December 13, 2021
If the promise of unwrapping presents isn’t enough to get you out of bed on Christmas morning, how about a holiday breakfast recipe that could double as dessert?
Samah Dada, host of #Cooking on Peacock and author of the cookbook Dada Eats Love to Cook It, is known for her easy, plant-forward recipes that — thanks to a few healthy swaps — only taste super-indulgent. Made with ingredients like organic almond flour, light coconut milk, and GoodSam’s ethically sourced chocolate chips (which are sweetened with keto-friendly allulose), this holiday breakfast loaf cake recipe is dairy-free, gluten-free, and low in sugar.
Yield: 1 8×8” cake
Active time: 20 minutes
Total time: 40 minutes
2 tbsp Thrive Market Organic Virgin Coconut Oil, melted and cooled
1/2 cup Thrive Market Organic Raw Unstrained Honey or Organic Maple Syrup
2 1/4 cups Thrive Market Non-GMO Almond Flour, packed
1 cup Thrive Market Organic Pecan Halves, crushed, plus more for topping
1/2 cup GoodSam Plain Sugar-Free Chocolate Chips, plus more for topping
Preheat oven to 350℉. Line an 8×8” baking dish with parchment paper or grease with coconut oil.
In a medium bowl, beat the egg. Add almond butter, melted and cooled coconut oil, and honey or maple syrup. Mix until smooth, then add the vanilla extract.
In a separate bowl, combine almond flour, pinch of salt, cinnamon, and baking soda.
Combine wet and dry ingredients, then add coconut milk to help everything come together. Fold in the crushed pecans and chocolate chips.
Transfer batter to prepared baking dish. Top with extra crushed pecans and chocolate chips.
Bake until the sides and tops are golden brown and a knife inserted in the center comes out clean; about 35 to 40 minutes.
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