I’ve recently stumbled across Family Fresh Cooking and I am in love. Not only are her recipes healthy, fresh but some are gluten free and vegan. Oh and did I mention that she photographs all her own food. She reminds me of another amazing local foodie-chef, Ashley Rodriguez.
Marla from Family Fresh Cooking had me at “dessert for breakfast.” This Chocolate Bread Pudding Breakfast Cake” is the recipe I’m making next…minus the raspberries. I’m willing to have this go to my hips but I’d rather enjoy it first before dying of my allergic reaction. Just saying.
Chocolate Oatmeal Pudding Breakfast Cake by Fresh Family Cooking
Yield: 6 servings
- 123 grams Coconut Flour
- 77 grams gluten free Oat Flour
- 23 grams Unsweetened Cocoa Powder
- 1/2 teaspoon Baking Powder
- a pinch of fine Sea Salt
- 240 grams Unsweetened Light Coconut Milk
- 405 grams Water
- 1 tablespoon unrefined Coconut Oil
- 85 grams chopped Unsweetened Chocolate, Dark Chocolate Chips or Unsweetened Carob Chips
- about 6 droppers full of Vanilla Stevia Drops, I use unsweetened chocolate, adjust to taste or don’t add any additional sweetener if using sweetened chocolate
- Seasonal Fresh Fruit
- Toasted Nuts
- Unsweetened Toasted Coconut Flake
- Carob or Chocolate Chips
- dusting of Powdered Sugar or Cocoa Powder
- Whipped Cream
- In a medium bowl whisk together coconut flour, oat flour, cocoa powder, baking powder and salt. Mix together coconut milk and water. Pour the coconut milk and water into the flour mixture. Combine well, it will be thick and pasty. Mix in stevia and adjust to taste. Melt coconut oil over medium heat. Add batter and heat mixture for 5 to 6 minutes stirring constantly, scrap down sides and bottom throughout. A silicone spatula spoon is very good for this. Stir in chocolate chips.
- Spray a 9 X 9 inch baking dish with cooking spray. Transfer batter to the baking dish flatten with the back of your spatula. Let cool in the fridge for about one hour. Gently loosen the edges of your chocolate cake with a spatula. Carefully flip out onto a plate or leave in the pan for serving. Top with fresh fruit or any toppings you desire.
- You will need to adjust the sweetness of your pudding cake according to what kind of chocolate you use. I like unsweetened baking chocolate with 4 droppers full of vanilla stevia drops. If you use sweetened chocolate, make changes according to taste. You might not need any additional sweetener at all.
- Serve at any temperature, but it is extra wonderful when warmed with cool berries and whipped cream.
- This does not have the texture of a traditional cake ~ it has more of a creamy, oatie, slightly grainy pudding texture.
Day 1: Surviving your spouse on an international trip
Day 2: Never order flowers online
Day 3: Bucket List
Day 4: Pet Peeves
Day 5: Biggest Fear
Day 8: A little honesty goes a long way
Day 10: A voice from the past
Day 11: Confessions from a wanna-be-cook
Day 13: Top 10 Must-Haves for International Travel
Day 14: Hi my name is Jackie and I am addicted to Senor Taco.
Day 17: Daily Life in the Ostlie Household…in Rhyme
Day 19: Superpower = Life without pain
Day 20: The Beautiful Life
Day 22: The Kullbergs
Because January can be boring. Join us for a January Blog-A-Thon. Post a photo, video, sentence, anything that you want to! And if don’t feel inclined to blog, do come back and see what we’re up to. I can guarantee you’ll be entertained.