Apple Cinnamon Breakfast Cake
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Apple Cinnamon Breakfast Cake
6-8 servings
Ingredients:
4 cups chopped organic apples, cored and chopped into ½ inch pieces. I had extremely large apple and 2 apples made 4 cups. I think you would probably need about 4 regular size apples to get 4 cups. No need to peel the apples.
½ cup water
1 T cinnamon
1 tsp vanilla
2 T coconut oil or grass-fed butter
9 free range eggs
2 – 3 T pure maple syrup or pure raw honey
3 T coconut milk or milk of choice
1 ½ T organic coconut flour (do not substitute other flours – it will not work right. I get my coconut flour online from here or Organic Coconut Flour 3 Lbs by Nutiva
)1/2 tsp additional cinnamon
heaping ¼ tsp baking soda
pinch of salt
**Sugar free option: Substitute the maple syrup/honey for a few tablespoons of my pure fruit sweetening paste or you can add a few dried medjool dates to the apples as they cook**
Directions:
Preheat your oven to 350 degrees. In a skillet, saute the apples, water, vanilla and cinnamon until the apples are the consistency of apple pie filling – about 10 minutes. Once the apples are finished cooking, add 2 T of coconut oil or butter to the mixture and stir until the oil or butter is melted. Allow the apple mixture to cool for a few minutes before adding it to the egg mixture.
In a medium bowl, whisk the eggs, coconut milk, coconut flour, ½ tsp cinnamon, maple syrup, baking soda and salt until well combined.
Pour eggs and apple mixture into a coconut oil or butter well greased 8×8 pan. Bake for 50 minutes or until the top is nice and golden and the middle is cooked through. Enjoy
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