Sustainably Nourished

Living on a budget, eating healthy, sustaining it on our own and in community

Cinnamon Bun Breakfast Cake–(Paleo,Almond Flour, Gluten-free, sugar-free, milk-free)

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To me this perfectly encompasses everything I ever want in a buttery, cinnamony, breakfast cake but with NO grain and no refined sugars! Because its made with nut flour and mixed with nuts it is also hearty and full of protein leaving you feeling satisfied and not hungry and on a sugar spike like typical cake…

I usually end up doubling this recipe and putting it into a 9×13 pan because it disappears too quickly in my house, but I have just given you the recipe for an 8×8 pan here in case you dont want that much!

Cinnamon Bun Breakfast Cake

(fits in 8×8 pan)

Cake

2 1/2 C Almond Flour

1/4 tsp salt

1/2 tsp baking soda

1 C trail mix (the kind with simply nuts and dried fruit)

1/4 C butter, or  coconut oil,  or grapeseed oil

1/4 C honey or agave

2 large eggs

Topping

2 TBS ground cinnamon

2 TBS butter, or coconut oil,  or grapeseed oil

1/4 C honey or agave

Preheat oven to 350 degrees F. For cake, mix wet ingredients together, then dry, then add wet to dry in a bowl. Pour into greased 8×8 dish. Combine topping ingredients and drizzle over cake. Place in oven for 30-35 minutes.

Dig in!

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Author: Sustainably Nourished

I am a follower of the Most High God, the Lord Jesus Christ. I am a mommy, a wife, a wanna be homesteader;) We have 8 chickens, 12 quails, and an awesome dog, and a bunch of plants so far. We desire to be producing most of our own things and less dependent on outside systems!

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