Banana Chia Seed Paleo Breakfast Cake (nut-free, 21DSD-compliant)
Prep time
Cook time
Total time
Author: Heather Resler
Recipe type: Breakfast
Yield: 6 servings
Ingredients
Cake:
- 2 green-tipped bananas
- ⅓ cup coconut oil, melted
- ¼ cup chia seeds
- 3 eggs
- 1 tablespoon vanilla extract
- ½ cup large flake coconut flakes
- ¼ cup coconut flour
- ¼ cup collagen peptides
- ½ teaspoon ground nutmeg
- ½ teaspoon baking soda
Optional Coconut Tahini Icing:
- ⅓ cup coconut milk
- 1 tablespoon tahini
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees Fahrenheit and grease a 6 inch cast iron pan with some coconut oil.
- Mash the bananas in a bowl and stir in the eggs, oil, chia seeds, and vanilla.
- Add the coconut flakes, coconut flour, collagen, nutmeg, and baking soda and mix well.
- Scoop into the prepared pan and bake for 25 minutes, or until it passes the toothpick test.
- If desired, stir together the coconut milk, tahini, and vanilla to make the icing.
- Slice the cake and serve drizzled with the coconut-tahini icing if desired. Enjoy!
Notes
Nutritional info calculated with icing.
Nutrition Information
Serving size: ⅙ of recipe Calories: 292 Fat: 24.3 Saturated fat: 17.7 g Unsaturated fat: 6.6 g Trans fat: 0 g Carbohydrates: 14.1 g Sugar: 6.1 g Sodium: 160 mg Fiber: 3.5 g Protein: 8.3 g Cholesterol: 82 mg
Recipe by Create Delicious at https://createdelicious.com/banana-chia-paleo-breakfast-cake-nut-free-21dsd-compliant/