The Breakfast Club : The Ultimate Breakfast Cake

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INGREDIENTS

Pistachio Breakfast Cake

• 3/4 cup pistachios, pulsed into fine crumbs

• 1 cup all purpose flour

• 1/2 teaspoon salt

• 1/4 teaspoon baking soda

• 1 1/2 teaspoons baking powder

• 2 tablespoons coconut oil

• 1/4 cup coconut butter, room temperature

• 3/4 cup coconut sugar

• 1 egg

• 2 teaspoons vanilla extract

• 1 teaspoon of cinnamon

• 6 tablespoons geek yogurt

• 6 tablespoons almond milk

INSTRUCTIONS

1. Preheat oven to 180 degrees Celsius. Grease and flour cake pan. Set aside.

2. In a food processor pulse the pistachios until they are broken down into fine pieces. It’s okay if it’s not completely powdery, but most pieces should be quite small.

3. Combine the pistachios, flour, baking powder, baking soda, and salt in a bowl. Stir to combine. Set aside.

4. In a stand mixer fit with the whisk attachment, combine the coconut butter and coconut oil and beat until homogenous. Add the coconut sugar and beat until light and fluffy. Add the egg, vanilla extract and cinnamon and beat on medium high until light and fluffy.

5. Add the yoghurt and almond milk and mix to incorporate slightly. Don’t over mix.

6. Last, fold the dry ingredients into the wet until combined and no streaks of flour remain.

7. Divide the batter evenly between the prepared pans. Bake for 20-25 minutes or until light golden brown and a knife inserted into the middle comes out mostly clean. Allow to cool completely.

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