Paleo Apple Cinnamon Breakfast Cake
When I first started the paleo/primal diet, one of the things I would miss on occasion was cake and other bread-like things. I’ve been experimenting with almond and coconut flour a lot lately and came up with this yummy breakfast cake. It’s a very high protein cake (9 eggs!), contains no grains so it’s gluten free and I’ve even made an option to make this completely sugar free. I especially enjoy this with a cup of hot tea for breakfast.
Apple Cinnamon Breakfast Cake
4 cups chopped organic apples, cored and chopped into ½ inch pieces. I had extremely large apple and 2 apples made 4 cups. I think you would probably need about 4 regular size apples to get 4 cups. No need to peel the apples.
½ cup water
1 T cinnamon
1 tsp vanilla
2 T coconut oil or grass-fed butter
9 free range eggs
2 – 3 T pure maple syrup or pure raw honey
3 T coconut milk or milk of choice
1/2 tsp additional cinnamon
heaping ¼ tsp baking soda
pinch of salt
**Sugar free option: Substitute the maple syrup/honey for a few tablespoons of my pure fruit sweetening paste or you can add a few dried medjool dates to the apples as they cook**
Preheat your oven to 350 degrees. In a skillet, saute the apples, water, vanilla and cinnamon until the apples are the consistency of apple pie filling – about 10 minutes. Once the apples are finished cooking, add 2 T of coconut oil or butter to the mixture and stir until the oil or butter is melted. Allow the apple mixture to cool for a few minutes before adding it to the egg mixture.
In a medium bowl, whisk the eggs, coconut milk, coconut flour, ½ tsp cinnamon, maple syrup, baking soda and salt until well combined.
Pour eggs and apple mixture into a coconut oil or butter well greased 8×8 pan. Bake for 50 minutes or until the top is nice and golden and the middle is cooked through. Enjoy!