Blueberry Coffee Cake

It’s Saturday night and my 2 nieces are here for the night for a sleepover.  When I put the kids to bed, they wanted to know what was for breakfast.  Since it’s Sunday tomorrow I thought I’d bake them up a treat, a healthy one though.  So, Blueberry Coffee Cake it is.  I’ve never tasted it but judging by the smell and a sample of the topping, it’s going to be delicious.  I have yet to taste anything from www.thespunkycoconut.com website that isn’t great.  I have her recipe book and love it as well.  The other thing I love about this recipe is the ability to use some organic local blueberries, even in the winter since we have access to frozen local blueberries in Nova Scotia.  I didn’t use the 9″ cake pan as it calls for in the recipe since I don’t have one yet. 

Ingredients:
Add to bowl:
  • 3 eggs
  • 1/3 cup honey
  • 1/4 cup grapeseed oil
  • 1/2 cup applesauce
  • 1/8 tsp vanilla stevia
Mix with handheld mixer.
Add:
  • 1 cup almond meal flour (I grind my sliced almonds in the food processor to make the almond flour)
  • 1/2 cup tapioca flour
  • 1/2 cup coconut flour, sifted
  • 1/4 tsp sea salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
Mix again.
Pour into greased 9″ ceramic pie dish. Spread evenly.
Add about 3/4 cup blueberries and press them into the batter.
Process crumble topping in Vitamix or food processor:
  • 2 cups walnuts
  • 2 tbsp ghee or coconut oil
  • 1/4 cup coconut sugar (can be purchased at Bulk Barn)
  • 1.5 tsp cinnamon (I used a heaping tablespoon instead, love cinnamon)
Add half of the crumble topping. Press it down slightly.
Add the other half of the crumble topping and about 3/4 cup more blueberries.
Bake at 350 degrees for about 40 minutes.

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