Breakfast Blueberry Icebox Cake (Vegan & Gluten Free)
This blogpost is sponsored by Silver Hills Sprouted Bakery.
Cake for breakfast? My 5 year old me would be confused... and happy at the same time. But one thing is for sure, this is way better than the cookies with milk that I had straight for 2 years as breakfast (no joke).
Since March is National Nutrition Month I thought I would be a great idea to share a healthy, nourishing and FUN recipe. You are going to blow your tastebuds mind with the bite of this recipe and fuel your body with all the nutrition!
This simple and delicious breakfast recipe is plant-based and gluten free! I used vegan ricotta cheese, made from almonds that I got at the supermarket, frozen blueberries, grain free granola and for the layers of this icebox cake I used Silver Hills Organic and Sprouted Bread.
Why Sprouted bread makes the difference?
There are a few benefits that makes sprouted foods, in this case, bread better than the regular one. Starting of with the fact that they are easier to digest because sprouting allows some amino acids and carbohydrates contained in grains to break into easier to digest parts of them
You also get more of the nutrients since it breaks those anti nutrients from grains, that allows our bodies to get absorb the iron, zinc, magnesium and B vitamins that are included in whole grains.
You know that phrase "You are what you eat"? Well, I also read another similar and as a nutritionist I agree more with this one "You are what you absorb".
And this is so true! We might be eating healthy and that's great! But there are a few factors that can alter the way we absorb foods; gut health and foods. In this case, by choosing sprouted whole grains you are also making sure that you are getting the most of the benefits of these whole grains.
Nutrition is not complicated if we don't want to, it isn't boring as well! It's just about those little changes that makes the difference! From switching to sprouted bread to adding more colors into your meals that will create a impact that your body will thank you later.
Here are the ingredients used for this Breakfast Blueberry Icebox Cake:
Almond-Based Ricotta Cheese
Granulated Monk Fruit
Simple and minimal ingredients, you see? I like to use granulated monk fruit since it keeps glucose levels steady and it doesn't have a weird aftertaste. And it's also a 1:1 sugar replacement to coconut sugar or date sugar. You can also use the sprouted granola of your preference.
Well, overall this recipe is gut friendly and easy to digest. We are keeping it plant-based so we are using almond-based ricotta cheese that depending on the type you get will also contain some cultures AKA probiotics. So that makes the perfect combination to get that gut love and celebrate National Nutrition Month!
The end result
A dense, flavorful and delicious breakfast cake. The taste of the ricotta cheese along with the bread and blueberries really creates a special recipe that would be even hard to believe that it's healthy.
Nutrition is also about sustainability and this is just a simple recipe that doesn't require a lot of process and can be easily stored in the freezer, perfect to have ready on the next morning that you and your kiddos will love.
This is a great recipe that your family or friends will love! Simple and elegant (and fun) no matter the occasion, this recipe is made to enjoy in the most effortless and most delicious way ever, I mean... only simple and minimal ingredients in a healthy gluten free and low carb blondie!
Sharing is caring!
Remember that sharing is caring so please spread the love by saving, sharing or bookmarking this recipe for later. To cook with your loved ones on one of your amazing brunches or friend gatherings!
Try more recipes here!
Breakfast Blueberry Icebox Cake
By María Fernanda López
4 slices of Silver Hills Organic and Sprouted Bread
1 cup of blueberries (frozen also work)
2 cups of almond-based ricotta cheese
1/3 cup of granulated monk fruit
1/3 cup of sprouted granola
Toast the pieces of sprouted bread in the toaster or oven (350F for 12 minutes).
Blend the ricotta cheese with granulated monk fruit to get rid of any lumps.
Heat 3/4 cup of blueberries and mash them with a fork to create a jam with it. Set aside.
Once the sprouted bread is baked cut it in a way that fits your baking loaf dish (I used one made from silicone to make it easier to removed once ready but you can also put waxed paper in the bottom).
Place one layer of bread on the bottom of the baking loaf and top with about 1/3 cup of the ricotta cheese blend.
Add another layer of bread, top with ricotta and mashed blueberries.
Add your last layer of bread and the last of the ricotta blend. Top with the leftover berries, the ones you didn't massed and with sprouted granola.
Cut into 8 slices and enjoy!
Nutritional Information per serving (161 kcal)
Net Carbs: 11.1g
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