wholegrain strawberry breakfast cake
A simple and healthy recipe that's sweet, delicious and quick to put together. Cake for breakfast- it's a thing!
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 tbsp butter
- 1/2 cup brown sugar
- 1/2 cup whole wheat or spelt flour
- 1/2 cup rolled oats
- dash of cinnamon & nutmeg
- 1/2 cup toasted walnuts, chopped (optional)
- 2 eggs
- 1/3 cup coconut oil or vegetable oil
- 1/2 cup plain yogurt (I used Greek)
- 1/2 cup milk
- 3/4-1 cup pure maple syrup, Grade B if possible OR 1 cup brown sugar
- 2 tsp pure vanilla extract
- 1 cup all purpose flour
- 1 cup whole wheat or spelt flour
- 1 heaped tsp cinnamon
- 1 1/2 tsp baking powder
- 1 cup of strawberries, halved or quartered depending on size
Instructions
- 1
Preheat your oven to 350 F. Line an 8×8 baking pan with parchment paper to prevent sticking.
- 2
To make the crumble topping, add all of the ingredients to a large bowl and mix together with your hands. It should look crumbly, not blended. Set aside or refrigerate until ready to use.
- 3
For the batter, crack the eggs into the bowl of a food processor. Add the oil, yogurt, milk, maple syrup-use 3/4 cup for lightly sweet and 1 cup for more flavor- (or sugar) and vanilla extract. Pulse until well combined.
- 4
Add both flours, cinnamon and baking powder. Pulse the machine again, just a few times, until the batter has come together; do not over mix. Over blending is the cause of tough, heavy cakes.
- 5
Pour the batter into your lined baking pan. Scatter the crumble topping over the top and wedge in your sliced strawberries.
- 6
Bake in the oven, center rack, until a toothpick comes out clean when inserted, about 30-45 minutes.
- 7
Cool for 30 minutes before slicing.