Chia Almond Breakfast Cake

Cake? For breakfast?!! You must be thinking I am crazy. Seriously, if you only try one thing from my blog, please make this. I was inspired by one of my favorite food blogs, edibleperspective.com and her buckwheat breakfast bakes. I took a slightly different twist using almond meal and am so excited it turned out well! I have eaten it three days in a row now, trying different variations, and have loved every single one. There will definitely be more of these to come. I am already envisioning a banana chocolate version. I can’t think of anything better than eating chocolate cake for breakfast that is filled with healthy fuel power!

This yummy breakfast recipe will only take you 5 minutes, start to finish, and it bakes up in the microwave. It doesn’t get any easier than that! Enjoy!

Chia Almond Breakfast Cake

Ingredients

• 1 egg
• 1 Tbsp almond milk
• 1 Tbsp chia seeds
• 1/4 cup almond meal
• 1/4 tsp baking powder
• 1 Tbsp honey

Preparation Instructions

1. Whisk egg with fork in microwave safe bowl.
2. Add remaining ingredients and mix thoroughly.
3. Microwave on high for 2 1/2 minutes.

** You can microwave it right in the bowl you used to mix the ingredients or you can pour batter into a small baking dish, like the one I used below.  You can eat it right out of the bowl/dish, or transfer it onto a plate.

Transferred to baking dish

Microwaved in mixing bowl

Topping suggestions: I mixed yogurt with honey, sliced up some bananas and finished by sprinkling cinnamon on top (the cinnamon was the winning touch). I made a pumpkin version (below) that I topped with sunflower seed butter. Also very delicious! You can try drizzling with maple syrup and finishing with fresh berries as another option. Not really in season this time of year, but great for the summer months.  

Pumpkin Breakfast Cake (Vegan)

I left the egg and honey out of this one and made a few minor ingredient tweaks to compensate. It wasn’t quite as fluffy and cake-like as the original, but it sure was tasty. I personally will use egg and honey in the future, but for any vegan readers, this one is for you!

Ingredients

• 1 Tbsp chia seeds
• 1/4 cup almond meal
• 1/4 tsp baking powder
• 2 Tbsp almond milk
• 1/4 cup canned pumpkin
• 1 Tbsp maple syrup
• 1 tsp cinnamon

Preparation Instructions

1. Mix all ingredients in bowl or small baking dish.
2. Microwave on high for 5 minutes (this one takes a bit longer).
3. Top with ingredients of your choice or eat plain.

Fuel Facts

Numbers: 350 calories, 15 g protein, 23 g fat, 28 g carbs, 8 g fiber

            **For original Chia Almond Breakfast Cake without toppings

Numbers: 315 calories, 10 g protein, 18 g fat, 33 g carbs, 10 g fiber

            **For Pumpkin Breakfast Cake without toppings

Ingredient Breakdown:

v Almond Meal – A gluten-free substitute for flour, almond meal is higher in protein and lower in carbohydrates than other options. Almond meal is made simply by grinding the nuts into a flour-like consistency and is therefore filled with all of the same perks as almonds themselves.

Almond meal is high in monounsaturated fats, similar to those found in olive oil, providing heart-healthy benefits. Almonds are also a great source of vitamin E, one of the most important nutrients for preventing oxidative stress. Vitamin E, when applied topically, has also been found to protect the skin against UV damage from the sun. It is believed by some researchers that this same protective effect can be achieved through consumption of foods rich in vitamin E, such as almonds.

v Chia Seeds – Another fuel source used by the ancient Aztecs, Chia seeds are full of nutritional goodness. For starters, they are higher in omega-3s even than flax seed and their high antioxidant content makes them keep much longer. Whereas flax seed will go rancid rather quickly if not kept refrigerated, chia seeds can be kept at room temperature for weeks at a time. Also, unlike flax, you do not need to grind them in order to get all of the nutritional benefits.

When soaked in water, chia seeds will form a gel. In a similar fashion, this may contribute to keeping hunger at bay by swelling in the stomach when consumed in the diet. Chia seeds are great added to breads and baked goods, smoothies, and as a topping for yogurt or cereal.

v Egg – Eggs have the highest biological value of any protein source. This means that you can achieve more of the benefits with less of the protein. Contrary to popular belief, the dietary cholesterol in eggs is not associated with increased blood cholesterol (the type of cholesterol that is linked to heart disease). This misconception is continually being disproven with current research.

In fact, the yolk is a nutritional power house, containing high amounts of choline, a B-complex vitamin, and vitamin B12. Choline has been linked with better brain function and is important in preventing fat accumulation in the liver. Adequate B12 in the diet is crucial for preventing anemia as well as neurological deterioration. B12 deficiencies have been associated with Alzheimer’s disease in the elderly and neural tube defects in newborns.

v Almond Milk – A creamy, low-calorie substitute for cow’s milk, this nutty variety is easy to digest making it a good add to pre-workout meals or smoothies.

v Honey – Due to the combination of glucose and fructose, honey will keep you energized longer than it’s sweet counterparts. Glucose is used quickly by the body, providing an immediate energy source. Fructose takes longer to absorb, sustaining blood sugar levels. When blood sugar is kept stable, your energy will also remain constant, so say goodbye to the afternoon crash.

Honey is also a great natural healer. For starters it is packed with polyphenols, antioxidants that have immune boosting properties to keep you from becoming sick. In addition, honey contains an enzyme that produces hydrogen peroxide which is why it is believed to be antibacterial in nature. Honey can be used topically to treat burns, wounds, and even acne. Honey fights off impurity-causing bacteria while also hydrating the skin.

v Pumpkin – My favorite fall vegetable is rich in carotenoids, some of which act as precursors for vitamin A. This means that the antioxidants can be converted to vitamin A in the body. Because vitamin A is a fat soluble vitamin, the absorption of carotenoids increases when eaten with a healthy fat source. In this case, almond meal.

Canned pumpkin is also an easy, low-calorie way to bulk up your foods, keeping you satisfied longer. I especially enjoy adding it to oatmeal and smoothies. Since pumpkin is not particularly sweet on its own, you may want to include honey or maple syrup when using it in your favorite recipes.