Healthy Flourless Blueberry Breakfast Cake
Try this Healthy Flourless Blueberry Breakfast Cake recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
contains honey
pescatarian
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- vanilla extract
- 1 t baking powder
- 1/2 cup coconut flour
- 1 cup unsweetened applesauce
- pinch sea salt
- 1 cup dairy free milk
- 1 flax egg (can sub for 1 large egg if not vegan)
- 1/4 cup maple syrup (can sub for honey or agave)
- 4 large eggs whisked lightly
- 3 scoops vanilla protein powder (see recommendations
- 1-2 t granulated sweetener of choice (optional)
- 1-2 t nut butter of choice (optional)
- dairy free milk to form batter
- 2 t granulated sweetener of choice
- 4-6 t coconut butter melted
- dairy free milk to thin out
- 1/2 cup coconut palm sugar (use stevia or a sugar free bak
- 6 t nut butter of choice melted (i used smooth cashew butter)
- 2 cups gluten free rolled oats ground into a flour
- 1/4 cup cashew butter (can sub for almond butter or coconu
- 1/4-1/2 cup blueberries
- 1/4-1/2 cup blueberries
- Carbohydrate 82.4235250453431 g
- Cholesterol 244.025 mg
- Fat 238.66104012372 g
- Fiber 39.6569983591473 g
- Protein 16.9888400131907 g
- Saturated Fat 188.093149109702 g
- Serving Size 1 1 recipe (592g)
- Sodium 1079.59950007094 mg
- Sugar 42.7665266861958 g
- Trans Fat 15.3886080074025 g
- Calories 2429 calories
Preheat the oven to 350. Grease a loaf pan or 8 x 8 baking dish with cooking spray and set aside. In a large mixing bowl, combine the dry ingredients and mix well. In a small bowl, whisk the milk, vanilla extract and egg/flax egg. Pour into the dry mixture. Add the melted nut butter (and honey and applesauce for paleo option) and mix very well until a batter is formed. Divide the batter in half. In one half, fold through the blueberries. Pour the blueberry filled batter to evenly cover the baking tray or loaf pan. Top with the other half of the batter. Bake for 25-30 minutes, or until golden brown on top and a toothpick comes on clean. Remove from oven and allow to cool completely before serving or frosting, if desired.
