It’s Monday already, but luckily the school is closed today so I only have to go in a bit later to the job at university – all of which means I get to share with you a breakfast meal at the appropriate time! 😀
Ok, so you’re probably thinking I’m nuts, but what’s new? A while back I was complaining about always being hungry after breakfast to my SIL, Rikke, and when I listed what I ate (which at that time was amazeballs smoothie bowls) she asked where my protein was. Well, other than a bit of flaxseed powder, protein’s been more of a tea-time affair since going vegan, so this started a little kick of protein powder omnomness which has escalated into something of an addiction because I can just add hot water and go (and I’m always cold!). I’m out of protein powder at the moment, however, and I figured I needed to eat real food instead of relying so much on powders to get my protein quota for the day. Enter this crazy deliciousness!This is a weird but super tasty mix of sweet and savoury, which is my favourite combo (remember the pecan paté and jam?) – the banana is very subtle, as is the strawberry, but it definitely emerges with baking as an underlying tone which just accentuates the lovely crispness of the granola and the super fun “baked bread” bottom. Man-thing’s mortal enemy is banana, except in banana bread or muffin form, so this was my way of testing the waters. Considering he ate both servings in a short time I’d say it passed 😉
Ingredients (serves 2):
Baked banana toast
- 1 large banana
- 4 TBSP GF oat bran
- 1 TBSP flaxseed powder
- 1 tsp cinnamon
Chickpea strawberry granola:
- 1/2 cup chickpeas (remember to keep your canned brine for vegan meringues!)
- 1/3 cup GF oats
- 1/3 cup GF puffed brown rice
- 2 tsp cinnamon
- 2 TBSP liquid sweetener (I used NuNaturals Simple Syrup)
- 1 TBSP strawberry jam (no sugar added)
- Either hummus or more jam
- Preheat the oven to 180C and line a baking tray.
- Mash your banana very well with a fork, then mix in the rest of the bread ingredients.
- Spread out your mixture into two piles on one side of the tray and shape them as desired.
- Mix your granola ingredients and spread them out on the other side of the tray.
- Bake for 15 minutes, then flip the bread and granola.
- Bake for another 10 minutes, then remove the granola.
- Bake the bread for another 10 minutes and serve warm spread with hummus or jam and topped with granola.
I made some quick hummus over the weekend to help with the protein intake (not that I believe vegans are easily deficient in protein, but I just like protein for fullness), so that’s why it features here instead of more jam, which could absolutely work if you wanted to make it a tad sweeter overall. If you really wanted to go to town you could make the super delicious chocolate hummus and spread that all up in this protein party 😀
Nom nom nom! Seriously, what an awesome combo! A super healthy and delicious base (which you can use for anything and make in batch to keep as an easy breakfast on the go) and a crispy topping – different textures in one meal definitely help keep my brain appreciative and happy, because after the liquid diet for the one procedure I really just wanted nothing more than to bite into something. This is definitely a cure for that!
How do you add protein to your meals?