Breakfast "Cake"

We’re in super-frugal mode for a few months while we pay off my dental work, so I’ve been baking a breakfast cake twice a week.  This recipe is where I started:  – the only difference was that I used raisins instead of cranberries.

I ran out of half of those ingredients, so I created this recipe using only what is on hand and buying as little as possible.

“Breakfast Cake”.

2 cups whole wheat flour
1 cup oats
2 eggs
1 1/2 cup milk
1/3 cup steens or molasses
1/3 cup oil
2 tsp baking powder
1 tsp salt
1/2 cup peanut butter
1 cup flaked coconut
1 cup raisins
extra water
sometimes I remember to throw in some sesame seeds

Bake in a greased 9 x 13 pan for about 30 minutes.  Cool, Eat.

Last night we were out of a whole lot more stuff, so I made it like this:

measurements approximate – I didn’t measure anything.

almost 3 cups whole wheat flour
2/3 cup cooked brown rice
1 cup peanut butter
pretty big handfull of sharp cheddar cheese
some steens (I didn’t quite have 1/3 cup)
1 cup flaked coconut
water with some blendered brown rice (ie: “milk”)
2 1/2 tsp baking powder
1 cup raisins

I think that’s it….. I totally forgot the salt.
ah well, it’s really good!