Start your morning off right.

With “cake” right?

“Baby cake!”

“Good morn’, Daddy.”
And I said, “What do you want for breakfast!?”
The four-year-old has the ability to see through and find the wrong thing. The child saw through my body what was behind me. She saw the chocolate cake. She said, “Can I have the chocolate cake?”
And I said, “Chocolate cake, where?”
She said, “Chocolate cake behind you.”
And I looked… and there was chocolate cake! The child wanted chocolate cake for breakfast! How ridiculous!
And I said… and someone in my brain looked under chocolate cake and saw the ingredients: eggs! Eggs are in chocolate cake! And milk! Oh goody! And wheat! That’s nutrition! “What do you want?” “Can I have some chocolate cake?” “Chocolate cake coming up.”

~ Bill Cosby

Baby Breakfast Cakes

Serves 1

1 large yellow squash, chopped and steamed
1 large pastured egg
3 Tbs. coconut flour
1 Tbs. raw honey
1/4 tsp. vanilla extract
1/4 tsp. sea salt
1/4 tsp. ground cinnamon
1/4 tsp. baking powder

Preheat oven to 425 degrees.
Combine all ingredients in a high speed blender and whir until smooth.
Transfer to 2-3 mini cake pans, tart pans, or ramekins, greased and prepared for baking.
Bake 15-20 minutes, until the little cakes are cooked through and “puffed up.”*
*Unfortunately the “puffed up” sensation may disappear after a few minutes. Don’t worry, these baby cakes will still taste great!