I halved the original recipe and made some substitutions, but for the most part I followed the genius that is this recipe. It’s so easy to make, and only requires dirtying two bowls. Sold.
Katie’s Breakfast Pizzert (My Substitutions)
70 grams (1/2 cup) whole-wheat pastry flour (I used 1/4 cup oat bran + 1 tbsp whole wheat flour)
1 teaspoon baking powder (1/2 tsp baking powder)
sweetener (for people with normal tastebuds, use 4 tsp sugar or 1 tsp stevia ) (1 packet Sun Crystals )
100 grams (a little under 1/2 cup) water (or other liquid, such as juice or non-dairy milk) (1/4 cup water + 1 tbsp)
35g (2 tablespoons) unsweetened applesauce (or try using coconut oil, pumpkin, canola oil, mashed banana, or even baby food!) (1 tbsp pumpkin)
scant 1/8 tsp salt (Just a dash!)
spices/extracts if you wish (A shake, shake of cinnamon)
A few handfuls ___________________________ (Blueberries. I also added 1 tbsp of ground flax.)
I then poured it into a non-stick-sprayed Pyrex dish and baked at 420* for 10-15 minutes per the suggestions of Katie. It baked for approximately 12 minutes before I called it done. I wanted it to be gooey, and gooey it was my friends!
I topped two pieces with Naturally More and Trader Joe’s reduced sugar strawberry preserves. The other two pieces I topped with spray butter and sugar free maple syrup. So good. I’ve spoiled myself with this and will be making it again for breakfast tomorrow before I have to return to my dorm at school with no oven. So sad.
On a related note, ever since I read Julie GoLEAN ‘s post on oat bran I have been eating bowls of it for breakfast and baking with it nonstop. I can’t get enough. I’d like to show you one of my recent baking successes that I am particularly proud of…
Oat Bran Protein Muffins!
I have tried recipe after recipe for protein baked goods and all I ever end up with is a tasteless sponge. But these are so so different! I based these off of April’s Leftover Protein Muffins and, again, made some substitutions!
April’s Leftover Protein Muffins (My Substitutions)
3/4 cup liquid egg substitute (3 egg whites)
45 grams mashed sweet potato (about 1/4 cup or so) (1/4 cup pumpkin)
Cinnamon to taste (No cinnamon, I added 2 tbsp cocoa powder instead!)
This makes six muffins. Pour into muffin tin and bake at 350* for 15-20 minutes.
I love how these turned out. They taste like a regular muffin but have all the benefits of a protein baked good! I will make these again for sure. Thanks April. And thanks Julie, for my new oat bran obsession.
Well, folks. I have spent too much time lounging this morning…must get to the gym! Have a great Monday!