Strawberry Breakfast Cake with a Cinnamon Crunch Topping (Grain Free)
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!
Mix together the nuts/seeds, shredded coconut, honey, butter/oil, cinnamon and salt in a small bowl.
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.