Cake and ice cream….
Okay for breakfast, right?
To be totally transparent, if it’s not okay, I’m not sure I care.
So you might be better off just telling me it is.
It is Friday after all, and if that doesn’t mean cake and ice cream is okay for breakfast, I’m not sure what does!
Okay, in all seriousness, as much as this resembles cake and ice cream in looks and taste, it was actually a pretty healthy breakfast!
Cake & Ice Cream Buckwheat Bake (for one):
- 1/4 cup buckwheat flour
- 1 tbsp buckwheat groats
- 1 tbsp chia seeds
- 1/2 tsp cinnamon
- 1/4 tsp baking powder
- 1/4 cup soymilk
- 1 cup fresh strawberries (sliced)
- 1 tsp vanilla
- 1 whole egg
Preheat oven to 350* Mix dry ingredients. Mix wet ingredients. Pour wet into dry. Grease oven safe dish. Bake for 30 minutes. Cool slightly and top with toppings of choice (I went with yogurt, sunflower seed butter and a big old Cville Cluster)!
So dang good.
I had some coffee on the side to wash it all down, because what’s cake & ice cream without coffee!?
I’ll tell you: nothing.
Have a wonderful Friday everyone!!