![\"078\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/08\/078.jpg\")
<\/a><\/p>\nBreakfast Cake – vegan<\/strong><\/p>\n I didn’t know what to call this. I couldn’t come up with any other good name. So here it is… breakfast cake. I named this breakfast cake because I made this specifically for breakfast and it’s packed with lots of good stuff like flaxseed, oats, and nuts. There are no eggs or milk and it’s 100% plant-based. It’s really perfect to eat in the morning with a cup of strong coffee. It’s also wonderfully crunchy. Just the way I like it! I created this cake without a specific recipe, and I was actually surprised that this came out of the oven looking like a cake. And it was edible(lol)!<\/p>\n Breakfast Cake:<\/p>\n *I’m pretty sure of what I put in, but I’m not super confident with the measurements of these ingredients: almond meal, all purpose flour, ground flaxseed, sliced almond, and oats. I was like adding a little bit of this and a little bit of that and then hmmmm, let’s add a little bit of this again… So I apologize in advance for this not so reliable measurements. I’m still keeping this recipe here because I do want to make this again and this will help me at least start.<\/p>\n 1 cup almond meal 1. Preheat the oven to 350 degrees. \u30d6\u30ec\u30c3\u30af\u30d5\u30a1\u30b9\u30c8\u30b1\u30fc\u30ad<\/strong><\/p>\n \u6025\u306b\u601d\u3044\u7acb\u3063\u3066\u3001\u671d\u98df\u7528\u306b\u4f55\u304b\u3092\u4f5c\u308a\u305f\u3044\u3068\u601d\u3063\u3066\u3067\u304d\u305f\u306e\u304c\u30b3\u30ec\u3002<\/p>\n \u9577\u7d30\u3044\u30d0\u30fc\u307f\u305f\u3044\u306a\u611f\u3058\u306b\u4f5c\u308d\u3046\u3068\u601d\u3063\u305f\u306e\u3060\u3051\u308c\u3069\u3001\u6700\u5f8c\u306b\u306a\u3063\u3066\u3001\u4e38\u3044\u306e\u3067\u30b1\u30fc\u30ad\u307f\u305f\u3044\u306b\u713c\u304f\u306e\u304c\u30e9\u30af\u304b\u3082\u3001\u3068\u3044\u3046\u3053\u3068\u3067\u3002<\/p>\n \u306a\u3093\u3068\u547c\u3093\u3060\u3089\u3044\u3044\u304b\u56f0\u3063\u3066\u3057\u307e\u3063\u305f\u306e\u3060\u3051\u308c\u3069\u3001\u3053\u306e\u969b\u30b9\u30c8\u30ec\u30fc\u30c8\u306b\u3001\u30d6\u30ec\u30c3\u30af\u30d5\u30a1\u30b9\u30c8\u30b1\u30fc\u30ad\u3001\u3068\u3067\u3082\u540d\u4ed8\u3051\u308b\u3053\u3068\u306b\u3057\u307e\u3057\u305f\u3002<\/p>\n \u30aa\u30fc\u30c4\u3001\u30d5\u30e9\u30c3\u30af\u30b9\u30b7\u30fc\u30c9\u3001\u30a2\u30fc\u30e2\u30f3\u30c9\u30b9\u30e9\u30a4\u30b9\u3001\u30c1\u30a7\u30ea\u30fc\u306a\u3069\u304c\u305f\u3063\u3077\u308a\u5165\u3063\u3066\u307e\u3059\u3002<\/p>\n \u7518\u3055\u63a7\u3048\u3081\u3001\u3057\u304b\u3082\u5375\u3084\u725b\u4e73\u304c\u5165\u3089\u306a\u3044\u30f4\u30a3\u30fc\u30ac\u30f3\u3067\u3059\u3002<\/p>\n \u30a2\u30fc\u30e2\u30f3\u30c9\u306e\u3071\u308a\u3071\u308a\u3063\u3068\u3057\u305f\u6b6f\u89e6\u308a\u3082\u3044\u3044\u611f\u3058\u3067\u3057\u305f\u3088\uff5e\u3002<\/p>\n \u3082\u3046\u4e00\u3064\u306e\u30d6\u30ed\u30b0\u306f\u30b3\u30c1\u30e9<\/a>\u3002<\/p>\n Breakfast Cake – vegan I didn’t know what to call this. I couldn’t come up with any other good name. So here it is… breakfast cake. I named this breakfast cake because I made this specifically for breakfast and it’s packed with lots of good stuff like flaxseed, oats, and nuts. There are no eggs […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,28],"tags":[],"class_list":["post-29987","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-vegan"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29987","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=29987"}],"version-history":[{"count":14,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29987\/revisions"}],"predecessor-version":[{"id":30004,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29987\/revisions\/30004"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=29987"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=29987"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=29987"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1\/2 cup all purpose flour
\n1\/2 cup ground flaxseed
\n1 cup old fashioned oats
\n1 teaspoon baking powder
\n1\/2 teaspoon salt
\n1 cup unsweetened applesauce
\n1 cup soy milk (NOTE: I used 1 cup this time but I will reduce it to probably about 2\/3 cup next time)
\n1\/4 cup vegetable oil
\n1\/4 cup honey
\n1\/4 cup cane sugar
\n1 cup cherries pitted and halved
\n1\/2 cup sliced almond<\/p>\n
\n2. Combine all the ingredients. Stir until well combined.
\n3. Pour the batter to the pan lined with parchment paper.
\n4. Bake for about 50-60 minutes or until a toothpick inserted in the middle of a cake comes out clean. Cover the top with foil if it was becoming dark too quickly.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"