If you follow me on Instagram you may have noticed over the past couple of months that something has been missing…
Yes, sadly my training schedule has changed and I am no longer able to go to my favorite coffee shop that serves up the best and freshest fruit in all of Charleston.
I have found a replacement cafe, and while the iced lattes are delicious, it’s still not the same.
This isn’t to say I’m not enjoying my favorite food… trust me, I am.
My love affair of fruit can not be broken. Instead, I’m getting my dose at home, which of course saves money too!
For old times sake, I want to do a fruity friday post today.
And by fruity friday, I mean sharing an amazing breakfast recipe.
The Mistake That Lead To Greatness
First, I have to share how this recipe came to be.
I had the great idea to use plantains to make a meaty casserole earlier this week using bison, onions, bell peppers, and stewed tomatoes.
I was just sure it was going to wow our tastebuds.
The casserole emerged from the oven smelling of deliciousness, steam oozing off, a crispy crust around the edges… “Oh wow, I am amazing!” may have come to mind.
I sliced it up, gave it to Dan and watched intently as his slid his first fork full into his mouth.
And then gave THE face.
He said it was a little too sweet and cake like for a dinner casserole, the plantains had been a bit too brown which lead to them having more of a banana taste than we would prefer for dinner.
To be honest, I loved it, but I understood what he was talking about.
I felt like I was onto something… I wasn’t ready to toss in my cooking mitt just yet.
Stone Fruit Gluten Free Coffee Cake
By the time I finished my plate of bison casserole, I had already had my AH-HA moment for how I could still make the idea work.
Instead of a dinner casserole… a breakfast cake! YES!
And that’s how this came to be. And as for the stone fruit?
It’s summer in the south. There is nothing better than a local peach (did you know that South Carolina is the peach state, not Georgia).
Local peaches are mind blowing!
For this particular recipe I used peaches, nectarines and plums… but you can really use any fruit.
- 2 large plantains
- 2 eggs
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1 tbsp stevia (powder)
- 1 peach, chopped
- 1 nectarine, chopped
- 1 plum, chopped
- 1/2 inch ginger, peeled and chopped
- 1 tsp lemon juice
- 2 tbsp honey
- 2 tbsp gluten-free granola (or chopped nuts)
- Preheat oven to 350-degrees. Oil up a 9 x 9 pan.
- Start by chopping up all of your fruit and place it in a bowl. Pour in 1/2 of granola, the lemon juice, honey and ginger and allow for it all to marinate while you make the batter.
- In a blender, blend together the eggs, plantains, vanilla, stevia and baking soda.
- Pour 1/2 of the batter into the cake pan, next pour 2/3 of the fruit (save some for the top), and pour the remaining batter to cover.
- Sprinkle the top with the remaining fruit and rest of the granola. If available, drizzle honey lightly on top.
- Bake at 350 for roughly 30 minutes, until slightly golden and cooked through.
- Pairs perfectly with a glass of iced coffee for breakfast or an after dinner treat.
It’s been a while since I’ve has the opportunity to really play around in the kitchen, I forgot how much I love it! I also developed a new hummus recipe… a must share for next week!
So tell me…
I love it all but right now I have to say cherries and peaches are all the rage! If you’re a cherry lover like me, check out Lindsay’s Cherry Limeade!