Wednesday, January 23, 2013

Chocolate Chip Breakfast Rug

I couldn't decide on a name for this... It was between sweet flatbread or breakfast pan cake but then Witty Husband started calling it a "breakfast rug" and the name stuck. This recipe is one of my husband's favorites.

Here it is fresh out of the oven...

Use golden flaxseeds instead of brown for a butter-like flavor. Grinding the oats and flaxseeds may seem cumbersome but it literally takes just a minute or two tops. Oat flour can go rancid easily and rolled oats are usually cheaper in the bulk aisle at your local grocery store. With both the oats and flaxseeds, this cake has a good serving of fiber. A slice of this sweetness and a cup of tea is a great way to start the day!

Including orange zest in the batter or serving with orange slices guarantees a higher absorption rate of chocolate's antioxidants.

And best of all? This "breakfast rug" is vegan, gluten-free, and dairy free. Raid your pantry for all the ingredients! No need to go out shopping for anything extraordinary when this is so easy to prepare at home.

Cinnamon Raisin (add 1 1/2 tsp cinnamon and 1/3 cup raisins)
Orange Honey (subtract sugar, use orange juice insted of milk, use less juice than calls for and add honey)
Use any frozen berries in exchange for the chocolate chips - blueberries, marionberries, raspberries, etc.

Chocolate Chip Breakfast Rug
1 1/2 c rolled oats (gluten-free certified if sensitive)
1/4 c golden flaxseeds
1 t baking soda
1/2 t cream of tartar             (use 1 1/2 tsp baking powder instead of baking soda and cream of tartar)
1/4 t salt
1/2 c applesauce
1 cup unsweetened, dairy-free milk (such as coconut, almond or soy)
1/4 cup sugar

1/2 c choc chips
1 tsp orange zest (optional)

1. In a spice grinder, grind oats and flaxseed. Add to bowl with other dry ingredients.
2. Combine wet ingredients in seperate bowl. Mix the two together.
3. Pour into a 9x13 pan (greased lightly with coconut oil).
4. Pop into 400 degree oven for 20-25 minutes or until bottom is browned and toothpick inserted comes out clean.

Makes 4 large servings or 8 smaller servings.
My toddler eats 1/8 of this recipe and my husband eats 1/4. Depending on my hunger, I eat whichever size I feel like. It's great served cold the next day or tucked in lunches.


  1. This looks fantastic! I am definitely going to make this. I hope you don't mind if I post it on my blog, in reference to you with a link!

  2. I can't wait to try this out. My mom would make something like this and call it a bar. I like rug!

    1. Thanks! The Witty Husband has a way with words. I thought about bar but this is softer, more cake like.

  3. I am off chocolate so might try these with date pieces...can't hurt :)

    1. That sounds yummy! I've also cooked it with blueberries, craisins, and blackberries before.

  4. Just made this for myself, my husband, and my 14 month old. (mom and baby are vegan) We really enjoyed it. (baby ate about 1/4 of it!) I used ground flaxseed meal that I had and it really changed the color. (didn't have any golden on hand)
    Also, broke up a unsweetened dark chocolate bar into tiny chunks cause thats all I had.

    A question about the texture: Mine was a little chewy. Ok a lot chewy and a little wet. Did it just need to be cooked more? Yours looked like cookie texture. My oven is circa 1965 and the temp is hard to gauge so it could have been that too.

    On another note, just discovered your blog this week and really enjoying the recipes. :)

    1. I am glad you enjoyed it! Thank you.
      And about the texture... hmmm try using a little less flaxseed meal. Because I'm measuring the seeds before I grind, I end up with a less than 1/4 cup meal. Does that make sense? I would try the recipe with 3 Tablespoons already ground flaxseed meal and see if that decreases the chewiness. And maybe cook it longer. My texture always ends up being like a flat cake or a sweet flatbread-ish.
      Let me know if this helps!


Related Posts Plugin for WordPress, Blogger...