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You are here: Home / Recipe / Gluten Free Easter Crumb Cake

Gluten Free Easter Crumb Cake

March 22, 2016 By Kris Kelly

As we enter into holy week, I’m reminded of the following excerpt from Mother Teresa’s Meditations from A Simple Path:

“Everything is God’s to give and to take away, so share what you’ve been given, and that includes yourself.” 

"Gluten Free Easter Crumb Cake"

I truly believe our real work on this earth is to share our souls via love, compassion and true authenticity.  We are challenged by some to view things just a little differently. The struggle is to accept, with a loving heart, the differences we see in our neighbor without letting go of our own beliefs.  Walking together with unique points of view and bringing our own light to the collective table is the true beauty in this life.  

"Gluten Free Easter Crumb Cake"

If you’re struggling with a menu for Easter weekend, I thought you might enjoy my Gluten Free Easter Crumb Cake as a nice addition for breakfast or brunch.  It boasts a gluten-free and vegan base with juicy blueberries and a lovely sweet crumble on top.  

"Gluten Free Easter Crumb Cake"

My prayer goes out to all families this Easter that you will be comforted by the love that surrounds you.  I thank you for allowing me to share my family and musings with all of you.Gluten Free Easter Crumb Cake

Happy Easter!

Kris Kelly

Gluten Free Easter Crumb Cake
2016-03-21 22:48:04
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Ingredients
  1. 1/2 cup millet flour
  2. 1/2 cup buckwheat flour
  3. 1/2 cup brown rice flour
  4. 1/2 cup oat flour
  5. 2 Tablespoons Arrowroot flour
  6. 1 1/4 teaspoon baking soda
  7. 1 teaspoon baking powder
  8. 1 teaspoon ground cinnamon
  9. 2 Tablespoons ground golden flaxseeds (buzz in coffee grinder to creat meal)
  10. 3/4 cup coconut plam sugar
  11. 1/2 teaspoon sea salt
  12. 1 cup + 2 Tablespoons full-fat canned coconut milk
  13. 1 teaspoon apple cider vinegar
  14. 3 Tablespoons smooth almond butter
  15. 1 teaspoon vanilla
  16. 3/4 cup fresh, organic blueberries
Crumb Topping
  1. 1/2 cup oats, slightly buzzed in a coffee grinder or food processor
  2. 1 teaspoon cinnamon
  3. 1/2 cup rice flour
  4. 2 Tablespoons maple syrup
  5. 2 Tablespoons coconut palm sugar
Instructions
  1. Preheat oven to 350 degrees F.
  2. Lightly oil a round cake pan.
  3. Combine coconut milk and apple cider vinegar. Set aside.
  4. Combine flours: millet, buckwheat, brown rice, oat and arrowroot. Add baking soda, baking powder, cinnamon, golden flaxseed meal, coconut palm sugar and sea salt. Stir until well combined.
  5. Combine coconut milk mixture, almond butter and vanilla.
  6. Add coconut milk mixture and blueberries to dry ingredients. Stir until well combined.
  7. Pour evenly into prepared baking pan.
  8. Bake 28-35 minutes or until toothpick inserted comes out clean.
Notes
  1. vegan, gluten-free, dairy-free, nut-free
  2. All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods
By Kris Kelly
https://goofyfootfoods.com/

 

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Filed Under: Breakfast, Recipe Tagged With: blueberry-crumb-cake, gluten-free-easter-crumb-cake, goofy-foot-foods, kris-kelly, vegan-crumb-cake

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Welcome to Goofy Foot Foods!

Hi! I’m Kris Kelly and welcome to my blog. Goofy Foot Foods was created to share my passion for plant-based and gluten-free recipe creation, vegan products, simple living, and my desire to make life a little easier for all of us. I love seeking, finding, and using the most nutritious and sustainable ingredients possible; giving you the energy needed to chase your passions. Thanks for coming along on my ride!
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