Categories: Breakfast
Ingredients
- 5 cups almond flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/4 tsp baking powder
- 5 tbsp melted coconut oil
- 2 tbsp raw honey
- 4 – 5 tbsp almond or coconut milk*
- 4 eggs
- * adjust amount of almond or coconut milk according to the size and shape you want for your cakes and required batter firmness.
- - See more at: http://www.remakingjunecleaver.com/honey-almond-breakfast-cakes-paleo/#sthash.mBumiRnA.dpuf
Directions
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Preheat oven to 350 degrees
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In a medium bowl combine almond flour, salt, baking soda and baking powder.
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In another bowl whisk coconut oil and honey together while the coconut oil is still warm.
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Add coconut/almond milk and eggs to your oil/honey mixture and whisk until combined.
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Stir the wet mixture into the dry mixture until completely blended.
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For drop biscuits: scoop batter with a spoon onto a parchment-lined baking sheet about 2 inches apart.
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For classic roll style: scoop batter into your hand and roll into a medium sized ball before placing on the parchment-lined baking sheet.
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Bake 15 – 18 minutes until firm to the touch on top and a toothpick inserted in the middle comes out clean.
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Garnish with sliced almonds, honey, pure maple syrup, fruit or just eat as is!