When life gives you lemons, make cake!
Happiness can be found in doing your own thing. Starting the day the way you want gives you confidence, and it starts by deciding what you'll have for breakfast. And who decided that cake can only be enjoyed in the afternoon? ;-)
We asked Jadis from The Lemon Kitchen to come up with a funky vegan recipe to spice up your mornings, featuring our new hero: Oat Start. She created these luscious lemon breakfast cakes with a crunchy coconut base and homemade lemon jam. They are best made the night before, so they can firm up over night in the fridge.
And you know what? Well-prepared is well-enjoyed: (Meal-)prepping helps to ease the mind at night, so prepare this recipe tonight to enjoy it tomorrow morning!
Recipe Ingredients:
- 2x 400ml Oat Start Natural
- 180 g cereal cookies
- 50 g cashews or pecans
- 140 g coconut flower
- 150 ml coconutoil
- 1 organic lemon (juice ½ lemon and zest of 1 lemon)
- 35 g maïzena or agar agar
- 1 handful coconut flakes
- 4 tbsp lemon jam (make it yourself? Find recept hier)
Utensils
- hand grater
- lemonpress
- baking tin (22-24 cm or +/- 12 cake tins)
- parchment paper
Recipe Instructions:
1. Make sure you have all your ingredients ready, grab a container and put about a glass of water in it.
2. Spray or grease the baking tin or molds and cut the baking paper in such a way that the bottom and sides are covered with it. Since you have already greased it, it easily sticks to the bottom and edges.
3. Use a mortar or a bag to grind the biscuits and nuts of your choice. Mix this with the coconut flour and coconut oil, mix well. Spoon this mixture into the baking tin or ramekins and press down with the mortar or something heavy and put in the fridge. (This ensures that the bottom hardens and sticks together.)
4. Place a small saucepan over low heat and squeeze half the lemon in it. Add the (sieved) cornstarch to this and stir briefly. Heat for 1 to 2 minutes briefly and pour this lemon juice mixture in the Oat Start. Stir briefly and pour this onto the baking tray.
5. Put in the fridge for at least 2 hours, ideally you make this recipe in the evening so you can enjoy it the next morning (or afternoon!).
6. When the breakfast cake has set, add some lemon jam and coconut chips (to taste).
