You know, sometimes I look at certain food blogs and get annoyed when they post like 200 pictures of the exact same dish where everything stays in the exact same position and not a single element ever gets so much as moved by an inch. The only thing that changes between shots is the angle of the camera.
Then I go and do pretty much the exact same thing…
Sorry about that guys, it looks like I have a soft spot for this particular breakfast bake and the gorgeous slices of fried plantain that are sitting right atop it, as if basking lazily in the sun…
I just couldn’t decide which pictures I wanted to exclude. I felt like I wanted to drool over all of them for a couple of days
‘Cuz yeah, sometimes, I do drool over my own pictures. Sorry if I sound a little self-complacent here. That is not my intention.
I just want to sincerely apologize for overloading you with a bunch of pictures that pretty much all look the same…
That being said, whatever you do now, don’t you dare go look at the list of ingredients just yet.
Hey! Where d’you go?
I said DON’T!
Alright, since I’m pretty sure that you did go and take a peek, I can only assume that you know now that this one contains not only plantain and avocado, but also zucchini and… cauliflower!
Yes, yes. Cauliflower.
Weird, I know. But hear me out.
As much as I used to do almost strictly carbs for breakfast in my not so distant past, I now try and stick to “regular” food, and think of breakfast as just another meal… Nothing really particular about it.
In other words, I tend to reach for eggs, meat, veggies and a little bit of fruits and nuts for breakfast just as I would for any other meal. Sometimes, I’ll even have leftovers from the previous night’s dinner.
Tomato Olive Braised Beef for breakfast? I say yes please to that! Although I tend to go for choices that are a little less extreme, such as this beautiful Butternut Squash and Chicken Mash. That last dish would be one of my favorites to have for breakfast, right after a good workout.
But sometimes, you know, just sometimes, I feel the need to indulge in good ole breakfast classics again. Things like omelets, pancakes, and banana bread, slightly toasted with a little bit of of raw cashew butter…
Or well, things like this very instant bake.
I don’t get the urge all that often, but when I do, I’ll still try and sneak in as much nutritious food as I can into them, namely a decent amount of protein, a source of healthy fat and… as much veggies as I possibly can (without totally ruining the experience, that is!)
Protein is a real no-brainer: eggs will get the job done very efficiently and are almost always necessary, anyway! Fat is also way too easy. Between all the coconut stuff, all the nuts and nut butters, it sometimes even gets hard to choose just one or two sources.
Veggies, however. Now THEY are little bit more challenging… there aren’t that many veggies out there that do well in cake batter!
Well, I can tell you that I just added a new one to my list, as well as a new item to the list of what amazing cauliflower can do.
I think it really deserves the title of superfood, that one! At least in my book it does…
Seriously, it didn’t detract at all from the goodness of this dish. In fact, it even contributed to it. It added just a little bit of a mysterious crunch… if you didn’t know it was cauliflower offering that bit of resistance between your teeth, you would never have guessed.
Nor would you be able to tell that there was THIS MUCH veggies in this sexy little cake!
Go ahead. I dare you to try it!
- ½ ripe avocado
- ½ very ripe plantain banana (or regular banana)
- 2 whole eggs
- ½ cup raw zucchini, grated
- ½ cup raw cauliflower, grated
- 1 tbsp date paste
- 1 tsp pure vanilla extract
- 2 tbsp coconut flour
- 1 tbsp arrowroot flour
- 1 tsp cinnamon
- ½ tsp freshly grated nutmeg
- ¼ tsp baking soda
- ¼ tsp cream of tartar
- 2 tbsp raisins
- 1 tbsp pecans, chopped
- Start by working out. Hard. Give it all you've got. Then shower and get dressed... Alright. Now you're ready to move on.
- In a small food processor, combine avocado, plantain (or banana), date paste, eggs and vanilla extract and process until smooth and very well combined. Add zucchini and cauliflower and process on pulse until well blended.
- In a separate bowl, combine all the dry ingredients and mix with a whisk until very well incorporated.
- Add wet ingredients to the dry ingredients and mix with a wooden spoon or rubber spatula until just incorporated.
- Grease a microwave safe bowl with coconut oil and pour the mixture right in (allow room for rising, your cake will pretty much double in volume); cover with a paper towel and cook in the microwave on high for about 4 minutes.
- As soon as your cake comes out of the microwave, garnish as desired and serve.
Could you ever say no thanks to such a lovely invitation?
Oh, those slices of fried plantain basking in the sun. I could stare at them all day.
I really wish plantain wasn’t so high in carbs and sugar. I think it’s now my ultimate favorite fruit
Just look at that one. Don’t you just want to reach out, grab it and bring it to your mouth?
And look at that beautiful green color!
Seriously, I don’t think green as ever looked so sexy for me…
And the texture…
OH! So moist, so tender, with just what it takes of crunch.
I really wish you could taste this.
What if you wanted to unmold this and share it with a friend, perhaps?
It could very well be done, as you can see!
And it would still look just as good.
Are you really sure you wanna share this?