Recipe Contributed By Fit Foodie Finds
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Blueberry Breakfast Cake
servings
Ingredients
Dry:
- 1 cup flour, white whole wheat
- 1/2 cup chickpea flour
- 1/4 cup coconut sugar
- 1 cup blueberries, fresh
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
Wet:
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup honey
- 2 tbsps coconut oil, melted
- 1 cup almond milk, unsweetened
Instructions
- First, preheat to 350ºF and spray an 8x8 inch square pan with coconut oil cooking spray.
- Place all dry ingredients in a large bowl and mix until combined. Then, add all wet ingredients (minus the coconut oil) and mix until smooth. Last, add melted coconut oil and mix again.
- Transfer batter into square pan and bake at 350ºF for 30-35 minutes.
Comments
Can I use gluten free flour instead ?
Absolutely! You just need to use an all-purpose gluten-free flour blend. (instead of just one type of flour that is gluten-free, like brown rice).
Thanks I will give it a try
What would be a good substitute for the eggs?
Chia seeds or ground flax.
For each egg needed, it is one tablespoon of Chia or flax and three tablespoons water. Let sit till thick then stir in just like an egg.
Interesting! I never would have thought of those two as being viable substitutes for eggs. Do they work in any baked recipe?
I’ve found the above flax or chia mixture to work very well in a variety of baking situations. (For pancakes and waffles, I like one mashed banana as a substitute for one egg – delicious.)