French Toast Breakfast "Cake"
- 1 tsp raw butter/grass-fed ghee or coconut oil
- 3 pastured eggs
- 2 TBSP coconut milk (I recommend unsweetened organic whole Thai Kitchen or Native Forest – both in a can.)
- 2 TBSP almond flour
- 2 TBSP unsweetened, shredded coconut
- 1 tsp sweetener, such as honey or maple syrup
- a dash of cinnamon
- ¼ tsp vanilla extract
- a tiny pinch of unrefined sea salt
- EQUIPMENT - small oven-proof skillet. Use a larger oven-proof skillet if you are doubling or tripling this recipe.
- Preheat your oven to 400º F.
- In a small oven-proof skillet over low heat, melt the butter/ghee/coconut oil.
- Combine the eggs and all the other ingredients in a bowl. Whisk together until combined.
- When your butter/ghee/coconut oil is bubbling a bit in the pan, pour in the batter.
- Cook over medium heat for 1-2 minutes on the stovetop. You are just looking to cook the bottom portion of the breakfast cake.
- Transfer the skillet to the oven, and bake until the top is golden and puffed up. For this amount, it would be 8-10 minutes. It will not puff as dramatically as a traditional Dutch Baby, because the almond flour and high volume of eggs will make it denser. The main thing to look for is the golden top.
- Use a spatula to put it onto a plate or cut it with a non-scratching utensil in the skillet.
Variations: The above recipe is just the basic recipe. You could throw in blueberries or another fruit. You could add MORE cinnamon and maybe some nutmeg. OR, you could turn it into a savory dish, omitting the honey and vanilla extract and using herbs like thyme or sage and adding garlic. You could even add some vegetables or cooked meat like ground beef or bacon. The variations are endless. Have fun with it!