Apple Raisin Breakfast Cake (gluten free, nut free, SCD legal)

I had a conversation the other day with another mom who told me that she loves to eat baked goodies for breakfast. As I thought about I realized that I use to do the same, there's something really comforting about having something you can eat with a fork along with your cup of morning tea. So I decided to make something that wasn't overly sweet but would satisfy that craving. This isn't as heavy as a coffee cake, will fill you up, and won't make you feel guilty about eating cake for breakfast.

 

 

 

Apple Raisin Breakfast Cake

 

4 eggs

1/4 cup olive oil

1/2 tsp vanilla

1/2 cup honey

1/2 cup coconut flour

1/2 tsp baking soda

1/4 tsp salt

1 tbs cinnamon

1 cup chopped, peeled, apples

1/4 cup raisins

 

 

Grease an 8in square pan or line with parchment paper. Preheat your oven to 350 degrees. In a small bowl combine coconut flour, baking soda, salt, and cinnamon. In a large bowl combine eggs, olive oil, vanilla, and honey.With an electric mixer blend the dry ingredients into the wet beating until there are no lumps. Fold in the chopped apples and raisins. Spread the batter into your prepared pan.  Bake for 20 minutes, allow to cool completely before eating!

 

 

 

 

 


Joslyn Neiderer blogs about SCD, baking, Crohns, and yarn at her blog,  Ramble On and tweets @josneiderer

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