Coconut Breakfast Cakes

I am a huge fan of breakfast foods.  It’s actually my favorite types of food so I’m always searching for some yummy thing to try.  I have mentioned before that I went raw a couple of years ago.  It was a great experience but not one that I had an easy time maintaining.  That aside, I still prefer the bulk of my food raw.  I was given a book that helped ease me into preparing raw food.  The book is called “Ani’s Raw Food Kitchen” by Ani Phyo and it rocks.

Yesterday I made some coconut breakfast cakes for breakfast and had the leftovers today as a snack.  They are really tasty, quick and so good for you.  They are made from flax seed, which is a great source of omega 3, similar to that found in fish.  Did you know that flax can help lower your LDL cholesterol?  Yup, and it may help lower the blood triglyceride and blood pressure and reduce the chance of a heart attack.  All of these things are super duper good.  And lest you think I am that smart, this information can be found in Ani’s book along with the recipe.  The book is cool like that.  I don’t have a picture for you because they didn’t last long enough for me to get a camera out.  Sorry, maybe next time!

Coconut Breakfast Cakes

~ Ani’s Raw Food Kitchen on page 78

• 2 cups whole flax seeds, or 3 cups flax seed meal (I use flax seed meal)
• 2 tablespoons liquid coconut oil
• 1/2 cup agave or maple syrup (I prefer agave)
• 1/2 teaspoon sea salt
• 1/4 cup water

Put flax meal, coconut oil, agave/maple syrup, salt, and water in a large bowl and mix well.  Form into 4 balls and flatten into a “pancake” shape, about 1/4 to 1/2 inch thick.

To serve, top with sliced fruit like bananas and/or chopped nuts like walnuts or almonds.  Drizzle with syrup.  Batter will keep for 4 to 5 days in a fridge.

Go on.  Make these.  You’re gonna thank me later!!