Strawberry Breakfast Cake with a Cinnamon Crunch Topping (Grain Free) | Primally Inspired

By mdancause

Ingredients

• Cake:
• 6 eggs
• 1/4 cup coconut oil or butter, melted
• 1/4 cup pure raw honey or pure maple syrup
• 1 T pure vanilla extract
• 1/2 cup milk of choice (coconut, almond, dairy, etc)
• 1/2 cup coconut flour
• 1 tsp baking soda
• 1/4 tsp sea salt
• 1 1/2 cups strawberries, diced (reserve 1/2 cup for topping)
• Cinnamon Crunch Topping:
• 1 cup nuts/seeds of choice (I used a mix of soaked almonds, walnuts, and sunflower seeds)
• 1/2 cup shredded unsweetened coconut flakes
• 2 T pure raw honey
• 2 T butter or coconut oil
• 1 T cinnamon
• pinch of sea salt
• 1/2 cup additional strawberries, diced

Details

Servings 1
Adapted from primallyinspired.com

Preparation

Step 1

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.

Topping Directions-
Mix together the nuts/seeds, shredded coconut, honey, butter/oil, cinnamon and salt in a small bowl.