I found this recipe on Facebook and it is easy and delicious. I made it gluten-free. It is like a coffee cake, but more egg based than flour, but I hesitate to even say that as it is like a coffee cake, but moist. You will want a cast iron pan or oven safe pan 10 inch, could try 8 inch for thicker version, may need to bake a bit longer.
Ingredients:
2 tablespoons organic melted butter
4 eggs
1/2 cup almond, cashew or coconut milk for us non-dairy folks.
1/2 cup almond flour
1 tsp vanilla
1/4 teaspoon sea salt
Zest of one lemon (wash well first)
Blueberries
Optional:
top with powdered sugar and/or drizzle with pure maple syrup
Instructions:
Add all ingredients (but not the blueberries) to a blender and blend until smooth
Place 2 tablespoons of butter in cast iron pan over medium heat
add the 1 cup of blueberries and add the batter
Immediately place in the oven at 450 degrees
bake for 15 minutes on center rack.
Remove from oven and sprinkle with powdered sugar and drizzle with pure maple syrup.
Enjoy!
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Jocelyn Moglia
Certified Functional Nutrition Counselor
Helping people feel better and in control of their health through my two comprehensive programs. Check out my website for more information.
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