This recipe is a belated birthday gift of sorts for my mom (Hi, Mom!), who shocked the hell out of me last year when she announced she was going Paleo. Not, like, “more paleolithic than thou” Paleo, but a modified Paleo-esque diet with a primary focus on fresh produce, lean proteins, and nuts and, for the most part, restricted in grains, legumes, and dairy. So not to the arbitrary letter, but emphasizing uncomplicated foods that do the body lots of favors and saving some of the other stuff for special occasions.

At first, I ever so maturely made it about me and was, like, “But your daughter is a dietitian. Why the eff are you going Paleo?!” She explained that having some guidelines in place helps her stick to overall feel-good healthy habits without having to overthink it. Plus, all the Paelo recipes she was checking out were really fun to try out and play with.

That was something of a lightbulb / “aha!” moment for me. Though I tend to get down on restrictive plans, at the heart of it, it really is about a person eating what makes them feel like their best self. Even better when they’re able to do so without slogging through a bunch of “eat this, not that” mixed message brain noise.

So thanks for that little lesson, mom. Also, thank you for introducing me to some of my new favorite recipes (like that slow cooker garlic pork butt—worst name ever but totally delish!). This recipe is for you so we can all enjoy a little cake for breakfast.

IMG 4775 1024x877 - Cake for Breakfast (gluten-free, paleo-friendly)

Microwave Breakfast Cake

Ingredients:

  • 2 tbsp coconut flour
  • 1 tbsp cocoa powder
  • Dash salt
  • 1/4 tsp baking powder
  • 1 tsp sweetener (stevia, coconut sugar, etc) or to taste
  • 1/4 cup milk of choice (coconut, almond for Paleo version)
  • 1 egg or 1/4 cup liquid egg white
  • 2 tbsp pumpkin purée or apple sauce
  • 1/4 tsp vanilla extract

Directions:

  1. Mix dry ingredients in a small bowl and set aside
  2. Mix wet ingredients and set aside
  3. Add wet to dry ingredients. Mix well until batter is smooth. Pour into microwave-safe bowl.
  4. Microwave in 30-second increments until set.
  5. Eat out of the bowl or allow cake to cool for a few minutes and then turn upside down onto a plate.

Garnish with chocolate chips and nut butter, if desired.

Do you follow a particular style of eating? What lessons have you learned from your parents? 

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