Gluten-Free Coconut Blueberry Coffeecake (GF/DF/NS)

CoconutBlueberryCoffeecake-02

Coffeecake falls into my favorite genre of baked goods: that place where breakfast and dessert overlap. This recipe will work with many different combinations of berries.  I frequently use Bob’s Red Mill GF All-Purpose flour, but those sensitive to legumes should be aware that it contains garbanzo and fava bean flours (along with potato starch, tapioca flour, and whole grain sorghum flour).  I like this flour for its high protein content (3 g per 1/4 cup) and for its flavor and texture. Most gluten-free all-purpose flour blends attempt to mimic white flour, which I hardly ever used to bake with back in my gluten-eating days. I always favored heartier, whole-grain flours, and I think the Bob’s Red Mill blend more closely approximates them.  (And no, I am not compensated by Bob’s Red Mill in any way. I just genuinely like their products.)

This coffecake is equally nesty served warm or at room temperature, and is the perfect accompaniment to… you guessed it, a nice hot cup of coffee or tea.

Coconut Blueberry Coffecake

1 3/4 cups Bob’s Red Mill GF All-Purpose Flour Blend

1/4 cup coconut flour

1 Tbsp baking powder

3/4 tsp salt

2/3 cup Medjool dates, pitted and packed

1/2 cup coconut oil, melted

2 eggs

1 cup canned coconut milk

1 1/2 cups frozen blueberries

***

Topping:

1/2 cup blueberry-flavored GF instant oatmeal or plain oatmeal

1/4 cup shredded, unsweetened coconut

1/4 cup ground pecans and/or sliced almonds

2 Tbsp coconut oil, melted

Preheat oven to 350 F. Grease an 8″ cake pan with coconut oil and set aside. Combine the topping ingredients in a small bowl and set aside. Whisk together the dry ingredients in a large bowl. Puree the Medjool dates and coconut oil together in a powerful blender, like a Vitamix, or a food processor.  When smooth, add the eggs and puree until frothy and thick. Add the coconut milk and pulse until smooth. Pour the wet ingredients over the dry ingredients, and whisk together quickly. Fold in the blueberries.  Pour the batter into the prepared pan and gently sprinkle the topping over it, pressing the topping slightly into the batter. Bake at 350 F for 40 to 45 minutes, until a toothpick inserted in the center of the cake comes out clean and topping is golden brown.

Advertisements
This entry was posted in Anti-Inflammatory Ingredients, Breakfast, coconut oil (virgin/ unrefined), Dairy-free, Desserts, fruit, Gluten-free, legumes, nuts, Product Reviews, Recipes, Snacks, Vegetarian. Bookmark the permalink.

4 Responses to Gluten-Free Coconut Blueberry Coffeecake (GF/DF/NS)

  1. Yum! I love the flavor combo!!

  2. Kecia says:

    YUMMY…I’ll have to try this one!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s