Paleo Apple Cinnamon Breakfast Cake

Paleo Apple Cinnamon Breakfast Cake (Grain, Dairy, Nut Free)

Kelly from Primally Inspired 133 Comments

  

This is a great breakfast option to make ahead of time so you can grab and go in the morning.  It’s a very high protein cake (9 eggs!), contains no grains so it’s gluten free and I’ve even made an option to make this completely sweetener free. 

 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 tablespoon cinnamon

1 teaspoon pure vanilla extract

2 tablespoon coconut oil or butter or ghee

9 eggs

3 tablespoons pure maple syrup or pure raw honey *see below for sweetener-free options

3 tablespoons coconut milk or milk of choice

2 tablespoons coconut flour 

1/2 teaspoon additional cinnamon

heaping ¼ teaspoon baking soda

pinch of salt

 *Sweetener-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 tablespoons 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 teaspoon 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