If you have ever woken up and craved nothing but sweets and coffee for breakfast, well now you can indulge guilt free! This cake is not-too-sweet, moist and absolutely 'awesome' in the words of my kids. Yet they are packed full of protein, fibre and nutrition. So stay in your pjs, read the newspaper, drink a few cups of coffee and enjoy. A piece of this cake is also great for a mid-morning snack on your coffee break...or mid-afternoon...or for dessert after dinner. Really, it is so good you can enjoy anytime! Ground pecans and dates give it a lovely flavour and crumb...you won't believe its completely flour-free!
My blender kept getting jammed when I was making the toffee frosting so I had pieces of date in it, but that didn't stop the everyone from loving these. You won't believe that they are gluten-free, oil-free and refined sugar-free too.
Oatmeal Date Pecan Breakfast Cake
1.4 cups cottage cheese
1/4 cup flax meal + 1/2 cup hot water
1 cup dates
1 cup pecans
1/2 cup coconut sugar (+ another 1/2 cup if you want it sweeter)
1 cup oats (gluten-free, if necessary), I used quick-cooking steel cut oats
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
Place pecans in blender and grind. Add dates, flax egg mixture, cottage cheese and sugar. Puree until smooth. Add remaining ingredients and pulse until combined. Scrape into greased 9x9 square pan and bake at 350F for about 18 minutes. Let cool and then top with frosting. Keep in air tight container in refrigerator for up to 5 days or freeze. Makes 16 square pieces.
Date Toffee Frosting
1/2 cup dates + 1/2 cup boiling water
1/2 tsp vanilla extract
1/2 tsp pure, uncut stevia (or 1/4 cup granular stevia)
Let dates soak in boiling water until soft, then pour dates and water into blender with remaining ingredients and blend until smooth. Spread over cake.
I have submitted this recipe to Vegetarian Mamma's first Gluten-Free Friday of 2015 and Urban Naturale's Happy, Green and Natural Blog Hop!