no butter. no sugar. no white flour. interested?
i am a little bit obsessed with breakfast cakes. a good breakfast cake, to me, is one that is not too sweet, has only the healthiest ingredients for a cake and satisfies you until lunch. accompanied with a little coffee or tea and some fresh fruit or scrambled eggs, and you have quite a balanced
breakfast to last you until midday! isn't that what we all want from breakfast?? (cue subliminal pictures. p.s. countdown to new camera : T-5 days CANNOT WAIT!)
another thing i love is corn bread. coming from a southern household, i'
m picky about my corn bread and such related items. if it's too dry or not the right amount of sweet, i don't want that stuff! (sorry for judging you, corn bread of the world.) but cornmeal is a perfect ingredient for a semi-sweet breakfast cake. combined with the whole wheat flour, this little delight has the perfect moisture balance while still having that traditional cornbread consistency.
so give this one a try. fresh strawberries, honey, olive oil, whole wheat flour and cornmeal.
it's calling your name.............
strawberry breakfast cake
2 cups whole wheat flour
1 cup cornmeal
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1/2 cup honey
1/4 cup olive oil
1 cup strawberries, small chop
- preheat oven to 350 and butter and flour a round cake pan or pie plate. combine dry ingredients then combine wet ingredients. mix together both groups, fold in strawberries and pour into the prepared pan. bake about 25 minutes or until a toothpick comes out clean.