Nutbutter and Jelly Coffee Cake

I have a confession to make…we buy peanut butter. Yes, I know it’s not Paleo. I never said we were 100% Paleo, so hopefully the Paleo police won’t arrest me. :) We follow closer to the 80/20 rule, to allow a little flexibility like natural peanut butter. I would rather our whole family eat just almond butter or sunflower seed butter, but almond butter is around $10 a jar and our local grocery store and online has been out of Maranatha sunflower seed butter for months! My kids and husband (and I on occasion) seriously can eat up to three jars of natural peanut butter a week! I can’t justify $30 a week for almond butter. No judging here please. :) Like I said, I haven’t been able to find sunflower seed butter for months, so I had to make my own for this recipe. Do you follow Paleo 100% of the time or do you have some other foods that you add in? I find that peanut butter doesn’t affect me negatively like other legumes, so I enjoy it in moderation. I usually try to avoid it because once I have a little I want more and more! But that’s also true with the sunflower and almond butter. That being said, I love sunflower butter the most. What is your favorite nutbutter? Do you eat any peanut butter? I stumbled upon this classification of Paleo which I thought was interesting. Where do you think you fall?

Nutbutter and jelly coffee cake MellowMomma

Nutbutter and jelly coffee cake MellowMomma

Nutbutter and Jelly Coffee Cake
 
Enjoy this for a weekend breakfast or treat.
Author:
: Breakfast
Ingredients
  • 2 medium ripe bananas
  • 4 eggs
  • ⅓ cup sunflower butter
  • ½ cup coconut flour
  • 1-2 Tbs raw honey (optional)
  • ½ tsp baking powder
  • Coconut oil
  • For the topping :
  • ½ pound frozen or fresh strawberries
  • 2 Tbs water
  • 1 Tbs melted coconut butter
  • ½ Tbs melted raw honey
  • 3 Tbs canned coconut milk
Directions
  1. Add the strawberries and water to a saucepan and heat over medium heat for 8-10 minutes or until they break down and become very soft. Mash with a fork or blend if desired.
  2. While the strawberries are cooking preheat the oven to 400.
  3. Add the bananas, eggs, sunflower butter, coconut flour, honey, and baking powder to a blender or food processor and mix very well.
  4. Grease an 11 x 7 inch glass pan with coconut oil.
  5. Add the batter to the pan.
  6. Spread the strawberry sauce over the batter.
  7. Mix the coconut butter, raw honey, and coconut milk together and drizzle over the strawberry sauce.
  8. Cook for 18-22 minutes.
  9. Let cool and cut into 16 pieces. Enjoy!

Looking for another delicious breakfast? Try my cinnamon maple crunch muffins.
Cinnamon Maple Crunch Muffins mellowMomma.com

 

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