Peach Raspberry Gluten-Free Breakfast Cake with CBD

Ingredients

• 1 cup gluten free 1:1 flour
• 1 tsp baking powder
• 1/4 tsp celtic salt
• 1 1/4 sticks unsalted butter or vegan butter room temperature
• 3/4 cup coconut sugar
• 3 large eggs room temperature
• 3 tsp alcohol free vanilla extract
• 1/2 tsp ceylon cinnamon
• 2 tbsp vegan milk of choice I used almond milk
• 2 large or 3 small white peaches 1 cubed and 1 sliced
• 1 cup raspberries
• 1 tbsp maple syrup
• 1 dash ceylon cinnamon for the fruit
• Swerve confectioner’s sugar
• 2 dropperfuls 300mg Natural Bottle & Stone Tincture

Instructions

1. Preheat oven to 350F. Line a round cake pan with parchment paper.
2. Sift together flour, baking powder and salt in a medium sized bowl.
3. In a large bowl, beat butter and coconut sugar until fluffy, about 3 minutes. Add eggs, one at a time and beat well after each. Add in vanilla and cinnamon and beat.
4. Add in about 1/3 of the flour mixture and beat. Continuing in thirds, add all flour, beating well after each addition. Add in almond milk and mix until batter is uniform.
5. Pour batter into prepared pan and smooth top.
6. In a bowl, add chopped and sliced peaches and raspberries and mix with maple syrup and cinnamon. Mix well.
7. Place peaches across the batter, creating a design or just uniformly placing them (up to your preference). Place raspberries over peaches.
8. Bake for 45 minutes or until a toothpick inserted in the middle comes out clean.

9. Let cool before removing from pan. Remove carefully, add a few dropperfuls of your CBD tincture and dust with Swerve confectioners sugar.