    Most recipes call for more sugar than necessary so I often cut back on sugar and never notice the difference. πŸ™‚

    The recipe looks delicious!

    • I never really use applesauce in baking, but I know I need to try that. I just never have it on hand! So I like the microwaved banana trick, but admittedly the banana flavor can be a little strong sometimes. Looks like applesauce is going on my grocery list! Also, have you ever baked with yogurt in your cake batter? I hear/read about that alot but I’m scurrrred…

      • I’ve done the yogurt thing! I think yogurt definitely helps keep the baked good moist more than applesauce I think it has to do with the fat in yogurt πŸ™‚

        In general applesauce and yogurt have proven great for my baking with no one noticing the difference. You can’t really do it for cookies though because you don’t get the crispiness that comes from butter. The cookies come out cake-like/brownie like.

  3. That almond cake looks good- I want some!! Save some for me for Sunday? I’ve used the applesauce trick and it’s awesome. I’ve never tried the banana thing or baking with yogurt…

  4. YUM! I’ll have to try this recipe this summer! I love all things almond. πŸ™‚

  5. great recipe! and looks delicious

    • Isn’t Penzey’s the bessssst? I seriously could walk out of there with every spice in existence if I didn’t have at least a modicum of self control.

  6. Yum! I wish I could say I have a favorite substitution but the only ones I can really handle are whole wheat flour or non-dairy/low-fat milks. I would rather eat fewer treats if it meant they tasted more indulgent πŸ™‚
    Also, side note. I saw Kombucha at Target today for $2.55 – I don’t know if you have a Target near you with a new produce/grocery section, you have GOT to check out the crazy discounts!

    • Ahhhhh!! Seriously? $2.55? Now that calls for a trip to Tar-jay if I’ve ever seen one! Thanks for the tippppp!

  7. Nice meeting you last night – sorry we didn’t get chance to talk longer! Your photography is beautiful btw :).

    • You too! Hopefully next time we can chat more. And thanks so much!! πŸ˜€

Trackbacks/Pingbacks

  1. Daily Eats – 6/15/11 | Honey, I Shrunk the Gretchen! - [...] servings healthy almond breakfast cake (~200 cal) 1 tbsp strawberry preserves (50 [...]
  2. Daily Eats – 6/16/11 | Honey, I Shrunk the Gretchen! - [...] Healthy Almond Breakfast Cake! (~200 cal) 1 tbsp strawberry preserves (50 cal) [...]

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