For breakfast today I didn’t get much time to make anything so I just grabbed a banana and a couple handfuls of cashews. The kids and I were heading up north to Mount Vernon WA to see the tulip fields with my mom.
For lunch I bought a chef salad at the little grocery market in a really cute town called La Connor. We found a picnic table and just ate our lunch by the water.
For dinner at my moms she made us some really good chicken and vegetable soup with rosemary. For desert I made a greek walnut spiced cake. I found a recipe for a cake called karydopita and gave it my own “make over”. It turned out great and I think it would also make a good breakfast cake because it wasn’t overly sweet and it is high in protein. I made an orange glaze to go on top sweetened with only orange juice and stevia. Here is the recipe for the walnut spice cake:
Greek walnut spiced cake
1/2 cup garbanzo flour
1/2 cup brown rice flour
4 tablespoons coconut flour
1 cup walnuts ground
1 cup walnuts crushed
2/3 cup melted smart balance butter
2 egg whites
1 tablespoon ground chia seeds
1 cup non dairy milk (I used coconut/almond)
1/4 cup honey
1/2 teaspoon molasses
2 packets of stevia
1 tablespoon ground cinnamon
3/4 tablespoon ground cloves
1 tablespoon grated orange peel
2 tablespoons applesauce
pinch of sea salt (optional)
Mix together the ingredients except for 1/2 cup of crushed walnuts and sprinkle the walnuts on top. Bake at 350 until cakes is firm and starting to brown around the edges (about 20 minutes).
Juice of 1 orange
2 tablespoons coconut or almond/coconut milk
1 packet stevia
1/2 tablespoon melted coconut oil
1/2 tablespoon coconut flour (you can add more or less flour depending on thickness desired)
This makes glaze for about 2 or 3 servings.