Chestnut Hazelnut Instant Breakfast Cake
Serves: Serves 1
Wet Ingredients
Dry Ingredients
  • ¼ cup spelt flour
  • ½ scoop vanilla flavored whey protein powder
  • ¼ tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp freshly grated nutmeg
  • 1 tbsp hazelnuts, toatsted and chopped
  1. In a small food processor, combine all the wet ingredients and process until smooth and well combined.
  2. In a seperate bowl, combine all the dry ingredients and mix with a whisk until well incorporated.
  3. Add wet ingredients to the dry ingredients and mix with a wooden spoon or spatula until well incorporated.
  4. Transfer to a microwave safe bowl (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 3 minutes.
  5. As soon as your cake comes out of the microwave, garnish with a dollop of plain yogurt, a drizzle of hazelnut butter and a few hazelnuts if desired and serve immediately.
Nutrition Information
Serving size: Nutritional Information does not include garnish
Recipe by The Healthy Foodie at