There just isn’t very much evidence to suggest that drinking coffee is bad for your health.
In fact, depending on what you’re measuring, there may be more potential health benefits to drinking coffee than hazards.
On the downside, there’s no question that coffee is not well tolerated by all – sleep disruptions, agitation and increased stress levels may be some unpleasant effects. Coffee can also interfere with appetite and take the place of other important nutrients in the diet – like any other overused/abused food or beverage.
But in terms of effects on mortality and other critical health markers, the evidence may surprise. There is a good body of research to suggest that coffee consumption may protect against a host of diseases, including: type 2 diabetes, Parkinson’s disease, liver cancer, and liver cirrhosis. Studies have also linked coffee intake to a slightly lower risk of cardiovascular disease and more recently, to its protective effects against dementia and Alzheimer’s disease. Pretty impressive stuff.
While I’m not interested in championing coffee nor suggesting that anyone embrace coffee consumption as the focus of their health and wellness regimen, I do think a reframing of our understanding of this beverage and its effect on our health may be warranted. Coffee consumption has long been perceived as a bad habit (right up there with cigarettes), yet I’m not sure the evidence supports that characterization.
More studies are needed but I’m excited about the collection of evidence that would appear to open the door to possibilities for the prevention and/or postponing of illness. Something we should all be watching for in the future.
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I especially like the medium grind cornmeal in this recipe. It lends a coarse texture to the loaf without taking over. The silky properties of spelt provide a nice balance to the corn and the oatmeal, keeping it on the softer side.
I have labelled this a breakfast cake but I’m pretty certain it would be well received at any time of day!
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15 or so dried apricots
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12 or so fresh cherries, pitted and chopped
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1 cup whole grain spelt flour
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1/2 cup whole grain oatmeal
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1/4 cup whole grain medium grind cornmeal
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1/3 cup brown sugar
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1 tsp baking powder
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1 tsp baking soda
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1/2 cup buttermilk
- 4 Tbsp olive oil
- 1 Tbsp ground fresh ginger
- 2 tsp vanilla extract
- 1 Tbsp orange zest
- 2 eggs, gently whisked
- 1/2 tsp confectioners sugar to finish
Notes:
Serves 8-10
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| pretending I’m left-handed… |
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| left-handed with weight while balancing camera in right hand without tripod… do not try this at home |
My mouth is watering and my feet are ready to run to the store and get the ingredients!
This looks fantastic Kelly. DO you think I can use fresh cherries and apricots?
Kelly, this breakfast cake looks fantastic and would certainly go with a nice cup of java. One thing about coffe though is that it does dehydarate the body, so I say drink the same amount of water as coffee, LOL. Honestly I try and do that. Fresh cherries and apricots, sounds lovely.
Oh, how I have missed your blog so :). I just love this cake. And I wanted to ask you how your NY trip went? I just got your email now. I know I am so behind.. real life really hit me this summer.
This is definitely one of those cakes that’s not just for breakfast! :) I love the way you left the fruit in large pieces then top them with the batter! Great cake! I use to drink black coffee all of the time, but an event caused my taste buds to change and now I can only drink it sweet and with cream or some type of milk. I now drink tea which is just as good I understand. But like any caffeine – nothing after lunch or I’m up until 3 in the morning!
I love the fact that the apricots are whole. This is one healthy looking cake.
you have a lovely left hand <3
Kelly, the presentation of this delectable cake makes me want to slice a BIG piece w/ YES, some strong Starbucks coffee!
Xxxxx
Photos are awesome Kelly! And I love dessert for breakfast. I’m always ok with that, especially one that’s more toward the healthy end of the spectrum. Good facts on coffee too. Mike is a coffee drinker year-round. For me it’s in the fall/winter. :)
What a healthy and delicious looking cake my friend :D
Love that it is brekkie worthy!
Cheers
CCU
I like how colorful all the bits of fruit are in the cake!
Breakfast cakes sounds wonderful, I love apricots and cherries; this cake would be wonderful with fresh plums too. Very tempting.
I’m impressed with your left handed skills Kelly :) You can just look at this and know its full of healthy ingredients! Sometimes I like to enjoy a weekend breakfast like this – only if I know it will not be loaded with sugar and be healthy. I’m with you on the coffee. I’ve cut back alot and now just have an espresso. Never in the evenings though as it would definitely have me up all night! I’m also so amazed at those who can do espresso at night and sleep well!
Kelly this is a beautiful, beautiful recipe! I have fresh cherries and dried apricots, so I see no excuse for me not to make this! I would likely replace the eggs with flax eggs and make a sour almond milk for the buttermilk, so vegans could experience this, too! What a great recipe!
I happen to love coffee….I have just one cup a day but I look forward to it. It’s a moment in the morning of peace while I sip my coffee.
This looks really tasty and healthy enough to enjoy as the breakfast!
Yummy! This is my kind of breakfast – a slice of healthy breakfast cake along with my much anticiapted morning coffe. Bring it along side my computer and get to work … Lovely!
Great photos too!
Lynn
I’m one of those people who’s unusually sensitive to caffeine…and now it has me worried I’m missing out :( Hopefully a generally healthy lifestyle will make up for it. This recipe looks great…who wouldn’t want to eat cake for breakfast?!
What a beautiful cake, Kelly! I love apricots, both fresh and dried and frankly I would soak them in something else than water ;-) Rum? Apricot brandy?
I have never heard anyone compare coffee to cigarettes (apart from the “advice” given by supermodels and such). Maybe in Europe doctors have a slightly cooler attitude? (Although there are some strict diet specialists who say coffee is bad, wheat is bad, chocolate is bad, eggs are bad, butter and cheese too… but these are extremists really or maybe I’m out of time?). I have only heard that big amounts of coffee are bad. Here in Switzerland (at least the part I live in), as well as in France and Italy most people have coffee after lunch and dinner (I cannot do the latter unless I don’t go to sleep immediately but after lunch+morning coffee are obligatory for me). I wonder if it’s the same in Canada?
By the way, thanks to your advice I have discovered Greek yogurt! Wow! It is extraordinary, but it’s also quite fat compared to the normal yogurt (10% fat vs 3,5% of standard yogurt). I think it could be used in all the recipes where I put quark/fromage blanc (I have even updated cold cheesecake posts and some fruit mousse posts). It’s very similar to quark, maybe slightly less acid and creamier… Thank you once more! Now I’m addicted ;-)
We both are coffee drinkers and followed all the literature concerning caffeine research and its (many) benefits. I tend to stick with one cup a day, and it works very well for me
the cake seems awesome, love the fruit at the bottom, and the whole grain batter – the type of cake you don’t feel bad for eating that second slice, right?
Wow! This looks wonderful, really fruity and good-for-you – I could eat a piece right now. I bet it would be delicious with fresh apricots and cherries too!
I’d have this at anytime of the day! … with a nice cuppa good coffee :)
I’m a coffee lover and I tend to get all nice and dozy after a cup … strange, I know, but after 2 cups, I’m awake, after 3, I’m ready for the olympics.
One day they tell me it’s bad for me, and the next they tell me there’s antioxidants etc. While waiting for those folks to decide, I’m going off to look for the ingredients for this deliciousness! Oh, what if I can’t get spelt flour? Can I use plain flour or would wholemeal flour make it too gritty?