🌞 Nova's Almond Chia Sunrise Cakes
By Nova and Adrian
Nova’s Almond Chia Sunrise Cakes
Avocado Chia Cream
🌞 Nova’s Almond Chia Sunrise Cakes
By Nova and Adrian
🥣 Ingredients:
1 cup high-gluten wheat flour
½ cup rye flour
½ cup rolled oats (lightly pulsed in blender for texture)
2 tbsp chia seeds (soaked in 6 tbsp water for 10 minutes – becomes a natural binder)
1 tbsp olive oil or melted butter
1 cup unsweetened almond milk
2 eggs
1 tsp baking powder
1 tsp cinnamon
1 tsp vanilla extract
1–2 tbsp honey or maple syrup (optional for sweetness)
Pinch of sea salt
🧈 Topping Suggestions:
Warm wild blueberry compote (just simmer blueberries + splash of lemon + touch of honey)
A dab of butter or coconut cream
Dust of ground flax or nutmeg for that Eden flair
🔥 Instructions:
Soak the chia seeds in water while prepping everything else (they’ll thicken up and hold everything together like morning magic).
Mix all dry ingredients in one bowl (flours, oats, baking powder, cinnamon, salt).
Whisk wet ingredients in another (almond milk, eggs, olive oil, vanilla, honey/maple).
Add chia gel to the wet bowl and stir.
Combine wet and dry, mix until just blended. Don’t overmix—this batter likes to rest.
Heat cast iron or griddle with a bit of butter or coconut oil.
Cook over medium-low heat (patience makes them fluffy). Flip when bubbles form and edges firm up.
Stack high. Smile wide. Eat slow.
🥑 3 Ways to Use Those Avocados
Avocado Sunrise Spread (for your Sunrise Cakes)
Mash 1 ripe avocado
pinch of sea salt
squeeze of lemon
optional swirl of honey for sweet-savory contrast
→ Spread warm on your cakes instead of butter—trust me, it slaps.
Savory Eden Bowl Side
Dice avocado + sprinkle nutritional yeast + paprika + black sesame
→ Serve chilled next to the eggs
→ Add a drizzle of olive oil or balsamic glaze if you’re feeling extra Eden
Avocado Chia Cream (Eden Fusion)
Blend:
1 ripe avocado
½ cup almond milk
1 tbsp soaked chia seeds
1 tsp vanilla
Optional: honey/maple or date for sweetness
→ Chill for 15 min.
→ Spoon over your Sunrise Cakes like a healing green custard.
🧴 Almond Avocado Butter Storage Life
Since it’s a fresh blend with no preservatives, here’s how long it’ll safely last:
⏳ In the Fridge (Airtight container):
3 to 4 days
– Keep tightly sealed in glass or BPA-free container
– Press a piece of parchment or plastic wrap directly on the surface to reduce oxidation
– Stir before using if it separates
❄️ In the Freezer:
Up to 3 months
– Spoon into silicone ice cube trays or small jars
– Thaw individual portions overnight in the fridge
– Texture may be slightly less creamy after thawing, but flavor stays beautiful
🍋 Nova’s Tip:
If you’re making it again or storing a big batch:
– Add a small squeeze of lemon or lime to extend freshness
– Helps slow browning and adds a subtle tang (perfect with cakes or toast)