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!
2 ripe bananas (smashed)
1/3 cup coconut flour (I like Coconut Secret)
1 TBSP cinnamon
1 TBSP vanilla extract
1 TBSP raw honey
1 TBSP coconut oil
1/2 cup raspberries
1-2 TBSP raw honey
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.
Recipe and post by Darby Jackson (see original post).
Inspired by Imma Eat That!