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Whole Grain Brunch: Lemon Blueberry Coffee Cake (GF)

by Guest in Featured Articles, Gluten Free, Recipes

For May, we’ve teamed up with Attune Foods to bring you Whole Grain Brunch. We challenged eight food bloggers to develop a whole grain brunch recipe using one of our flours and an Attune Foods cereal. Each week, two bloggers will post a great whole grain brunch recipe.  Here is the sixth of the eight recipes from Alyssa of Queen of Quinoa.

When I was asked to develop a recipe for the Whole Grain Brunch, organized by Bob’s Red Mill and Attune foods, I couldn’t have been happier. Two of my favorite brands, joining forces to promote my favorite meal of the day. As I’m sure you can imagine, I gladly accepted.

It took me awhile to choose which type of dish I wanted to make. I was going back and forth between pancakes, waffles and breakfast cake. They’re all delicious, all fairly easy to make gluten-free and all absolutely perfect for breakfast.

I settled on breakfast cake for a couple of reasons. First, it gives you freedom to play around with different ingredients and flavors. Second, it loves fruit – and I mean loves fruit – especially berries. Third, it only requires one pan; you pop it in the oven and you’re done. Unlike pancakes and waffles, which need constant attention, breakfast cakes are easy-going and mellow, plus with my adaptations they’re healthy and nutritious.

Lemon Blueberry Coffee Cake

serves 6 – 8

for the cake:

  • 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)

for the streusel topping:

  • 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

Preheat the oven to 350 degrees F. Line a 9″ round baking pan with parchment paper and set aside.

In a medium bowl or stand-up mixer, combine your dry ingredients and whisk them together to combine.

In a separate bowl, combine your eggs, coconut oil, vanilla and half of the coconut milk. Beat these into the dry ingredients until a very thick batter begins to form. Slowly add the rest of the coconut milk, one tablespoon at a time until you have a smooth batter. You want the dough to still be slightly thick, thicker than a cake batter. Fold in the lemon zest and blueberries.

Scoop the mixture into your baking pan and smooth it over with the back of a wet spoon. Set the baking pan aside and prepare the streusel topping.

Combine all the ingredients into a small bowl and mix them together with a fork until you have a sandy, crumbly texture. Sprinkle the mixture evenly over the top of the cake.

Bake in the center of your warmed oven for 40 – 45 minutes until a cake tester comes out clean when inserted into the center of the cake.

Let the cake cool on a wire rack for 10 minutes and slice into 8 equal pieces. Serve slightly warmed with a steaming cup of coffee or tea.

Enjoy!

Alyssa Rimmer is a gluten free and dairy free food blogger, who loves experimenting with healthy and whole-food ingredients. Since removing gluten and dairy from her diet almost two years ago, Alyssa has truly discovered her passion and embraced her new lifestyle. With her blog, the Queen of Quinoa, Alyssa shares recipes and discusses her journey to living a more fulfilled and healthy life.

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