Ok finally! Here is THE BLUEBERRY MORNING BABY CAKE you guys have been asking for. It’s quickly becoming a weekly tradition over here.
Because, 1) who doesn’t want morning CAKE? And 2) the efficiency freak/lazy dish washer in me just couldn’t handle cleaning the muffin tins ONE MORE TIME 🤣 .
There’s also no rule that this is only for babies! There is no sugar, it’s GF, DF, egg free, nut free for those with sensitivities, and most importantly —made with all simple, REAL FOOD! It’s a perfect make-ahead breakfast option for adults too (as long as your tastebuds aren’t expecting it to be super sweet like a coffee cake). Think like oat-banana bread.
The Blueberry Morning Baby Cake:
Makes 6-8 servings
2 cups gf oats
1 banana, mashed
1 can pumpkin (bpa free)
1 small bag frozen organic blueberries or raspberries
1 medium bag of frozen organic spinach
1/2 cup coconut milk (bpa free)
1/4 cup garbanzo bean flour
3 tablespoons flax seeds (or chia)
2 teaspoons cinnamon .
Preheat oven to 375. Line a round cake pan with natural parchment paper. Combine all ingredients in a large mixing bowl and stir well to combine. Mix batter well then pour into cake pan. Bake for 45-50 minutes or until top is slightly brown and middle of cake is slightly firm to touch.
When ready to serve, slice cake into 4 segments, and warm the sections in the oven at 350 for 5 minutes. I like to place mine upside down on a baking sheet to warm the gooey side first.
If serving to babies, slice into thin strips and watch the smiles start!
Do you guys want to see more of my baby recipes these days? I have been working on creating a full REAL FOOD BABY RECIPE GUIDE for any mamas that are interested in it. Get on the waitlist for that here, so I can let you know when it’s ready. I’ll need some pilot testers!
If you make this I wanna see it! Tag me at @simplyrealhealth when you make it!