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Hazelnut & Date Breakfast Cake ~ Grain-Free

Updated: Dec 23, 2023

This moist delicious cake is more like a bread you can have for breakfast. It is perfectly sweet, made with almond flour, that is high in protein, low in carbs. This bread is grain free.

3/4 cup almond flour

1/4 cup coconut flour

2 Tablespoons arrowroot flour

3/4 teaspoon baking soda

1/2 teaspoon sea salt

2 Tablespoons virgin coconut oil

3 eggs room temperature. (Substitute

3/4 cup apple sauce for vegan).

1 cup medjool dates, pits removed. Soak dates in warm water, then small chop.

1/4 cup hazelnuts, chopped

1/4 cup coconut sugar, or raw honey

1 tablespoon lemon juice

1 tbsp. poppy seeds to sprinkle over bread.

Preheat oven to 350° F/175° C.

Using a whisk mix all the dry ingredients together, including the coconut sugar.

In a separate bowl, mix the chopped soaked dates, with eggs, coconut oil , lemon juice, and honey if using.

Then mix them into the dry ingredients. If needed, you can use a stick blender or mixer to ensure the batter is well blended.

Fold in the chopped hazelnuts.

Oil or butter a loaf pan. Add the batter to a baking dish. Sprinkle with tbsp. of poppy seeds.

Bake for 45-50 minutes, or until well browned and a knife inserted in the middle of the bread comes out clean. Freezes well up to a month.

Cooks note: Join us in Asheville, for gluten-free cooking classes. Seasonal cooking classes to be offered are Keto, Paleo, Low-Carb Pizza Making, Vegan , and gluten-free Italian, to name a few.


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