Hazelnut & Date Breakfast Cake ~ Grain-Free

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 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.


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, with added coconut sugar if not using honey. If needed, you can use a stick blender or mixer to ensure the batter is well blended.


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.

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