Sustainably Nourished

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

Crumbly Cinnamon Breakfast Cake (Paleo, Gluten-free,Sugar-free, Milk-free)

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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.

TOPPING:

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.

CAKE:

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.

Enjoy!

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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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