Blueberry Gluten-free Coffee Cake
Ingredients
The cake
-
3
eggs
eggs
-
⅓
cup
honey
-
¼
cup
coconut oil
-
½
cup
applesauce
-
⅛
teaspoon
vanilla stevia
-
1
cup
almond meal flour
-
½
cup
arrowroot flour
-
½
cup
coconut flour
-
¼
teaspoon
sea salt
-
1
teaspoon
baking soda
-
½
teaspoon
baking powder
-
1 ½
cups
blueberries
The crumble topping
-
2
cups
walnuts
-
2
tablespoons
ghee or coconut oil
-
¼
cup
coconut sugar
-
1 ½
teaspoons
cinnamon
Instructions
- Preheat the oven to 350°F.
- In a bowl, add eggs, honey, coconut oil, applesauce, and vanilla stevia, then mix well.
- Add almond meal flour, arrowroot flour, coconut flour, sea salt, baking soda, and baking powder, and mix again.
- Pour the batter into a greased 9-inch ceramic pie dish and spread evenly.
- Press ¾ cup of blueberries into the batter.
- In a food processor, combine walnuts, ghee or coconut oil, coconut sugar, and cinnamon to make the crumble topping.
- Sprinkle half of the crumble topping over the batter and press down slightly.
- Add the remaining crumble topping and another ¾ cup of blueberries on top.
- Bake for approximately 40 minutes.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
6g
Sodium
150mg
Cholesterol
0mg
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