Strawberry Breakfast Cake with a Cinnamon Crunch Topping (Grain Free)
Serves: 1
 
Ingredients
  • 6 eggs
  • ¼ cup coconut oil or butter, melted
  • ¼ cup pure raw honey or pure maple syrup
  • 1 T pure vanilla extract
  • ½ cup milk of choice (coconut, almond, dairy, etc)
  • ½ cup coconut flour
  • 1 tsp baking soda
  • ¼ tsp sea salt
  • 1½ cups strawberries, diced (reserve ½ cup for topping)
  • Cinnamon Crunch Topping Ingredients-
  • 1 cup nuts/seeds of choice (I used a mix of soaked almonds, walnuts, and sunflower seeds)
  • ½ cup shredded unsweetened coconut flakes
  • 2 T pure raw honey
  • 2 T butter or coconut oil
  • 1 T cinnamon
  • pinch of sea salt
  • ½ cup additional strawberries, diced
Instructions
  1. Preheat oven to 350.
  2. In a large bowl, mix together the eggs, oil or butter, honey, milk, and vanilla. Add in the coconut flour, baking soda and salt and stir until combined. Fold in 1 cup of the strawberries. Pour into a lightly greased 8x8 baking pan. Place spoonfuls of the nut mixture all over the top. Finally add ½ cup of the diced strawberries over the top. Bake for 45 minutes or until center is cooked through. Enjoy!
  3. Topping Directions-
  4. Mix together the nuts/seeds, shredded coconut, honey, butter/oil, cinnamon and salt in a small bowl.
Notes
If you need to bake it longer than 45 minutes, you may need to add foil to the top so the topping doesn't burn.
Nutrition Information
Serving size: 9 Calories: 340 Fat: 24g Saturated fat: 11g Unsaturated fat: 11g Carbohydrates: 26g Sugar: 14g Sodium: 312mg Fiber: 3g Protein: 9g Cholesterol: 127mg
Recipe by Primally Inspired at http://www.primallyinspired.com/strawberry-breakfast-cake-with-cinnamon-crunch-topping-grain-free-paleo/