Wholesome Vegan Breakfast Bakes

Cake for breakfast. Sounds a bit weird doesn’t it…

but these tasty bakes are free from wheat, contain no animal fats/vegan, completely sugar free and are packed with vegetables (yes, vegetables) that are high in Vitamin A and C.  If that’s not a good enough excuse to eat cake for breakfast, then I don’t know what is!

These little morsels are handy if you need to eat on the go, or serve with a handful of fresh fruit and a nice cuppa for a comforting and wholesome way to start the day.

 

Wholesome Vegan Breakfast Bakes

Makes 8

 

Ingredients:

  • 8oz (1 cup) of grated Carrot
  • 8oz (1 cup) of grated Courgette
  • 8oz (1 cup) of grated Apple
  • 12oz (1½ cup) Wheat-free Self-Raising flour
  • 4oz (½ cup) Oat Bran or Oats*
  • 4oz (½ cup) Raisins
  • 8oz (1 cup) Maple Syrup or Date syrup
  • 1 teaspoon of Cinnamon
  • 2 teaspoons of Baking Powder
  • 1 teaspoon Vanilla Extract
  • 4oz (½ cup) melted Coconut Oil
  • 2oz (¼ cup) Soya milk or water
  • Pecans to garnish

* Note: Pure oats and oat bran do not contain gluten, however many companies will state that there is a risk of contamination with wheat. If making for someone with Celiac’s Disease I would recommend using a trusted brand.

 

Directions:

  1. Preheat oven to 190c/Gas Mark 5. Arrange 8 cases onto a muffin tray with 12 cases.
  2. Grate the carrot, courgette and apple into a large bowl. Add the maple syrup, vanilla extract and melted coconut oil and mix until combined.
  3. In a separate bowl add the wheat free flour, oat bran (or oats), cinnamon, baking powder and raisins then mix.
  4. Fold the two mixtures together, adding the soya milk (or water) a little at a time. You want a sticky cake mix, if the mixture is too dry just add a little more soya milk.
  5. Spoon into the prepared cases.
  6. Bake in the oven for 15-20 minutes, once cooked leave to cool for a few minutes and transfer to a wire rack to avoid a soggy bottom.

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