Last night I had insomnia and couldn’t make myself fall asleep. Since it doesn’t help to stay in bed and wait, I decided to make breakfast in advance so that it would be ready when I wake up.
I finally fell asleep at about 3 am, and woke up at 1 pm! I really have problems with sleep since school began, and I do have to find something to help! Any suggestions?
But what did I make last night?
Adaptation of Cereal Crumble Cake on Healthy Tipping Point
- 1/4 cup spelt flour
- 1/8 tsp baking soda
- 1/4 tsp baking powder
- 1 tbsp cinnamon
- 2 tbsp maple syrup
- 4 small apples, peeled and cut in cubes
- 1 tbsp currants (optional)
- 1/2 cup milk (I used unsweetened almond milk), divided
- 1 1/2 cups brown rice crisp cereal
- 1 tbsp toasted wheat germ
Directions: Preheat oven to 400°F. In a bowl, combine flour, baking soda, baking powder and cinnamon. Add 1/4 cup milk and maple syrup and stir well. Add apple pieces and currants and toss to coat. Grease a bread pan and spread the fruit mix along the bottom.
In the same bowl (who want to clean two bowls when you can clean one?), put rice crisp cereal and remaining 1/4 cup milk, mix and layer over fruit mix. Sprinkle wheat germ on the top.
Cover with aluminum foil and and bake for 25 minutes. Uncover and bake at 500°F for 2-4 min, until top starts to brown.
Nutrition Facts: 364 calories, 30 calories from fat, 3 g total fat, 0 mg cholesterol, 335 mg sodium, 83 g carbohydrates, 8 g fiber, 42 g sugar, 6 g protein – 2% Vitamin A, 18% Vitamin C, 11% Calcium, 13% Iron
I put it back in the oven for 10 minutes to eat it warm but it would also be delicious cold! Which makes it a great weekday breakfast too! What is easier than taking your breakfast out of the fridge to eat it?
Now I’m at a small cafe with Diran to study. Their cafe latte is awesome!
Since we were supposed to study earlier (hum… 10 am instead of 2 pm) we will probably eat dinner here to continue to study. They have pasta, panini and salads!
See you tonight,