Gluten-free banana blueberry coffee cake with granola topping (aka Monk’s practice birthday cake, aka “best cake ever”)
We’ve been feasting in our living room a lot lately, and by ‘feasting’, I mean this:
And the feasting isn’t limited to the cardboard builder’s block tables and chairs of “Chocolate Wally’s”, our 3-year old’s chosen play restaurant name which is sometimes shunted to the side in favor of “No Noggin’s” instead. In the kitchen, we’ve been gnoshing on cake. (Quick aside, isn’t “Chocolate Wally’s” the cutest, most enticing restaurant name? If it isn’t already in existence as a ‘real restaurant’, it needs to be, one day.)
What I mean by cake, specifically, is breakfast cake which is also very important “practice” birthday cake for THE very important Monk, whose birthday is coming up in February (Valentine’s Day). This information alone should be testament enough to the scrumptious, wholesome loveliness of this cake. Anyone who knows anything about Monk knows he deserves the very best.
We all know anything labeled “cake”, from coffee cake to birthday cake to be a sometimes-only treat. I mean, we love them, but not on a regular basis, right? When it comes to this cake, however, there’s so much to glow about. First, its yumminess meets the standard for the BIG birthday celebration cake while the combined ingredients rise to optimistic requirements for healthiness. Chickpea flour has yet to let me down, though I’m sure I’m bound to push the boundaries eventually. Ripe bananas and just two tablespoons of honey (or maple syrup for vegan) are plenty enough sweetener when delivered parceled into the dense, moist texture the garbanzo bean flour brings. And what ties it all together and makes prep a quick cinch in the morning is the sprinkling of delectable granola baked on top.
This past Saturday, I had the pleasure of attending a blogger’s event hosted by Sprouts Farmers Market and Fiona’s Natural Foods at the Fiona’s production facility in north Longmont. The building space is shared with several local brands, all of which share like-minded philosophies concerning health, sustainability, and compassion. Our group was treated to a tour of the facility, and throughout it was apparent how much meticulous care and purpose went into every corner.
The owners of Fiona’s Natural Foods, a family with combined interest and experience in agriculture and food service, purchased Fiona’s Natural Foods from the Fiona, a woman from Boulder inspired by a family recipe. Touring and tasting product, the fact that the Fiona’s team today is committed to the original mission of good nutrition and whole health was clearly evident: slow roasting and hand-tossing to bring out the best in flavor and texture; using only quality ingredients; sweetening with organic coconut nectar, the newest in superior sweeteners that I’m just learning about. Coconut nectar comes from a painstaking process of tapping the flowering stems of the coconut blossom to draw sweet sap. The sap is then evaporated at low temperatures, producing a raw, low glycemic syrup that provides perfect, delicate sweetness to perfect, crunchy granola…
which also happens to provide the perfect sweet-crunchy topping for breakfast/birthday cake for the very best of friends. “Best cake ever,” Monk pronounced it. In this moment, in our house, there may be no greater foodie stamp of approval.
- 1 1/2 cups chickpea flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- pinch sea salt
- 2 large eggs or egg replacer equivalent (such as Bob's Red Mill)
- 2 tablespoons honey or maple syrup
- 1/4 cup unsweetened applesauce
- 2 tablespoons olive oil or melted coconut oil
- ½ cup almond milk
- 3 medium very ripe bananas, mashed
- 1 cup fresh or frozen blueberries (defrosted)
- 1 teaspoon vanilla extract
- 1 cup Fiona’s almond millet granola (or vanilla sunflower, or any flavor really!)
- Preheat oven to 350°F. Line a 9-inch round (or square works, too) baking pan with parchment paper or coat with cooking spray.
- In a large bowl, whisk the flour, baking powder, baking soda, and cinnamon. Make a well in center of flour mixture. (If using frozen blueberries, add to dry mixture to coat.)
- In a small bowl, whisk the eggs or egg replacer, honey/maple syrup, almond milk, applesauce, banana, oil, and vanilla until well blended. Add to the flour mixture in large bowl, stirring to blend.
- Pour the batter into prepared pan and sprinkle top with granola.
- Bake in the preheated oven for 35-40 minutes or until a wooden pick inserted in the center comes out clean. Let cool 5 minutes before removing from pan. Serve warm.
Anyone else feeling a little dazed, wondering whatever happened to Thanksgiving? It was lovely, but where did it go? As much as I love the open invitation to officially bring out the holiday season sparkles, this year I’m struggling to keep up with speedy time more than ever, and it feels like I’d better not dare close my eyes unless ready to wake up to 2017, tomorrow.
