Buckwheat Applesauce Breakfast Cake

Cake for breakfast? Always a good idea in my book. While this recipe is not a cake in the traditional sense, light, airy and super rich, it kind of has an indulgent feel when topped with a yummy yogurt almond frosting. It's not a very sweet cake - dense and hearty in texture, yet still super moist thanks to the applesauce. The buckwheat flour really adds a unique dimension in both flavor and texture. There is a lovely bitterness to this cake from this flour which I love, but might take a little getting used to. And because buckwheat is not "wheat", it behaves differently in baking. It results in a cake that is almost a little sandy in texture, and more dense than a traditional baked good. 

I adapted the recipe (because I just can't help myself!). The original used almond flour in addition to the buckwheat, and coconut oil. I replace these with whole wheat flour and butter instead. This likely altered the texture somewhat but in the end I loved the results, so it doesn't really matter! I also used some liquid whey (leftover from homemade yogurt) instead of almond milk, but I'm sure buttermilk would also work Finally, I adjusted the spices somewhat based on my preferences, and the time of year and replaced the molasses with maple syrup along the same vein. Overall, this dense, somewhat bitter but very interesting "cake", topped with a healthy yogurt and almond butter frosting ticks all the right buttons for me. The most important thing being that it's delicious. In the end that's all that really matters!

Buckwheat Applesauce Breakfast Cake
Adapted from Edible Perspective
Ingredients

  • 1 1/4 c buckwheat flour (150 grams)
  • 1/2 cup (60 grams) whole wheat flour
  • 2 tablespoons (25 grams) brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk or liquid whey
  • 2/3 cup (170 grams) unsweetened applesauce, I used homemade (alternatively, can use several cups of grated apple, somewhere around 250 grams, the recipe is very forgiving)
  • 2 teaspoons vanilla
  • 3 tablespoons (42 grams) butter, melted
  • 3 tablespoons (60 grams) maple syrup (or honey)

Directions
Preheat your oven to 350* F and line a 9x9 pan with parchment, or grease thoroughly.  Stir the buckwheat flour, whole wheat flour, sugar, cinnamon, cardamom, baking powder, and salt in a large bowl until well mixed.  In another bowl whisk the eggs together.  Then whisk in the milk, applesauce, vanilla, butter and maple syrup until fully combined.  Pour the wet ingredients into the dry ingredients and stir until just combined.

Pour the batter into your pan and spread evenly.  Bake for 38-40 minutes, testing with a toothpick for doneness.  You want the toothpick to be slightly sticky, not gooey or dry.  Allow to cool for 10-15 minutes before slicing. Serve with a dusting of powdered sugar, or with almond butter frosting (recipe below). 

Almond Butter Frosting
From Delectably Mine
Ingredients

  • 1 tablespoon almond butter
  • 2 tablespoons Greek yogurt
  • 1/2 teaspoon maple syrup (optional)
  • couple shakes of cinnamon
  • Pinch of salt (optional)

Directions
Mix together the almond butter and Greek yogurt until well combined and smooth. Add in the maple syrup, cinnamon and salt and stir to combine. Taste and adjust flavorings if desired, adding a little more almond butter if it is too tangy, a little more yogurt if it is too thick, or a little extra maple syrup if you want it a little sweeter. Spoon frosting onto each slice of cake, or spread in an even layer over the top of each piece. 

Chai-Spiced Pumpkin Oatmeal Muffins

I am a complete morning person. I love waking up early and getting my workout out of the way first thing in the morning. Then it's time for breakfast, one of my favorite parts of the day. Relaxing over a mug of coffee and some sort of baked good along with some fruit or a fruit smoothy. It doesn't get much better than that. I hate having to rush around in the morning shoving some breakfast down as I walk out the door, it just doesn't cut it for me. This means I always have something in my freezer, most often muffins or slices of a quickbread, ready and waiting for me. All I have to do is pull one out the night before and I'm done, ready for the next day. 

Last week the freezer was running a little low on baked goods so I decided it was time for some pumpkin muffins. Sometimes I go all out and bake something rich and decadent, but this time I decided to go with something on the healthier side and I baked up these spiced pumpkin muffins with oats. I really liked how they turned out, moist and full of spicy fall flavors. They are hearty and dense, most definitely not decadent, but a wonderful way to start a cold fall morning off right. 

These muffins are definitely not sweet, but they are incredibly moist and flavorful. If you're looking for something a little sweeter, I would advise adding some chopped chocolate or some dried fruit (cranberries or raisins, etc.), or even increasing the sugar a bit, there isn't much in them as written. I don't mind this at all, but others might need a bit more sweetness to really be happy. But give them a try and see what you think. Play around with the recipe and make it your own. I do that all the time, and it makes baking even more fun!

Chai-Spiced Pumpkin Oatmeal Muffins

Adapted from 

Ambitious Kitchen

Ingredients

  • 1 1/2 cups whole wheat pastry flour
  • 1 cup old fashioned oats
  • 1 1/4 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cloves
  • pinch of nutmeg
  • 1 cup (8 oz) canned pumpkin 
  • 1/4 cup dark brown sugar
  • 1 large egg
  • 1/3 cup unsweetened applesauce
  • 1 tablespoons olive oil 
  • 2 teaspoons vanilla extract
  • 1 cup milk

Directions

Preheat oven to 375 degrees F. Line 12 muffin tin with paper cups or spray with nonstick spray. If you use muffin cups, make sure to spray the inside of the cups.

In a large bowl whisk together flour, oats, baking powder, baking soda, and salt. Add in ginger, cinnamon, cardamom, cloves, and a pinch of nutmeg; whisk again.

In a separate large bowl combine pumpkin, brown sugar, egg whites, applesauce, oil, and vanilla; mixing until smooth. Slowly whisk in milk.

Add wet ingredients to dry ingredients and mix until just combined. Do not over mix! Bake for 16-18 minutes or until toothpick inserted into center of muffins comes out clean. Cool for approximately 10 minutes before transferring to wire racks to finish cooling.

Yields: 12 muffins