Organic prunes are loaded with fiber, Vitamin K and A, as well as trace minerals like potassium and magnesium. They can be enjoyed as a breakfast food or as an “in between meal snack” if you are craving something sweet. They are naturally sweet so enjoy them sparingly. This breakfast cake is very filling because of the fiber from the prunes and the sunflower seeds. Enjoy for breakfast or as a dessert. Bon Appétit!

Chop 1 cup of prunes into small pieces. Letting them soak in clean water for a few hours makes it easier to chop them up.

In a large bowl, add the following:

3 cups of almond flour

1 cup sunflower seeds

1 tsp. Himalayan salt

1 tsp. baking soda

1 tsp. aluminum free baking powder

1 Tbsp. cinnamon

1 tsp. nutmeg

1 tsp. cloves

In another bowl, whisk the following together:

¼ cup coconut oil or grapeseed oil

¾ cup Erithrytol, or date sugar or Stevia to taste

4 eggs

1 tbsp. vanilla extract

Add the prunes, flour and egg mixture together. Stir until well blended.

Bake at 350 F for about 35-40 minutes or until the center is well done. Enjoy!