I made this dessert to give to a friend who is vegan. It looked so good, we decided to sample a few pieces! (I’m sure he won’t notice). I am so glad we had a sample because it was delicious, crispy, chewy, sweet, with just a hint of salt.
Cake Ingredients:
- 4 Tbsp solid coconut oil
- 1 cup gluten free all purpose flour
- 1 1/2 tbsp. baking powder
- 1/2 tsp. salt
- 1 cup coconut sugar
- 1 flax egg (1 tbsp. flax + 3 tbsp. warm water)
- 1/2 nut cream (I use pine nut milk and leave pulp in)
- 1 tsp. vanilla extract
- 1 cup blueberries
Crumble Ingredients:
- 4 dates, pits removed
- 1 cup pecans
- 1/2 cup coconut sugar
Glaze Ingredients:
- 1/2 cup pine nuts
- 1/4 cup water
- 1 tsp. vanilla
- stevia to taste
Cake Instructions:
- Preheat oven to 350 degrees and grease 9 inch spring form pan or pie pan.
- Mix flour, baking powder, salt, and sugar.
- Blend coconut oil and sugar till creamed and then add flax egg, nut cream, and vanilla.
- Gradually blend dry ingredients with wet.
- Fold in blueberries.
- In food processor combine crumble ingredients and blend until crumbly but moist.
- Place cake batter in spring form pan and pound on counter to remove air bubbles. Add blueberries to cover batter and sprinkle crumble on top.
- Bake for 1 hour until golden brown and firm to touch.
- Place glaze ingredients in blender and blend until smooth. Sprinkle glaze on cake for serving.
Nutrition benefits of this recipe:
Blueberries are high in antioxidants. Antioxidants are necessary to optimize your health by helping to combat the free radicals that can damage cellular structures as well as DNA. (1)
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