Coconut Surprise Breakfast Bake

One of my clients shared this coconut waffle recipe with me over a month ago.

Since then, I’ve made at least 10 batches [they make great pancakes too!].

Having been introduced to a new blog in the process; Joy from Joy the Baker is amazing, it wasn’t long until I was inspired to turn the waffle recipe into a cake recipe shortly after I saw her Strawberry Upside Down Cake with Cardamom.

I’m convinced that these two recipes were meant for one another, although I did omit the cardamom. No matter how hard I try, I just cannot like that spice!

These bakes make for a perfect make-ahead breakfast. Similar, to my quinoa flake bakes, I bake 2 of them every couple of days, top with nut butter, jam, or even some butter cream frosting as a treat.

They have over 20g of protein, and weigh in at just over 600 calories. I gobble these up about 30 minutes following a rough workout and am full for at least 4 hours following.

Coconut Surprise Breakfast Bake

Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free

An easy, high fiber, high protein, breakfast treat that has a secret middle layer. Fill with strawberries, apples, blueberries, or chocolate!

Inspired by Joy the Baker’s Gluten-free toasted coconut waffles

Yield: 1 breakfast bake

Ingredients

  • 2 tablespoon coconut flour
  • 1 tablespoon coconut/coconut sugar
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon Himalayan rock salt
  • 2 large eggs, at room temperature
  • 2 tablespoon non-dairy milk – I used hemp milk
  • 1 tablespoon coconut oil, melted
  • 1 tablespoon unsweetened apple sauce
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon unsweetened shredded coconut, optional
  • 1 tablespoon chia seeds, optional

Filling: 2 sliced strawberries, 1/4 apple slices, couple pear slices, 1/2 banana slices

Directions

  1. Preheat oven to 375 and oil a 16oz. oven safe dish with a dab of coconut oil.
  2. In a small bowl, whisk dry ingredients: flour, sugar, baking soda, and salt until all clumps are broken up. Set aside.
  3. In another bowl, combine wet ingredients: eggs, milk, oil, apple sauce, and vanilla.
  4. Pour wet into dry and add coconut and chia seeds.
  5. Drop 1/2 the mixture into the prepared dish, then layer sliced strawberries on top before dropping the rest of the mix on top.
  6. Place in oven and bake for 28-30 minutes [mine was perfect at 30 minutes], or until toothpick inserted comes out clean.

I filled today’s bakes with apples (above)…

and strawberries!

Be sure not to layer the fruit too thick, especially if you intend to remove the cakes from the dishes before serving. If it’s too thick, the cake will break in half. Not a huge problem if it’s just you enjoying it though!

I usually just eat them straight from the dish, so I don’t have to worry about esthetics.

I’m not too sure if flax eggs could be used with this. I’ve never had much success with coconut flour + vegan recipes. If you give it a try though, let me know how it goes!

Have you baked with coconut flour before?

What would you top your coconut bake with?

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