Paleo Blueberry Lemon Breakfast Cakes Recipe | Paleo, Whole 30, Gluten Free, Vegan Breakfast Idea | Denver, Mountain Colorado Photographer
Breakfast has been a hard adjustment for me in my path down the paleo/candida diet I've been on now for 8 months, because lets be honest I'm not a big make a lot of food in the morning nor really have been a fan of egg especially since cheese cannot be involved.
So when I found this recipe I knew I could easily alter it to have no added sugars (including maple!) to fit my candida portion of my diet. And then realized I could use left over almond pulp from making homemade almond milk it was like a huge light bulb went off that I could eat these for breakfast instead of my current rice cakes with nut butter and nuts, me and my grandma have a lot in common between my diet and chronic illnesses haha. (I know not paleo but I haven't done much fruit in my diet for the first 6 months of my candida diet so rice stayed).
Anyway, I'm so excited too share with you this recipe that is paleo, candida, and can be modified to be vegan and whole 30 diet friendly! I'll be honest its been fun to figure out recipes, playing scientist in my kitchen but instead of finding "answers" I get delicious food after, which is always a win. I hope you all enjoy this!
Paleo Blueberry Lemon Breakfast Cakes Recipe
- 2 cups almond flour (I used almond pulp)
- 1/2c Caschew flour (can use all almond flour)
- 1 teaspoon baking soda (if using pulp use 1 1/4 tsp)
- 1/4 teaspoon sea salt
- 3/4tsp monk fruit extract*
- 1 teaspoon lemon zest, packed
- 4 eggs, room temperature (Can sub flax seed eggs for vegan, I haven't tried this though)
- 1/3 cup coconut oil, melted
- 2/3 cup Apple sauce*
- 1 tablespoon lemon juice
- 4 ounces blueberries
- 1/2 cup almond flour
- 1 tablespoon coconut oil, melted
- 1/4tsp monk fruit extract *
- Preheat oven to 350F. Line small cake or loaf pans with parchment paper or grease with olive oil, palm shortening or coconut oil.
- In a small bowl, mix together flours, soda, salt, monk fruit and zest.
- In a different, medium bowl, whisk together eggs, coconut oil, applesauce, and lemon.
- Mix and pour the dry ingredients into the wet ingredients and stir until just combined. Gently fold in blueberries
- Pour the batter into the cake pans. Trim off excess parchment paper.
- Mix together the ingredients for the topping, until it forms a cookie dough-type texture. Sprinkle the topping onto each cake pan.
- Place cakes in the oven.
- Bake for 20 to 25 minutes for cakes or 25-30 for loaf, until the cakes pull away from the sides and a toothpick comes out clean from the center.
- Gently take cakes out of pans with parchment paper allowing them to cool before eating. Enjoy!
- Breakfast cakes will keep for 3-5 days in airtight containers or freeze and enjoy later!
*Notes & Variations:
If you do not have monk fruit or prefer more rich taste you can substitute stevia or maple syrup. If using stevia keep recipe the same if using maple syrup replace apple sauce with maple syrup and omit monk fruit. For the topping replace monk fruit with 1tbps of maple syrup.
**I haven't played with these as cupcakes but you certainly could put the batter in cupcakes, cooking time may vary. To know when they are finished make sure a tooth pick comes out clean from the middle of the cupcake.
Enjoy friends! If you make this I'd love to hear from you! Shoot me an email or tag me on Instagram @searchingphoto or use my hashtag #searchingphotobakes
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