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.