Saturday, December 7, 2013
Baking with sunflower seed butter can be tricky, as the chlorophyll in the seeds can have a chemical reaction with baking soda or powder that causes the treats to turn green. Since these breakfast cakes are individually sized, however, you can gobble them up before the (harmless) reaction occurs!
You could also make these cakes with any other nut butter if you plan to enjoy them later on.
I got the idea for this recipe from my breakfast cookies: in essence these mini cakes are sautéed cinnamon apples topped with breakfast cookie batter. I didn't stir anything into the topping, but you could certainly include some shredded coconut, raisins, etc.
The kids really liked these and they were easy to whip up for a weekend breakfast treat. To make them even more quickly you could always make one big cake in the same oven-proof skillet that you cook down the apples.
Grain-Free Sun Butter Apple Breakfast Cake
4 apples, peeled, cored and thinly sliced
2 tbs. coconut oil or butter
1 tsp. cinnamon
1 packet stevia (optional)
1/2 cup sunflower seed butter
1/2 cup raw honey
2 tsp. vanilla
1/2 tsp. baking powder
1 tsp. cinnamon
Preheat oven to 325.
Melt butter or coconut oil in a skillet over medium heat. Add apples, cinnamon and stevia (if using). Cook for 5 minutes or until apples are soft and turning golden, stirring occasionally.
Meanwhile, combine sunflower seed butter, honey, eggs, vanilla, baking powder and cinnamon. Divide apples between four ovenproof ramekins. Evenly pour batter over the ramekins and bake at 325 for 20-25 minutes (until cake firms up).