key ingredients
– Almond flour – Baking soda – Cinnamon – Coconut oil
Mix almond flour, baking soda, cinnamon, and salt in a medium bowl. In a larger bowl, whisk eggs, coconut oil, maple syrup, and vanilla.
Combine dry ingredients with wet, then pour into the baking dish. Make the crumb topping in a small bowl and sprinkle it over the batter.
Bake until a toothpick comes out clean. Let cool before serving.
Optionally, sprinkle with powdered sugar (not paleo). Store at room temperature for 24 hours or longer in the fridge.
"It’s great as a dessert but also isn’t so sweet that you can’t enjoy it with your breakfast and coffee. So good, thanks Erin! -- Kelsie
Hi! I'm Erin, I’m the blogger, recipe developer, food-loving gal behind Erin Lives Whole!
@erinliveswhole
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