Zel's Vegan NutGourmet

Zel Allen Goes Nuts for Good Health

A NAUGHTY AND SENSUOUS BREAKFAST

Posted by Zel Allen's nutgourmet on January 4, 2012

Do you ever yearn for a breakfast dish that’s playfully indulgent– deliciously sweet, but not too sweet—- a bit of crunch, but not too crumbly—- healthful, but still a tad naughty? I sure do.

These tasty oat squares are a variation of a recipe in my cookbook, The Nut Gourmet, but I’ve taken them to a more daring level. These neat little breakfast treats have a pleasant little snap to them. Nice thing is that they can be made a day or two ahead and stored in the fridge until you’re ready to enjoy them.

They’re best served warm, so tuck them into a preheated 350-degree F. oven to warm for about 5 to 6 minutes. Bring one or two flavors of your favorite jam or fruit spread to the table along with the Creamy Tofu Topping recipe below.

Then spread an oaty cake with a lashing of jam, and spoon a dollop of Creamy Tofu Topping over the jam. Now, take a bite— WOW! It’s glorious— somewhat crunchy—-and a little chewy— and definitely creamy—-ahh! perfectly sweetened. It’s positively sensuous and will make you feel pampered and coddled with self-indulgence. But, hey, isn’t that a bit of OK!

What happens if you crave these often? No problem—-the recipe is easy—-make ‘em again and again!

Serve these with fresh fruit on the side—-perhaps a fruit salad–maybe cut up fruit slices— or simply bring the fruit bowl to the table with a knife or two and enjoy the fruit informally. And don’t forget that steaming cup of tea or coffee to complete this perfectly naughty breakfast.

OATY BREAKFAST CAKES

Yield: 5 to 6 servings

3 cups old fashioned rolled oats
3/4 cup coarsely ground walnuts
1/4 cup firmly packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt

1/2 cup plus 2 tablespoons water
2 tablespoons organic canola oil
1/2 teaspoon almond extract

1. Preheat the oven to 350 degrees F. and have ready a dry baking sheet and a rolling pin.
2. Put 2 cups of the oats in the blender in batches and blend briefly to create a coarse oat flour. Transfer the oat flour to a medium bowl.
3. Add the walnuts, brown sugar, baking powder, and salt and mix well to distribute the ingredients evenly. Add the water, canola oil, and almond extract and use the back of a spoon to mix into a thick, moist dough.
4. Sprinkle 1/2 cup of the remaining oats on the counter top or work surface and spoon the dough over the oats. Sprinkle the remaining 1/2-cup of oats over the top, covering it completely.
5. Roll the oat-covered dough into a rough rectangle to a thickness of about 3/8-inch. Using a flatware knife, cut the dough into 2-inch squares or rectangles and use a metal spatula to lift them onto the baking sheet.
6. Bake for 15 minutes. Turn the cakes over and bake 10 to 12 minutes longer. Transfer to an attractive serving platter and enjoy.

Creamy Tofu Topping
1/2 pound extra firm tofu
2 tablespoons maple syrup
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Put all the topping ingredients in the food processor and process until smooth and creamy. Transfer to a bowl and serve immediately or chill and serve when ready. Refrigerated, the Creamy Tofu Topping will keep for up to four days.

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2 Responses to “A NAUGHTY AND SENSUOUS BREAKFAST”

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