Cinnamon Breakfast Cake
Author: Bryanna @ wholesomelyfit.com
Serves: 16 bars
- 1½ c oat flour
- ½ c coconut sugar
- 1 Tbs ground cinnamon
- 1 Tbs baking powder
- ¼ tsp salt
- 1 c almond milk (or milk of your choice)
- 1 flax egg (1 Tbs ground flaxseed + 3 Tbs water)
- 1 tsp vanilla extract
- ⅓ c almond butter (smooth and preferably melted)
- Frosting:
- 3 scoops vanilla protein powder (I use Orgain)
- Enough Milk to thin (about ¼ c)
- or Cream cheese Frosting:
- 4 Tbs cream cheese (vegan or dairy)
- 2 Tbs butter (vegan or cow)
- 2 Tbs granulated sweetener
- Milk to thin
- Preheat oven to 350 degrees and line a 8x8 inch pan with parchment paper or grease well.
- In medium mixing bowl add all dry ingredients and combine well.
- Add in the flax egg, milk, vanilla extract and almond butter. Mix until well combined.
- Pour into prepared pan and bake for 20-25 minutes, until golden brown on top and toothpick comes out clean.
- Allow to cool before adding frosting and store in refrigerator.
- For frosting:
- Combine all ingredients and cream together. Spread on cake once cooled.
Recipe by Wholesomely Fit at https://wholesomelyfit.com/2017/04/17/cinnamon-breakfast-cake-recap/
3.5.3226