Cake for breakfast

Posted: January 6, 2017

There’s nothing wrong with having cake for breakfast, so long as it’s made out of the right stuff. In fact, the cake pictured here is far better for health than a bowl of sugary cereal, and for me personally it also makes a much more sustaining breakfast than a worthy bowl of porridge, since it’s full of good proteins and fats to get the old blood sugar on an even keel.

People often tell me they don’t eat breakfast because they aren’t hungry first thing.  The problem with that is that your blood sugar will be playing catch-up for the rest of the day and you are likely to be coasting along on a wave of adrenalin, which can feel quite good in some ways (it’s addictive) but isn’t sustainable. Missing breakfast has also been shown in studies to cause weight gain; my breakfast-convert Stacking Planners almost always report that having the right breakfast prevents cravings later.

My advice is to wait for half an hour or a bit longer until your appetite has woken up, since it takes our ‘hunger hormone’, ghrelin, a while to get going in the mornings, and then eat something delicious which includes a protein. Avocado and/or poached egg on pumpernickel toast, granola with plenty of nuts, seeds, and yoghurt or soy yoghurt plus some berries, sprouted bread with nut butter and all-fruit jam, pancakes with almond flour, desiccated coconut and flaxseed, sardines or beans on toast, and chia jars are all good options.  You can see more about breakfast in week one, Breakfast Week, of my book, The Stacking Plan, and in my Breakfast Week vlog.

This cake has lasted several days for me and my two children and has served as breakfast, snack, and after-supper corner-filler; it’s the Chocolate Ganache cake from Deliciously Ella and its main ingredients are nuts and avocados, with added antioxidants from the cacao, and extra benefits from coconut oil. It is dense and moist, and it tastes like brownies – it’s fab.

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Since it's so hot, it's a good time to eat as much of this riDICulously delicious raspberry ripple ice cream as possible. I had to eat two bowls full just now as it kept melting whilst I took the photo. It's easy and fun to make - it's best if you have an ice cream maker (you can get a simple one for about £40).

INGREDIENTS: cashews, soya milk, coconut oil or manna, 1 lemon, vanilla, sea salt, maple syrup/agave syrup, 1 tin creamy coconut milk, 1 small tin coconut cream (optional), berries, cornflour.

- soak 1 cup cashews for a minimum of 2 hours (overnight is good)
- bring to a simmer 1/2 cup soya milk + 1 tin coconut milk + 2 tbsp coconut cream (optional - if your coconut milk is really creamy you may not need it) + a squirt or two of agave/maple syrup
- take a little out and mix it with 1 level tbsp corn flour to a paste, add it back, and simmer gently for 5 mins
- put the soaked cashews in a nutribullet or vitamix type blender with the rest of the ingredients + 2 tbsp coconut oil or coconut manna + the juice of 1 lemon + a pinch of salt + 1/2 tsp vanilla and blend until smooth. Cool for an hour.
- put it an ice cream maker and churn for 20-25 minutes
- just before the end add raspberries or any other berries - you can squash them up with a fork and add a squirt of agave or maple syrup if you want it sweeter.

You can get the full recipe (this is a simpler version) from Health Nut Nutrition's blog - it's called 'strawberry cheesecake icecream with a graham cracker crumble'.
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