Raspberry Breakfast Cake
Did you kow that this week is coeliac awareness week? With a coeliac on the team we are always on the look out for great naturally gluten free recipes and this one is a real winner. Taken from one of our absolute favourite recipe books, Shannon's Kitchen, this Raspberry Breakfast Cake is not only delicious and easy but also healthy. Win, win right?! Balance it with a hot cup of coffee or a perfectly brewed tea and you've got a pretty damn good morning in our opinion.
What you'll need:
- 4 eggs
- 1/2 cup of milk (any kind you like)
- 1/4 cup of coconut oil
- 1/3 cup of maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups almond meal
- 1/2 cup coconut flour
- 2 teaspoons baking powder
- 1 cup frozen rasberries
Step one: Preheat your oven to 170 degrees and line a 25 x 13cm loaf tin.
Step two: Whisk all the wet ingredients together.
Step three: Add all the dry ingredients and give it a good old whisk to make sure it's all combined.
Step four: Carefully mix in the frozen raspberries in.
Step five: Transfer it all into the loaf tin and smooth the top carefully. We added a few more raspberries on top too.
Step six: Pop it in the oven for around 45 minutes or so and you're done!
Step seven: Enjoy warm with a nice cuppa and some peace and quiet, or alternatively you can invite your family and friends over and share it with them. Choice is yours!
*Recipe found in the Shannon's Kitchen cookbook available here. (It's a seriously great cookbook and it's hilarious!)