Eat This For Breakfast

February 12, 2016

Happy Friday Beauties!

I have a special treat for you beauties today. My sweet friend Sarah from The Seasonal Diet has the yummiest breakfast cake recipe and she is here to share all the deets with you! Cake for breakfast is always a good idea, especially when it’s equally healthy as it is delicious.

And with it being Valentine’s weekend, this is the perfect treat to whip up whether you are sexy and single or happily hitched! I am off to Austin for the weekend for a much needed girls trip. I have never been a fan of V-day, so this is the perfect way to spend it, being surrounded by good friends and bubbly, lots of bubbly!

Ok, so back to the Blueberry Breakfast Cake… Sarah take it away beauty…. 

Hi Sun Lovin Root's Readers!


Thank you so much Stacie for having me on your blog.

My Name is Sarah and I run the site The Seasonal Diet with my Husband Peter.


We help busy entrepreneurs and online professionals balance their busy schedules while maintaining their health. We focus on including more plants, movement, and less stress. All of which are great way's to boost immunity. We also host a weekly Podcast Show: The Health Beet (


Today I'm sharing a tasty treat that is perfect for an afternoon Brunch: Blueberry Breakfast Cake.


Now normally I don't recommend having cake for breakfast, but this recipe is free of all animal products, it's also, gluten free, and made with low glycemic sweeteners. Pair this recipe with a green smoothie and you'll be ready to go.



1/4 cup coconut oil, melted

1/2 cup plus 2 Tbsp. Gluten free flour (Bobs Red Mill GF blend works well)

1/2 cup organic yellow cornmeal

1 tsp. Baking powder

2 Tbsp. Flax meal + 1/4 cups water (to make one big flax "egg")

1/3 cup coconut sugar

2 tsp. Finely grated lemon zest

1 tsp. Vanilla extract

6 Tbsp. Almond milk

1 tsp. Apple cider vinegar

2 Tbsp. Liquid sweetener (coconut nectar, maple syrup, or honey - if not vegan)

1/2 cup blueberries (frozen works fine, just don't defrost them or add them until the end)



Preheat oven to 350°F. Line an 8x8 square or 9 inch round baking dish with parchment paper. Mix together the flax meal and water in a small glass and set aside. Next, in a large bowl, mix 1/2 cup plus 2 Tbsp. Flour, cornmeal, and baking powder, then; set aside. Next, add flax mixture, sugars, lemon zest, and vanilla in the large bowl, stir to combine. Add oil, milk and apple cider vinegar to the bowl, and stir once more.

Pour batter into prepared dish. Toss the blueberries with a large pinch of flour in a medium bowl until well coated. Scatter berries over cake batter.

Bake until cake turns light golden brown around the edges and fully sets, 25-30 minutes. Serve cake warm with fresh berries (strawberries are great!) And coconut or rice whip cream.


I hope you enjoy this recipe as much as we do!




Sarah Hagstrom


Connect with her via her Facebook Group ( Or Instagram (

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