Do you get tired of the same egg or smoothie for breakfast? Well, I do and sometimes I just don’t know what to eat like many of you.  We all have heard of how important eating a good breakfast is but how many of us actually eat something “good” in the wee hours of the morning?

If you are like my husband, Tom,  you can happily eat dinner for breakfast.  I know I am with you on that one….nope can’t do it.  Leftover chicken or grass-fed beef is reserved for lunch and dinner in my mind!  It often would drive me bonkers seeing him eat our dinner leftovers for breakfast, that I had so calculated for dinner again that night!

I soon figured him out and made triple so if we needed to count on leftovers for dinner, I had it all covered.  That is until he decided he would just take it to the clinic for lunch!!  Dag nab it!!  That man can eat!  If you know him he is lean and honestly, I don’t know where he puts it.

It always cracks me up when my mom is over for dinner and she gets miffed at Tom can eat so much and be “so thin”.  Albeit if he spent a week eating her kind of food {hoagies, waffles, burger king- we often joke I was adopted} he indeed would fatten up real nice!

Now keep in mind, my momma is pleasantly plump…according to my daughter who says her Meme has the softest, most cushiony shoulders.  I have to admit my momma does give some pretty good hugs!

Maple Walnut Plantain Cakes {paleo, dairy, egg & gluten free

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Author: Dawn Rofrano

Serves: 6

Ingredients

• 1½ ripe plantains
• *reserve other half
• 1 cup soaked walnuts
• ½ cup hempseeds
• 1 cup {GF} oats or shredded coconut
• 2 tbsp. coconut oil
• 1 tsp cinnamon
• 2 teaspoons maple extract
• dash nutmeg
• Sauce:
• 5.2 oz can coconut cream
• ⅛ tsp cinnamon
• 1 tsp vanilla extract
• 1 tsp maple extract
• dash stevia

Instructions

1. In a food processor blend 1½ plantains with walnuts, hemp, oil, spices and extracts until creamy.
2. Add oats or shredded coconut (for paleo option) and pulse a few times to incorporate ingredients.
3. Form 6 small cakes and place on a lightly greased (with coconut oil) cookie sheet or stoneware.
4. Slice 6 thin slices of plantain of remaining half: reserving some for the sauce.
5. Press plantain slice into each center of the cakes and bake for 20 minutes in a 350 degree oven.
6. With remaining plantain, cream coconut and extracts with dash of stevia for the sauce.

Notes

When buying plantains look for ripe yellow with brown spots if you are making the recipe that day. Otherwise, buying green plantains will take a few days to ripen. These cakes can be frozen and reheated in a toaster oven; after thawing out for 10 minutes. You can enjoy real maple syrup over them too. The cinnamon coconut cream will last up to 4 days in the fridge. Using the oats will give this breakfast cake 12 grams of protein! Using the shredded coconut for a paleo version give it about 10 grams.

3.2.2802

With a Spoonful of Health,

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