I love using lots of eggs in baked goods to make them more filling with protein and good fat;) This way I can get away with grabbing only a fresh baked bar for breakfast and it satisfies me for quite a bit, unlike standard baked goods.
This was a hit!
Crumbly Cinnamon Breakfast Cake
About 12 servings, using a 9″x13″ pan
Preheat oven to 350 degrees.
2/3 C honey, agave, or choice of sweetener
drizzle of molasses to darken the taste of your sweetener
1 TBS cinnamon
1 TBS oil of choice (melted butter, coconut oil, grapeseed oil, etc)
1 C choice of nuts (I just use a mix) blended in food processor
Mix these all up in small bowl and set aside.
3 C almond meal, cashew flour, pecan flour (I really love nutty flours)
1 TBS baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
Blend these all together in a medium bowl, and add:
1 3/4 C almond milk, coconut milk, raw goat/cow milk (whatever you choose) or use coconut yogurt or whole milk yogurt
2 C sweetener of choice
drizzle of molasses
4 large eggs
4 TBS oil of choice
Pour the cake batter into the well-oiled pan. Spread topping on the top. Place in oven for about 40-45 minutes.