This post is to relieve me from my grad school paper I am supposed to be writing. Procrastination is my thing when it comes to school work. I need to feel a little heat in order for me to actually get it done. It’s probably not the best method, but it has worked all through undergrad and now is getting me through graduate school. I guess it is how I learn, is it fair to call procrastination a learning style? I can see my sister shaking her head in shame and my parents are about to call to make sure I actually got the paper done. Don’t worry sis, I got this covered and yes mom and dad I am getting it done. Slowly but surely, I am shaking it out.
Ahhh, this is much more fun. Filling you in on a delicious recipe I cooked up this weekend. It is another “treat” meaning a baked grain-free dessert or breakfast recipe. I had a recent question on whether you can eat too many “healthy” treats? My short answer; YES! Anything that contains sugar should be classified as a treat.
Webster’s dictionary has a treat defined as, “An event or item that is out of the ordinary and gives great pleasure.” In other words a treat is something saved for a special occasion, not a daily occurrence. Although many people think they deserve a ‘treat’ everyday, we really should be working on eliminating as much added sugar from our diets as possible. This means even “healthified” baked goods should be a once-in-a-while food.
My goal is to make one treat on the weekends. This saves me time during the week and it also eliminates the mid-week sugar binge. I am also more likely to enjoy it on the weekend than I am when rushed during the week. So again, the short answer is that baked goods are meant to be utilized as a treat, not an everyday occurrence.
Now to get to the good news. This grain free blueberry coffee cake is A.M.A.Z.I.N.G. I had a couple of people taste-test it and all have said it tastes like the actual unhealthy version. I couldn’t convince my kids to get beyond the coconut butter glaze but who could blame them. It is definitely something I would cook up for a brunch or even my worst critics. The pictures don’t lie…delicious! This recipe can be made paleo if you substitute butter for coconut oil in the recipe ingredients.
My paper is calling my name so I better get back to work! ENJOY!
P.S. Payton just turned his head and asked if I was working on my assignment. The blank stare gave it away that I was blogging. No one has any faith….
- 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
- 1 cup chopped pecans or walnuts
- 2 Tbsp honey
- ¼ cup butter or coconut oil
- 1½ tsp cinnamon
- 1 tsp coconut flour
- 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!