It’s a true story, check out the photo.
However, things are often not how they seem on the surface and this is a good example.
Max came to me a few months ago and said he was bored with the toasted muesli my husband makes and wanted to have something different for breakfast.
We discussed what he was angling for and I gave him my parameters. What we eat is, for me, really important and so I have my guidelines :)
He was talking eggs and all sorts of other things but was also cognisant of the fact that mornings are busy and there is only so much time/effort that can be expended.
He was happy to have “non-traditional” foods too. Left-over dinners were OK etc. This would have been the perfect solution if those were not already my lunches for the next day. The thought of cooking enough for him to eat breakfast as well was not a good one. This kid can eat!
So I said I would see what I could do.
Then one morning I had some porridge left-over from our breakfast and thought I’d experiment making a cake using that and some sweet potato.
I did and it was delicious. So good, I could have eaten the whole thing. We are however, a very low sugar family so are used to eating things that are not sweet.
Max was so excited and has begged to have it every morning since. We compromise and I make a big cake at the beginning of the week. He gets it when I don’t get chance to make an omelette or other option.
So is cake a decent breakfast?
Yes, psychologically it’s a total winner. How many kids wouldn’t want cake for breakfast? :)
I always advise the families I work with to rebrand and market foods so they become as appealing as possible. It’s the difference between “a porridge cake” and “a chocolate cake”. Which are you going to choose?
Yes, from an ingredients point of view.
This cake ticks all my boxes in terms of a decent breakfast. In fact, it probably aces every box in the cereal aisle at the supermarket.
- Porridge made with wholegrain oats - sustaining, soluble fibre
- Eggs - great protein
- Sweet potato - vegetables for breakfast - yippee
- Cacoa - great for iron and flavonoids
- Molasses - the only sweetener - bioavailable iron, calcium, Vit B6, potassium etc.
- Nutmeg & cinnamon - spices are great for trace nutrients
- Ground linseeds/sunflower seeds/pumpkin seeds - omega 3’s, Vit E, magnesium etc.
- Butter/olive oil/baking powder - give it flavour and enable it to rise
So I am happy to say that my son has chocolate cake for breakfast.
Judith is passionate about good food and is even more passionate about enabling other people to enjoy the wide variety of fresh food available today.