We had a naughty breakfast the other morning. We ate half of this each (i.e. 2 serves) but 1 serve with some fruit and yoghurt makes it a better brekkie choice. But it was so good that we just ate it all haha I felt better with myself after going to the gym!

I got this idea of an apple pancake, but baked in the oven and found a delicious recipe at Taste and Tell which I modified to suit what I had at hand. It didn't puff up, but I can't say I was surprised after I changed so much of the recipe. It was still so amazingly delicious for breakfast though; the natural yoghurt cut through the brown sugar sweetness too.

Back to porridge, muesli or green smoothies though - I couldn't handle this much indulgence every morning!!



Apple OvenCake
serves 4 / approx. 190 calories per serve
approx. macronutrient breakdown: fat 8.0g / carbs 26g (15g sugar) / protein 4.3g

Ingredients
1/2 cup spelt flour
1/2 tsp baking powder
1 tbsp dark brown sugar
1/8 tsp salt
1/2 tsp ground nutmeg
1 egg, lightly beaten
1 cup soy milk
2 tbsp macadamia spread, melted
1 tsp vanilla extract
Apple mix
1 Granny Smith apple, thinly sliced
1/2 tsp cinnamon
1/2 tsp nutmeg
2 tbsp dark brown sugar

Method
Preheat the oven to 180 degrees celsius.
Whisk flour, baking powder, brown sugar and nutmeg in a large bowl. Whisk egg, melted macadamia spread, vanilla and soy milk in a small bowl until well combined. Add to dry ingredients and whisk until smooth. Allow to stand for 30 minutes.
In the meantime, spray an oven proof pan with oil and layer the thinly sliced apple in a circular pattern on the base. Sprinkle with cinnamon, nutmeg and brown sugar (add a little more sugar if you think neccessary.) Bake in the oven for about 10 minutes or until starting to soften.
Turn the oven down to 160 degrees celsius and remove the pan. Carefully pour the pancake mixture over the apples and return to oven. Cook for a further 25-30 minutes, cover if it starts to brown too quickly.