My entire time at primary and high school (13 years +), I was one of those kids who’d always bring a packed lunch. Every single morning, my mum would make sure I’d have a brown paper bag brimming with food. She always overpacked, with more than enough snacks to feed all my classmates too. Most of the time, I’d always ‘forget’ the banana in my bag or the boring granola bar in my locker, only consuming the sandwich and random snacks included.
INGREDIENTS
- For the original option
- 2 1/4 cups gluten free rolled oats ground into a flour (2 cups total)
- 1/2 cup granulated sweetener of choice I used a monk fruit sweetener
- 1 T baking powder
- 1 T saigon cinnamon
- 2-3 T chopped dried apples optional
- pinch sea salt
- 1 cup unsweetened applesauce I used a natural apple and cinnamon mix
- 1 cup dairy free milk
- 1 flax egg can sub for 1 large egg if not vegan
- 1 tsp vanilla extract
- 6 T nut butter of choice melted (I used drippy almond butter)
- Paleo option
- 1/2 cup coconut flour
- 1 T Saigon cinnamon
- 1 cup unsweetened applesauce
- 1/2 tsp baking soda
- 1/4 cup maple syrup can sub for honey or agave
- 1/4 cup drippy almond butter can sub for cashew butter or coconut oil
- vanilla extract
- 4 large eggs whisked lightly
- For the high protein frosting
- 3 scoops vanilla protein powder see recommendations under 'shop' tab
- 1-2 T granulated sweetener of choice optional
- 1-2 T nut butter of choice optional
- Dairy free milk to form batter
- For cinnamon cream cheese frosting
- Dairy free cream cheese softened (can sub for any cream cheese)
- 2 T granulated sweetener of choice
- 1 T cinnamon
- Dairy free milk if needed
INSTRUCTIONS
For the breakfast cake
- Preheat the oven to 350. Grease a loaf pan (or a baking dish) with cooking spray/oil/butter and set aside.
- In a large mixing bowl, combine the dry ingredients and mix well
- .................................................
for full recipes please see : https://thebigmansworld.com
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