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.




2 comments:

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! :)