Whole Grain Strawberry Breakfast Cake
Mother’s Day is almost here and who wouldn’t love to have cake for breakfast?
Made with whole grain flour and lightly sweetened with pure maple syrup, this breakfast cake is a treat without the guilt. Well, with less guilt anyway. Whole grains add so much flavor, it’s a shame to not use them. Especially in baked treats. Spelt flour is one of my favorite flours to use in sweet baked goods because it’s already a little sweet itself.
The cinnamon-streusel topping and plump juicy strawberries adds a lovely texture. Feel free to substitute the strawberries for other favorite fruits. Blueberries, apples and pears are great choices.