Recipe Friday from Alex’s Kitchen.

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Berry Breakfast Cake. 

Serves 2 – Prep 10 mins – Cook 45 mins

Nutrition 143 kcal – 3g fat – 26g carbs – 6g protein

Dry:

• 1.5 cups (190g) all-purpose wheat flour
• ½ cup (40g) rolled oats
• ½ tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. ground cinnamon
• ⅛ tsp. salt
• 1 cup (155g) mixed berries, frozen

Wet:

• ½ cup (125g) mashed banana (around 1 ½ banana)
• 2 medium eggs
• ½ cup (120g) Greek yogurt
• 1 tsp. vanilla extract
• ½ cup (120ml) almond milk, unsweetened
• ⅓ cup (110g) honey

Method

Preheat the oven to 350°F (180°C) and line an 8×8-inch baking dish with baking paper.

Combine all the dry ingredients (except the berries) in a large bowl and mix to combine.

Next, add wet ingredients to the dry ingredients and mix well with a wooden spoon. Lastly, add the berries and mix lightly to combine.

Transfer the batter into the baking dish prepared earlier and sprinkle with additional berries and oats (optional).

Bake for around 40-45 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool for 15 minutes before serving.

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