No Butter, No Oil, Ginger [Breakfast] Cake

Yes, I know that Christmas is gone and I should probably let go of gingerbread, but I love ginger so much. I just can't do it. Ginger is fantastic for you. I knew it was good for settling upset stomachs from my mom and for seasickness from my friend who was in the Navy, but my roommate (through a cooking magazine) just informed me that it is also good as preventive for muscle-soreness after a workout. And with it's kick, it has to be good for your spunk and livelihood, right?

In other words, ginger is awesome and you should totally make these little cakes for tomorrow's breakfast. You can top them with some vanilla yogurt and banana slices for a balanced meal that will have you ready to tackle in the dreariest of January mornings. Also, for those of you who are still going strong in your New Year/New You resolutions, these cakes are just under 200 calories and have over 4 grams of fiber and 5 grams of protein. Woot!


Ginger [Breakfast] Cake
Adapted from Healthful Pursuit

2 eggs
1/2 cup raw lemon pudding*
1/4 cup milk
2 tablespoons honey
1/2 cup buckwheat flour
2 tablespoons ground flax seed
2 teaspoons gingerbread spice**
1/2 teaspoon baking soda
1/2 cup chopped pecans

Preheat oven to 375F and grease or line [6-muffin] muffin tin (or a bigger one with only 6 lined).
Then, in a separate bowl, whisk the first 4 ingredients. Once mixed, stir in dry ingredients until thoroughly mixed throughout. Fold in pecans.
Pour mixture, evenly divided, into the 6 prepared muffin tins.
Bake for about 25-30 minutes, or until a toothpick inserted comes out clean.
Allow to cool for 5-10 minutes, then enjoy. You can store in the fridge for 4-5 days.

*Lemon pudding (also from Healthful Pursuit): combine 6 pitted medjool dates, 1 pitted avocado, the flesh (the segments) of 2 lemons without pith or skin or seeds, and 2 tablespoons of lemon juice in the bowl of a food processor and process until well-blended and looks similar to guacamole.

**Gingerbread spice: Mix together 2 tablespoons cinnamon, 2 tablespoons ginger, 1 tablespoon allspice, 1 tablespoon allspice, and 1 tablespoon cloves. Use as needed.