Blueberry Coffee Cake
based on my Strawberry Chocolate Chip Muffins
Add to bowl:
1/3 cup honey
1/4 cup coconut oil
1/2 cup applesauce
1/8 tsp vanilla stevia
Mix with handheld mixer.
1 cup almond meal flour (I use Bob’s)
1/2 cup arrowroot flour
1/2 cup coconut flour, sifted
1/4 tsp sea salt
1 tsp baking soda
1/2 tsp baking powder (Grain-free Baking Powder Recipe)
Pour into greased 9″ ceramic pie dish. Spread evenly.
Add about 3/4 cup blueberries and press them into the batter.
Process crumble topping in Blendtec or food processor:
2 cups walnuts
2 tbsp ghee or coconut oil
1/4 cup coconut sugar
1.5 tsp cinnamon
Add half of the crumble topping. Press it down slightly.
Add the other half of the crumble topping and about 3/4 cup more blueberries.
Bake at 350 degrees for about 40 minutes.