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
Author: 
Recipe type: Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free
Prep time: 
Cook time: 
Total time: 
Serves: 1 breakfast bake
 
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
Ingredients
  • 2 tablespoon coconut flour
  • 1 tablespoon coconut/coconut sugar
  • ¼ teaspoon baking soda
  • ⅛ 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, ¼ apple slices, couple pear slices, ½ banana slices
Instructions
  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 ½ 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.

View Nutritional Information (once on page scroll down)

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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Comments | Leave Your Comment

  1. Thanks so much!! This was the most amazing breakfast and it really fed my carb, and sweets craving!!!

    • I’m so happy to hear that, Michelle! Thanks for reporting back :)

  2. Taking a looooong flight tonight, and the gluten free food is always brutal and the portions small, so I made a few of these for the journey. Should be a nice treat when I wake up in the morning! Love that these take no time at all to make, and are delicious.

  3. How are these heated up? Thinking about making them the night before for school morning breakfasts!

    • I usually reheated them in the microwave for 1-1.5 minutes in the morning and never had an issue. Enjoy!

  4. Hey Leanne,
    I’ve been following your blog for the last few months and love it!
    i tried this recipe as muffins last week and didn’t have a banana so i put in apples and cranberries for the season…. to die for!
    also tried grannie smith apples with some cinnamon and walnuts as the surprise… also wanted to eat all of those at once when i tried them…
    fyi for those who want to try the muffin thing, this recipe yields 3 reg size muffins and they freeze well!

    Anyhow, thanks for the inspiration. Going gluten free has helped my tempered tummy too and having a great resource like this saved me the last few months!

    Kathryn

    p.s. i’ve been longing to go to the sivananda yoga ashram for 2 years now… cant seem to save the money or find the time while in school but i’m planning to go after graduating uni…. i really look forward to reading about that one! namaste.

    • Thanks, Kat! I’m so happy to hear you liked the coconut bakes. They are tasty, aren’t they? Thanks for the tip on the muffin tins. I still haven’t tried that out!
      So neat that you have your sights set on the same ashram! I’ll be sure to share as many pictures as possible :) I’m sure you’ll get there soon enough! It all just falls into place when you’re meant to go. Have a fabulous weekend!

  5. Id top it with raw strawberry or plum jelly. its easy to make:

    1 cup fresh fruit
    1/4 cup pitted dates
    1-2 tsp chia seeds (optional)

    Blend and enjoy!!!

    • Brilliant! This jelly sounds so easy and delicious. Thanks for sharing, Kristine :)

  6. Oh yes! It’s all I use now! I even have a (gasp!!) microwave muffin that I LOVE in which the only ingredients are coconut flour, dark cocoa powder, stevia, baking powder, pumpkin & egg whites- amazing. Sometimes if I’m feeling saucy I actually bake it but usually I don’t have the patience! :-) I LOVe the idea of layering- I’m totally going to try this with my microwave muffin tonight!

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