Breakfast Almond Butter Cakes

These are great for breakfast or for mid-morning snacks.They keep for ages so I make a batch on Sunday and have them throughout the week.  Try serving with full fat bio yohurt and berries – yum!

 Ingredients (Serves 4)Breakfast Peanut Butter Cakes

  • 2 cups/440g of ground almonds
  • 1 cup/220g of dessicated coconut
  • ¼ cup/60g-110g of groundnut oil or coconut oil
  • 2-3 tablespoons of no-sugar  Almond Butter
  • 3 eggs, beaten
  • 1 teaspoon baking soda
  • Splash of Goats Milk (or full fat cows milk)
  • Pinch of salt


  1. Pre-heat the oven to 150 C and prepare a 12-hole muffin tray with paper cases
  2. Mix the ground almonds, coconut, peanut butter, baking soda and oil together until the peanut butter is evenly distributed.
  3. Add the beaten eggs gradually and mix to a thick paste.
  4. Add a splash of soya milk to thin the mix slightly, but note it won’t drop off the spoon like a normal cup-cake mix made with wheat flour. I sometimes add cinnamon or nutmeg to add flavour.
  5. Put 1-2 tablespoons of the mix into each paper case then cook for 15-20 minutes in the oven or until golden brown on top.