Hey friends!

Happy Hump Day! As I compiled a list of recipes for this project, I wanted to have a fairly equal balance of breakfast, lunch, and dinner recipes (and obviously, snacks and dessert!) This recipe started with the best intentions of being dessert, but after trying it, I can safely say that it’s healthful and not-to0-sweet, making it a perfectly acceptable breakfast as well. Hence the name “Breakfast Cake.”

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This recipe started with coconut flour, as most of my Paleo-friendly baked goods usually do. I seem to have a lot of luck with coconut flour (although I’m going to try and branch out to almond and tapioca soon enough!) and I wanted to use it as the base for this recipe. I also needed another excuse to whip out my cast iron skillet…so yeah. This happened. Pretty pretty breakfast cake!

I picked peaches for this cake because it’s my last stand against summer going away. They’re so beautiful and this was my going-away party for them being in season. However, apples are almost ready to pick, and this cake could easily be made with your favorite fresh and seasonal fruit.Processed with Snapseed.

And now onto the batter! Coconut flour requires lots of moisture, which is why we’ve got six eggs and coconut milk. Cinnamon, nutmeg, and almond/vanilla extracts add the illusion of sweetness without any additional sugar.

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Meanwhile, the peaches are peeled, sliced, and tossed in a spice mix with just a touch of honey. The batter is layered…

Processed with Snapseed.And the peaches are placed! I tried to assemble them to resemble a rose somewhat, but that’s definitely up to artistic interpretation. A final dusting of cinnamon and into the oven we go!

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Let’s see how this recipe fared according to my criteria…

Healthy: As far as cake goes, this is about as healthy as you can get! With VERY little added sugar and plenty of fresh fruit, this is a completely acceptable breakfast choice (I added a little pure maple syrup to a warm slice this morning and it was to die for!).

Good: Like I mentioned before, don’t expect this cake to be overly sweet (which is a good thing!) Think more like a dense biscuit topped with fresh fruit. If you want to add ice cream/honey/additional sugar, I’m not going to judge you (see above).

Do-able: Definitely.This batter is a snap to make (if you don’t mind cracking a few eggs) and coconut flour is pretty easily found. This recipe is versatile enough to accommodate any of your favorite fruit, so you can keep this recipe around all year long.

Thanks for joining me. See y’all back tomorrow!

xx,

Jeanette

Peach Breakfast Cake (paleo, gf)

Ingredients

  • 3 medium peaches, peeled and sliced into 1/8th inch sections
  • 1 tablespoon honey
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1 cup coconut flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 6 whole eggs
  • 1 cup coconut milk (you can use almond, cashew, or regular as well!)
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1/2 cup melted coconut oil or olive oil

Instructions

  1. Preheat oven to 450F. Grease cast-iron skillet (or glass baking dish) with coconut or olive oil, and set aside.
  2. In a medium bowl, toss peaches, honey, cinnamon, and nutmeg together. Set aside.
  3. In a large bowl, whisk flour, sea salt, baking soda, cinnamon, and nutmeg together. Set aside.
  4. In another bowl, whisk eggs, coconut milk, vanilla and almond extracts, and olive oil together. Add wet ingredients to coconut flour mixture and stir until well combined. Spread batter evenly into cast iron skillet.
  5. Arrange peach slices in a spiral, starting inside and working your way out. Finish with a final dusting of cinnamon.
  6. Bake for 30-40 minutes until an inserted toothpick comes out clean or the cake springs back to the touch. Serve warm, or refrigerate and serve for up to 3 days.

 

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2 thoughts on “Two Week Real Food Challenge: Peach Breakfast Cake.

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