Saturday, February 26, 2011

Breakfast time.

     Who doesn't want cake for breakfast? Most coffee cakes are very loaded down with sugar, and the recipe I love is no exception. However, I tried to at least healthify it a bit so we could call it "breakfast" and not "dessert". Even so, this is made pretty sparingly but oh so welcomed when it is. It is a great Saturday breakfast served with a healthy smoothie. This recipe is eggless so I didn't leave them out of the recipe. Try it out and let me know what you think. I put down my healthier version in parentheses for those of you who are ready for that.

Cinnamon Breakfast Cake

2 C. Whole Grain Flour (Sprouted flour)
2 t. Baking Powder
1/4 t. salt (Celtic salt)
1 C. Real Maple Syrup
1 C. Sour Cream ( thick kefir)
1 T. Melted Butter

Mix until moistened and Spread in greased 9X13 pan.
Top with the following mixture:

3/4 C. Brown Sugar (Coconut Sugar)
1 T. Cinnamon

After you sprinkle mixture over batter, slice one cube of butter and press into mixture evenly. 

Bake at 350 for 20-25 minutes or until done in center.


Damon and Marie said...

This looks so yummy!Can yogurt be used in place of sour cream?

Damon and Marie said...

These are so yummy! The entire family loved them - thanks for sharing! :)