The cake is light and fluffy on the inside, but don’t let that fool you … it’s insanely filling and a satisfying choice for your first meal of the day! It’s full of slow releasing carbohydrates, healthy fats and protein to literally keep you satisfied between breakfast and lunch. It’s a quick, one-bowl recipe.

Here are the ingredients you’ll need to make different versions of this delicious healthy Lemon Breakfast Cake and different options for a healthy topping … enough to serve 4:

For the Gluten Free/Vegan/Flourless version

2 cups gluten free rolled oats, ground into a flour
1/2 cup coconut palm sugar (use stevia or a sugar free baking blend to keep sugar free)
1 T baking powder
pinch sea salt
1/4 cup poppy seeds
3/4 cup + 2 T dairy free milk
2 T lemon juice
2 T lemon zest
1 flax egg (can sub for 1 large egg if not vegan)
1 tsp vanilla extract
6 T nut butter of choice, melted (I used smooth almond butter)

For the Paleo option:

1/2 cup coconut flour
1 cup unsweetened applesauce
1/2 tsp baking soda
1/4 cup maple syrup (can sub for honey or agave)
1/4 cup cashew butter (can sub for almond butter or coconut oil)
vanilla extract
1/4 cup poppy seeds
1 T lemon juice
1 T lemon zest
4 large eggs, whisked lightly

Continue on to the next page to see the ingredients you’ll need for three different options for a delicious topping …

Next Page »

The post Try This Popular FROSTED LEMON BREAKFAST CAKE Recipe! appeared first on Top Morning Recommendations.

• 1/3 cup rolled oats
• 1 tbsp chia seeds
• ¼ cup Greek yogurt
• ¼ cup almond milk (soy, hemp, rice or dairy work, too)

Then add these extra ingredients for this special Carrot Cake version:

• ¼ cup shredded carrot
• 1 tbsp maple syrup
• 2 tbsp pecan, chopped (optional)
• ¼ tsp cinnamon

If you want to see exactly how it’s done, then watch Sara Lynn put it all together in a 3-minute video on the Next Page.


Source: Sara Lynn Cauchon

The post [Video] Make a Delicious “Carrot Cake” OVERNIGHT OATMEAL Treat for Breakfast! appeared first on Top Morning Recommendations.

You do need a doughnut pan to get a good doughnut shape. I prefer the mini doughnuts to the larger ones when baking… the smaller size bakes a bit more evenly and stay a bit more tender. If you don’t have a doughnut pan though, don’t fret. You can still make the batter and cook it up in a muffin tin (again, mini muffin tins work best) for doughnut flavored muffins.

Here are the ingredients you’ll need to make about 15 of these mini-doughnut treats:

130 grams (~1 cup) all purpose flour
2 tablespoons natural cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
75 grams sugar
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon fine grain salt
2 tablespoons unsalted butter or coconut oil
1/4 cup buttermilk
1/4 cup yogurt
1 teaspoon vanilla extract
1 large egg

Note: It may seem strange to add nutmeg to a chocolate recipe, but nutmeg is the key to a recognizable doughnut flavor. It’s fine to leave it out, but your doughnuts may taste a bit more like chocolate cupcakes.

Continue on to the next page to see the easy preparation instructions and the recipe for the Buttermilk Glaze …

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The post Healthy Baked Chocolate Cake Doughnuts appeared first on Top Morning Recommendations.

• 2 cups flour
• 1 tsp. baking soda
• ½ tsp. salt
• ½ cup unsalted butter, softened
• 1 ½ cup sugar
• 1 tsp. vanilla
• 1 egg
• 1 cup buttermilk
• 1 ½ cup fresh cranberries, halved (it’s not recommended to substitute this item)

Now just follow these simple steps to make this special Cranberry Tea Cake:

1) Preheat oven to 350F.

2) Lightly coat 2 loaf pans with baking spray or butter, and lining with parchment paper.

3) Using a medium bowl, whisk flour, baking soda, and salt together. Set aside.

4) Using your bowl to your stand mixture, or any medium size bowl for an electric mixer, cream butter and sugar together.

5) Add vanilla and egg to the butter mixture, mix until well incorporated.

6) Alternating, add buttermilk and flour mixture in small batches.

7) Stir in the cranberries.

8) Divide the batter between the 2 loaf pans.

9) Bake for 30 minutes, or until golden brown. (Depending on your oven, this may take more time. If still not done at the 30-minute mark, continue baking until a toothpick inserted comes out clean and the cake is springy to the touch).

If you would like to see more healthy recipes for early morning energy (along with a cup of tea), then please Like our Facebook Page!

Photo and recipe for Cranberry Tea Cake by kitchenconfidante.com.

The post Enjoy Delicious Homemade CRANBERRY TEA CAKE(S) for Breakfast appeared first on Top Morning Recommendations.

2 medium peaches, pitted and sliced
1/2 cup coconut sugar (or brown sugar)
1/2 cup butter
1/2 teaspoon ground cinnamon

for the CAKE:

2 cups white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup butter, softened
3/4 cup coconut sugar (or brown sugar)
1/4 cup plain yogurt
2 large eggs
1 cup milk
2 teaspoons vanilla extract

Continue on to the next page for the detailed preparation instructions …

Next Page »

The post Delicious BREAKFAST COFFEE CAKE with Caramel Peach Topping appeared first on Top Morning Recommendations.

The cake is light and fluffy on the inside, but don’t let that fool you … it’s insanely filling and a satisfying choice for your first meal of the day! It’s full of slow releasing carbohydrates, healthy fats and protein to literally keep you satisfied between breakfast and lunch. It’s a quick, one-bowl recipe.

Here are the ingredients you’ll need to make different versions of this delicious healthy Lemon Breakfast Cake and different options for a healthy topping … enough to serve 4:

For the Gluten Free/Vegan/Flourless version

2 cups gluten free rolled oats, ground into a flour
1/2 cup coconut palm sugar (use stevia or a sugar free baking blend to keep sugar free)
1 T baking powder
pinch sea salt
1/4 cup poppy seeds
3/4 cup + 2 T dairy free milk
2 T lemon juice
2 T lemon zest
1 flax egg (can sub for 1 large egg if not vegan)
1 tsp vanilla extract
6 T nut butter of choice, melted (I used smooth almond butter)

For the Paleo option

1/2 cup coconut flour
1 cup unsweetened applesauce
1/2 tsp baking soda
1/4 cup maple syrup (can sub for honey or agave)
1/4 cup cashew butter (can sub for almond butter or coconut oil)
vanilla extract
1/4 cup poppy seeds
1 T lemon juice
1 T lemon zest
4 large eggs, whisked lightly

Continue on to the next page to see the ingredients you’ll need for three different options for a delicious topping …

Next Page »

The post 2 Recipes for Yummy LEMON BREAKFAST CAKES with Healthy Toppings appeared first on Top Morning Recommendations.