Being that I work from home now, breakfast is a big highlight for me and I always look to vary up my routine. Spotting a beautiful recipe for a PB&J Grain Free Breakfast cake on Immaeatthat blog, I thought it sounded relatively simple and would make for an exciting weekday breakfast. Given that it's gluten free, Dan was all about it, as I incorporated Bob's Red Mill 1-to-1 baking flour that totally did the trick. Actually, I have to say that I've used this flour on numerous occasions lately, especially when making waffles and everything always comes out great. You virtually can't tell the difference.
Instead of using mashed blackberries as the bed for the peanut butter, I substituted with frozen blueberries that I warmed up. Then came the creamy warmed peanut butter on top that sealed the deal on this already moist cake. Just a few small pieces filled us up for several hours, and I'd recommend sharing one portion with 1-2 people at least!
PB&J Grain Free Breakfast Cake - recipe courtesy of Immaeatthat Blog.
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