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Lemon Blueberry Coffee Cake (GF)

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Lemon Blueberry Coffee Cake (GF)

Ingredients

  • 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
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