Strawberry Breakfast Cake with a Cinnamon Crunch Topping (Grain Free)
I’m starting to see one of my favorite things – juicy, bright red, fresh strawberries popping up all over at my local farmer’s market. Since strawberries are one of my top 3 favorite fruits, I hope you don’t mind all my latest recipe creations featuring these little red gems.
I also hope you’ll be able to find a local organic farm or a no chemical produce stand because strawberries have one of the very highest pesticide residue counts. So much so that my local organic farmer jokes that you could mash up conventionally grown strawberries and use the mash as a pesticide. He’s half joking, but the chemicals they use on these conventionally grown strawberries are no laughing matter. The EPA (Environmental Protection Agency) classifies one chemical they use on strawberry plants, methyl bromide, as a Toxicity Category 1 compound because it can cause poisoning, neurological damage and reproductive harm.
I truly don’t mean to scare you. Rather, I just want to inform you of the things they are doing to our beautiful strawberries so you can make an educated decision on what type of strawberries you buy for your family. Year after year, strawberries have been tested to exceed pesticide tolerance levels by the USDA’s Pesticide Data Program. Because strawberries are soft and porous and have no thick outer skin, it’s virtually impossible to wash off the harmful pesticide residue.
I don’t buy everything organic (I do the best I can with the resources I have), but I do always make sure to buy organic strawberries for those reasons. And if you buy conventional strawberries, do me a favor and soak them in a water/vinegar solution (add a cup of white vinegar to the water) for at least 30 minutes. This will help wash off the pesticides and bacteria and also make your strawberries last longer!
So grab yourself some organic strawberries and give this breakfast cake a try. It’s just delightful and your house will smell absolutely amazing while it’s baking. The texture and consistency is perfect and the crunch topping tastes like a coffee cake. In fact, I served it to some guests last weekend and they raved about it, never even knowing it was grain free.
My favorite way to eat this is paired with a cup of hot tea or coffee. Coconut flour baked goods tend to get better and better with time in the fridge, so this is a great recipe to make the night before and enjoy the next morning. It also freezes well.
- 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
- Preheat oven to 350.
- 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!
- Topping Directions-
- Mix together the nuts/seeds, shredded coconut, honey, butter/oil, cinnamon and salt in a small bowl.