Blueberry Coffee Cake (gluten-free, casein-free)

I was feeling this urge to eat blueberry coffee cake, but I didn't have any beans, and I didn't want to work on an entirely new recipe. So I took my Strawberry Chocolate Chip Muffin recipe from my first cookbook (which you can get 7% OFF with the code ND3LT5NR), and tweaked the recipe slightly. It came out super yummy. I hope you like it too :-)

Blueberry Coffee Cake

based on my Strawberry Chocolate Chip Muffins

Add to bowl:

3 eggs

1/3 cup honey

1/4 cup grapeseed oil

1/2 cup applesauce

1/8 tsp vanilla stevia

Mix with handheld mixer.

Add:

1 cup almond meal flour (I use Bob's)

1/2 cup tapioca 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)

Mix again.

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.

♥, Kelly

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