I am pretty certain that a few days ago my daughter asked if she could have cake for breakfast and my response was a harsh swift “NO!” followed by a typical “Eating healthy is important” speech.
Two days after that I let her eat some doughnuts for breakfast. Today I made coconut cake for breakfast. When you take a moment and look at the situation a little more closely I think that breakfast and cake can potentially get along just fine. Sweet pastries have been a breakfast staple around the world for a long time…… right?! People regularly eat crepes stuffed with nutella and covered in icing sugar, muffins full of fat and sugar, cinnamon buns, etc for a first meal of the day. While I cannot possibly justify eating sweets every morning (not only for fear of the diabetes, but also because I can’t handle the sugar rush coarsing through my veins right now) I will concede that perhaps it is ok to indulge from time to time.
Subsequently! Here is the recipe for Coconut Cake with Stewed Berries which I just ate three fourths of for breakfast. Note: I am an overeater. I would suggest that four normal people could share this quite happily. Enjoy!
Coconut Breakfast Cake with Stewed Berries
Add 3 Tbsp of butter to an 8″ ovenproof nonstick (or seasoned cast iron) pan and place pan in cold oven. Turn oven on to 400*F. Meanwhile prepare the batter.
Combine the following:
3 large eggs
1/2 cup coconut flour
1/4 cup cornstarch
3/4 cup whole milk
2 Tbsp sugar
1 tsp vanilla
1/4 tsp salt
Mix well until homogenous. Carefully remove the hot pan from the oven. Add the butter to the batter and stir well to incorporate all of it. Use a pastry brush to brush the remaining butter up the sides of the hot pan. Return the pan to the oven for 1 minute.
Remove the pan from the oven and pour in the batter all at once, smoothing the top with a spatula to distribute the batter to the edges of the pan. Return it to the oven and let cook for 15 minutes (which gives you time to make the Stewed Berries).
Check with a toothpick to ensure doneness. Allow to cool several minutes before loosening sides and bottom of cake with a thin flexible spatula. Carefully invert the cake onto a plate and then flip it again onto another plate so the top remains the top. Sprinkle with icing sugar and garnish with Stewed Berries.
1 cup whole frozen strawberries
1 cup assorted frozen other berries
1/4 cup honey
1 tsp vanilla
1/4 cup water
1 Tbsp cornstarch
1 Tbsp cold water
Combine berries, honey, vanilla and first amount of water in saucepan. Heat over medium high until they begin to boil. Continue cooking on medium heat until strawberries are softened and release their juices (about 10 minutes). To thicken those juices: combine the cornstarch and water in a small bowl (mix until dissolved). Add to the stewed berries and stir gently. Allow to boil for 1 minute to cook out the starch. The liquid should be clear. Allow to cook on medium low for a few minutes. Remove the pan from the heat and stir in a tablespoon of butter. Leftover Stewed Berries can be stored refrigerated for several days and are pretty amazing to have around for your morning smoothie bowl.
Happy breakfasting everyone. Have a great day.