When I find a little extra time in the morning, I typically try to create something special for my girls. With Megan’s need for a completely gluten-free and diary-free diet, it’s not always easy to create a tasty substitute for my old stand-by recipes of days past. Today I’m sharing an updated version of my Gluten Free Blueberry Breakfast Cake made with juicy blueberries and just a touch of added sweetness. You won’t find eggs, dairy or any refined sugar in this recipe!
Hmm…I wonder who took a bite out of this before I got my photo?
My version of Blueberry Breakfast Cake is topped with a light crumble made with oats, pecans, cinnamon, and coconut nectar. Feel free to use local honey or coconut palm sugar. Make the topping as sweet as you like, it’s up to you!
My gluten-free flour mix does not contain potato starch or arrowroot powder. Although these starches are used in many gluten-free mixes, I’m always trying to limit their use. I try to stick with whole grains flours and nuts as much as possible.
Gluten-Free flour mix:
- 1 cup almond flour (blend blanched almonds in your food processor until a fine meal / flour forms)
- 1 cup sorghum flour
- 1/2 cup sweet brown rice flour