Lemon Blueberry Coffee Cake (GF)
- ½ cup sweet sorghum flour
- ½ cup toasted quinoa flour
- ¾ cup Bob’s Red Mill Almond Meal
- ½ cup tapioca starch
- 1 cup coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon guar gum
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 2 organic eggs, beaten
- ¼ cup melted coconut oil
- 2 teaspoons vanilla
- 8 tablespoons coconut milk
- Zest of one lemon
- 1 cup frozen blueberries (preferably Maine blueberries)
- ⅓ cup coconut sugar
- 2 tablespoons coconut oil, melted
- ¼ cup Erewhon’s Crispy Brown Rice Cereal
- 1 teaspoon lemon zest
- ¼ cup chopped pecans
- 2 tablespoons Bob’s Red Mill Almond Meal
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Blueberries, frozen (1 cup)
- Lemon, Zest of (1)
- Lemon, zest (1 teaspoon)
- Pecans (1/4 cup)
- Breakfast Foods
Erewhon’s crispy brown rice cereal (1/4 cup)
- Canned Goods
- Coconut milk (8 tablespoons)
- Cooking & Baking
- Almond meal (7/8 cup)
- Baking powder (2 teaspoons)
- Cinnamon (1 teaspoon)
- Coconut oil (3/8 cup)
- Guar gum (1 teaspoon)
- Nutmeg (1/2 teaspoon)
- Palm sugar (1 1/3 cup)
- Quinoa flour, toasted (1/2 cup)
- Salt (1/4 teaspoon)
- Sorghum flour, sweet (1/2 cup)
- Tapioca starch (1/2 cup)
- Vanilla (2 teaspoons)
- Refrigerated
- Eggs, organic (2)
Preparation
Read recipe preparation on bobsredmill.com
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Recipe Stats
Published May 25, 2012 (8 months ago).
39 people saved this recipe.
