Finally reached a good consistency to create a breakfast cake. Will be making this for new year’s day. Have a wonderful new year’s eve!
Blueberry Orange Ginger Breakfast Cake
(Inspired by a Dutch pancake)
Ingredients:
Zest of 2 oranges
Orange juice from 2 oranges (remove skin and roughly chop)
1 cup plant milk (I use unsweetened coconut milk)
1, 14oz package of extra firm tofu
2/3 cup coconut sugar
2 tsp vanilla flavoring
2 cups gluten free oats (blend to make into flour)
1 cup almond flour
1/4 cup arrowroot powder
1/2 tsp baking soda
1/4 tsp pink salt
1 Tbsp apple cider vinegar
2 cups frozen blueberries
1 tsp of ginger
Direction:
Heat the frozen blueberries in a pan and coat with 1 tsp of ginger and cook for about 3 minutes and set aside.
Blend the orange pieces, plant milk and tofu in a blender and combine with coconut sugar, vanilla flavoring, oat flour, almond flour, arrow root powder, baking soda, salt, and add apple cider vinegar. Pour into a lined baking pan and fold in the cooked blueberries.
Bake at 375F for 1 hour, outside will be brown but inside will be gooey. Leftovers are delicious also.
