A berry delicious and nutritious breakfast that doubles as dessert!
If you’re in search of a REAL “breakfast of champions” Mixed Berry Flax Cakes might be just what you’re looking for. These wholesome, earthy cakes are gluten-free, grain-free, dairy-free, and contain 7 grams of protein and more than 1/3 of the recommended daily allowance of fiber. How’s that for a healthy breakfast!
I’m of the mind that one should always, whenever possible, start their day with fresh berries. Fresh berries are beautiful, nutritious, and work beautifully served in, or alongside, a variety of breakfast foods. These Mixed Berry Flax Cakes are a case in point. Blackberries, raspberries, and blueberries are added to the flax-based cake batter whole, then gently folded in so that big chunks of berries appear throughout the finished cakes.
The recipe for Mixed Berry Flax Cakes uses ground flaxseed, also called flaxseed meal or flaxseed flour. Flaxseeds are an amazing food and truly deserving of the “superfood” label. They’re the richest source of a plant-based omega-3 fatty acids (also known as alpha-linolenic acid or ALA) in the world! They’re also low in carbs, high in antioxidants, and are thought to stave off certain types of cancer and aid in digestive health. However, there is one very important fact to be aware of regarding flaxseeds. To reap the maximum health benefits from consuming flaxseeds they must be ground because whole flaxseeds will pass through your digestive tract largely intact, thereby preventing your body from absorbing all the valuable nutrients.
In the close-up photo above you can see the beautiful, rustic texture of Mixed Berry Flax Cakes. Because the blackberries, raspberries, and blueberries in this recipe are left whole, every few bites contain a delicious burst of tart berry flavor.
People always joke about having dessert for breakfast. Well here’s a case where you can have breakfast for dessert. Mixed Berry Flax Cakes make a phenomenal guilt-free dessert or snack. They’re not super sweet so to make them more dessert-worthy simply put a big scoop of vanilla ice cream on top or some sweetened whipped cream.
- 3 cups (336g) ground flaxseed (also known as flaxseed meal)
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup unsweetened apple sauce
- ½ cups maple syrup
- 4 eggs
- 2 teaspoons vanilla extract
- ¼ (48g) cup + 1 teaspoon melted coconut oil
- 1 cup (6 ounces) mixed berries (I used blackberries, raspberries, and blueberries – ⅓ cup/2 ounces each)
- ½ cup pecans, roughly chopped
- Preheat oven to 350 degrees.
- Brush the bottom and sides of 12 mini non-stick tart pans (measuring 3½ inches in diameter) with 1 teaspoon of melted coconut oil and place them, evenly spaced, on a baking sheet.
- Combine the ground flaxseed, baking powder, cinnamon, nutmeg, and salt.
- Add the apple sauce, maple syrup, eggs and vanilla extract and mix well.
- Stir in the remaining coconut oil and then gently fold in the berries and pecans.
- Place 3 – 3½ ounce scoops of batter into each of the mini tart pans.
- Bake for 30 minutes on the bottom rack of the oven.
- Let cool completely before removing from the pans.
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