Flourless Lemon Squash Breakfast Cake
For those who wake up with a sweet-tooth, start your morning with a thick slice of this healthy and nutrient-dense loaf. Packed with energizing fats, filling protein and bright citrus notes, this will be the perfect kickstart to your busy day.
Ingredients
- 1/4 cup sprouted rolled oats
- 30 grams protein powder or collagen
- 1 tbsp unsweetened coconut chips optional
- 1 tsp baking soda
- 1 tsp ground stevia leaf
- 1/2 tsp ground ginger
- 1/2 tsp ground turmeric
- pinch Pink Himalayan salt
- 2 Medjool dates pitted
- 2/3 cup roasted kabocha squash unseasoned, skin on
- 1/4 cup coconut oil melted
- 2 eggs organic, pasture-raised
- 2 tbsp lemon juice freshly squeezed
- 1 tsp lemon zest
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line an 8X4 loaf pan with parchment paper.
- In a high speed blender, combine pre-roasted kabocha squash with skin on along with eggs, dates, melted coconut oil, lemon juice and zest until well incorporated.
- Into the blender, add oats, protein or collagen supplement, baking soda, stevia, ginger, turmeric, and salt. Mix until just combined. Fold in coconut chips if adding. Batter should have a thick consistency.
- Pour cake batter into prepared loaf pan and bake for 30 minutes. Cake should be golden brown and is ready when a toothpick inserted in the center comes out clean.
- Store cake in an airtight container in the fridge for up to 2 weeks.