Pleased Sunday! I hope everyone is having as good of a weekend once we tend to be. Jack completed a significant work deadline on Friday so this is the first time in months we’ve had the opportunity to blow a lazy week-end collectively. And what better method to pay one than with cake for break fast?
2 tablespoons earth balance butter (or regular butter)
1 cup almond flour
1 glass oat flour
1/3 cup cane sugar (or sugar of your choice)
1/2 tablespoon ground flax seeds
3 teaspoons cooking dust
3 teaspoons cinnamon
1/2 tsp salt
1 1/4 glass almond milk (or milk that you choose)
1 teaspoon vanilla plant
3 tablespoons earth stability (or butter)
1/2 cup cane or brown sugar
1/3 cup oat flour (or flour that you choose)
1 teaspoon cinnamon
1/4 chopped nuts (optional)
Preheat range to 375 degrees.
Combine sugar, butter, almond milk, flax, and vanilla and set aside.
Sift together flours, cooking powder, cinnamon and salt into another bowl.
Slowly combine damp and dry components alongside milk and carefully stir collectively. Fill an 8×8 or 7×9, cooking pan (or 12 muffin glasses) because of the batter.
In a little bowl combine crumble components with a hand or together with your hands. Mix until simply crumbly. Add even more flour if combination is just too wet.