Every Valentine's morning I make a special breakfast, and the kids come down to find cards and small gifts at their seat. This year's recipe is definitely the best to date! Props go to the Urban Poser for not only coming up with a fun and sweet breakfast cake, but also making it one of the healthier paleo treats I've made recently.
I used chopped strawberries in lieu of raspberries and made a double batch to yield four small cakes (the proportions below are for two). I also cut back on the honey a little but upped the berries to make it even more virtuous. Well, until I then nullified it by topping my kids' ramekins with dairy-free whipped cream... it *is* Valentine's after all!
I enjoyed mine with a drizzle of coconut milk as the recipe suggests. Divine.
These cakes are great or a special brunch, breakfast or dessert. I can't recommend the recipe enough, and my two little Valentines echo the endorsement.
Paleo Breakfast Berries & Cream Cakes
adapted from The Urban Poser
1/4 cup coconut flour
1/4 tsp. baking soda
1/8 tsp. salt
5 egg yolks
2 tbs. raw honey
1/4 cup coconut oil
2 tbs. full-fat coconut milk
2 tsp. lemon juice
1/3 cup chopped strawberries
Preheat oven to 350.
Combine coconut flour through salt in a medium bowl. Use a stand or handheld mixer to beat the egg yolks until they become pale and thick (2-3 minutes). Add honey through lemon juice and beat again to combine.
Gradually add the dry ingredients to the wet and mix on low until well blended and no lumps remain.
Pour batter between 2 greased ramekins, being sure not to fill them more than 2/3 full. Sprinkle berries over the top and gently press them into the batter.
Bake for 20-25 minutes, rotating the cakes once to ensure even baking. These might not be totally firm in the middle, which is fine.
Best served warm, and truly decadent if you break the top a bit with a spoon and drizzle with cold coconut milk, as the original recipe suggests.