Egg- and Grain-Free Blueberry Coffee Cake


Egg and Grain Free Blueberry Coffee Cake
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A great egg-free and grain-free twist on coffee cake
Egg and Grain Free Blueberry Coffee Cake
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A great egg-free and grain-free twist on coffee cake
Ingredients
  • 2 1/2 cups unsweetened applesauce
  • 1/2 cup chia seeds
  • 1 cup coconut flour
  • 1 teaspoon baking soda
  • 2 teaspoon fine sea salt
  • 1/2 cup coconut oil, melted
  • 1/4 cup honey or 1 teaspoon of stevia extract powder
  • 1 cup blueberries
Servings:
Units:
Instructions
  1. Preheat oven to 350˚ F. Line a small baking dish with a strip of parchment paper on the bottom only.
  2. Mix the chia seeds and applesauce and let it sit for about 10 minutes, until a gel forms.
  3. Mix the coconut flour, baking soda and salt in a large bowl. Add the coconut oil and mix well. Then mix in the chia-applesauce gel, sweetener and lemon juice. Add the blueberries and gently combine.
  4. Pour the mixture into a baking dish. Bake for 30 to 35 minutes until the middle is set. For a lower carb version: Use 2 1/2 cups pumpkin puree in place of applesauce and use stevia option instead of honey.

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