A quick and easy almond cake for breakfast, snack or with a meal.
Course Breakfast, Snack
Cuisine Paleo
Keyword Breakfast, Breakfast Cakes, Paleo, Paleo Honey Almond Breakfast Cakes, Recipes with Almonds, Recipes with Honey
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 10-12
Author RemakingJuneCleaver.com
Ingredients
5cupsalmond flour
1teaspoonbaking soda
½teaspoonsea salt
¼teaspoonbaking powder
5tablespoonmelted coconut oil
2tablespoonraw honey
4 - 5tablespoonalmond or coconut milk** adjust amount of almond or coconut milk according to the size and shape you want for your cakes and required batter firmness.
4eggs
Instructions
Preheat oven to 350 degrees
In a medium bowl combine almond flour, salt, baking soda and baking powder.
In another bowl whisk coconut oil and honey together while the coconut oil is still warm.
Add coconut/almond milk and eggs to your oil/honey mixture and whisk until combined.
Stir the wet mixture into the dry mixture until completely blended.
For drop biscuits: scoop batter with a spoon onto a parchment-lined baking sheet about 2 inches apart.
For classic roll style: scoop batter into your hand and roll into a medium sized ball before placing on the parchment-lined baking sheet.
Bake 15 - 18 minutes until firm to the touch on top and a toothpick inserted in the middle comes out clean.
Garnish with sliced almonds, honey, pure maple syrup, fruit or just eat as is!