Saturday, July 27, 2013

Grain-Free Blueberry Crumb Cake

The kids and I went blueberry picking yesterday, which meant that a treat recipe was inevitable. They requested a cake, which was a bit more ambitious than I was in the mood to be this week! I decided to compromise with a crumb cake, which didn't require getting all fancified and was a smidge less sweet.
The original recipe is from Kelly at The Spunky Coconut. I didn't make many changes other than to tweak the amount of sweetener, and I used sprouted walnuts for the crumb topping. Everyone loved this and I would definitely serve it to guests or bring it to a non-paleo friend.
Grain-Free Blueberry Crumb Cake
from The Spunky Coconut

cake:
3 eggs
1/4 cup raw honey
1/4 cup melted coconut oil
1/2 cup unsweetened applesauce
couple drops of vanilla stevia (can omit - I did, and added 1/2 tsp. vanilla extract)
1 cup almond meal or flour
1/2 cup arrowroot or tapioca starch
1/2 cup coconut flour, sifted
1/4 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
3/4 cup blueberries

crumb topping:
2 cups raw walnuts
2 tbs. coconut oil (not melted)
1/4 cup palm sugar
1.5 tsp cinnamon
3/4 cup blueberries

Preheat oven to 350.

Mix eggs through vanilla stevia with an electric mixer until smooth. Add dry ingredients and mix again.
Pour batter into a greased pie pan. Take 3/4 cup blueberries and press into the batter.

To make the crumb topping, combine nuts through cinnamon in a blender and process until crumbly.
Sprinkle half of crumb mixture over batter and press gently into batter. Scatter the remaining crumb mixture on top (don't press down) and then sprinkle remaining blueberries over it.

Put in oven and bake for 40 minutes or until firm.

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