Simple, delicious and oh, so, Mochi! These flatbreads are naturally *slightly* sweet thanks to coconut milk, coconut flour and a bit of honey. The consistency is dreamy – chewy ‘mochi-like’ center with a crisp, firm base and edges. These cakes can be picked up and eaten like a piece of sweet pizza! The unique consistency comes from tapioca flour, which I will be playing with more in the coming weeks.
As with most of my dishes, this recipe is paleo! That means grain, gluten, dairy, and sugar free. These amazing little cakes are absolutely delicious and fit into many clean eating lifestyles.
And better yet, my 4 kids – littles to teens – not only love these, they request them! Winner, winner, Mochi cakes for dinner! (why not?!)
Mix it up, top these with anything! The cakes pictured are topped with almond butter and honey. Try topping with paleo yogurt (we LOVE Lavva), banana and walnuts, or paleo granola and berries. The sky is the limit! Enjoy!
Paleo Mochi Cakes
Makes 4-5 cakes
1 cup tapioca flour
1/4 cup coconut flour
1/4 cup ghee
1/2 cup full fat coconut milk
1 tsp salt
1 large egg – room temperature
1/4 tsp cinnamon
1 tsp honey
1/4 tsp vanilla
Preheat oven and pizza stone to 425° – you want that pizza stone nice and hot.
In a medium or large bowl, whisk or sift together: tapioca flour, coconut flour and salt and cinnamon.
In a small pot or microwave safe bowl mix ghee, coconut milk, vanilla and honey. These ingredients need to be combined very well; warm them up while mixing – but do not boil! I use a mini battery powered mixer (the same mixer I use to froth my coconut milk into my coffee) to get these ingredients really well combined. If you don’t have a mini mixer, a fork or small whisk would work too.
Add wet ingredients to the bowl of dry ingredients – gently combine with a wooden spoon or spatula. Set aside for two to three minutes allowing the mix to ‘rest.’
Beat your room temperature egg separately. After the 2-3 minutes, gently mix into the resting ‘dough’ with a wooden spoon or spatula.
Spoon or ladle the mixture onto the hot pizza stone in medium sized circles. Cook for 6 to 7 minutes at 425°. You will likely need to make two batches unless you have an XL pizza stone.
I hope you enjoy your cakes! If you try this recipe, please tag me on Instagram – I’m @earlyonasunday – I’d love to share your creation!
