Grain Free Blueberry Coffee Cake
Author: Alexa Schirm
Serves: 8
- Cake:
- ¼ cup honey
- ¼ cup butter or coconut oil (Paleo option), melted
- 4 eggs
- ½ cup almond milk
- ¾ cup almond flour
- ½ cup + 1 Tbsp coconut flour
- 2 tsp baking powder
- ½ tsp salt
- 1 Cup Blueberries
- Streusel:
- 1 cup chopped pecans or walnuts
- 2 Tbsp honey
- ¼ cup butter or coconut oil
- 1½ tsp cinnamon
- 1 tsp coconut flour
- Glaze:
- 2 Tbsp coconut butter, softened
- 1-2 Tbsp maple syrup
- ½ tsp salt
- Preheat oven to 350 degrees
- Grease an 8x8 inch baking pan with butter or coconut oil.
- Combine almond flour, ½ cup coconut flour, baking powder and salt.
- In separate bowl combine honey, butter or coconut oil, eggs and almond milk.
- Mix wet ingredients into dry and and mix well.
- In a separate bowl mix together all streusel ingredients.
- In prepared baking pan place half of the cake dough and top with half of the streusel. Repeat.
- Top with 1 cup of blueberries.
- Bake for 30 minutes or until knife inserted comes out clean.
- Prepare glaze by mixing softened coconut butter and maple syrup.
- Spoon onto coffee cake and eat!
Recipe by Simple Roots at https://simplerootswellness.com/grain-free-blueberry-coffee-cake/
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