How do you make cake suitable for breakfast? Cut into squares.
Square things are healthy…like protein bars or those oatmeal on the go things.
So after I completely overdid French toast (Exhibits A and B), I got myself hooked on kiddie cereal. I know…that would make such a cool name for the next designer drug. But, no, when I say kiddie cereal, I’m completely serious. Like, Panda Puffs and Cocoa Snapz.
If there’s cute animals having fun on the box, it’s hopeless. I mean, c’mon…I wanna have some jungle fun, dammit!
Except…kiddie cereal isn’t exactly a Buddha bowl. These, on the other hand, are actually pretty good for you.
Like…there’s FRUIT and COCONUT and PASTURED EGGS and, because it is the superfood that will save your life and everything you love, COCONUT OIL.
Aaaand you can dunk it in coffee. Because breakfast isn’t breakfast if you don’t.
Let us eat caaaaaaaaaake.
Moist cardamom scented strawberry breakfast cake.
- 1 c hulled strawberries
- 1/4 c honey
- 1/4 c coconut flour
- 1 t baking soda
- 1/2 t salt
- 1 t cardamom
- 1/4 t cinnamon
- 2 ripe bananas, mashed
- 3 eggs
- 3 T coconut oil, melted
- Puree the strawberries in a food processor.
- Place the puree in a saucepan over medium low heat.
- Add 1/4 c honey and stir occasionally for about 5 minutes, or until it begins bubbling.
- Reduce heat to low and simmer for 10 minutes. Remove from heat and let cool.
- Whisk together the dry ingredients. Set aside
- Beat the bananas, eggs, and coconut oil. Add the strawberry mixture (it's fine if it's still warm, as long as it's not hot).
- Add the dry mixture. Beat the batter on high for 3 minutes.
- Pour into a parchment lined 8x8 baking dish.
- Bake at 350 for 1 hour. Cover with foil halfway through baking.
- Dust with powdered sugar, if desired.