My Mother-In-Law came for a visit, and in the rush of preparing for her arrival I neglected to plan for breakfasts. Saturday morning arrived and I needed something grain free and fast; so as I often do, I turned to Elana’s Pantry for inspiration. Elana is the author of The Gluten-Free Almond Flour Cookbook, and her Blog, Elana’s Pantry is always a fascinating read. Elana had a recipe for a Goji Berry Power Bar looked wonderful, and immediately my brain cogs began to turn. I wanted something more like coffee cake, so I removed the chocolate chips, and made a few tweaks to the original recipe. I am including the link to Elana’s recipe for those who might want to give it a try: http://www.elanaspantry.com/goji-power-bars/. My coffee cake version of the recipe appears below.
Goji berries (also called the wolfberries) are bright red, and grow on a shrub indigenous to China. Goji berries have been used in Chinese Medicine for thousands of years, and are rich in antioxidants, particularly carotenoids such as beta-carotene and zeaxanthin. When the goji berry is dried it looks somewhat like a pale red raisin and has a slightly sweet and tangy flavor. NOTE: According to Web MD there may be some possible herb-drug interactions with goji berries. If you take warfarin (a blood thinner), medications for diabetes, or blood pressure medications, you should check with your Doctor before adding goji berries to your diet.
If you do not have the medical conditions above, consider adding these super berries to your diet. They can be found (typically dried) in your local health food store or the organic section of larger grocery stores. The recipe below made a wonderful addition to breakfast, but would also be great to pack for lunch.
1 Cup blanched almond flour (firmly packed)
½ Cup of tapioca flour
1 Tablespoon coconut flour
2 Tablespoons golden flaxseed meal, chia meal or Salba meal
¼ teaspoon celtic sea salt
½ teaspoon baking soda
½ teaspoon ground organic ginger
1 teaspoon ground organic cinnamon
2 Tablespoons coconut palm sugar (plus a few teaspoons for the toping)
2 Tablespoon organic raw honey
2 Pastured Eggs
½ Cup Goji Berries, soaked in ¼ cup boiling water to plump
½ Cup Organic Dried, Unsweetened Blueberries (if dry, plump them like the goji berries)
Preheat oven to 350 degrees.
In a large bowl, combine almond flour, tapioca flour, coconut flour, flax meal, salt, ginger, cinnamon, palm sugar, and baking soda.
Mix to combine the dry ingredients (I use a whisk).
Blend in honey and eggs with a hand mixer.
Gently fold in gojis and blueberries with a spoon.
Spread mixture into an 8×8 inch Pyrex baking dish, (the dough will be sticky, so wet your hands to press the dough into the baking dish).
For added crunch/flavor, sprinkle a few extra teaspoons of coconut palm sugar on top before baking.
Bake for 20-25 minutes
Cool slightly and cut into squares to serve.