Categotry Archives: Breakfast

Camping Cakes

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You can call these flax cakes if you’re serving them to adults, but they taste better to children if you call them camping cakes.

  • 3 tablespoons flax meal
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 1 egg
  • 1 tablespoon coconut oil, virgin or liquid

1. Mix all ingredients in a cereal bowl. If you use room-temperature virgin coconut oil, it will be difficult to blend completely, but the lumps will resolve in the baking.

2. Cook approximately 1 minute 15 seconds in a microwave oven. Let cake sit for one minute. Swipe a knife around the inside of the bowl and remove the cake. Slice it in half horizontally to make two round slices.

3. Or bake: Make four recipes; pour into in a 12-count muffin pan; and bake in a 350F oven until golden brown. Skip step 4 below.

4. Toast in a toaster oven for about 3 minutes. Spread with butter or oil spread . Top with jam or syrup.

High-Protein Variation

  • Add 1 tablespoon plain gelatin powder

Camping Tip

Pack untoasted cakes in your cooler. Brown cakes in oil at breakfast time in a pan on a cookstove. Serve.

Coconut Flour Pancakes

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My personal favorite. Thick, heavy and soft—just like an old-fashioned stack!

INGREDIENTS:

  • 2 t coconut flour
  • 2 t quinoa flour
  • 2 t oat flour
  • 1 T flax meal
  • 1 t baking powder
  • 1 egg
  • 3 T milk of your choice
  • Pinch of salt

Mix dry ingredients, then add wet, adding the milk a bit at a time to
ensure a nice thick batter. Make sure the pan is hot before adding butter
or oil to it; then spoon batter onto it. I like to use iron pans. Don’t
turn pancakes until they’re good and ready!

Note: Add 2 tbsp rolled oats for a crunchier texture.