Healthy and Sweet Breakfast (or anytime!) Pâté
Updated: Feb 3
Pâté is the name of a French dish made of meat and fat, baked in a terrine and served hot or cold. It has the consistency of a paste - hence the name. So what does a meat and fat dish have to do with whole food, plant-based eating? Not a "whole" lot but...a pâté can be made with whole food, plant-based ingredients without all the fat (see for example my mushroom and garlic pâté recipe). Recently I was thinking I would change up my my typical weekday breakfast routine of oatmeal (my "recipe" for oatmeal can be found here). Inspired by a breakfast bar I had recently, I created this breakfast pâté - so named because it does have that paste-like consistency and is baked in a terrine.
This bean-based pâté is made with wholesome and healthy ingredients and even has a chocolate topping! Sweet and guilt-free it can be eaten cold or popped in the microwave for 30 seconds. A batch made on the weekend can be enjoyed for breakfast or an anytime snack all week.
Healthy and Sweet Breakfast Pâté
Makes 6-8 servings
1 15 oz can black beans, drained and rinsed
1 15.5 oz can chick peas, drained but reserve the can liquid (known as aquafaba) to use in this recipe
1 cup oat flour (or use 1 cup rolled oats blended to a flour)
1/2 teaspoon baking powder
1/4 cup aquafaba
3/4 cup fresh orange juice (I juiced two medium oranges)
1 cup pitted dates
3 tablespoons maple syrup
1/2 teaspoon vanilla
1 teaspoon ground flax seed
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
For the topping:
2 very ripe bananas
1/4 cup raw cashews
1/2 cup aquafaba
1 heaping tablespoon cacao powder
First, the black beans and chick peas must be mashed to a paste so that no whole beans remain. This can be done using a stand mixer (or food processor.) Scrape down the sides of the container frequently and increase speed gradually until no whole bean pieces are left. This will take a few minutes.
To the mashed beans, add the oat flour and baking powder. Combine on low speed.
In a high-power blender jar add the orange juice, pitted dates, 1/4 cup of the aquafaba (reserved chick pea liquid), maple syrup, flax seed, vanilla, cinnamon, and nutmeg. Blend on high until completely smooth. Pour into the bean mixture and combine well on low speed then beat two minutes on high speed.
Spread the batter in a non-stick loaf pan. Rinse out the blender jar and add all the topping ingredients to it. Blend until smooth. Pour the topping over the batter and spread to the edges.
Bake at 350° for 30-35 minutes until it begins to pull away for the sides of the pan and the chocolate topping is set. Cool completely before slicing. The pâté can be refrigerated and enjoyed for several days. Warm slices for 30 seconds in a microwave if desired.