Powercakes…cakes of power.

Breakfast is of high importance today.

1 cup buckwheat flour

1 cup teff flour

1/4 cup cornstarch

1 cup cooked quinoa (a good way to use left over quinoa)

1 1/2 tsp. baking powder

3/4 tsp. xanthan gum

1/2 tsp. salt

1 Tbsp. honey

2 fresh eggs

1 cup sesame milk

1 cup water

1 tsp. vanilla

4 tsp. coconut oil (melted)

Whisk together the wet ingredients. In a seperated bowl, mix together the dry ingredients. Stir the wet mixture into the dry mixture until thoroughly mixed. I threw some fresh blueberries in my batter. Fry in ghee.

Of course you know that this recipe can me modified to suit your specific diet. In the winter, when the hens aren't laying, I make a binder from ground flax seeds and hot water. It's a 1:1 mixture per Tbsp. If you're making this recipe with wheat flour, there is no need for xanthan gum for gluten, a wheat protein, provides adequate texturing. You can substitute the sesame milk with any sort of 'milk'.

Pictured are my cakes topped with plain yogurt and honey.

Enjoy this beautiful day.

 

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