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Friday, September 27, 2013

Gluten Free Breakfast Recipe

Blueberry Coffee Cake
Source: Elana Amsterdam, Paleo Cooking Book
Serves: 8

Cake: 
2 cups blanched almond flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
4 large eggs
1/4 Spectrum all- vegetable (I didn't have it so I used 1/4 cup melted butter)
1/4 cup coconut sugar
1 tbsp vanilla extract
1/2 cup frozen blueberries

Optional: 1/4 cup unsweetened almond milk (my tip)

Combine a bowl the dry ingredients, and in another bowl the wet ingredients (whisk the eggs first).
Then add the wet ingredients to the dry until combined smoothly.
I added 1/4 cup of unsweetened almond milk, so that the batter can be smoother.
Then add the frozen blueberries and stir well into the batter.

Topping

1/4 cup Stepctrum all-vegetable shortening
1/4 cup coconut sugar
1/2 blanched almond flour
1 tbsp ground cinamon 
I used the 1/4 cup melted butter instead of shortening.
Add the batter to the cake pan and add the topping over the cake batter. Put in the oven
350 degrees for 30 to 40 minutes.
I love the recipe, the only thing is that it is about 350 calories per piece.
Watch out you don't over it!

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