Strawberry Coconut Breakfast Bake
Try this Strawberry Coconut Breakfast Bake recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 3 large eggs
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 tsp baking powder
- 1/4 cup coconut oil melted
- 1/4 cup chia seeds
- 1 ripe banana mashed
- 2 cups unsweetened coconut flakes
- 3/4 cups chopped walnuts
- 1 cup unsweetened nut milk (i use flax milk)
- 2 cups diced strawberries
- Carbohydrate 10.2614937490079 g
- Cholesterol 159.033333332505 mg
- Fat 32.9850250055661 g
- Fiber 7.05473949124416 g
- Protein 10.2767402076478 g
- Saturated Fat 19.8545598381922 g
- Serving Size 1 1 serving (94g)
- Sodium 72.68066664492 mg
- Sugar 3.20675425776378 g
- Trans Fat 2.6126862294965 g
- Calories 360 calories
Preheat your oven to 350 degrees. Grease an 8 inch square pan and set aside.In a large bowl, mix together your dry ingredients: coconut flakes, walnuts, cinnamon, baking powder, and salt.In a smaller bowl, whisk together eggs and milk. Now add in coconut oil and mashed banana. Add wet ingredients into dry and mix well.Now fold in strawberries.Bake for 40-45 minutes, or until top is firm and golden.Serve hot!
