Easy paleo breakfast cake
You can never have too many easy paleo breakfast ideas as far as I’m concerned and this simple and easy paleo breakfast cake fits the bill perfectly. It’s really quick to make (if you do not count the time in the oven) and keeps for 3-4 days easily.
Freeze in portions
I like to freeze mine in portions and just take out what I need. It’s quite a big cake for one or two people so I’d rather freeze it and enjoy it in batches than having to eat everything in one week. It’s also fairly heavy so a good idea to not eat it all in a row. You can freeze this paleo breakfast cake easily
My week didn’t really go as planned. I wanted to take the first test for the whole30 certified coaching program and failed track 1. That was a bit of a bummer. I did think I had most questions correct but did not make the required 80 points. I guess that means I will have to study a bit more for the retake in a month time.
On top of that I went to the hair dresser yesterday and for some reason my hair came out looking a ghastly color grey. If you look at my about picture you see the color it was supposed to be. Sigh…. It’ll wash out soon enough but not what I needed to feel better so to speak.
I guess it is just one of those weeks!
That all has nothing to do with this delicious paleo breakfast cake so I will leave you with the recipe. Enjoy!
This cake is not whole30 approved so if you’re looking for a variation in whole30 approved breakfast check out this almond pumpkin bowl!Print
Paleo breakfast cake with nuts and dried fruits
I loved this easy paleo breakfast cake! It’s really simple to make and tastes fantastic. If you eat butter just spreading some on top is enough or it works with a cooked egg on top as well.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 minutes
- Yield: 1 cake
- Category: Breakfast
- 2 ripe bananas
- 2 large eggs
- 60 ml melted coconut oil
- 180 gr almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp flax seed, whole
- 280 gr mixed nuts, unsalted and roughly chopped
- 300 gr dried fruits, roughly chopped (I used goji berries, apricots, figs and cranberries)
- Preheat the oven to 180˚C (350 F)
- Grease a round baking tin of around 20 cm and cover with baking paper
- Mash the bananas well. This is easy to do in a blender or food processor. Place into a mixing bowl and add the eggs and coconut oil
- Stir through the almond flour, baking powder and salt and mix it together.
- Add the nuts and dried fruits and stir till it’s all combined
- Pour into your prepared tin and press it into the tin with the back of spoon. Place in the oven for 40 minutes or until golden and done
- Leave to cool before you cut. It will keep in the fridge for a few days.
- Smeer een rond bakblik van 20 cm goed in en bekleed met bakpapier.
Keywords: nuts, fruits, almond flour
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