ALMOND BUTTER BREAKFAST CAKE

After your killer barre, yoga or weight workout this weekend, bake up this grain, gluten and sugar free breakfast cake! It's the perfect brunch recipe or on-the-go breakfast. Enjoy!

INGREDIENTS ::

2 ripe bananas (smashed)

5 eggs

1/3 cup coconut flour (I like Coconut Secret)

1 TBSP cinnamon

1 TBSP vanilla extract

1 TBSP raw honey

1 TBSP coconut oil

TOPPINGS ::

Almond butter

1/2 cup raspberries

1-2 TBSP raw honey

INSTRUCTIONS ::

Preheat oven to 425 and place cast iron pan in oven to heat

Meanwhile, in a mixer or food processor, mash bananas until smooth

Add in eggs, cinnamon, honey and vanilla and mix until ingredients are evenly distributed throughout batter. Then, slowly add in coconut flour

Once batter is completely mixed, remove cast iron pan from oven and add coconut oil so that it coats the pan thoroughly

Pour batter into pan and place back in the oven for 15 minutes

While the cake is baking, mash up raspberries with a fork to create a chunky jelly

Once cake has cooked, remove from oven and let cool

Add jelly to the top of the cake and then sprinkle small dollops of almond butter and honey.

Enjoy!

Recipe and post by Darby Jackson (see original post).

Darby Jackson is a Bay Area health and wellness expert. You can learn more here or get in touch via Facebook or Instagram.

Inspired by Imma Eat That!