Tuesday, January 22, 2013

When Dana Moos wrote her introduction to The Art of Breakfast and talked about the varied diets of her inn guests, I wondered if she ever encountered one as diverse as Yanni’s.

In my aim to please, I took up a personal challenge- to alter a new recipe for a vegan, wheat-free and blood type A diet. But perhaps in all my glorious effort to satisfy the sweet buds, our friend Yanni might not be a sweets kind of person at all. Which is o.k., because I am delighted that this recipe surfaced at the right time, when I was looking for a healthy weekend winter breakfast alternative: one that I could prepare the night before, largely portioned (for future visitors), versatile, different and down-home delicious. It’s comfort heaven if you top this breakfast cake with raisins and/or dried cranberries and pure maple syrup! Mrs. Moos’ original recipe contained dairy and is served with rhubarb sauce and vanilla crème (aside from dairy, rhubarb and alcohol-based extracts like liquid vanilla are to be avoided in type A diets, in which case vanilla seeds could be used). But for our friend (and everyone else), I think this cake would also be amazing served with a simple fruit compote, as a breakfast main or along with your buffet of brunch fixings. In the summer, maple syrup and fresh berries alongside would be lovely as well.

Mmm…summer berries! Dreaming of summer during this cold winter day! Dreaming of
Yanni and Kali’s beautiful location in the Muskokas (www.evergreenecoresort.com). Can’t wait to share this with you, dear friends, over coffee and conversation.

Vegan and Wheat-Free Oatmeal Breakfast Cake

1 cup organic canola oil
½ cup honey
¼ cup pure maple syrup
1 tsp black strap molasses
150g organic silken tofu
2 1/2 cups unsweetened almond milk
2 tsp cinnamon
1 ½ tsp salt
6 cups thick-cut organic old-fashioned rolled oats (not quick cook or instant)

For the Berry Compote: Put 2 pints fresh or frozen mixed berries in a saucepan with
½ cup orange juice and cook down at medium heat. Serve on the side.

© 2012 jordanabananabakes.blogspot.ca  

In a bowl, combine oil, honey, maple syrup and molasses. In a large bowl, toss oats with cinnamon and salt. In a large mixing bowl, mash and whisk silken tofu until slightly smooth in texture, then add the oil mixture and whisk together until smooth and well combined. Whisk in almond milk. 

© 2012 jordanabananabakes.blogspot.ca

Add the oats and mix until well incorporated.

© 2012 jordanabananabakes.blogspot.ca

Pour mixture into a greased 9 X 13 glass baking dish and use a spatula to press/spread the mixture gently and evenly throughout the baking dish. Cover (with lid or plastic wrap) and let chill overnight in the fridge.

© 2012 jordanabananabakes.blogspot.ca

Preheat oven to 350°F. Remove baking dish from fridge, uncover and let stand about 15 min. while the oven is preheating.

Bake uncovered for 30-35 minutes, until lightly brown on top. Let cool 20 minutes and cut into squares and serve with raisins and/or dried cranberries with maple syrup and/or berry compote on the side. Store in refrigerator and remains wonderful rewarmed in the microwave.

© 2012 jordanabananabakes.blogspot.ca

Adapted from The Art of Breakfast by Dana Moos

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