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
- Wet
- 1 tablespoon coconut oil
- 1/4 cup coconut nectar or raw, local honey
- 1/2 cup organic applesauce
- 3/4 cup almond milk + 1/2 teaspoon apple cider vinegar
- 1.5 teaspoons ground chia seeds
- 1 teaspoon vanilla
- Dry
- 1 cup almond flour
- 1 cup sorghum flour
- 1/2 cup rice flour
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/2 teaspoon fine sea salt
- Topping
- 1/2 cup gf rolled oats
- 1/2 cup pecans
- pinch of sea salt
- 1 teaspoon cinnamon
- 1.5 tablespoons coconut nectar or raw, local honey. Option: 2 tablespoons coconut palm sugar instead of liquid sweeteners.
- 2 tablespoons coconut oil
- Preheat oven to 350 degrees F.
- Combine almond milk and apple cider vinegar, set aside for a few minutes.
- In a small bowl, combine wet ingredients; coconut oil, coconut nectar (or honey - not vegan), applesauce, almond milk & vinegar combo, vanilla and ground chia seeds. Note: I grind fresh chia seeds in a coffee grinder.
- Give a good stir.
- In a medium-size bowl, combine dry ingredients; almond flour, sorghum flour, rice flour, baking soda, baking powder, cinnamon, nutmeg and sea salt. Whisk until well combined.
- Pour wet ingredients into dry and stir until well combined.
- Pour batter into a lightly oiled 8x9" baking dish. Of course, this is flexible, use what you have.
- Using a food processor, blender or coffee grinder, add rolled oats, pecans, cinnamon and sea salt. Pulse, buzz or blend until you get a crumble consistency. Drizzle in liquid sweetener and coconut oil. Pulse until a slightly sticky crumble forms.
- Sprinkle crumble over cake.
- Bake at 350 degrees F. for 25-35 minutes. Let cool at least 15 minutes before serving. I know that's HARD!
- ENJOY!
- vegan, gluten-free, dairy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.