It’s a little ironic, this year’s dwelling on the fleetingness of Thanksgiving, when actually I stretched it out over weeks and in truth am still stretching. Dave’s mum visited us from England for most of November, and since not only does Thanksgiving not feature in English tradition but it also happened to coincide with Dave’s 40th this year, I chose to focus on Thanksgiving moments and emotions in subtle, grateful-but-also-gratifying ways for pretty much a whole month.
It started the day after Halloween, with this casserole. After that came a festive vegan Sunday dinner with Thanksgiving flair, kicking off Thanksgiving week. Stuffed acorn squash, stuffing, cranberry sauce…that sort of thing. On Thanksgiving Day itself, Little F and I shared a pumpkin pie breakfast smoothie and roasted pecans pressed in a Medjool date to taste like pecan pie. And this week, Thanksgiving over, I’m finishing my personal alternative Thanksgiving dinner-snacks with a welcome reprise of this delicious casserole, left off the Sunday Thanksgiving dinner only because my MIL isn’t the sweet potato’s biggest fan.
It feels somewhat greedy to venture beyond the basics of being thankful for simply, food…but even so these sweet potatoes make my gratitude list. I do love this dish. It’s a scrumptious side, a snack, a bit of breakfast in moderation, or dessert. And so much lighter than the typical creamy, marshmallow-topped version. I originally made if for Ancient Harvest, and it became an instant tradition, easy to tweak and equally delicious with every alteration.
To slow down Thanksgiving, literally savoring it in stages, felt quietly appropriate this year in a number of ways. One, I’m a little loath to even note. After a year of healing a running injury, a couple extra pounds snuck up on me for one thing, so it was handy to step back from an overload of sentimental feasting. I suspected but wouldn’t step on the scale for a good while. Because, old ghosts, numbers being deceptive…there were all sorts of reasons. But mostly the ghosts. And fear. For a long time, the scale has been a healthy thing for me to avoid. When I did dare brave the thing however, confirming my suspicions, I was able to get back pretty quickly. I don’t mean that to sound glib, like weight loss is easy, because it isn’t. It’s only worth noting because it was a good reminder, information propels progress.
To say I was disappointed with the results of this year’s election and the appointments thus far would be an understatement. But in all honestly I have also been oddly inspired. When typically this time of year I’d be logging hours on the treadmill tuned into Christmas movies and rom-coms on Netlix, this year I’m choosing documentaries. (OK, about half the time I am.)
It’s hard work to become informed, and the work never actually ends. Compared to where I’d like to be, I’m still doing a pitiful job of it. Also, there are some things I’d rather not know. If Alzheimer’s is hands-down written in my cards for instance, or if the world is going to end tomorrow (undecided on the latter…would you want to know?). But it is gratifying to take a broader view of things and to consciously work on building and fortifying my beliefs with information as much as my default, emotions. I’m sure my choices are still overtly slanted to my personal biases overall, but just making the efforts has been quietly reinforcing my faith in the potential of personal power.
So what is the connection between two not-well-related tangents and my favorite sweet potato casserole? Probably there is none. Sweetness in knowledge, at a stretch. But I am finally beginning to understand, attempted connections don’t always have to be successful to not be considered failures. What matters is we try.
- 2 pounds sweet potatoes (3- 4 medium)
- ¼ cup pure maple syrup
- ¼ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- dash salt
- ½ cup Ancient Harvest™ quinoa flakes (or sub quick or lightly processed oats)
- 1 tablespoon packed brown sugar (or use coconut sugar)
- ½ cup finely chopped pecans
- ¼ teaspoon ground cinnamon
- 1 tablespoon melted coconut oil or olive oil
- 1.Preheat oven to 400 degrees F. Prepare an 8-inch square baking dish with cooking spray.
- 2.Scrub sweet potatoes puncture with a fork. Place potatoes on a baking sheet lined with foil and bake for approximately one hour, or until soft. Allow potatoes to cool, 5 minutes.
- 3.Cut open potatoes and discard the skin. Place potatoes in a large bowl and add in maple syrup, milk, vanilla, egg, salt and spices. Beat until smooth with an electric mixer. Pour into prepared baking pan.
- 4.To prepare topping: Mix the quinoa flakes or oats, brown sugar, pecans and cinnamon in a bowl. Use a fork to stir in the melted butter. Sprinkle evenly over the potato mixture. Bake 40-45 minutes. Serve warm.