This sweet and tart breakfast cake is sure to please a crowd.
Preheat oven to 350-degrees F.
In a medium mixing bowl, combine all dry ingredients, including lemon zest.
In a separate medium bowl, combine all wet ingredients.
Pour wet ingredients into the dry ingredients bowl and stir to combine.
Allow batter to set for a few minutes, and then stir again.
Lightly grease bread pan with coconut oil. Line bottom of the pan with a piece of parchment paper to prevent sticking, cut paper to fit.
Bake about 35-40 minutes, or until inserted toothpick comes out clean.
Remove from oven and allow to completely cool before removing from pan.
Slice and serve – with fresh berries and some coconut cream if desired.
Keep refrigerated and covered between servings.
Additional Notes:
Adapted from Paleo Newbie
Check out our Hosting Brunch? No Need to Skimp on Healthy Fare Blog Post.
Ingredients
Directions
Preheat oven to 350-degrees F.
In a medium mixing bowl, combine all dry ingredients, including lemon zest.
In a separate medium bowl, combine all wet ingredients.
Pour wet ingredients into the dry ingredients bowl and stir to combine.
Allow batter to set for a few minutes, and then stir again.
Lightly grease bread pan with coconut oil. Line bottom of the pan with a piece of parchment paper to prevent sticking, cut paper to fit.
Bake about 35-40 minutes, or until inserted toothpick comes out clean.
Remove from oven and allow to completely cool before removing from pan.
Slice and serve – with fresh berries and some coconut cream if desired.
Keep refrigerated and covered between servings.
