Blueberry & Almond Breakfast Cake
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Cook time: 
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Serves: 8
 
Ingredients
  • 1 cup almond flour
  • ½ cup coconut flour
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • Pinch of salt
  • 3 eggs
  • ¼ cup honey
  • ½ cup coconut oil, melted
  • ½ cup coconut milk
  • 1 teaspoon vanilla extract
  • 1 cup frozen blueberries
  • ¼ cup sliced almonds
Instructions
  1. Pre-heat the oven to 180 degrees celsius.
  2. In a large bowl or food processor, place the dry ingredients and mix together.
  3. In another bowl whisk together the wet ingredients then pour the wet ingredients into the dry mixture.
  4. Combine the mixture together.
  5. Pour the mixture into a small to medium sized cake pan that has been lined with baking paper.
  6. Press the frozen blueberries and almond slices into the batter on the top.
  7. Place in the oven for 25 minutes or until a skewer comes out clean.
  8. Serve warm with a drizzle of honey and fresh fruit.
Recipe by Real Food Pledge at https://realfoodpledge.com/blueberry-almond-breakfast-cake/