The Sunrise Serenade: A Paleo Mexican Brunch Delight

Allergens

Eggs, Nuts (Almond)

Ingredients

• 1 cup almond flour
• 2 tbsp coconut flour
• 3 large eggs, separated
• 1/4 cup pure maple syrup
• 1 tsp vanilla extract (optional)
• 1/2 tsp cinnamon
• 1/4 tsp sea salt
• 1/4 cup unsweetened almond milk
• 1 tbsp coconut oil, melted
• 1/2 cup diced strawberries
• 1/2 cup blueberries
• 1/2 cup diced mango
• 1 avocado, mashed
• 1/4 cup toasted coconut flakes
• Fresh mint leaves for garnish

Instructions

1. In a large bowl, whisk together almond flour, coconut flour, cinnamon, and sea salt. Set aside.
2. In another bowl, combine egg yolks, maple syrup, vanilla extract (if using), and almond milk. Mix until well combined.
3. Gradually add the dry ingredients to the wet mixture, stirring until smooth.
4. In a separate clean bowl, beat egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter until fully incorporated.
5. Preheat your oven to 350°F (175°C). Grease four ramekins and dust with extra almond flour.
6. Pour the batter evenly into the prepared ramekins, and bake for 22 25 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cakes to cool slightly before removing them from the ramekins. Toppings:
8. Place one cake on a serving plate. Spread mashed avocado over the top and around the edges of the cake.
9. Arrange sliced strawberries, blueberries, and diced mango on top of the avocado layer.
10. Sprinkle toasted coconut flakes generously over the fruit.
11. Garnish with fresh mint leaves and serve immediately.

Chef’s Insight

The Sunrise Serenade captures the essence of Mexican flavors while remaining true to Paleo principles, making it the perfect indulgent brunch dish for your guests.

Notes

The combination of sweet and savory flavors creates a sensory explosion that will leave your guests craving more.