This is a great breakfast option to make ahead of time so you can grab and go in the morning. 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 sweetener free.
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 tablespoon cinnamon
1 teaspoon pure vanilla extract
3 tablespoons coconut milk or milk of choice
2 tablespoons coconut flour
1/2 teaspoon additional cinnamon
heaping ¼ teaspoon baking soda
pinch of salt
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 tablespoons 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 teaspoon 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
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