Savoury Rustic Breakfast Cakes - alive magazine

Name: Savoury Rustic Breakfast Cakes - alive magazine
Ingredients: 19 oz (540 mL) can black beans or red kidney beans, drained; 2 large organic eggs; 1/3 cup (80 mL) maple syrup; 1/4 cup (60 mL) avocado oil or extra-virgin olive oil; 1 Tbsp (15 mL) orange or lemon juice; 1 cup (250 mL) all-purpose or gluten-free flour; 1 cup (250 mL) large flaked oats, reserving 1 Tbsp (15 mL) for topping; 1 1/2 tsp (7 mL) baking powder; 1 tsp (5 mL) baking soda; 1/4 tsp (1 mL) sea salt; 1/3 cup (80 mL) chopped walnuts, reserving 1 Tbsp (15 mL) for topping; 1/3 cup (80 mL) crumbled feta, reserving 1 Tbsp (15 mL) for topping

www.alive.com

Cake for breakfast? You bet! Have no reservation when you try this tastey and brain-fueling start to the day.

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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