Oatmeal Matcha Cake

20251018 #breakfastdiary day 1536, 14°C/mostly clear Still, what really determines whether a photo turns out well or poorly is light and sun. I usually eat breakfast and take photos around 7am, and as the days lengthen after the spring equinox, there's a higher chance of capturing a nice-feeling breakfast photo even at that hour, thanks to light coming through the window. Conversely, after the autumn equinox, when nights get longer, I have to rely on artificial lighting — so for breakfast photography, the spring and autumn equinoxes are a real crossroads of fortune. Of course, breakfast isn't only about light — sun matters too. One morning, the light falling on the mint I'd placed atop an apricot sandwich made the mint's green color pop even more, while the warm sun added a sense of vitality. That's what sunlight makes, and what sun does. (Najoshik, 'Rembrandt Lighting Doesn't Impress Me' from Everyday Breakfast) I'm polishing the final episode of #EverydayBreakfast, which started in July. When I do my year-end review in December, it'll likely take the double crown of both 'most embarrassing thing this year' and 'proudest thing this year.' An approx. 570kcal oatmeal matcha cake that's just mixed together and microwaved for 3 minutes

90g oatmeal, 2g baking powder, 1T matcha, 1 egg, 150g soft tofu (sundubu), 20ml allulose, and pine nuts

1. In a bowl, first mix the oatmeal, soft tofu, baking powder, and matcha, then add the egg, soft tofu, and allulose, and mix thoroughly. 2. Line a bowl with parchment paper, pour in the batter from step 1, and microwave for 3 minutes.

Inspired by @easetip.kr_syrup