Breakfast or dessert?
That’s one of my favorite questions for baked goods, and one that isn’t asked nearly enough in the popular culture.
Healthy Breakfast Treats for School Party
Coffee cake, cinnamon rolls, and mass-produced muffins are automatically delegated to breakfast, when in fact they surely deserve to be dessert based on their sugar percentage. That’s why I was nervous when I saw that my daughter’s 5th-grade class Christmas party was from 8-9:00 a.m. What are they going to eat at that hour?
For most people, the answer would be doughnuts, pastries, and “because it’s a special occasion” the same cookies and candy they would bring to an afternoon party. Sigh.
If I was in charge – and I actually volunteered to do it but only if I didn’t have to work with anyone and serve sugar (“problem parent,” I know!) – I would serve some fresh fruit and this recipe.
When I ask the question, “Breakfast or dessert?” it’s usually to see if something which is nourishing enough for breakfast – like these apple squares – would also be decadent enough for dessert. This cake fits the bill for both, and it gives you an excuse to buy cranberries when they go on sale after Christmas.
The best part is that it doesn’t even need the cranberries; it’s the almond and cardamom (and, I’ll admit, the chocolate chips) that make it something special.
The recipe is a spin-off of the black bean brownies from my eBook about beans, made more like a blondie and with festive spices.
If you love cardamom, you could totally double it, and if you’re not a fan, the almond flavoring does a wonderful job on its own. No almond for you? Just add a bit more vanilla and enjoy the cardamom. The cranberries make it pretty, and if you do use them, add some orange zest, lemon zest or lemon juice to, you know, brighten them up.
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Super quick to throw together – just use beans leftover from making another meal. Gluten-free, grain-free and healthy enough to serve for breakfast yet decadent enough for a holiday dessert!
- 1 3/4 c. cooked white beans (navy, Great Northern)
- 3 eggs
- 1/2 c. honey or 3/4 c. sucanat
- 1/4 c. melted butter or coconut oil
- 1 1/2 tsp. vanilla extract
- 1 tsp. almond extract
- 1/2 tsp. dried, ground cardamom
- 1/8 tsp.
- 1 tsp. lemon juice or 1/2 tsp. lemon or orange zest, optional
- 1/2 c. chocolate chips
- 1/2 c. fresh cranberries, roughly chopped
- Grease an 8×8 glass baking dish. Preheat the oven to 350F.
- Put everything but the chocolate chips and cranberries into a food processor, and process until absolutely smooth. Do a few extra seconds so rogue bean skins won’t freak people out! 😉
- Fold in the chocolate chips and cranberries (or you can sprinkle both on top in the pan).
- Pour the batter into the greased pan and bake for 30-40 minutes (less with honey, more with sucanat).
- The cake will bounce back in the center and a toothpick or butter knife will come out clean.
- Serve warm and store in the refrigerator if keeping more than a day or two; this cake is very moist.
- Serving Size: 1 square
- Calories: 119
- Sugar: 11.6g
- Sodium: 36g
- Fat: 5.8g
- Saturated Fat: 4.3g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2.6g
- Cholesterol: 32mg
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The best way to make sure you remember to make this cake – which is so easy it only takes 10 minutes while you’re making dinner – is to link it as a “prep note” in Plan to Eat with another recipe using white beans, like this white sauce that we had over rice last week. You can use prep notes for things like “soak beans” or “thaw meat” but this would be a cool technique too, to remind yourself to make connected recipes that use the same ingredients.
Make it Easier with your Pressure Cooker
I LOVE bean based dishes because a bag of beans is SO incredibly affordable. Gone are the days of having to soak and then boil dried beans, now I rely on my Instant Pot to keep a dish like this quick to make. My no soak method is perfect when you forget to soak them or decide last minute to make this cake.
Make your Instant Pot work for you!
I won’t tell if your Instant Pot is still in its box, pinky swear. 😉
I left mine abandoned in the basement for almost a YEAR because I have a new-thing-instructions phobia, but now I have TWO Instant Pots and they’re both in constant use!
Turns out it’s so easy, a kid can do it — I’ll send you a quick video of my children unboxing and setting it up when you grab your FREE download mini eBook:
Get the Instant Pot Guidebook for FREE!
What’s in the Guidebook?
You’ll love the simplicity of your Instant Pot, and the free downloadable guidebook will help you:
- Adapt your own favorite recipes from the slow cooker
- Cook FROZEN ground beef
- Hard boil eggs perfectly
- Cook squash, steam veggies, and make applesauce in your IP
- Make dry beans in an hour and perfect rice without boiling over
- Steam veggies al dente and make Paleo cauli rice in minutes
- Cook a whole chicken and make FAST bone broth
Whether yours is still in the box or you’ve used it a little but want to know more about those techniques, or if you’re still pining for an IP on your wish list, I can’t wait to give you these simple baby steps to success!
Can you Make this Breakfast/Dessert Egg-Free?
I’d been wanting to try “coconut flour can’t be made with egg substitutes because there are too many eggs involved, but I thought this one might be a likely candidate that Gabe could actually eat.eggs” in something since I read other bloggers successfully using gelatin as an egg substitute. I finally tried it when our 1yo was allergic eggs but also hadn’t had grains or legumes before age 1. Most grain-free baked goods with
Unfortunately, I was wrong:
My kids called it bean pudding, and it was actually delicious (Gabe couldn’t get enough) but it was pretty ugly! After cooling, it did “gel” up and could be picked up with your hands, but I’m not sure it was a successful experiment. I used this method of gelatin eggs but might be curious to see if this version that includes heating the gelatin would behave any differently.
I’d say, just make this one: