Who doesn’t like a moist and delicious coffee cake for breakfast or brunch? This recipe is simple to make and if there are leftovers, they can be refrigerated or frozen for later use. Great for an afternoon snack, or as part of your children’s lunch box.
3/4 Cup Blanched Almond Flour
1/2 Cup Tapioca or Arrowroot Starch
1/4 Cup Coconut Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Sea Salt
4 Pastured Eggs (brought to room temperature)
1/2 Cup Pastured Butter or Coconut Oil (melted)
1/4 Cup Maple Syrup
1 Tablespoon Vanilla Extract
1 Cup Organic Blueberries (washed and dried)
1 1/4 teaspoons Organic Ground Cinnamon
1 teaspoon Organic Ground Ginger
Streusel Topping Ingredients:
1/2 Cup Coconut or Palm Sugar
1/4 Cup Pastured Butter or Coconut Oil (melted)
1/2 Cup chopped Pecans
1 Tablespoon Organic Ground Cinnamon
Preheat oven to 350 degrees F.
Grease an 8×8 pan with butter or coconut oil.
In a small bowl combine the almond flour, tapioca or arrowroot, coconut flour, baking soda, baking powder, ginger, cinnamon, and sea salt.
In a medium sized bowl add eggs, melted butter, maple syrup, and vanilla and blend with a hand mixer until blended.
Add the dried ingredients to the wet and blend with the mixer until well combined and the batter is smooth.
Fold in the blueberries with a spoon and pour the batter into the prepared pan.
Mix the streusel topping ingredients in a small bowl and sprinkle over the top of the prepared cake.
Place the cake in the preheated oven and bake for 35 minutes or until done.